Tasting Table2 days agoCookingWhat Actually Makes Restaurant Fried Rice So Good? - Tasting TableRestaurant fried rice is superior due to pre-cooked, dried rice and high-heat cooking methods that enhance texture and flavor. [ more ]
Tasting Table3 days agoNYC foodThe Biggest Mistake You're Making When Braising Pork Belly - Tasting TableProper braising techniques enhance the texture and flavor of pork belly, focusing on timing and temperature. [ more ]
Tasting Table4 days agoWineThis Is The Key To Turning Red Wine Into The Perfect Pan Sauce - Tasting TableThe key to a perfect red wine pan sauce is love, along with reducing the wine and slowly adding butter. [ more ]
Tasting Table1 week agoCookingThe Key To Restaurant-Worthy Foie Gras Is A Perfect Sear Every Time - Tasting TablePerfecting the sear on foie gras involves a very hot pan, thick slices, and seasoning well. [ more ]
Tasting Table1 month agoEveryday cookingWhen You Should Use Foil When Grilling Corn - Tasting TableGrilling corn can be enhanced using foil for steaming or left bare for a smoky char. [ more ]
Los Angeles Times6 months agoLA foodHoly Basil's Kai Jiew (Thai-Style Omelet) With Prik Nam PlaThai street-food can be recreated at home with simple dishes like kai jiew, the iconic Thai fried omelet. Use the right amount of oil and maintain proper heat for a fluffy consistency in the omelet. Check oil temperature with a thermometer. [ more ]
Tasting Table2 days agoCookingWhat Actually Makes Restaurant Fried Rice So Good? - Tasting TableRestaurant fried rice is superior due to pre-cooked, dried rice and high-heat cooking methods that enhance texture and flavor. [ more ]
Tasting Table3 days agoNYC foodThe Biggest Mistake You're Making When Braising Pork Belly - Tasting TableProper braising techniques enhance the texture and flavor of pork belly, focusing on timing and temperature. [ more ]
Tasting Table4 days agoWineThis Is The Key To Turning Red Wine Into The Perfect Pan Sauce - Tasting TableThe key to a perfect red wine pan sauce is love, along with reducing the wine and slowly adding butter. [ more ]
Tasting Table1 week agoCookingThe Key To Restaurant-Worthy Foie Gras Is A Perfect Sear Every Time - Tasting TablePerfecting the sear on foie gras involves a very hot pan, thick slices, and seasoning well. [ more ]
Tasting Table1 month agoEveryday cookingWhen You Should Use Foil When Grilling Corn - Tasting TableGrilling corn can be enhanced using foil for steaming or left bare for a smoky char. [ more ]
Los Angeles Times6 months agoLA foodHoly Basil's Kai Jiew (Thai-Style Omelet) With Prik Nam PlaThai street-food can be recreated at home with simple dishes like kai jiew, the iconic Thai fried omelet. Use the right amount of oil and maintain proper heat for a fluffy consistency in the omelet. Check oil temperature with a thermometer. [ more ]
Tasting Table3 days agoNYC foodThe Easiest Way To Upgrade Any Steak, According To An Expert - Tasting TableCrusting steak elevates the dish by adding a delicious crispy exterior while maintaining a juicy interior. Thicker cuts of steak are preferable for developing a crust without drying out the inside. [ more ]
Los Angeles Times3 weeks agoDevOpsMary Sue Milliken's Fennel And Herb Grilled RibsChef Mary Sue Milliken shares her technique for making addictive ribs through planning, curing, and glazing for enhanced flavor. [ more ]