The Drinking Rule You'll Have To Follow At Restaurants In Utah
Before asking for an alcoholic drink at a restaurant in Utah, make sure you understand the state’s liquor laws, as you might have to adjust your go-to order.
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Stories By Alba Caraceni
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What Does Gray Hamburger Meat Mean?
Chef Thomas Odermatt told Food Republic what it actually means when hamburger meat turns from red to gray, and whether it is still safe to eat. -
Use Sourdough Starter As The Base For A Delicious Breakfast Favorite
If you want to take your average breakfast or brunch and turn it into something extraordinary, you need to break out your sourdough starter. -
How Long Do Canned Beans Last?
Canned beans are a versatile staple with a long shelf life because of how they are treated during the canning process - but how long do they last, really? -
The Store-Bought Breakfast Sausage Brand We'll Always Repurchase
Food Republic taste-tested 13 different brands of breakfast sausage to find the best, ultimately crowning one store-bought option the champion. -
What Makes McDonald's Iconic Shamrock Shake Green?
Have you ever wondered what gives McDonald's iconic Shamrock Shake that distinct green color? You may not be surprised by the answer. -
Why You Should Avoid Crusty Bread When Making A PB&J Sandwich
To make the perfect peanut butter and jelly sandwich, you need the right base. Unfortunately, crusty, rustic-style bread falls short of the mark. -
The Texas-Based Burger Chain Where You Can Only Order 2 Things
One Texas-based burger chain makes a meal so delicious, it's only got two options on the menu -- because you won't want to order anything else. -
How Wendy's' Founder Really Felt About Using His Daughter As Fast Food Inspiration
Wendy's' founder Dave Thomas used his daughter's name and image as a big part of his fast food brand inspiration. Here's how he felt about that decades later. -
The Beautiful Trader Joe's Location Set Inside An Old Movie Theater
Walking into one distinctive Trader Joe's can feel like stepping into a movie rather than just going grocery shopping - because it's housed in an old theater. -
The 2-Ingredient Dessert Sauce You Can Make Starting With Leftover Buttermilk
There are plenty of sweet and savory ways to use up leftover buttermilk, and one of the easiest is a delicious and customizable two-ingredient dessert sauce. -
The Ingredient That Makes Or Breaks The Texture Of Pavlova
Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture. -
Ditch The Bacon Bits And Try A Heartier Salad Topper Instead
If you want something heartier, more filling to top your salad while giving you that same umami, meaty taste, ditch the bacon bits for this instead. -
Turn Cannoli Into An Easy Dip With Only 5 Ingredients
You might think cannoli couldn't get any better, but to serve a crowd, turning the classic treat into a dip is both easier and more fun to serve. -
The Company Behind Costco's Kirkland Brand Nut Bars
The manufacturers behind Costco's Kirkland Signature products are often mysterious, but the company that makes the brand's nut bars is well-established. -
Is Pork Considered Red Meat? Here's What To Know
To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding which category it lands in. -
What Makes The Blue Hawaii Different From Other Drinks With A Similar Name?
The Blue Hawaii is a popular tiki drink that just may define the genre, but there are a lot of look (and sound) alikes, so what sets it apart? -
How Beef On Weck Became Buffalo's Juicier, Saltier Take On The French Dip
Buffalo, New York has a hidden local gem of a sandwich that's saltier than a classic French dip, thanks to the unique roll on which it's served. -
What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat. -
For Salad That Rivals Restaurant Quality, Always Season Your Greens
Chefs have a few tips and tricks for creating restaurant-style salads at home, and one of the most important is to always season your greens. -
The Huge Cookware Mistake That's Ruining Your Steak Crust
When you are cooking steak, you should avoid making this cookware mistake. Otherwise, you might end up with a totally mediocre steak crust. -
How To Seamlessly Add Veggies To Your Eggs – No Chopping Required
Whether you're making a breakfast scramble or a hearty omelet for dinner, you can cut your prep work in half with this one easy trick: break out your blender. -
Spice Up Meatloaf Night With A Korean-Inspired Glaze
There are a million and one ways to make a meatloaf, but if you haven't tried a Korean spin on your meatloaf's glaze, you're missing out on a world of flavor. -
Pro Tips For Making The Perfect Pizzelle Every Time
Pizzelle, traditional Italian wafer cookies, take some practice to get right, but they're well worth the effort. We consulted an expert for some tips. -
How To Make Crushed Ice At Home Like A Pro
One of the keys to specific cocktails is crushed ice, and fortunately, you don't need a special machine to make it for you. Here's what you can do. -
Canned Coconut Milk Is The Thai-Inspired Upgrade Your Chicken Soup Needs
Coconut milk adds a rich creaminess and mild tropical flavor to your favorite chicken soup recipe, offering a nod to tom kha gai, the popular Thai soup. -
Why Carbonated Drinks Are The Secret To The Perfect Fish Batter
The secret to achieving an airy crust in your fish batter, with just the right amount of crunch, is to make the batter using a bubbly carbonated drink.
