Tasting Table sat down with Prue Leith to chat about her new cookbook, "Life's Too Short to Stuff a Mushroom," holiday baking tips, pantry staples, and more.
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You may be familiar with sour cream and onion chips, but if you're looking for the brand that best executes the flavor, we tried and ranked 14 brands.
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Grilling tuna steaks is one of the best ways to enjoy the delicious fish. The key is having the right size filet to throw onto the grill.
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Steak frites is a classic French bistro dish that is simple to recreate at home. Follow these restaurant worthy tips, from three professional chefs.
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Green River bourbon whiskey is an old brand that's been brought back to life and reintroduced to the market. Here's what you to know about a historic bottle.
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One of the trickiest parts of this culinary project is getting the timing just right, so we spoke to an expert for advice on how long to cook a turkey.
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You don't need to buy dinner rolls when you can make your own. A cookbook author shared some of the common mistakes people make with homemade rolls with us.
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Well-grilled salmon filets should be tasty and succulent, so we asked an expert chef for tips, who favors one seasoning method over the other for good reason.
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Lucy Seligman - restaurant critic, food historian, and the voice behind "Thanks for the Meal" - knows exactly how to make the best pork tonkatsu.
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If you're using BBQ sauce as a glaze for your meats, there's one essential step you can't miss. Tasting Table spoke with an expert to learn more.
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Every sip of cinnamon-flavored whiskey provides a spicy party for your taste buds, but which are the best brands? We tried and ranked a wide variety of bottles.
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Turkey gravy is the last thing you make for Thanksgiving Dinner, but arguably the most important. Use this one extra ingredient for the most flavorful results.
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A super crispy crust and tender interior is the textural goal all chefs strive for with tonkatsu - a breaded and fried pork cutlet popular in Japanese cuisine.
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Running out of gravy can ruin a dinner party in an instant, so it's prudent to make extra. Here's how you should handle the leftovers.
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The grill is a great way to cook salmon, but it's easy to either overcook or undercook it accidentally. We asked an expert for grill timing advice.
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The Campania region of Southern Italy is known for its stunning coastline and culinary delights - from regional specialties to local wine and food tours.
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Grilled white fish filets done well are a subtley flavored yet delicious treat. One expert offered us a surprisingly simple seasoning tip for the best results.
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We asked an expert for advice about grilling tuna steaks. They told us how long the tuna steaks take to cook and how to tell exactly when they're done.
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Cookbook author Lucy Seligman suggests using this combination of oil types to ensure crispier, more flavorful tempura the next time you're preparing the dish.
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Here's what an executive chef suggests as the best way to cook swordfish on the grill while ensuring maximum flavor and juiciness and ideal texture.
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There are an abundance of ways to that you could be using plastic wrap better. We spoke with a few experts on how to get the most of your preservation tools.
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Salmon skin isn't as controversial as ingredients in other foodie debates, but whether to cook with it on or off is still pretty polarizing.
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Nespresso's Vertuo Master Origins line offers coffee lovers a chance to sample a region's best flavors. But which pod brews the best caffeinated cup?
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Katsu dishes can technically be served however you want, but there are some methods that are better than others. We asked a chef for their expertise.
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Perhaps the most famous kettle chips on grocery store shelves, Cape Cod chips come in a host of flavors. We taste-tested and ranked 15 of the most popular.
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Fast food mashed potatoes may not be as popular as french fries, but you still deserve the best. We ranked the spuds from several chains from worst to best.
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Typically, thin, boneless chicken breasts that have been pounded are used for chicken katsu, but that's not the only option.
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