News•Mar 11, 2026
Cook Times For 14 Types Of Ham, Explained
The article provides a detailed guide to cooking 14 different ham varieties, outlining weight‑based oven times and the USDA‑recommended internal temperature of 140‑145 °F. It distinguishes between precooked, smoked, fresh, and specialty hams, noting that bone‑in cuts retain moisture while vacuum‑packed or canned options offer speed. Cooking temperatures are standardized at 325 °F for most hams, with exceptions for sugar‑cured and country hams. Practical tips such as soaking country ham and basting spiral‑cut hams round out the guide.
By Tasting Table
News•Mar 11, 2026
A Historic Coastal Restaurant Is Alaska's Best Hidden Gem For Wild-Caught Seafood
The Hangar on the Wharf, Juneau’s sole waterfront eatery, occupies a restored 1940 aircraft hangar and markets itself as the locals’ go‑to spot for wild‑caught Alaskan seafood. Its menu spotlights halibut in multiple preparations alongside oysters, smoked salmon, and non‑seafood...
By Tasting Table
News•Mar 11, 2026
John Wayne's Favorite Steakhouse Is Best Known For Its Prime Rib Dinners
Gulliver’s, an English‑themed steakhouse in Irvine, California, is famed for its over‑the‑top prime rib dinners and its historic link to John Wayne, who dined there regularly from the 1960s until his death. The restaurant serves a signature “Brobdingnagian” bone‑in cut priced...
By Tasting Table
News•Mar 10, 2026
Using Rice Water To Fertilize Houseplants? Avoid This Mistake That Could Cost You Your Plant
Rice water, a by‑product of rinsing grains, can be reused to water houseplants, but it lacks the nitrogen, phosphorus, and potassium of conventional fertilizers. The article stresses using only unsalted, unseasoned water and limiting applications to once a month to...
By Tasting Table
News•Mar 10, 2026
11 Must-Visit Utah Restaurants Featured On Diners, Drive-Ins And Dives
Food Network’s *Diners, Drive‑Ins and Dives* has highlighted eleven Utah restaurants, ranging from Salvadoran pupuserías to Scandinavian cafés. The article details each venue, signature dishes, and the specific episodes they appeared in, noting awards and local acclaim. Many spots are...
By Tasting Table
News•Mar 9, 2026
This Mexican Staple Gets Its Flavor From A Confit-Style Technique
The article explains how Mexico’s iconic carnitas rely on a confit‑style cooking method, where pork is simmered in abundant lard to create a tender interior and crisp exterior. Originating in Quiroga, Michoacán, the traditional technique uses salted pork, aromatics, and...
By Tasting Table
News•Mar 9, 2026
Gordon Ramsay's Go-To Cut For Perfectly Baked Salmon
Celebrity chef Gordon Ramsay advises using salmon steaks—not fillets—for oven‑baked salmon. He explains that the cross‑section cut includes the backbone, which keeps the flesh moist and imparts extra flavor. Ramsay’s YouTube guide shows a simple 400 °F, 12‑minute bake with salt,...
By Tasting Table
News•Mar 9, 2026
7 Best Markets To Get Country Ham In Northern Virginia
Tasting Table has identified the seven top markets in Northern Virginia for authentic Virginia country ham, ranging from historic farms to modern butcher shops. Selections were based on award recognitions, media coverage, and community reviews, highlighting venues like Turner Ham...
By Tasting Table
News•Mar 9, 2026
Don't Toss That Banana Peel — Use It To Deodorize Your Smelly Kitchen Trash Can
Households can neutralize kitchen trash odors by placing banana peels in the bin. The volatile compound isoamyl acetate from banana peels masks unpleasant smells, and dicing the peels makes them easy to use each time trash is taken out. An...
By Tasting Table
News•Mar 8, 2026
100 Years Ago, This Italian Deli Began Its Rise As A Southern California Landmark
Los Angeles’ Bay Cities Italian Deli & Bakery celebrated its centennial in 2025, tracing roots back to 1925 as the city’s oldest Italian deli. Its flagship Godmother sandwich, layered with prosciutto, ham, capicola, mortadella, Genoa salami and provolone, has become...
By Tasting Table
News•Mar 8, 2026
Sour Milk Isn't Garbage When Pancakes Are On The Menu
Sour milk, often dismissed as a sign of spoilage, is actually an early stage of natural fermentation that creates a mild tang similar to buttermilk. The added acidity reacts with baking soda or powder, generating carbon dioxide that yields fluffier...
By Tasting Table
News•Mar 8, 2026
For The Best Shrimp Dish, Give It The Dirty Martini Treatment
The article introduces a "dirty martini shrimp" recipe that infuses classic cocktail elements—vermouth, olives, gin or vodka—into sautéed shrimp. It outlines preparation steps, optional zero‑proof variations, and serving suggestions ranging from cocktail sticks to pasta dishes. The piece highlights the...
By Tasting Table
News•Mar 8, 2026
This Trader Joe's Bread Is The Only Kind I Make French Toast With Now
Trader Joe’s Cinnamon Swirl Bread is highlighted as the author’s preferred base for French toast. The loaf combines butter, eggs, cinnamon, sugar and vanilla, giving it a rich, dense crumb that absorbs custard without falling apart. Unlike typical white or...
By Tasting Table
News•Mar 8, 2026
'Never Okay' — This Food Faux Pas Is A One-Way Ticket Onto Bobby Flay's Blacklist
The article warns against using pre‑minced garlic, explaining that fresh bulbs retain the enzyme alliinase which creates allicin’s robust flavor, while jarred garlic loses potency and often contains additives. Celebrity chefs Bobby Flay and the late Anthony Bourdain publicly condemn...
By Tasting Table
News•Mar 8, 2026
What The Percentage On A Chocolate Actually Means
The article clarifies that a chocolate bar’s percentage reflects the total cacao content—both cocoa solids and cocoa butter—while the remainder is typically sugar and other additives. Higher percentages (70%+) deliver intense, often bitter flavor and a firmer snap, whereas lower...
By Tasting Table