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TastingTable

  1. If you have a spare 4 minutes, would you help us out by taking a quick survey? We want to know how you splurge: http://bit.ly/6VA2wt THANKS!
  2. Apparently Disney World isn't the happiest place in the world, at least for the presidentially pardoned turkeys: http://ow.ly/DP8p
  3. D’Artagnan (an advertiser) is offering TT readers a deal: 15% off any web purchase when using checkout code “Table” (http://bit.ly/dart15)
  4. Check out all our tweeting food friends at http://www.Gastrobuzz.com.
  5. If it took you awhile to get used to screw tops on your wine, get ready for this: plastic bottles http://ow.ly/CSUK
  6. First beer, now coffee: the "micro" revolution continues http://bit.ly/fddaycafe
  7. True love: a man and his onion bagels http://bit.ly/26GwaN
  8. In case you missed the best of Tasting Table this month, check out this round-up: http://bit.ly/xIoYU
  9. You can use this translating app for practical things, but we'd rather use it for those menus we pretend to understand: http://bit.ly/36tUdw
  10. Pull a Lucille Ball and head to City Winery's CabCrush (as in crushing grapes for Cabarnet), the 1st of its kind in NYC: http://bit.ly/DURYY
  11. We're used to cocktails not living up to their ever-so-clever names, but this "Brain Hemorrhage" is pretty darn close: http://bit.ly/3Y0MAx
  12. If you were looking for something to celebrate today, toss on your chef hat in honor of its inventor's birthday! http://bit.ly/4vXiua
  13. Why didn't we think of this: Mayo made with beef, duck, lamb, and (favorite) bacon fat: http://is.gd/4y6Is
  14. Counter Culture coffee (http://bit.ly/W9bLu) + Japanese siphon brewer (http://bit.ly/R347a) = More fun than anything Starbucks can dream up.
  15. TT San Francisco launches tomorrow! Left coasters, get ready: http://tastingtable.com/sf
  16. Bacon donuts, chili donuts (http://bit.ly/3IaFTT) and now fried chicken donuts? Only in Texas http://bit.ly/3gtPDL
  17. Cows, rice, hemp, soy beans, almonds, and goats. What do they all have in common? Milk. http://bit.ly/1aP4ij
  18. Lessons in homemade condiments: we gave you ketchup (http://bit.ly/120RjE), now try your hand at Worcestershire http://bit.ly/1yn6LU
  19. Most of us struggle to tell sirloin from flank, but "Meat Master" Lauren Vernet can read its DNA with a single bite: http://bit.ly/3Zx95P
  20. Mag. ed. challenges cooking masses (like Food52 http://bit.ly/3FOu0w). Foodie conflict or generational gap? You decide: http://bit.ly/OmiN3