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Features

  • Why Does Pepper Make You Sneeze?

    If you’ve always wondered why pepper makes you sneeze, there’s only one thing to blame: science.

    By Delia Mooney October 25th, 2016 Read More
  • John Besh Opens Marsh House In Nashville

    John Besh has always been a New Orleans chef. But yesterday, he welcomed diners to his newest spot, a seafood restaurant called Marsh House in Nashville.

    By Devra Ferst October 25th, 2016 Read More
  • Braised Chicken with Spaghetti Squash

    Braised Chicken With Spaghetti Squash Recipe

    Squash seeds get used to make a rich broth served with juicy braised chicken over tender spaghetti squash.

    By Tasting Table Staff October 25th, 2016 Read More
  • Scallops with Butternut Squash Puree

    Scallops With Butternut Squash Purée Recipe

    Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée.

    By Tasting Table Staff October 25th, 2016 Read More
  • How To Cook With Squash Seeds

    Steven Satterfield shares three recipes using fall squash and their seeds, so stop throwing them away.

    By Tasting Table Staff October 25th, 2016 Read More
  • Roast Acorn Squash

    Roast Acorn Squash Recipe

    Ras el hanout and acorn squash are a match made in heaven in this vegetable side that uses everything down to the seeds.

    By Tasting Table Staff October 25th, 2016 Read More
  • The Best Food Halloween Costumes

    So you waited until the last minute to buy your Halloween costume. Here are the best food getups you can still find on Amazon.

    By Bailey Bennett October 25th, 2016 Read More
  • Get Wowed By Macao

    By Tasting Table Staff October 24th, 2016 Read More
  • Girl Scout Cookie Cereal Is Coming

    Girl Scout season is coming soon, and when it arrives in early 2017, there will be Girl Scout Cookie cereal in Thin Mint and Caramel Crunch flavors.

    By Devra Ferst October 24th, 2016 Read More
  • Joël Robuchon To Open In Chelsea

    Acclaimed French chef Joël Robuchon has been without a space in NYC since 2012. Come spring, however, he’ll be back with his L’Atelier de Joël Robuchon.

    By Devra Ferst October 24th, 2016 Read More
  • How To Throw A Dinner Party Like Ina Garten

    The Barefoot Contessa’s newest book, Cooking for Jeffrey, is a love letter to both food and her husband. Here how to make the ultimate all-Garten dinner party.

    By Alison Spiegel October 24th, 2016 Read More
  • Maple-Roasted Carrot Salad

    Ina Garten's Maple-Roasted Carrot Salad Recipe

    Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten.

    By Tasting Table Staff October 24th, 2016 Read More
  • Devil's Food Cake

    Ina Garten's Devil's Food Cake Recipe

    Layers of chocolate cake and coffee buttercream make this devil’s food cake from Ina Garten heavenly.

    By Tasting Table Staff October 24th, 2016 Read More
  • Thug Kitchen's New NSFW Cookbook

    The Thug Kitchen duo is back at it with this hilarious (and vegan) cookbook, so get ready to be verbally accosted into preparing healthy, quick-cooking meals.

    By Abby Reisner October 22nd, 2016 Read More
  • Ina Garten's 7 Favorite NYC Restaurants

    Here are Ina Garten's favorite restaurants for when she wants to leave the table settings and floral arrangements to someone else.

    By Aaron Hutcherson October 21st, 2016 Read More
  • A 'Chopped' Champion Spills His Secrets

    Chopped champion Michael Vignola recalls every vivid detail of his experience and spills some behind-the-scenes secrets (including a few that could help you win).

    By Bailey Bennett October 21st, 2016 Read More
  • The Best Free Halloween Decorations

    Because watching your guests run for their lives in fear shouldn’t cost a thing.

    By Bailey Bennett October 21st, 2016 Read More
  • Aquavit Is Super Easy To Make At Home

    The national liquor of Denmark is so easy to make, practically everyone in the country mixes up their own. So should you.

    By Alison Spiegel October 21st, 2016 Read More
  • Pay By The Hour At This Café

    A new “anti-café” in Brooklyn charges by the minutes you are there, not the cups of coffee you drink. Oh, and there’s Wi-Fi and foosball.

    By Devra Ferst October 21st, 2016 Read More
  • Fat Rice's Capela Is The Ultimate Meat Loaf

    Tucked into its new cookbook, Fat Rice’s recipe for the ultimate meat loaf is a Macanese capela topped with cheese and bacon.

    By Devra Ferst October 21st, 2016 Read More
  • Macanese Meatloaf

    Macanese Meat Loaf Recipe

    This circular meat loaf takes on the flavors of Macau in this recipe from Fat Rice. The milk-soaked bread and grated cheese add plenty of moisture.

    By Tasting Table Staff October 21st, 2016 Read More
  • Best New Halo Top Flavors

    Because life happens and sometimes all you need is a pint of your favorite ice cream. Discover the best Halo Top ice cream flavors for every situation.

    By Abby Reisner October 21st, 2016 Read More
  • How To Turn Leftover Meat Loaf Into Bolognese

    Forget about sandwiches and turn leftover meat loaf into a brand-new dish instead. Here’s how to turn leftover meat loaf into a killer Bolognese.

    By Tasting Table Staff October 21st, 2016 Read More
  • The Best NFL Stadium Eats In America

    NFL stadiums all over the country have made some serious upgrades to their concession stands, and we’ve rounded up the best in America.

    By Delia Mooney October 20th, 2016 Read More
  • The Top Halloween Candy In Every State

    Halloween candy is an incredibly polarizing topic, and this chocolaty, fruity, gummy map proves it.

    By Bailey Bennett October 20th, 2016 Read More
  • Beetle House's Best Food And Drinks

    Whether you're seeking inspiration for your Halloween party or heading to Beetle House in the flesh, here are the best things at the amazing Tim Burton bar.

    By Alison Spiegel October 20th, 2016 Read More
  • Roasted Carrot and Parsnip Soup

    Roasted Carrot And Parsnip Soup Recipe

    It’s soup season, so we turned roasted carrots and parsnips into a velvety soup, and used the peels as a crunchy garnish. It's a perfect recipe for fall.

    By Tasting Table Staff October 20th, 2016 Read More
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