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

The Science Of Bark On BBQ (And How To Not Ruin It)

staff@tastingtable.com (Matthew Spina) — Fri, 08 May 2026 21:40:00 +0000

When you see a hunk of meat with that blackened crust, you know it will be good. That's the bark, and it requires some knowledge and experience to get right.

The Best Kinds Of Tomatoes To Grow If You Live In A Hot Climate

staff@tastingtable.com (Wendy Leigh) — Tue, 05 May 2026 16:00:00 +0000

Hot climates can deter budding gardeners or demotivate ones who have seen one too many failures. Luckily, there are ways to make sure your tomatoes can thrive.

Here's What's Really Missing In Most Store-Bought Kimchi

staff@tastingtable.com (Ian Fortey) — Wed, 29 Apr 2026 19:00:00 +0000

As a national dish rooted in Korean culture, store-bought versions of kimchi often fall a bit flat. This chef explains the subtle but important difference.

Avoid This Mistake When Storing Fine Wine Long-Term

staff@tastingtable.com (Julia Holland) — Sun, 26 Apr 2026 09:00:00 +0000

Aging wines isn't simply a matter of keeping them in the dark for a decade. This expert breaks down how to approach this process and what to know beforehand.

The Best Herbs And Spices For Seasoning Salmon

staff@tastingtable.com (Martha Brennan) — Sat, 25 Apr 2026 23:30:00 +0000

Salmon has a distinct flavor profile that works well with a range of seasonings. If you're losing inspiration, here's an expert take on the best ones to try.

Add This To Your List Of Prime Rib Seasonings For Meatier Depth

staff@tastingtable.com (Julia Holland) — Tue, 21 Apr 2026 17:10:00 +0000

A delicious prime rib starts with a good medley of seasonings, which is why you need to start adding this savory addition into your spice rubs.

What Makes A Great BBQ Sauce For Beef Ribs, According To A Pro Chef

staff@tastingtable.com (Matthew Spina) — Tue, 21 Apr 2026 15:10:00 +0000

Beef ribs bring a whole new depth of flavor compared to pork, but care should be taken in finding or making the right sauce. Here are the factors to consider.

The Serving Trick That Keeps Saucy Dishes From Turning Soggy Quick

staff@tastingtable.com (Angeline Stratz) — Thu, 16 Apr 2026 16:00:00 +0000

This simple trick from a professional chef that you can easily use at home prevents a rich sauce from making any dish you cook turn soggy.

The Simple Mistake Everyone Makes With Homemade Caramel

staff@tastingtable.com (Deepak Narayanan) — Thu, 16 Apr 2026 10:30:00 +0000

Despite its minimal list of ingredients, homemade caramel isn't the easiest to craft. For better results, avoid making this error.

The Best Foods To Get More B12 Naturally

staff@tastingtable.com (Zoë Lourey-Christianson) — Tue, 14 Apr 2026 20:00:00 +0000

While it's easy to take supplements to increase your intake of vitamin B12, plenty of delicious foods naturally provide this important nutrient.

How To Sous Vide Prime Rib For Juicy And Tender Results

staff@tastingtable.com (Matthew Spina) — Tue, 14 Apr 2026 10:30:00 +0000

Prime rib is a unique cut, but a sous vide is possible nevertheless. Here's how to do it effectively, step by step from an expert, plus the mistakes to avoid.

The One Steak Rule José Andrés Wants You To Break

staff@tastingtable.com (Tracy Doucette) — Sat, 11 Apr 2026 18:40:00 +0000

Precise grilling times and internal temperatures can be daunting, but this chef has tips to make these goals more accessible, albeit unconventional at first.

This Is What Happens When You Eat Overnight Oats Every Day

staff@tastingtable.com (Julia Holland) — Sat, 11 Apr 2026 18:00:00 +0000

Overnight oats are an easily customizable take on a classic breakfast, and they're packed with nutrients. This expert breaks down the morning treat.

Store-Bought Vs From-Scratch: Which Version Of Duck Confit Is Cheapest

staff@tastingtable.com (Matthew Spina) — Wed, 08 Apr 2026 18:30:00 +0000

Price is the leading factor for why many think twice about preparing duck confit. While store-bought options can be convenient, are they the best deal?

You're Not Imagining It: Restaurants Hate It When You Eat Your To-Go Order At A Table

staff@tastingtable.com (Ian Fortey) — Mon, 06 Apr 2026 15:00:00 +0000

This situation may be natural for some and alien to others, but the consensus of waitstaff is pretty clear -- don't do this at a restaurant.

Kitchen Cabinets Or Countertops — An Expert Explains Which To Pick First

staff@tastingtable.com (Courtney Iseman) — Mon, 06 Apr 2026 14:00:00 +0000

These elements are mainstays of a kitchen, but one has to come first in a remodel. Here's an expert's take on which is more foundational for the space.

You Probably Haven't Tried This Budget Steak Cut — Here's Why José Andrés Recommends It

staff@tastingtable.com (Michelle Welsch) — Sun, 05 Apr 2026 16:40:00 +0000

Rump, sirloin, and rib eye dominate the steak market, but there are some overshadowed cuts that will pleasantly surprise you. Here is José Andrés' suggestion.

Chef Aarón Sánchez Says This Tex-Mex Staple Is The 'Destruction Of Humanity'

staff@tastingtable.com (Ian Fortey) — Mon, 30 Mar 2026 15:30:00 +0000

Chefs tend to be opinionated people, and Aarón Sánchez's take on this Tex-Max staple as "the destruction of humanity" only goes to further prove that.

Prime Rib Experts Swear By This Reheating Method For The Best Bite Of Your Life

staff@tastingtable.com (Ian Fortey) — Sun, 29 Mar 2026 14:00:00 +0000

Reheating meat is a tricky task, but there is a way to do it successfully and without losing the original flavor and texture. This expert breaks down how.

We Asked 5 Chefs For Their Favorite Frozen Meals

staff@tastingtable.com (Katie Leigh Matthews) — Thu, 26 Mar 2026 17:30:00 +0000

Even the most internationally recognized chefs embrace frozen foods - and while at the Nassau Wine & Food Fest, we got the low down on their favorites.