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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.
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Food Republic spoke with David Ortiz, the Corporate Beverage Director at Rocco's Tacos & Tequila Bar, to learn how to make a great margarita at home.
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Reely Hooked Fish Company: Here's What Happened After Shark Tank
Reely Hooked Fish Company sought to bring a protein-packed, low calorie option to the world of fish dips, but how did the Sharks like the taste? -
The Soda Karl Lagerfeld Drank 10 Cans Of Daily
Here's why famous designer Karl Lagerfeld drank nearly a gallon of this soda from morning to night every day, and how it affected the fashion industry. -
Serve Chicken Salad With Apples Instead Of Crackers For A Sweet And Savory Bite
Take any basic chicken salad recipe from average to A-plus simply by changing what you eat it with. Toast, crackers, and wraps are out, and fresh apples are in. -
Beer Blizzard: Here's What Happened After Shark Tank
Remember Beer Blizzard, the cooling solution featured on "Shark Tank" that promised to keep your cans warm in the heat? Here's where they are now. -
Ree Drummond's Ice Cream Cake Relies On A Store-Bought Favorite
Ree Drummond, aka the Pioneer Woman, knows how to make a tasty ice cream cake sure to please everyone, and best of all, it's assembled with premade goods. -
Fresh Bellies: Here's What Happened After Shark Tank
The owner of Fresh Bellies, Saskia Sorrosa, sought to challenge babies' palates to help parents avoid picky eating, but did the Sharks take a bite? -
Sweetened Condensed Milk Is The Key To Making 2-Ingredient Truffles
Truffles are a delight but can be tricky. To make the simplest, but still delicious, truffles ever, all you need is cocoa powder and sweetened condensed milk. -
Drizzle Your Boxed Mix Cake With Condensed Milk For Next-Level Texture
If you want to improve the crumb of your boxed cake and ensure every bite is moist and delicious, try drizzling the whole thing with condensed milk. -
What Separates An Aeropress From A French Coffee Press?
There are so many different kinds of machines to make coffee nowadays but if you're wondering what sets apart an Aeropress from a French press, here's the scoop -
A Dollop Of Mayo Adds Extra Creaminess To Alfredo Sauce
Mayonnaise can actually be used in a variety of noodle dishes to enhance the richness, so why not use a bit of this dependable condiment in your Alfredo sauce? -
Master Your Pastry Bag Skills With Ina Garten's Cutting Board Tip
If you're new to using a pastry bag, you can improve your skills very simply by using Queen of the Hampton (and our hearts) Ina Garten's tip. -
Is Store-Bought Shrimp Cocktail Raw Or Cooked?
Since shrimp cocktail is served ice cold, you may wonder if the shrimp have ever met a flame at all, but the answer is obvious just by looking at them. -
What Are Trinidad Doubles And What Makes Them Different From Roti?
Trinidad doubles feature yeasted flatbreads known as baras, typically made from wheat flour, and are considered a complete dish, while rotis are a component. -
What Makes Portuguese Egg Tarts Different From A Quiche?
Portuguese egg tarts or pastéis de nata may resemble tiny versions of a quiche, but the flavor and ingredients of these dishes are actually vastly different. -
Energybits: Here's What Happened After Shark Tank
Energybits algae supplements and their exceedingly persistent founder made a splash on "Shark Tank," and fans may wonder if the company sank or learned to swim. -
Robusta Vs Arabica: Which Coffee Delivers The Biggest Caffeine Kick?
If you want to get the most caffeinated bang for your buck, you shouldn't actually turn to arabica beans, but rather you should look to robusta. -
Blendtique Wine Company: Here's What Happened After Shark Tank
Have you ever wanted to create your own custom blend of wine? That was the idea behind Blendtique, but did the Sharks end up biting on a deal? -
Expert Tips For Poaching Eggs For A Crowd
If poaching perfect eggs for a crowd of brunch guests sounds like a nightmare, this expert advice given to Food Republic can help you manage the task in a snap. -
Why You Should Buy Cheese At A Specialty Shop, Not The Grocery Store
Food Republic spoke to a cheese expert to find out what kind of perks make a specialty cheese shop worth visiting, instead of settling for the supermarket. -
Liven Up Bland Spaghetti Sauce With One Briny Ingredient
If you've got a less than stellar jar of tomato sauce that you want to brighten up, it's time to take a page out of puttanesca's book and grab the capers. -
Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
A Sloppy Joe on a plain old hamburger bun can be rather boring, so try any of these alternatives for a more well-composed, tasty, and interesting sandwich. -
The Best Way To Decant Wine Without A Decanter
If you don't have a wine decanter, all hope is not lost. Really any old glass vessel will do the trick and an aerator is a great tool as well. -
Cook Your Rice In Pickle Brine For An Effortless Flavor Blast
Tangy, herbal, and sometimes spicy pickle juice can really kick up the flavor of freshly-cooked rice, and you can even coordinate the brine with your recipes. -
How Pimento Cheese Sandwiches At The Masters Stay $1.50
The Masters golf tournament's ultra-cheap, ultra-popular pimiento cheese sandwiches have begged many questions, with the big one being how they stay so cheap. -
Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie
Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformed into a rich, bubbly, and creamy sherperd’s pie. -
Baking Soda Is The Ingredient Your Stir-Fry Is Missing
If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade.