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!

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.

When you are looking to add a twist to your next classic cocktail, consider one expert-approved canned fruit that is sure to amp up your boozy beverage: lychee.

Scott Groth, chef at I'd Rather Be A Chef, explains what the free chips and salsa at Mexican restaurants can tell you about the rest of the menu.

Sardines are a divisive fish, but if you're not a fan, it's possible you just didn't like the liquid in which they were packed. Let's expand your horizons.

When your store-bought rotisserie chicken gets cold before you have a chance to enjoy it, consider these expert-approved methods for reheating the dish.

Calling the ingredient "bitters" may be a disservice to it. To find out exactly what bitters are and why some cocktails need them, we spoke with an expert.

Bay leaves are known for injecting flavor into dishes. We spoke to an expert to find out if they really make a difference in soups, stews, and sauces.

If you love to eat eggs, you might have noticed that the color of the yolks can vary from carton to carton. We spoke to an expert to find out what this means.

Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.

Baking is always an excellent skill to have, and using this expert-approved soaking technique can ensure you have perfectly moist cake every time.

Food Republic spoke to Chef Matthew Stowe who shared the ideal temperature for perfect pork chops no matter how you choose to cook them. Here's what to know.

Eggs have long been associated with rebirth and spring, so there is a natural correlation between the food and Easter, but the origins may be pagan.

Even though dried lentils typically come in a sealed bag, you still have to store them properly. Here's what to do, according to an expert.

Here's the expert-approved trick to getting a semi-homemade batch of delicious beef stroganoff on the table in a hurry -- without sacrificing flavor.

There's one way of cooking chicken wings that tops all the rest when it comes to giving your wings a serious expert flavor and texture upgrade.

Forget walnuts. Take your classic brownies to the next level with these five expert-recommended nuts for added crunch, flavor, and richness in every bite.

A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips.

Frozen pizza lacking in flavor? The solution is probably already in your pantry. This popular condiment will seriously upgrade your spicy pizza game.

News that Hooters is in financial trouble may not be surprising, but shockingly, the company has no plans to close any locations or halt operations.