Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.
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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When it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital.
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Black Tea Vs Milk Tea: What's The Difference?
Black tea and milk tea are arguably among the beverage's most common varieties. Here's a breakdown of what separates both types from each other. -
The Unexpected Ingredient That Can Elevate Your Grilled Cheese
Grilled cheese pairs well with pretty much anything, so why not try an Italian twist and elevate your next sandwich with this unexpected ingredient? -
You Don't Need Chicken For Piccata: Try This Canned Ingredient Swap
Did you know you don't actually need chicken for a piccata? Put a fresh spin on the classic dish by substituting the poultry with this canned ingredient. -
The Secret Ingredient That Will Elevate Your BBQ Sauce
Barbecue sauce is a condiment that can be deeply personal to each and every individual. You can easily take yours to the next level with one secret ingredient. -
The Thai Ingredient To Add A Citrusy Burst In Your Drinks
This versatile ingredient can bring both a hit of citrus and a unique, Thai-inspired twist to your everyday sodas, cocktails, and even water. -
Why You Should Start Frying Your Chicken In Duck Fat
Your go-to oil for frying is probably enough to get the job done without going the extra mile. Duck fat does exactly that. Here's how to use it. -
3 Common Types Of Custard And How They Differ
There are many types of custard, but three in particular are the most likely to appear in your kitchen: baked custards, stirred custards, and steamed custards. -
The Unexpected Ingredient That Prevents Your Salad Dressing From Separating
Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split. -
Beef Bourguignon Vs Beef Stew: What's The Difference?
You might assume that beef bourguignon and beef stew are simply two sides of the same coin, differing only in name. But that’s not entirely true. -
How To Make Collins Spears At Home For Your Next Cocktail Party
If you want to make ice that perfectly fits into a Collins glass, you're going to need Collins spears -- but making them can be tricky. Here's how. -
What Really Sets White And Milk Chocolate Apart
From a sensory POV, it's easy to tell the difference between white and milk chocolate, but there's actually a whole lot of science that sets the two apart. -
How Do You Prepare For A Wine Tasting?
If you've never been to a wine tasting before, or are going to a new type, you might not know how to prepare -- but don't worry: Here's what to expect. -
Beef Tallow Vs Lard: What's The Difference?
When you're at the store, you may see both lard and tallow and wonder just what the differences between the two are -- and yes, they are different. -
How Does Yorkshire Pudding Differ From Popovers?
On the surface, Yorkshire pudding and popovers may seem very similar, but for those with a keen eye, these two doughy dishes are actually quite distinct. -
The Yeast To Flour Ratio You Should Know For The Best Bread
When it comes to bread making, the best way to measure out the amount of yeast you need is actually by percentage of weight compared to your flour. -
How To Replicate The Crust And Crumb Of Artisan Bread At Home
Artisan bread is rustic, crusty, and delicious partly thanks to its particular crumb, but can you make it at home? We talked to an expert to find out how. -
Don't Limit Your Bread Machine To Loaves: It's A Dough-Making Powerhouse
There are so many types of bread out there, and your bread machine can master most -- but it's also great for so much more, including other doughs. -
How To Properly Use A Meat Thermometer
For many cooks, the only truly foolproof way of telling the doneness of your meat is by using a thermometer. With one, the guesswork goes away entirely. -
Why You Should Never Prick Sausages Before Cooking Them
Somewhere along the way, someone decided it would be a good idea to poke holes in sausages before cooking - but you should ignore that advice. -
The Best Type Of Flour To Use When Making Sourdough
With a variety of flour types available, experimenting with different bakes can be fun, but if you're making sourdough, there is a hierarchy you should follow. -
Wet Vs Dry Aging Steaks: What's The Difference?
Aging is a wonderful way to enhance your steak before it goes anywhere near your kitchen, and there are two main aging methods - dry and wet. -
Elevate Your Roast Chicken With A Sweet And Spicy Flair
It doesn't get better than a roast chicken. The classic lemon, rosemary, and thyme seasonings are good, but bringing a sweet, spicy flair can really elevate it. -
Why It Pays To Dry-Brine Shrimp
Shrimp are a delicate protein, prone to drying out and becoming rubbery. To prevent this from happening, use this one expert-suggested cooking tip. -
Sushi Grade Vs Sashimi Grade Fish: What's The Difference?
Two of the most commonly used terms when referring to raw fish are sushi grade and sashimi grade - but is there really a difference between the two? -
5 Delicious Swaps For Raisins In Baked Goods
Whether your pantry is bare or you simply don't like raisins, there are options for easy swaps when you're baking. To find the best, we spoke to an expert. -
Yes, There Is A Correct Way To Cut Skirt Steak
We asked Jorge Guzmán, a James Beard Award finalist and chef, about the best way to cut skirt steak to ensure it stays tender and flavorful.