Chef Vikas Khanna loves sharing the wonders of Indian cuisine with the world. We spoke with him about the nuances and his newest restaurant Bungalow.
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Sandwiched between the July 4th parades and fireworks is Nathan's Famous Hot Dog Eating Contest. Here's what we know about the 2024 challenge.
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A rich, saucy, savory meatball sub is a satisfying handheld meal, but it's easy to upgrade this hot sandwich with a few intriguing ingredient additions.
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Prego is widely known for its line of premade jarred pasta sauces. We tasted 10 of the most popular flavors sold by the brand and ranked them.
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While the Nespresso machine might be convenient, it's not foolproof. From using filtered water to pods, we share our tips for delicious espresso.
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A beloved steakhouse chain, Texas Roadhouse is already a great dinner spot. But there are some genius menu hacks that can make your experience even better.
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We tasted some of the most popular chocolate bars from the brand Endangered Species Chocolate and evaluated each one. See how your favorite flavor fared.
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Store-bought coleslaw can be dull and devoid of that exciting punch that makes a meal delectable. You can change that with our tips for elevating the side dish.
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While most people think of pasta salad as the ultimate dumping ground for everything in your fridge, there are some ingredients to avoid putting in it.
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Salt-cured egg yolks aren't just a trendy ingredient, they're a delicious one as well. If you want to make your own, consider these ways to use them.
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Looking for creative ways to enhance your culinary confections? The warm, spicy notes of cinnamon sticks are easily adaptable in drinks, meals, and desserts.
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If you've peeled your grapefruit for a recipe and don't want to throw away those grapefruit peels, they can actually be put to good use in the kitchen.
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Chinese takeout is cheap and filling, but what are you supposed to do with the leftovers? Here are some creative ideas for repurposing your favorite dishes.
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We gathered together and ranked some of the most popular coffee chains in America to help you decide where to go to get your next cup of Joe.
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You will find a unique array of foods at the fair, but some are definitely better than others. To help you on your snacking journey, we ranked them.
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The benefits of coconut oil for hair and body are known. However, kitchens worldwide have been experimenting with the versatility of this product for decades.
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Seattle is known for its fresh seafood and moody weather -- the perfect conditions for a bowl of clam chowder. These restaurants serve Seattle's best chowder.
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Almost done with that jar of olives? Don't pour its juice down the drain. Olive brine is a secret ingredient for better soups, marinades, cocktails, and more.
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The state of Georgia in the U.S. is known for more than its sweet peaches. There are a ton of unique and tasty foods you should try from this state.
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With an earthy flavor and rich umami notes, shiitake mushrooms work well in all kinds of recipes. We've rounded up 14 of our favorites for you to try.
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Manhattan is home to some of the best pizza in the world. We've gathered a list of our favorite spots in the borough for pizza slices of all shapes and sizes.
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Slow-cooked pulled pork is an ingredient that crosses cultures and makes for delicious meals. Here's how to cook one of the most useful meats in the world.
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Not all fast food restaurants are made the same - some have vegetarians in mind, and some, well, don't. Here are the best chains with plant-based offerings.
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Adam Richman spoke to Tasting Table, sharing that his best gnocchi experience was at a little restaurant in Swampscott, Massachusetts.
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Getting creative with leftovers is a thrifty solution to food waste. Here are some delicious dishes from around the world, all made with leftovers, to try.
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Andouille sausage is a staple of Cajun cuisine, and we at Tasting Table have incorporated it into many of our custom recipes. Here are our eight best.
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Got a surplus of leftover hot dogs from that weekend BBQ? From stir fry to breakfast hash, hot dogs shouldn't be restricted by only the bun.
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