The number one tool Natalie Sideserf uses isn't as fancy and farfetched as you might imagine; it's one of the most recognizable instruments in a kitchen.
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Normally when we think of food and drink pairings wine is involved. Chef JJ Johnson shares how dark aged rum will make you rethink that when serving fatty ribs.
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Tasting Table sat down with Andrew Zimmern to ask what chefs he would pick to adorn a culinary Mount Rushmore monument. His answers may surprise you.
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Cooking for your entire family can be stressful, but when your dad is culinary legend Gordon Ramsay, the pressure rises to another level.
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At the Nassau Paradise Island Wine and Food Festival in the Bahamas, we had the opportunity to chat with Alon Shaya, and he offered a tip for storing za'atar.
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Andrew Zimmern certainly won't judge what anyone wants to put on their tacos, but the famous chef has particular opinions about the right way to make his own.
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When Tasting Table sat down with Geoffrey Zakarian for an exclusive interview, his key tips for making steak au poivre were top of mind.
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Frank Sinatra and Jack Daniel's are synonymous, which the distillery has now honored in the Sinatra Select expression. So, we sampled it for this bottle guide.
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During a recent visit to Walt Disney World, I caught up with Disney Springs' Executive Chef Georg Paulussen to hear which dining destinations he recommends.
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In an exclusive interview with Tasting Table, Chef Michael White shared advice for home cooks looking to try making homemade pasta.
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Tasting Table sat down for an exclusive interview with Guy Fieri, wanting to know what the Mayor of Flavortown considers as a choice budget cut of steak.
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Jordi Roca's approach is influenced by molecular gastronomy, using scientific techniques to coax new flavors and textures out of familiar ingredients.
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Adam Richman decided to put his own spin on the tasty bite at the inaugural Los Angeles Wine & Food Festival; he stuffed the crunchy shell with pulled pork.
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Along with a list of essential ingredients that you should mix in, Dario Cecchini gave a clear tip on the particular type of cut he recommends for beef tartare.
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With Japanese whiskey more popular than ever, counterfeits have emerged. So, how do you tell the real from the fake? We interviewed two experts.
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For some pitmasters, the term 'barbecue' can be used as a catch-all for all live-fire cooking, but does Pat Martin, who owns Martin's Bar-B-Que Joint, agree?
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In an exclusive interview with Tasting Table, "The Sporkful" host Dan Pashman shares the inside scoop on his latest cookbook, "Anything's Pastable."
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Tilly Ramsay told Tasting Table that like many 'MasterChef Junior' contestants, she was young when she started showing an interest in cooking.
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In an exclusive interview, Tasting Table spoke to Bobby Flay about Brassiere B and how he's intermingling Southwestern ingredients into Gallic gastronomy.
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Chef Walter Mayen of Mastro's Steakhouse is here to share his expert insights. From temperature to seasoning, we picked his brain for the best tips.
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Rum-based cocktails are delicious, but not all types of rum deliver the complexity or quality that can transform a familiar drink into a masterful mixture.
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In an exclusive interview with Tasting Table, Natalie Sideserf divulges everything you need to know about the edible clay product she's about to release.
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We took the opportunity to ask Albert Adrià what the best gateway dish is for someone who's looking to learn how to cook Spanish food at home.
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Radhi Devlukia always keeps a mix of savory spices, something fragrant, and something sweet in her traditional masala dabba, or South Asian spice box.
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We spoke with Chef Nancy Silverton to get some insider tricks on how to prepare leeks, which she features on her menu at Osteria Mozza.
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Tasting Table talked with Guy Fieri ahead of the launch of his new line of Flavortown sauces - the first time he's put the Flavortown name on a retail product.
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With the ever-climbing price of food, vegan and sustainable food chef Priyanka Naik wants you to reconsider tossing out your onion peels.
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