It's hard to reinvent an easy classic like boxed cake or boxed cornbread, but you can still give both of them a new twist by baking them together!

Coffee should be served piping hot or chilled over ice, but never the twain shall meet in a perfect world. Here's why cooled coffee tastes so ick.

We spoke with Chef Scott Groth, who shared the secret trick of making the most flavorful cabbage soup by caramelizing cabbage ahead of time.

The next time you want to throw together a rich, flavorful stew, make sure you use this cut of pork. We spoke to an expert, and they said you won't regret it.

When making a cheesy sauce with milk, there are a lot of ways things can go really wrong. These are some classic mistakes to avoid in the process.

Given the price of eggs, cracking one open and finding a double yolk might feel like a bonus. When it comes to baking, however, there are a few things to know.

If you're planning on hosting a party, you're going to want to make sure there are enough drinks for everyone. Here's the best way to decide how much you need.

If you're in the market for lean cuts of beef, odds are skirt steak or flap meat come to mind. So, what's the difference between these two great cuts?

One of the simplest (and most delicious) ways to make a quick sauce to amp up the flavor of whatever dish you're making is by using some butter.

Canned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed?

Food Republic spoke to chef and recipe expert Dennis Littley to get his take on the best way to store rotisserie chicken after its initial serving.

If you use butter while cooking scrambled eggs, odds are you are letting it burn -- instead, try this expert-approved method for perfect scrambled eggs.

Whether you've run out of chocolate chips at home or simply can't find a bag at the store, the good news is that you have substitution options.

Whole Foods recently launched a new latte inspired by one of its customer-favorite cakes, but if you want to try it, you're going to have to act fast.

The club sandwich is a classic, but that doesn’t mean you can’t experiment. One roasted ingredient is perfect for boosting both the taste and texture.

Fried chicken is a well known staple in southern cooking, but there's also a northern variation. We asked an expert to explain northern fried chicken.

Street Food Couture is among four emerging global trends highlighted in Future Menus 2025, the annual trend report compiled by Unilever Food Solutions.

McDonald's has been serving up breakfast for 50 years. In fact, we're taking a trip down memory lane to discover its breakfast history. Hello Egg McMuffin!

When it comes to slicing a stunning, painstakingly decorated cake, you want to make sure that you use the right tool. Though the best choice might surprise you.

If you're making eggs for breakfast, convenience often trumps fancy cooking techniques. This expert cooking tip makes perfect poached eggs with no fuss.

If you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably flavorful and tender result.

Although Texas and Oklahoma-style chili can be similar in a number of ways, they also have their share of differences that go beyond the obvious.

Opening a can of salmon to find a bunch of strange white stuff on the meat can be disconcerting. We went to the experts to explain what it is and if it's safe.

Making caramel sauce can be a stressful and tentative process -- but this one addition to caramel transforms it from dry to wet, and potentially easier to prep.

Want to know if a Mexican restaurant is the real deal? We spoke to an expert who says the secret to assessing the quality is all in the tortillas.

In an exclusive interview with Food Republic, Chef Dennis Littley shares the secret to perfect crispy, juicy chicken wings at home without a fryer.

Any picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate. Here's what to serve.