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.

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.

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.

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.

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.

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.

For those who love Starbucks espresso drinks but not the prices attached, it's a good idea to learn how to make them from the comfort of your own home.

Most of us purchase our holiday candy for under $10, but in 2016, luxury brand VeryFirstTo shocked the world by commissioning a $49,000 chocolate Easter bunny.

Fried chicken is one of the most popular fast foods out there. However, one fried chicken franchise notably lags behind the others in terms of quality.

Baking is all about uniformity. To ensure your cubes of butter are an even size and shape, there is one tool you should be using to cut your cold butter.

If you want to give your chicken wings a serious flavor boost, all you need to do is try adding this one expert-approved soda to your chicken wing glaze.

There are fried chicken places, there are burger joints, and then there are the spots that serve both. One growing chain known for its chicken is expanding.

Costco's food court might offer some of the cheapest menu items out there -- but the one that saves you the most money isn't actually the $1.50 hot dog combo.

Buying boneless meat might seem like you are getting more bang for your buck, but according to an expert, its the bone-in pork chops that offer superior flavor.

Poaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done!

Recipe developer Marye Audet told us how to use the air fryer to turn cooked noodles into a crispy, savory bite for a brand-new, satisfying snack.

We all know that, traditionally, stroganoff is made on the stove. However, if you want extra tender beef, you should ditch the stove and try something else.

If you thought everyone, regardless of where they lived, reached for a mug for their morning brew, you'd be mistaken. The French use something very different.