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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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There are as many recipes for hamantaschen as there are bakers who make them, but trust us when we say yours should include a plain egg yolk for a tender crumb.
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The Boozy Vanilla Extract Alternative You Need In Rotation
Vanilla extract is pivotal in so many desserts and baked goods -- or is it? If you find yourself plumb out, you can turn to your liquor cabinet for a swap. -
The Fork Hack To Shape Gnocchi In Seconds
You don't need a gnocchi paddle or rolling board to make deliciously perfect gnocchi. All you need to make the pasta is your thumb and a fork. -
Don't Just Cook With Bay Leaves - Use Them To Protect Your Pantry
Bay leaves can not only add a special flavor to all kinds of savory recipes, but may be able to repel bugs and pests from your pantry goods when used wisely. -
The Water Hack That Tells You If Your Blueberries Will Be Sweet
With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again. -
For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water. -
The Red Flags To Avoid While Buying Cheese At The Grocery Store
Food Republic asked cheesemonger Kathleen Serino to explain what red flags shoppers should look out for in the cheese section of the grocery store. -
The Yeast Mistake That Stops Bread From Rising
Yeast is like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising. -
Making Sweetened Condensed Milk At Home Couldn't Be Easier
Whether you need some for a baked good or a drink, sweetened condensed milk is a kitchen staple. But if you don't have any on hand, you can make it at home. -
Skip The Pantry When It Comes To Storing Grits
You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer. -
The Toasty Flour Your Banana Bread Needs
If you want to amp up your banana bread, you may want to swap out traditional flour for an ancient grain, einkorn. It's toasty, malty, and delicious. -
How Long Does Unopened Canned Beer Take To Expire?
Beer does in fact have a shelf-life, but how long does it take unopened cans to expire and is there anything you can do to extend the time to drink them? -
Giada De Laurentiis' Knife Tip To Easily Chop Chocolate Bars
Eating chocolate? That's easy. Chopping chocolate? Less so. That is, it's a pain unless you're using Giada De Laurentiis' trick. It just takes a knife swap. -
Duff Goldman's Tip For When To Cut Cake At A Party
Party planning can be enough of a challenge, let alone figuring out when to cut cake during the event. But leave it to Duff Goldman to provide an expert tip. -
The Flour Swap You Need For Towering Homemade Rye Bread
Rye bread is rich and flavorful, but it's also dense and often doesn't rise as much as other breads. Fortunately, you can fix that with this one trick. -
Clean Rainbow Stains From Stainless Steel With One Easy Ingredient
Don't reach for bleach or steel wool to clean your rainbow-tinted stainless steel pans -- the cleaning ingredient you need is probably already in your pantry. -
Make Starbucks-Style Cake Pops From Store-Bought Sugar Cookies
Starbucks cake pops are a popular treat but can add up fast. To create an easy and affordable version at home, using store-bought cookies as the base. -
Rub Your Plates And Bowls With Garlic And Thank Us Later
Cut a raw garlic clove in half and rub it along the surface of your dinner plate - the aroma will seep into the food, but won’t overpower your meal. -
How French Roast Coffee Gets Its Smoky Flavor
There are maybe a million ways to drink your coffee, but one popular roast is French, known its deep notes and smoky quality. But how does it taste so smoky? -
What Makes Japanese Soufflé Pancakes Unforgettably Fluffy
Pancakes can look, and taste drastically different depending on which part of the world they're from. Japanese pancakes have a fluffy, soufflé-like texture. -
The Best Type Of Chocolate To Use For Deliciously Coated Strawberries
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered. -
Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut. -
The Baking Tool That Prevents Soggy Nachos
Making homemade nachos can be a fun if not delicious cooking activity, but if you want to prevent a soggy mess, use this baking tool you may have on hand. -
The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice. -
The Spatula Giada De Laurentiis Can't Cook Without
Giada De Laurentiis can whip up pretty much any dish, but even she knows it's the kitchen tools that are her secret weapon, including her go-to spatula. -
Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg. -
Miso Is The Umami Ingredient Your Spicy Cocktails Need ASAP
There are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor.