Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.
Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.
-
Home-brewed iced tea seems simple enough but there are actually very specific ways to make it and keep it fresh so it tastes great and is safe to drink.
-
Use Sugar Cookie Dough As The Base For Easy Mini Tart Cups
To make your desserts a breeze, you can use premade sugar cookie dough to create deliciously simple tart cups, ready for just about any filling. -
Starbucks Adds Spicy Lemonade Refreshers And Cold Foam With A Kick To The Menu
Starbucks is heating things up this spring with a new line of Spicy Lemonade Refreshers and a Spicy Cream Cold Foam that play into the popular swicy trend. -
The Step Bobby Flay Never Skips When Grilling Lobster
When Bobby Flay hits the grill with lobster, he makes sure he doesn't put the crustacean straight onto the fire -- he actually parcooks it first. -
What Are Chalupas And How Are They Significant To Cinco De Mayo?
Celebrate Cinco de Mayo with an authentic dish from Puebla, Mexico: chalupas. This bite-sized street food is easy to make and has historical significance. -
Rachael Ray's Tip For Cooking Rice Without A Timer
To prepare rice, Rachael Ray uses a saucepan with a clear lid, which allows her to monitor the water's evaporation without having to babysit the pot. -
Use Up Leftover Spaghetti In Your Next Breakfast Frittata
You might have never heard of a spaghetti frittata, but this dish is perhaps the most convenient and delicious way to enjoy a leftover pasta dinner. -
Ina Garten's Yogurt Tip For Creamier Cucumber Salad
In her creamy cucumber salads, Ina Garten strains the yogurt using a fine-mesh colander lined with paper towels or cheesecloth to eliminate excess moisture. -
Fake A Crepe Easily By Using Tortillas
Crepes can be an intimidating dish to make since they are so thin and delicate, but there's a great hack you can try using tortillas instead. -
The Only Type Of Wine You Should Pair With Sushi, According To An Expert
Food Republic spoke to a wine expert to find out which type of wine best complements sushi, while not overwhelming the delicate raw fish and rice. -
The Secret To Easy Corn On The Cob Is In Your Slow Cooker
Corn on the cob can be enjoyed pretty much all year round but if you don't have a grill at hand, consider easily preparing it in your slow cooker. -
The Step Rachael Ray Never Skips When Making Quesadillas
If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish. -
The Easy Tip To Separate Your Bacon Without Stretching It
Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them. -
Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago. -
The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat. -
A Dish Towel Is The Key To Bobby Flay's Rolled Omelet
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded. -
Giada De Laurentiis' Tip You Need For Organizing Your Countertop
Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter. -
How Much Ham You Need Per Person For Easter
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person. -
The Best Sweet Potatoes You'll Ever Eat Are Hand Torn
For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again. -
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes. -
If You're Drinking Salt Water, Use Sea Salt
If you've decided to give the TikTok trend of drinking salt water a try, we recommend using sea salt above all other varieties due to its minerals. -
Ina Garten's Favorite Way To Cook Risotto Isn't On The Stovetop
Ina Garten deviates from tradition when making risotto. Rather than gradually adding ladles of hot stock to her rice, she pours it in all at once. -
The Easiest Way To Upgrade Store-Bought Mayo
Let's be real -- store bought mayonnaise is a convenience, but you can make it taste like a luxury with a simple tweak. Just introduce an acid. -
Why It's A Mistake To Follow The Box Directions For Angel Hair Pasta
Although package directions suggest cooking angel hair pasta between two and four minutes, following those instructions can lead to mushy noodles. -
Why Mezcal That Isn't Smoky Can Be A Red Flag, According To An Expert Mixologist - Exclusive
Food Republic spoke to cocktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality. -
One Mistake You Shouldn't Make When Picking A Bottle Of Wine, According To An Expert
Food Republic spoke with wine expert Doreen Winkler about how to shop mindfully for wine. Her advice? Don't buy a cheap bottle just for the cute label. -
The One-Step Secret To Thwarting Rubbery Bacon
No one wants a mouthful of rubbery bacon. To make sure each piece is a crispy delight, you need to cook your meat in a few tablespoons of water.