Interviews - Tasting Table

Robyn Song

The 4 Chefs Andrew Zimmern Would Select For His Culinary Mount Rushmore - Exclusive

Tasting Table sat down with Andrew Zimmern to ask what chefs he would pick to adorn a culinary Mount Rushmore monument. His answers may surprise you.

Erica Andrews

The Dish Tilly Ramsay Is Most Proud To Make For Gordon Ramsay - Exclusive

Cooking for your entire family can be stressful, but when your dad is culinary legend Gordon Ramsay, the pressure rises to another level.

Claire Redden

The Best Way To Properly Store Za'atar, According To Alon Shaya - Exclusive

At the Nassau Paradise Island Wine and Food Festival in the Bahamas, we had the opportunity to chat with Alon Shaya, and he offered a tip for storing za'atar.

Kat Lieu

Andrew Zimmern Likes To Keep It Simple When It Comes To Taco Toppings - Exclusive

Andrew Zimmern certainly won't judge what anyone wants to put on their tacos, but the famous chef has particular opinions about the right way to make his own.

Geofrrey Zakarian smiling with steak au poivre

Brandon Rich

Geoffrey Zakarian Shares His Tips For The Most Flavorful Steak Au Poivre - Exclusive

When Tasting Table sat down with Geoffrey Zakarian for an exclusive interview, his key tips for making steak au poivre were top of mind.

Sara Kay

Jack Daniel's Sinatra Select: The Ultimate Bottle Guide

Frank Sinatra and Jack Daniel's are synonymous, which the distillery has now honored in the Sinatra Select expression. So, we sampled it for this bottle guide.

Loaded Pretzel from Jock Lindsey's Hangar Bar

Robyn Song

We Tried 8 Spots At Disney Springs And Here's What's Worth The Hype

During a recent visit to Walt Disney World, I caught up with Disney Springs' Executive Chef Georg Paulussen to hear which dining destinations he recommends.

Lucia Capretti

Chef Michael White's Best Tips For Making Fresh Pasta At Home - Exclusive

In an exclusive interview with Tasting Table, Chef Michael White shared advice for home cooks looking to try making homemade pasta.

Brandon Rich

The Budget Steak Cut Guy Fieri Recommends - Exclusive

Tasting Table sat down for an exclusive interview with Guy Fieri, wanting to know what the Mayor of Flavortown considers as a choice budget cut of steak.

Crawford Smith

The One Dessert Jordi Roca Is Most Proud Of - Exclusive

Jordi Roca's approach is influenced by molecular gastronomy, using scientific techniques to coax new flavors and textures out of familiar ingredients.

Jennifer Richmond

Adam Richman's Pulled Pork Egg Roll Takes Inspiration From An Atlanta BBQ Institution - Exclusive

Adam Richman decided to put his own spin on the tasty bite at the inaugural Los Angeles Wine & Food Festival; he stuffed the crunchy shell with pulled pork.

Brandon Rich

The Cut Of Beef Dario Cecchini Says You Should Prioritize For Steak Tartare - Exclusive

Along with a list of essential ingredients that you should mix in, Dario Cecchini gave a clear tip on the particular type of cut he recommends for beef tartare.

Crawford Smith

The Difference Between Barbecue And Smoking, According To Pat Martin - Exclusive

For some pitmasters, the term 'barbecue' can be used as a catch-all for all live-fire cooking, but does Pat Martin, who owns Martin's Bar-B-Que Joint, agree?

Lucia Capretti

Dan Pashman On The Constant Evolution Of Italian Food And What It Means For Your Bowl Of Pasta - Exclusive Interview

In an exclusive interview with Tasting Table, "The Sporkful" host Dan Pashman shares the inside scoop on his latest cookbook, "Anything's Pastable."

Erica Andrews

The First Meal That Tilly Ramsay Mastered While Growing Up With A Culinary Legend - Exclusive

Tilly Ramsay told Tasting Table that like many 'MasterChef Junior' contestants, she was young when she started showing an interest in cooking.

John Tolley

Espelette Pepper Is The Fiery Ingredient Bobby Flay Uses To Spice Up A Raw Bar - Exclusive

In an exclusive interview, Tasting Table spoke to Bobby Flay about Brassiere B and how he's intermingling Southwestern ingredients into Gallic gastronomy.

Joanna Kalafatis

How To Make A Superior Steak, According To Mastro's Executive Chef

Chef Walter Mayen of Mastro's Steakhouse is here to share his expert insights. From temperature to seasoning, we picked his brain for the best tips.

Chesney McDonald

8 Absolute Best Rums To Elevate Your Cocktails, According To Rum Experts

Rum-based cocktails are delicious, but not all types of rum deliver the complexity or quality that can transform a familiar drink into a masterful mixture.

Lucia Capretti

The New Product Natalie Sideserf Is Releasing To Improve Your Hyper-Realistic Cakes - Exclusive

In an exclusive interview with Tasting Table, Natalie Sideserf divulges everything you need to know about the edible clay product she's about to release.

Chesney McDonald

Irish Mist Honey Liqueur: The Ultimate Bottle Guide

With elements dating back to a tipple enjoyed by Ireland's ancient chieftains, Irish Mist Honey Liqueur is steeped in history, as our bottle guide explains.

Crawford Smith

Albert Adrià Says If You're New To Spanish Cuisine, This Is The First Dish You Should Cook - Exclusive

We took the opportunity to ask Albert Adrià what the best gateway dish is for someone who's looking to learn how to cook Spanish food at home.

Brandon Rich

These Are The Essentials Radhi Devlukia Keeps In Her Spice Box - Exclusive

Radhi Devlukia always keeps a mix of savory spices, something fragrant, and something sweet in her traditional masala dabba, or South Asian spice box.

Lucia Capretti

Here's How Nancy Silverton Prepares Leeks - Exclusive

We spoke with Chef Nancy Silverton to get some insider tricks on how to prepare leeks, which she features on her menu at Osteria Mozza.

Brandon Rich

Guy Fieri's New Sauce Collaboration Brings Flavortown To Kitchens Nationwide - Exclusive Interview

Tasting Table talked with Guy Fieri ahead of the launch of his new line of Flavortown sauces - the first time he's put the Flavortown name on a retail product.