Aloo Chaat: The Tangy Indian Potato Dish Perfect For Parties
Indian food is always packed with flavor, and the potato dish called aloo chaat is no exception. Learn more about aloo chaat and how to make this tangy dish.
Read More-
-
The Time Researchers Ate A Mummified Bison
Bison meat has gained popularity as an occasional alternative to beef, but did you know some researchers tried their luck with a mummified one? Here's more.
Read More -
Why The Color Of Your Baking Pan Matters
There are a lot of different things to consider when baking. Discover why the color of your pan can actually matter more than you'd think.
Read More -
Why You Shouldn't Only Pay Attention To Color When Buying Salmon
When purchasing such a sought after ingredient like Salmon, it's good to be familiar with what signs to look for so you get the best bang for your buck.
Read More -
Why You Should Think Twice Before Cooking Pesto
A good pesto can elevate any dish, cold or hot, but people make a big mistake when cooking it. Here's why you should think twice before cooking pesto.
Read More -
The Biggest Mistakes Everyone Makes With Canned Beans
Canned beans may seem simple enough of an ingredient to use, but there are a few things you should avoid the next time you crack them open.
Read More -
Why You Should Start Roasting Chicken On A Bed Of Croutons
Roast chicken from its simplest recipe to more complicated concoctions is a delish, homey dish. Here is why you should start roasting it on top of croutons.
Read More -
What Apollo 11 Astronauts Ate For The First Official Meal On The Moon
When the Apollo 11 lunar module landed on the moon in 1969, it was surely a celebration. Here is more about the meal enjoyed by the astronauts on the moon.
Read More -
Chicken Piccata Vs Scallopini: What's The Difference?
Chicken piccata and chicken scallopini are regulars on Italian American restaurant menus, but what's the difference between these dishes?
Read More -
Ina Garten's Prep Tip For Perfect Cookie Dough
There are a number of simple tips you can implement to make better cookies, and Ina Garten's trick for perfect cookie dough is one you can't skip.
Read More -
The Scientific Reason Cold Chicken Sometimes Tastes Bland
Have you ever noticed that no matter how much you season your chicken breasts, once they're refrigerated, they lack flavor? Here's the scientific reason why.
Read More -
The Biggest Mistake People Make With Ribs, According To Pitmaster Rodney Scott - Exclusive
What are people doing wrong when making ribs? Pitmaster Rodney Scott told Tasting Table how to correct the biggest mistakes.
Read More -
The Key Ingredient For Low-Sugar Semifreddo
If you want to reduce the sugar content, but retain the creamy and light texture of your semifreddo, there is one key ingredient you can use.
Read More -
The Science Behind Frito-Lay's Potato Chip Marketing Technique
Research participants may not always be able to vocalize their thoughts and preferences, and physiological markers can be easier to track and define.
Read More -
The Ingredient That Makes Lu Dan Braised Eggs Unique
Lu Dan is commonly prepared in Asian households or served as an appetizer at restaurants.
Read More -
Alton Brown's Tip For Making Rice Fast
Alton Brown will change the way you make this staple in the future -- and leave you with fluffier rice.
Read More -
What Does It Mean When Your Instant Pot Says 'Burn'?
What exactly does it mean if an Instant Pot shows a "burn" message, and perhaps more importantly, what should you do to fix it?
Read More -
The Easy Addition That Will Amp Up The Flavor Of Noodle Casserole
For those busy weeknights where cooking up a protein just isn't feasible, there is a simple addition that will change the casserole game.
Read More -
Why Worcestershire Sauce Makes A Great Steak Marinade
A savory, tender piece of steak can be made with various marinades and rubs. Here is why Worcestershire sauce makes such a good marinade for your steaks.
Read More -
Sheet Pan Sliders Recipe
Looking for a creative way to serve a whole bunch of burgers at once? Try this fun sliders recipe, which allows you to make 2 dozen mini burgers on one sheet.
Read More -
How A Dirty Grill Can Ruin Steak
If you're a grill master, don't miss out on this important step with your steak. Here's how a dirty grill could ruin your strip of meat.
Read More -
Avoid This Meatball Shaping Mistake
One of the biggest mistakes you can make with meatballs is to shape them incorrectly. Luckily, there are a few ways to easily avoid this.
Read More -
The Ruinous Effects Of Wildfire Smoke On Potatoes
Underground crops such as potatoes aren't the most conspicuous recipients of wildfire smoke exposure. But a recent observation points to ruinous impacts.
Read More -
Why It's Important To Let Your Pasta Sauce Simmer
Rather than rush through the pasta process, slowing things down and giving your sauce some time can make a world of difference for one key reason.
Read More -
Was Boston Cream Pie Actually Invented In Boston?
Was Boston cream pie the invention of a brand-new dessert or just a tweak on an existing favorite? The answer is found in the history of a famous Boston hotel.
Read More -
Classic Cacio E Pepe Recipe
Learn how to make this classic cacio e pepe recipe that transforms a few ingredients into a dish you'd expect from a fine Italian restaurant.
Read More -
This Might Be The Easiest Fix For Bitter Tomato Sauce
When making your tomato sauce, you might end up with a bitter final product due to many reasons. Here's how to fix the bitterness in the tomato sauce.
Read More
