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The Citrus Ingredient That Will Improve Your Next Lasagna

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The Citrus Ingredient That Will Improve Your Next Lasagna

Lasagna is already a near-perfect dish but if you want to experiment or just to take your go-to comfort food to the next level, a citrus ingredient will do it.

By Shaun Melady

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Save Your Steak Drippings! Make A One-Pan Steak Sauce With All Those Flavorful Juices

By Cami Cox

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Want Your Store-Bought Cookie Dough To Taste Homemade? Add This Pantry Staple

By Cami Cox

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The Creamy Binder You Need To Try In Your Next Batch Of Veggie Burgers

By Jennifer Waldera

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How To Properly Prepare A Beef Roast For The Air Fryer

By Alba Caraceni

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Save Your Steak Drippings! Make A One-Pan Steak Sauce With All Those Flavorful Juices

Rather than throw out steak drippings, you can use them to make a scrumptious sauce. Food Republic spoke with recipe developer Laura Ascher to find out how.
By Cami Cox
Cook

Want Your Store-Bought Cookie Dough To Taste Homemade? Add This Pantry Staple

There's nothing wrong with store-bought cookie dough, but that doesn't mean you can't make it better with some extra ingredients, especially this pantry staple.
By Cami Cox
Cook

Unlock The Secret To Ultra-Flavorful Chili With This Perfectly Balanced Beef Blend

When it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward.
By Cami Cox
Cook

Should You Dry Or Wet Brine Your Chicken? Which Yields Better Results

To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.
By Cara J Suppa
Cook

5 Ways To Give Canned Oysters A Luxurious Twist

When it comes to oysters, fresh isn't always best. There are tons of ways you can transform canned oysters into crave-worthy appetizers and small bites.
By Lili Kim
Grocery

Sam's Club Sells Individual Rotisserie Chicken Pieces, But There's A Catch

Sam's Club goes a step further with its rotisserie chickens by selling just the breasts, but there is one thing to know about the convenient packs.
By Cara J Suppa
Drink

Once-Loved Beers You Sadly Can't Find Anymore

Some beers come and go. Let's take a look at several once-loved beers that vanished from store shelves.
By Clare Mooney
Cook

The Unexpected Vegetable That You Can Transform Into Fries

Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered.
By Shaun Melady
Cook

The Best Method For Cooking Lobster Tails

To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack.
By Jack Rose
Cook

What Is The 5-6-7 Rule When Cooking Hamburgers And Does It Actually Work?

Grilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time.
By Eli Cohen
Cook

Is Buttermilk An Essential Ingredient For Fried Chicken?

Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in.
By Jennifer Waldera
Recipes

A Popular Chain Restaurant's Breadsticks Have A Store-Bought Dupe Worth Trying

Breadsticks are always a good idea. When you want to enjoy the appetizer from the comfort of home, be sure to stock up on this superior store-bought dupe.
By Paige Novak-Goberville
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4 Ways To Improve Your Store-Bought Teriyaki Sauce

Sweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips.
By Danielle Esposito
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Here's The Timing Rule To Follow When Adding Vodka To Pasta Sauce

We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce.
By M Lavelle
Cook

The Secret Ingredient That Will Elevate Your Favorite Pot Roast Recipe

A pot roast is a comforting dish no matter the occasion, but there's one, unusual secret ingredient that will elevate this classic into something very special.
By Shaun Melady
Drink

If A Classic Negroni Is Too Bitter, Swap Out The Campari For A Sweeter Alternative

The Negroni is a strong, bitter cocktail. To make this drink more approachable, consider swapping out the Campari for a weaker, sweeter alternative.
By Sean Pagnotti
Food

Why Are Vegetables Harder To Classify Than Fruits?

The way we classify fruits overlaps with foods we perceive as vegetables, making the entire system even more difficult to define and navigate.
By Sadie Stringer
Cook

The Savory Upgrade Your Chocolate Chip Cookies Need

This unexpected ingredient is the perfect addition for chocolate chip cookies that are savory and sweet, according to baking expert Audra Fullerton.
By Danielle Esposito
Grocery

The Difference Between Costco US And UK (Which One Reigns Supreme?)

Though Costcos in the U.S. and U.K. are more similar than they are different, there are a few factors that undeniably give one country the edge.
By Adam Raphael
Recipes

Move Over Potatoes! Avocado Is The Substitute You Need To Try For Fries

French fries are great -- but slices of avocado that have been breaded and fried might be just as delicious, and offer a brand new way to enjoy the trendy food.
By Jennifer M. McNeill
Food

The History Of Tteokbokki: What Makes This South Korean Dish So Iconic?

Tteokbokki is a South Korean treasure, beloved for its chewy rice cakes in a thick, spicy sauce and with a history as fascinating as the dish is delicious.
By Eli Cohen
Cook

Why It's Crucial To Have 2 Thermometers When Making Fried Chicken

This two thermometers hack from celebrity chef Art Smith will have your fried chicken perfectly crispy and golden brown - you'll never want to do takeout again.
By Cara J Suppa
Restaurants

12 Fast Food Secret Menu Items You Need To Try

Here's several secret fast food menu items you might not know about. From McDonald's to Sonic and Taco Bell, we've got you covered!
By Nicole Alexander
Exclusives

Are There Dairy-Free Substitutes For Buttermilk?

Food Republic spoke with celebrity chef Art Smith, who provided guidance on whether dairy-free substitutes for buttermilk exist, and how to make them.
By Cara J Suppa
Drink

What To Mix With Vodka For Easy, 2-Ingredient Cocktails

Vodka can blend well with many things, but it can be a bit overpowering if you don't find the right mix-in, so we spoke to an expert to learn more.
By Cara J Suppa
Cook

The Easiest Pie Crust Starts With A Roll Of Store-Bought Cookie Dough

Making a pie at home can be a frustrating experience no matter how prepared or careful you are, so take some of the pressure off with store-bought cookie dough.
By Shaun Melady
Cook

How Many Types Of Lentils Are There? Here's How To Best Use The Main Ones

A basic guide to legumes might help you understand lentils as a whole, but it won't tell you that there are actually five main types of this versatile food.
By Katie Moore
Cook

The Effortless Way To Flavor Frozen Fries With Your Steak Dinner

If you're making that classic dish steak frites with frozen fries, you can very easily amp up the flavor by simply serving the meal in this way.
By Lili Kim
Restaurants

Spice Up The McDonald's Filet-O-Fish With This Elusive Condiment

There are many hacks that reimagine McDonald's Filet-o-Fish sandwich, including one that gives it a spicy tang by topping it with this hard to find condiment.
By Alba Caraceni

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