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Tasting Table
Tasting Table is a website and newsletter for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink.

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8 Fantastic Fancy Hot Dogs

(0) Comments | Posted November 12, 2014 | 1:00 PM

Tasting Table | Meaghan Agnew

We're calling it: Hot dogs are the new hamburger. The ballpark staple has graduated to the big leagues, appearing on the menus of venerated restaurants around the country. Here's a roundup of some of the country's most intriguing haute dogs, with...

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Is This the Ultimate Grilled Cheese?

(0) Comments | Posted November 6, 2014 | 11:33 AM

Tasting Table | Jillian King

Childhood lunch staple. Best friend to tomato soup. Rainy-day indulgence.

An affection that started way back with those simple orange slices melted between white bread has morphed into an all-out obsession for our team.

So we decided to examine the humble...

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5 Unexpected Ways to Use Vinegar

(1) Comments | Posted November 5, 2014 | 5:31 PM

Tasting Table | Jolene Bouchon

Vinegar adds essential astringency to salad dressings, balances sauces and brightens all manner of flavors. And it's much more versatile than just that. We like these more unusual applications for the tangy condiment.

Make a refreshing drink: Ever see the recipe for...

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Sweet Disposition? Fall for These 11 New Dessert Cookbooks

(0) Comments | Posted October 24, 2014 | 5:22 PM

Tasting Table


Dorie Greenspan is determined to show you that French pastries aren't all macarons and madeleines. Read on...


The tattooed, Ducati-riding, all-around legendary...

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Prime Rib Primer: The Roast With the Most

(0) Comments | Posted October 22, 2014 | 6:57 PM


Chef Michael Symon's prime rib

Let us now praise that great behemoth of beef, the rosy-hued, well-marbled, wide-as-a-tree-trunk holiday hero-maker, prime rib.

This is the season for grand presentations at the table and slow-cooked things that fill the house with...

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Tips and Tricks for Photographing a Cocktail

(1) Comments | Posted October 20, 2014 | 4:42 PM

Tasting Table | Lizzie Munro


People are always asking us, "How did you shoot that?"

Sometimes, it's an easy question to answer, but food photography can be more than a little involved. Smoke and mirrors, people!


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5 Unexpected Ways to Use Plastic Wrap

(2) Comments | Posted October 17, 2014 | 4:33 PM

Tasting Table | Jolene Bouchon


Plastic wrap: It isn't just for (barely) covering casseroles anymore. In fact, the stretchy stuff can be more useful when put to work in other, more unexpected ways. Try one of these tricks:

Controlled ripening: Some...

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The Perfect Steak: Tips, Techniques and Gear for Mastering Bone-In Rib Eye

(0) Comments | Posted October 14, 2014 | 4:48 PM

Tasting Table


Instead of running out to your local steakhouse, consider basking in the glory of serious meat cookery at home. The joys of searing a perfect steak--then sitting down with friends to share that unadorned piece of juicy,...

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(5) Comments | Posted October 13, 2014 | 10:43 AM

Tasting Table | Karen Palmer


Monosodium glutamate, more commonly known as MSG, has a shining reputation that falls somewhere between Olestra (remember that?) and genetically modified Frankencorn.

But some of the country's best chefs still love it,...

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7 Last-Minute Entertaining Pro-Tips

(0) Comments | Posted October 10, 2014 | 2:48 PM

Tasting Table | Anna Watson Carl


Food stylist and cookbook author Susan Spungen knows a thing or two about entertaining. Whether styling food on a film set (she's worked on movies like Julie & Julia and Eat Pray Love)...

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Our Favorite Chefs to Follow on Instagram

(0) Comments | Posted October 6, 2014 | 1:52 PM

Tasting Table

Clockwise: Snaps from John Besh, René Redzepi and Jamie Oliver | Photos: Instagram

It's time to show your favorite chef you love them with a double tap a la Instagram.

We follow some of the world's...

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The Finest Scrambled Eggs Ever

(0) Comments | Posted October 2, 2014 | 11:05 AM

Tasting Table


The perfect scramble is a thing of beauty: soft and hot, golden-hued, composed of extraordinarily creamy curds so rich and well-seasoned they verge on cheesy.

But of course, there's no need for cheese--not when you've got the...

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Discover the Nuances of Umami With Our Guide

(0) Comments | Posted October 1, 2014 | 6:34 PM


You may not always be able to place it.

It's that hit of I don't know what that elevates a dish to out-of-this-world, can't-stop-eating bliss.

And it means "pleasant savory taste" in Japanese.

Of course, we're talking about umami--the fifth taste that eludes...

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This Is How You Do Deviled Eggs

(20) Comments | Posted September 19, 2014 | 5:30 PM

National Cooking | Scott Hocker

Commence boiling the water.

As far as we're concerned, no outdoor party is complete without a platter loaded with deviled eggs.

First, you need perfectly cooked eggs. For the ideal hard-boiled egg, use this foolproof technique.

Then, get to deviling.


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8 Ways to up Your Cocktail Game

(0) Comments | Posted September 18, 2014 | 5:39 PM

National Drinks | Elyse Inamine


"Garnishes are an expression of a bartender's style," says Shinya Yamao of New York's Piora.

"My garnishes are very simple, but they act as a sub-ingredient for the cocktail," says Yamao, who stopped...

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Brew Great Coffee Without a Chemistry Degree

(0) Comments | Posted September 4, 2014 | 5:14 PM

National Drinks | Ashley Mason


Is that a chemistry lab or a coffee shop?

Space age brew labs like Intelligentsia's NYC outpost in the High Line Hotel make it hard to tell.

We covet their fancy glass...

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Dogfish Head's Sam Calagione on How to Drink a Beer

(0) Comments | Posted September 3, 2014 | 6:55 PM

Tasting Table | National Drinks | Lizzie Munro


Sam Calagione of Dogfish Head Brewery politely asks that you "make love to your beer with all five senses."

Watch the video here.

Touch the...

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Make Kick-Ash Grilled Vegetables Right on the Coals

(0) Comments | Posted August 27, 2014 | 7:12 PM

Tasting Table | by Adam Sachs

Grilling vegetables is fraught with peril. Little pieces disappear through the grates. The big guys cook too quickly on the outside while their insides remain cold.

Want to solve all this and make insanely good charred-yet-tender veg without any hassle and look...

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Chasers: Going Beyond the Pickleback

(0) Comments | Posted August 26, 2014 | 5:38 PM

Tasting Table | Lizzie Munro

Chasers have traditionally fallen into two not-so-exciting categories: beer and the hot-in-2011 pickleback.

We knew there had to be a way to make chasers lighter, brighter and more interesting, so we asked our food editor, Andy Baraghani, to develop a few fresh-pressed shot...

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Our Hero: The Muffuletta

(0) Comments | Posted August 21, 2014 | 1:31 PM

Tasting Table | Elyse Inamine

The muffuletta is one of the Great Sandwiches.

It's a stacked beauty of Italian cold cuts, crunchy olive relish and cheese--although a nice authentic one is pretty hard to find outside the Big Easy.

But with the right ingredients--good meat, a killer relish--and...

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