#food-presentation

#food-presentation

Leaving the tails on also eliminates the risk of getting sauce on your fingers, or, conversely, accidentally sticking your fingers into the communal dipping sauce. This applies to fried, breaded, or coated shrimp as well, as the tails prevent diners from touching the breading or getting their fingers greasy. Whenever you do serve shrimp with the tails still intact, it's important to leave a small bowl or vessel alongside the shrimp so guests can discard their tails.

When you're at a restaurant and your grilled hanger steak comes to the table with a small pile of microgreens on top, or your cocktail shows up with a floating edible flower, do you actually eat the garnish? If you don't, you're not alone. Garnishes are intended to make a dish look more appealing and help the empty space on the plate look fuller, but they don't always add taste to a meal.

Ina Garten has built her beloved reputation on making entertaining feel effortless, and her hosting advice is as timeless as her signature chambray shirt. Whether she's planning a casual brunch or an intricate dinner party, the Barefoot Contessa has a knack for taking the stress out of hosting while keeping every detail in mind. Over the years, she's shared countless tips (both big and small) that make gatherings look and feel more put together, personal, and, most importantly, enjoyable.

Kollect is a refrigerator designed for self-expression, featuring a customizable interior and a transparent door that allows users to showcase their favorite foods.

The egg flight is to hard-boiled eggs what a wine flight is to wine: a varietal sampling, presented in one sitting, usually with three eggs in six halves.

The geniuses over at Quincy have (deliciously) resolved this issue by designing a jar of olives that has the ideal quantities of brine and olives.

Halving baked goods not only reduces waste, allowing guests to enjoy smaller portions without leftovers, but it also lets them mix and match their favorites.