Austin Havens-Bowen

Grilling tuna steaks is one of the best ways to enjoy the delicious fish. The key is having the right size filet to throw onto the grill.

While they both have very distinct flavors, the flavor of the sea combined with common ingredients like salt make them worthy components in most dishes.

To prevent overcooked, tough noodles, Tasting Table checked in with Kenny Leung, executive chef at YAO in New York City, for expertise.

Mug cakes are made in the microwave so knowing when it's ready to eat can be tricky, especially if you don't want to poke too many holes in the dessert.

When it comes to homemade fudge, the dessert should have a creamy texture in its traditional form. But that doesn't mean some texture shouldn't be added.

When it comes to the steak for chicken fried steak, you might think you have to shell out cash to get the best cut, but that's not the case.

Mashed potatoes aren't quite as common in the fast food world as french fries, but there are still plenty of good options. However, the best is hard to find.

If you want to give your Caesar salad dressing a touch of spice but aren't sure how to, fear not -- we've got three creative ways to do this.

You need stale bread to soak up the flavor and not have a soggy side on the dinner table. Then there's the decision of what type of bread to use.

According to celebrity chef Robbie Shoults, there's an easy-to-remember timing rule when it comes to smoking the perfect piece of pork loin.