Jeff Mauro told us his ultimate St. Patrick's Day sandwich would be piled high with Guinness-braised beef on two slices of Irish soda bread.
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Nobu Matsuhisa was asked how to find the best fish for making sushi at home, and he said it was all a matter of freshness and quality ingredients.
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Turkey isn't just for Thanksgiving and smoked turkey isn't just for sandwiches. Turkey is at home on the menu at Texas barbecue joints year-round.
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Tilly Ramsay revealed that dad Gordon Ramsay can be a bit of a micromanager when it comes to the kitchen. What's been his biggest criticism?
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Natalie Sideserf told us about her favorite cake-making techniques, the ingredients and tools she can't live without, and tips for making hyper-realistic cakes.
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If you're looking for a better alternative, to cooking fish, chef Michael White is sharing one of his go-to techniques for making the dish.
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There's one type of cuisine Andrew Zimmern yet to explore fully. As strange as it might sound, the foodie is a fish out of water when it comes to fast food.
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At Jon & Vinny's, an Italian restaurant in Los Angeles that serves pizza all day, Jon Shook and Vinny Dotolo believe pizza is a great way to start the day.
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In an exclusive interview, Food Network chef Priyanka Naik told us the easiest ways to reduce food waste and why she feels so passionately about it.
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While tracing the journey of innovation that led to the creation of many foods, Carl Hall comes to the conclusion that 'necessity is the mother of invention.'
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Bobby Flay opened his foray into French cuisine, Brasserie B in Las Vegas, as an ode to the food of Paris. And Julia Child's influence can be seen on the menu.
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Radhi Devlukia's cookbook, 'Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly,' features a lifetime of advice on plant-based cooking.
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Whether hosting a soirée or seeking to refine your cocktail repertoire, Geoffrey Zakarian identified four classic libations that can serve as cornerstones.
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During an exclusive interview with Albert Adriá, Tasting Table questioned this Spanish legend about what foods he likes to eat when he visits the U.S.
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Formerly a contestant on "MasterChef Junior," Tilly Ramsay is now stepping into her role as a series judge. We discussed this, and more, with the growing star.
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In an exclusive interview with Tasting Table, celebrated chef and egg enthusiast Nancy Silverton shared some of her favorite uses for the ingredient.
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Bobby's Burgers is Bobby Flay's love letter to patties and fries that serves up a host of burger styles and sides, including his labor-intensive fries.
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Chef Michael White has opened a new restaurant in Nassau, called Paranza. We caught up with White for an exclusive interview on what makes this opening special.
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Cooking meat can be as simple as a quick sear on both sides or more complex like a braise or multi-step process. But one method stands out for Carla Hall.
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Pat Martin adds new layers of flavor and texture to the deli meat, transforming what is often seen as a mystery sausage into something decadent and crave-able.
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In an exclusive interview with Tasting Table, Robbie Shoults of Bear Creek Smokehouse in Marshall, Texas, told us about being a judge on 'Beat Bobby Flay.'
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Adajoké Bakare is the first Black female UK chef to be awarded with a Michelin star, and we got the chance to speak with her and dine at Chishuru.
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Jon Shook and Vinny Dotolo, the team behind Jon & Vinny's, Son of a Gun, and the now defunct Animal, are sharing what Gordon Ramsay is really like.
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Priyanka Naik's strategy for incorporating more vegetables into your home cooking is simple - just buy a new vegetable every week and figure out how to cook it.
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Tasting Table had the opportunity to speak with Radhi Devlukia for an exclusive interview about her cookbook "Joyfull," healthy home cooking tips, and more.
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Chef Nyesha Arrington, host of Fox's "Next Level Chef," appreciates canned foods. Learn how she upgrades humble canned proteins to make delicious dishes.
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We asked Geoffrey Zakarian to weigh in on a timeless east versus west coast battle, wanting to know which burger he prefers: Shake Shack or In-n-Out?
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