Tasting Table - Food, Restaurants, Reviews, Recipes, Cooking Tips

The Best Temperature For A Perfectly Cooked Medium-Rare Skirt Steak

staff@tastingtable.com (Amanda Berrill) — Fri, 22 May 2026 22:40:00 +0000

Skirt steak isn't always the simplest cut to cook. That's why it's best to follow this temperature tip to ensure the most melt-in-your-mouth bite.

Why Salads Are Eaten Before Meals

staff@tastingtable.com (Ian Fortey) — Fri, 22 May 2026 15:00:00 +0000

Ever wonder why we always eat salad before a meal and not in the opposite order? We dug into the hidden history and science that backs the decision.

The Reason High-Quality Chicken Can Still Look Pink When Cooked

staff@tastingtable.com (Amanda Berrill) — Wed, 20 May 2026 13:00:00 +0000

Most know it's dangerous to eat undercooked chicken, so they worry if cooked chicken is pink. But fear not, there's a good reason for the pink color.

Why McDonald's Doesn't Salt Its Hash Browns

staff@tastingtable.com (Holly Tishfield) — Tue, 19 May 2026 15:00:00 +0000

At McDonald's, not all spuds get salted. While neutral-tasting fries are tossed with salt, hash browns are not - this is why.

Everyone Ate This In The '80s — And It's Back On Breakfast Tables In 2026

staff@tastingtable.com (A.J. Forget) — Tue, 19 May 2026 12:00:00 +0000

Classic breakfast dishes are making a comeback, and for those who came of age in the '70s and '80s, this one will be mighty familiar to you.

This Type Of Fish At A Sushi Restaurant Signals A Bright Red Flag

staff@tastingtable.com (Chesney McDonald) — Tue, 19 May 2026 01:30:00 +0000

There's a particular type of fish to avoid at sushi restaurants and it may not always be clear from the menu, so here's how to spot it so you can steer clear.

Are Trader Joe's Olive Oils Actually Italian?

staff@tastingtable.com (Brandon Rich) — Tue, 19 May 2026 00:30:00 +0000

Choosing an olive oil from Trader Joe's can be overwhelming. But if you're wondering which are the best and which are actually Italian, here's the answer.

6 Potato Myths People Actually Still Believe

staff@tastingtable.com (Ayomari) — Mon, 18 May 2026 23:20:00 +0000

From the great debate regarding white and sweet potatoes, to whether sprouted potatoes are toxic, we're addressing the biggest tuber myths out there.

Smoked Brussels Sprouts Are The 5-Star Side Dish Your Next BBQ Needs

staff@tastingtable.com (Amanda Berrill) — Mon, 18 May 2026 20:00:00 +0000

You may think that you don't like Brussels sprouts, but that's just because you haven't tried smoking them yet. Here's what two pro chefs say about the dish.

18 Of The Most Bizarre Food And Drink Laws Across The US

staff@tastingtable.com (DB Kelly) — Mon, 18 May 2026 17:20:00 +0000

If you thought satisfying the health inspector was an uphill battle, wait until you hear about these bizarre food laws from around the country.

How Big Of A Sheet Cake You Need To Feed Over 100 People

staff@tastingtable.com (Martha Brennan) — Mon, 18 May 2026 16:40:00 +0000

You know you'll need a lot of cake, but determining exactly how big of a dessert can be a challenge. Luckily, we've done the research for you.

Diners Think These 3 Old-School Dishes Deserve A Revival

staff@tastingtable.com (Ian Fortey) — Mon, 18 May 2026 13:30:00 +0000

Many of us love old-school comfort foods, and recent data suggests that diners are craving them on restaurant menus, too, particularly three classic dishes.

Tomato Prices Are Turning This Everyday Ingredient Into A Luxury

staff@tastingtable.com (Luna Christina Lupus) — Mon, 18 May 2026 12:00:00 +0000

There are a few reasons for a big hike in tomato prices, affecting this everyday staple that many of us use in daily meals from salads and soups to sauces.

Skip The Microwave: How To Reheat Pastries The Right Way

staff@tastingtable.com (Martha Brennan) — Sun, 17 May 2026 16:10:00 +0000

If you need to reheat pastries at home, here is the best way to ensure your treat stays as high quality as possible and tastes incredibly delicious.

Duck Vs Chicken: When To Choose Each For Flavor And Texture

staff@tastingtable.com (Matthew Spina) — Fri, 22 May 2026 14:00:00 +0000

Both birds are incredibly delicious, especially roasted. We spoke with an expert to learn what cooking methods and complementary flavors suit each.

The One Ingredient That's In Almost Every Restaurant Dish

staff@tastingtable.com (Whitney Bard) — Wed, 20 May 2026 23:00:00 +0000

Dining out? There's a pretty good chance that the meal you're eating is laced with this complex-tasting and oh-so-versatile ingredient.

Bananas Aren't The Only Potassium-Rich Fruit — This Summer Favorite Is Too

staff@tastingtable.com (Deb Kavis) — Thu, 21 May 2026 20:30:00 +0000

While bananas are known to be a great fruit for potassium, it isn't the only option. There's a classic summer fruit that's also pack plenty of the nutrient.

More Butter, Less Milk: Here's How To Make Mashed Potatoes Extra Creamy

staff@tastingtable.com (Sara Klimek) — Thu, 21 May 2026 18:00:00 +0000

If you want your mashed potatoes to be extra creamy (and who doesn't?), try this tip for an ingredient ratio that will ensure the side dish is delicious.

3 TSA Rules For Bringing Snacks Through Airport Security

staff@tastingtable.com (Neala Broderick) — Wed, 20 May 2026 19:00:00 +0000

Given the price of airport grub, bringing your own snacks on board can feel like the easiest money-saving hack, but TSA doesn't make it so simple.

US Vs UK Filet-O-Fish: How Do They Differ?

staff@tastingtable.com (Dee Lopez) — Sun, 17 May 2026 14:00:00 +0000

Similar, but not quite the same, there are some unique distinctions between a Filet-O-Fish served stateside or abroad.