Bear Creek Smokehouse's Robbie Shoults talked to Tasting Table about all things Texas barbecue and what it's really like in the ring at "Beat Bobby Flay."
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With so many spirits to choose from, each with its own distinctive profile, picking one can be daunting. We asked an expert for their advice on where to start.
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It seems impossible for those who have traveled to Paris to identify a favorite, one so special that it stands out from the crowd. Not for Bobby Flay though.
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It makes sense that Jordi Roca would form a bond with Massimo Bottura, an Italian chef who applies a similarly avante-garde approach to Italian cuisine.
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Turkish ice cream, aka dondurma, gets its uniquely sturdy structure thanks to salep. We talked to Carla Hall about her fascination with the ingredient.
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Whether you're looking for a casual lunch plate or a sophisticated sit-down meal, Andrew Zimmern has you covered with endless suggestions to whet your appetite.
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Despite Albert Adrià championing modernist techniques in his professional kitchens, he doesn't think it's a good idea for home cooks to follow in his footsteps.
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We chatted with chef Nancy Silverton in an exclusive interview to get the low-down on what to look for to satisfy our Parmesan-loving desires.
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Bobby Flay opened his own French restaurant in Las Vegas' Caesar's Palace, Brasserie B, which he told Tasting Table about in a recent exclusive interview.
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Despite Animal's closure, chefs Jon Shook and Vinny Dotolo told us that a few of their Animal dishes are still around at other restaurants and catering events.
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At Bobby Flay's latest restaurant, one attention-grabbing new dish is named after his daughter, and the story behind it goes back to her childhood.
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While full of great perspective, Italian butcher Dario Cecchini left us with one philosophical piece of advice to heed when it comes to selecting a butcher.
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Take a look at his latest social media posts, and you'll see Andrew Zimmern is expanding his palette to include some uniquely American favorites.
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Star chef Jamie Oliver tells Tasting Table about some often-overlooked pantry staples that appear repeatedly in his new "5 Ingredients Mediterranean" cookbook.
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Ina Garten never competed against Bobby Flay on 'Beat Bobby Flay.' However, according to Flay himself, Garten has beaten him. Here's how.
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We spoke with Nancy Silverton in an exclusive interview to find out how she likes to use anchovies. Her favorite anchovy recipes go far beyond Caesar salad.
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Jon Shook & Vinny Dotolo sat with Tasting Table to talk about their restaurants and their upcoming dinner at the South Beach Wine & Food Festival.
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Spanish chef Albert Adrià is one of the most decorated culinary professionals in the world. We spoke with him about Spanish cuisine, and a few other topics.
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Priyanka Naik described her favorite desserts, chirote and sheera, to us and shared why they're worth seeking out even though they're hard to find in the U.S.
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Even for those who are familiar with these chefs, it may come as a surprise to find out that Alain Ducasse played a vital role in Massimo Bottura's training.
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Here are a few of Seattle's Caroline Wright's top tips and tricks for how to cook your way to a delicious and satisfying vegan, gluten-free soup.
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Tasting Table caught up with Geoffrey Zakarian for an exclusive interview in which he talked about cooking for his kids, New York's dining scene, and more.
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Rather than letting bone marrow go to waste, famous Italian butcher Dario Cecchini employs it in something a little unexpected: his burger blend.
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It may sound unconventional, but Andrew Zimmern's approach to cooking this on-theme organ is sure to make you (and your Valentine) swoon.
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We caught up with the Food Network star ahead of his appearance at the South Beach Wine & Food Fest, and we can't stop thinking about his Lunar New Year menu.
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We sat down with butcher and chef Dario Cecchini to discuss various tips for cooking with beef, how to find an amazing butcher, and much more.
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Tasting Table sat down with Bobby Flay to talk about his unique take on French bistro cooking and his big plans for this year (which include a new cookbook).
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