Keeping vegetables fresh all week can be a challenge, but the best way to ensure your veggies stay farm-fresh is to bathe them in vinegar for a quick pickle.
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered.
While it may seem quick and easy to simply zap your leftover steak, you're likely going to end up with leather. Avoid the heartache by reheating it in the oven.
So you've got an unopen bottle of red wine and it's past its prime, so you're afraid it's got to go. Well, if stored correctly, it lasts longer than you think.
Mashed potatoes may be as close to perfection as food can get, but that doesn't mean they can't get even better. Try adding miso and garlic for an umami kick.
While many love their baby back ribs, there's another option that may be even better for the grill - St. Louis-cut ribs. They're cheaper and have more meat.
One of the stars of any holiday feast is the mashed potatoes but not having enough can be a big problem. Here's how many spuds you need for a big batch.
There are very specific ways to store cheese to ensure its quality and prevent foodborne illnesses. And when it comes to your fridge, this is the worst place.
If you thought that all of the different colors of Smarties tasted the same, think again. There are six distinct flavors randomly combined in each roll.
Fall might have you cozying up to a fireplace -- but did you know there are lots of tasty ciders that are a perfect complement to cooler months? Shall we ...
The Turbo Rush energy drink goes from tv to reality. Like, uh, actual reality. We've tried it and guess what? Thanks A-Train! Because this stuff is pretty good!
Don't let that last bit of peanut butter go to waste! Learn how to transform your almost-empty peanut butter jar into the ultimate companion for your noodles.
When entertaining, keeping cold things cold can be a challenge. Here's how to keep your shrimp platter going all night long with a festive ice disguise.
I interviewed Ruth Reichl yesterday for a podcast I do, "New Books in Food." Amongst the many interesting things she talked about on the occasion of the...
In our last installment of Totally Serious Reviews On Amazon, we tackled what appeared to be a fundamental problem with sugar-free Haribo gummy bears. While unfortunate...
New York City's ongoing sushi transformation was officially validated yesterday, as Pete Wells of The New York Times awarded newcomer Sushi Nakazawa four stars (out...
Whatever your taste in pizza, I'm not here to judge. And neither are the makers of the Petite Pizzeria. The countertop oven promises to cook any style...
Food Republic, like every other media outlet, gets lots of free junk sent its way. Publicists hope that if somebody who works there accidentally tries...