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

The Flight-Friendly Beverage Combo You'll Want To Try Next Time You Travel

staff@tastingtable.com (Matthew Spina) — Sat, 23 May 2026 23:00:00 +0000

Did you know your sense of taste is actually dulled during a flight? Here are some non-alcoholic drinks that work especially well at high altitudes.

Why You Should Always Shop For 'Air-Chilled' Duck For The Best Quality

staff@tastingtable.com (Tracy Doucette) — Sat, 16 May 2026 18:00:00 +0000

Buying duck can feel intimidating if you've never done it before. Luckily, Tasting Table spoke with an expert to break it down.

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.

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.

This Cocktail Staple Is The Secret To 'Amazing' Seafood Pasta, According To A Chef

staff@tastingtable.com (Sara Kay) — Thu, 26 Mar 2026 00:30:00 +0000

Seafood pasta needs only a few ingredients to be great, but this swap will bump it up a level. This alcohol boasts a strong and complex flavor profile.

What Is The Best Oil For Roasting Potatoes? It Depends

staff@tastingtable.com (Martha Brennan) — Wed, 25 Mar 2026 11:00:00 +0000

Even as a side, roasted potatoes can be the main event at a meal, but how do you get them just right? This expert breaks down which oils work best.

The Old-School Fat That Seasons Cast Iron Better Than Oil

staff@tastingtable.com (Tracy Doucette) — Tue, 24 Mar 2026 12:10:00 +0000

Many cast iron products come pre-seasoned but some folks prefer to do it themselves. If you're one of them, consider this tried and true fat used for decades.

When Dining At Mexican Restaurants, Avoid Making This Common Menu Mistake

staff@tastingtable.com (Matthew Spina) — Tue, 24 Mar 2026 00:30:00 +0000

One of the most popular in the country, people aren't as familiar with Mexican cuisine as they'd like to think. Here's an expert tip to expand your horizons.

The Best Store-Bought Cold Brew Concentrate, According To A Coffee Expert

staff@tastingtable.com (Josie Dlugosz) — Sat, 21 Mar 2026 16:10:00 +0000

To step up your at-home coffee game, you need to try cold brew concentrates. They're easy to work with, and this one is expert-approved.

Yes, You Can Consume Too Much Potassium: Here's What Happens When You Do

staff@tastingtable.com (Whitney Bard) — Sat, 21 Mar 2026 15:30:00 +0000

This condition is not so common in healthy adults with a regular diet, but it's worth knowing your limitations. You can have too much of a good thing.

If Drinking Alcohol Makes You Sleepy, This Is Why

staff@tastingtable.com (Holly Tishfield) — Thu, 19 Mar 2026 21:40:00 +0000

You're finally able to hang out at a bar with your friends, and yet two drinks in and you're falling asleep. Here's why drinking alcohol makes you sleepy.

How To Decode The Types Of Wheat Flour Listed On Store-Bought Bread Labels

staff@tastingtable.com (Chesney McDonald) — Thu, 19 Mar 2026 01:00:00 +0000

With so many claims splattered across bread labels, it can be hard to know what's true and what's just marketing. We have an expert weigh in.

Peanut Butter Vs Almond Butter: Is One More Nutritious Than The Other?

staff@tastingtable.com (Kat Lieu) — Wed, 18 Mar 2026 21:00:00 +0000

We spoke to two registered dieticians who finally set the record straight among all the noise surrounding these popular nut butters.

How To Ensure Your Fried Cauliflower Doesn't Get Soggy

staff@tastingtable.com (Julia Holland) — Wed, 18 Mar 2026 20:00:00 +0000

Crunchy fried cauliflower is as good as it gets, but how can you prevent it from losing its structure? The secret may be in the frying technique you use.