Tasting Table - Food, Restaurants, Reviews, Recipes, Cooking Tips

The Easiest Way To Bring Extra Flavor To Your Steak

staff@tastingtable.com (Katie Mach) — Thu, 13 Nov 2025 04:40:00 +0000

While the cut of steak you buy will affect its overall flavor, there are ways to enhance it externally. This simple methods adds richness and tenderness.

Why It Can Pay To Boil Ribs Before Placing Them On The Grill

staff@tastingtable.com (Matthew Spina) — Sun, 09 Nov 2025 13:30:00 +0000

Although there are merits for boiling ribs, the technique also has its drawbacks. To determine the best rib-cooking method, here's what the pros say.

6 Simple Ways To Elevate Your BBQ, According To Michael Symon

staff@tastingtable.com (Monika Sudakov) — Thu, 06 Nov 2025 23:20:00 +0000

Who knows barbecue better than Michael Symon? We caught up with the chef ahead of LA Wine & Food Festival for some hot tips only a pro could provide.

Husk On Or Off? Here's How You Should Be Grilling Corn On The Cob

staff@tastingtable.com (Amanda Berrill) — Mon, 27 Oct 2025 17:40:00 +0000

We spoke to chef Emily Yuen during the New York City Wine & Food Fest, who told us exactly how she prefers to grill her corn on the cob.

Why Anthony Bourdain Said To Avoid Ordering Well-Done Meat At Restaurants

staff@tastingtable.com (Deepak N) — Tue, 21 Oct 2025 12:30:00 +0000

Anthony Bourdain was famous for his opinions, many of which are still relevant -- but none is as unforgettable as his take on ordering your steak well-done.

10 Simple Ways To Cook Cabbage, Explained

staff@tastingtable.com (Catherine Brookes) — Tue, 21 Oct 2025 00:20:00 +0000

Despite a less-than-stellar reputation when it comes to flavor, cabbage is delightful when cooked, and you shouldn't overlook the vegetable in your kitchen.

The Cheap Way To Add Flavor To Your Barbecued Meats And Veggies

staff@tastingtable.com (Deepak N) — Fri, 17 Oct 2025 03:40:00 +0000

There's a cheap, simple way to add flavor to your barbecued meats and veggies, one that doesn't involve spending on wood chips.

Why Cooking Salmon On Cedar Planks Is So Popular

staff@tastingtable.com (Wendy Leigh) — Sat, 11 Oct 2025 00:40:00 +0000

It seems like everyone is cooking salmon on the grill or in the oven on cedar planks. Here's why people cook salmon that way and why it's so popular.

Elevate Your Burgers By Ditching Jarred Pickle Slices — Here's What You Need To Do

staff@tastingtable.com (Ian Fortey) — Fri, 10 Oct 2025 12:30:00 +0000

If you want to mimic your favorite burger from a restaurant or fast food joint, don't buy jarred pickle slices from the store. Instead, use this tip.

How To Winterize Your Blackstone Griddle

staff@tastingtable.com (Ian Fortey) — Tue, 07 Oct 2025 13:40:00 +0000

Want to keep your Blackstone in pristine condition this winter? Follow our expert's advice and easily prep the griddle for the cold months ahead.

Here's How Long You Should Wet-Brine Pork Ribs

staff@tastingtable.com (Kashmir Brummel) — Sat, 04 Oct 2025 23:00:00 +0000

Wet-brining pork ribs is the perfect way to add flavor and moisture to the protein before putting it on the grill, so make sure you leave enough time.

The Lean Cut Of Steak You Should Think Twice About Putting On The Barbecue

staff@tastingtable.com (Sara Kay) — Sat, 04 Oct 2025 15:40:00 +0000

A juicy steak cooked over open flames is one of life's treats, but there are some cuts of beef that are harder to get right on the grill, including this one.

Avoid This Handling Mistake When Grilling Your Hot Dogs

staff@tastingtable.com (Fred Hernandez) — Sat, 04 Oct 2025 11:00:00 +0000

We asked Robbie Shoults, celebrity chef and third-generation owner of Bear Creek Smokehouse, to share one of the most common grilling mistakes.

Don't Boil Chicken Before Grilling It. Do This Instead

staff@tastingtable.com (Deepak N) — Sat, 04 Oct 2025 00:40:00 +0000

Pre-cooking chicken before grilling it is a great way to save time and ensure thorough cooking. An expert suggests skipping boiling for this method.

Why Ina Garten Sneaks Coffee Grounds Into Her New York Strip Steaks

staff@tastingtable.com (Vanessa Nix Anthony) — Tue, 30 Sep 2025 20:00:00 +0000

Want to elevate and enhance the flavor and texture of your next strip steak? Follow Ina Garten's example and rub coffee grounds onto the meat.

Ina Garten's Secret Method For Fully Infusing A Steak With Flavor

staff@tastingtable.com (A.J. Forget) — Tue, 30 Sep 2025 16:30:00 +0000

Ina Garten is a trusted source for anything related to cooking -- but her method for getting more flavor into her steaks may be one of her best.

How To Broil Food If Your Oven Didn't Come With The Proper Pan

staff@tastingtable.com (Dee Lopez) — Mon, 29 Sep 2025 18:00:00 +0000

Some newer ovens don't come with broiling pans, or you may have lost yours -- either way, you can still broil food without one with the right alternative.

The Best Store-Bought Chicken Dry Rub We Tested Doesn't Even Come From A Food Company

staff@tastingtable.com (Deepak N) — Mon, 29 Sep 2025 17:30:00 +0000

In a taste test we found a great dry rub that is a glorious blend of aromatics and spiced flavors that can upgrade chicken dishes from boring to brilliant.

The Quick Extra Step That Finishes Ribs With A Crispy Charred Bite

staff@tastingtable.com (Allie Sivak) — Mon, 29 Sep 2025 16:00:00 +0000

For the very best, crispy bite of a slab of barbecue ribs, one expert reveals the simple step that will truly elevate your meal.

What Is The 3-3-2-2 Rule For Cooking Steak, And Does It Actually Work?

staff@tastingtable.com (Dee Lopez) — Sun, 28 Sep 2025 21:00:00 +0000

Cooking the perfect steak is a challenge many home chefs struggle with. But the 3-3-2-2 rule is a simple, pro-approved method that can make cooking steak easy.