Food Republic | Restaurants, Reviews, Recipes, Cooking Tips

A layered chocolate cake sits on a round, wooden serving dish, with two forks lying adjacent and a slice of the cake on a white plate in the background

The Best Knife To Use For Cutting Cake Might Not Be In Your Kitchen (Yet)

Cook

The Best Knife To Use For Cutting Cake Might Not Be In Your Kitchen (Yet)

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.

By Cami Cox

Cook

The Egg Cooking Method That's Easier Than Poaching

By Jennifer M. McNeill

Cook

What's The Best Cut Of Lamb To Roast And How Do You Make It Tender?

By Jennifer Waldera

Food

Texas Vs Oklahoma-Style Chili: What's The Difference?

By Shantella Huddleston

Exclusives

What's That White Stuff On Canned Salmon? Find Out If It's Safe And What It Means For Your Meal

By Cara J Suppa

More Stories

Cook

The Egg Cooking Method That's Easier Than Poaching

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

What's The Best Cut Of Lamb To Roast And How Do You Make It Tender?

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.
By Jennifer Waldera
Baking Tips

The Difference Between Making Wet And Dry Caramel Sauce Is One Simple Step

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.
By Adam Raphael
Restaurants

What The Tortillas Really Say About The Quality Of A Mexican Restaurant

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.
By Eli Cohen
Cook

The Easiest Way To Cook Tender Chicken Wings Without Any Kind Of Fryer

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

What To Serve With Picanha Steak For An Authentic Brazilian Meal

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.
By Jack Rose
Drink

The Boozy Drink That Will Have You Buying Canned Lychee Every Week

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.
By Katie Moore
Exclusives

Why This Mexican Restaurant Freebie Might Have You Walking Out The Door

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.
By Cami Cox
Cook

Canned Sardines In Oil Vs Water: Which One Truly Makes Waves In Flavor And Texture

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.
By Lili Kim
Cooking Tips

No More Dry Chicken: How To Actually Keep Your Rotisserie Chicken Most & Juicy

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.
By Cami Cox
Drink

What Exactly Are Bitters, And Why Do Some Cocktails Need Them?

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.
By Jack Rose
Cook

Do Bay Leaves Really Add A Significant Flavor Difference To Your Soups, Stews & Sauces?

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.
By Cara J Suppa
Exclusives

What Does It Mean When Your Egg Yolks Are Different Colors?

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.
By Cara J Suppa
Cook

The Best Way To Prevent Lamb From Drying Out In The Oven

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.
By Jack Rose
Cook

The Simple Soaking Technique To Ward Off Dry Cakes

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

What's The Best Oven Temperature For Cooking Pork Chops?

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.
By Eli Cohen
Food

The Symbolic Reasons Eggs Became An Important Part Of Easter

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.
By Cami Cox
Cook

The Secret To Storing Lentils And How Long These Nutrient-Packed Gems Last

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.
By Adam Raphael
Cook

The Canned Ingredient You Need For Quick & Flavorful Beef Stroganoff

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.
By Cami Cox
Cook

The Best Way To Cook Chicken Wings For Finger-Licking Taste & Texture

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.
By Jack Rose
Cook

For A Nutty Brownie Upgrade, Think Outside Of Just Walnuts

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.
By Paige Novak-Goberville
Cook

Sandwiches Falling Flat? Here's How To Make A Deli-Style Lunch At Home

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.
By Cara J Suppa
Cook

This Spicy Condiment Is The Easiest Way To Elevate Store-Bought Pizza

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

Despite Bankruptcy, Hooters May Not Go Away Anytime Soon. Here's How The Chain Plans On Sticking Around

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.
By Cara J Suppa
Cook

The Secret Ingredient That Makes Homemade Ice Cream As Smooth As Store-Bought

Making homemade ice cream can be a fraught process, especially if you don't have an ice cream machine. To improve texture, add this one ingredient.
By Sadie Stringer
Food

Frittata Frenzy: This Is How Italy's Famous Egg Dish Differs From Quiche

Ever wonder what the differences are between a frittata and a quiche? Well, we've done a little homework here on crust, fillings, cookware, and more.
By Clare Mooney
Cook

The Main Ingredient Swap For A Hearty And Meat-Free Chicken Pot Pie

Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say.
By Danielle Esposito
Cook

Avoid This Temperature Mistake When Making With Scrambled Eggs

An expert tells us that the number one mistake you could make when scrambling eggs has to do with their temperature, and it's easy to prevent.
By Jennifer Waldera
Cook

This Tiny Ingredient Will Boost Your Tuna Salad To Gourmet Status Without Extra Effort

A classic tuna salad always hits the spot, but if you want to elevate your next lunchtime dish to restaurant level, consider adding this simple ingredient.
By Paige Novak-Goberville