How To Use A Jar Of Leftover Pickle Juice For Better Fried Chicken
If you have an empty jar of pickles, don't toss that flavorsome brine! Instead, use it as a marinade for your chicken before you deep fry it.
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Stories By Betsy Parks
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No Dutch Oven? Try A More Affordable Alternative That You Likely Have On-Hand
Don't have a Dutch oven? You're certainly not alone -- but what do you use instead when your recipe calls for one? Something you likely already have. -
3 Simple Substitutes For Red Wine Vinegar In A Recipe
If you're out of red wine vinegar, don't panic. We spoke to an expert and got the best substitutions that you likely already have in your pantry. -
How To Fix An Overly Acidic Dressing With These Sweet Ingredients
If you find that your salad dressing tastes overly acidic, try reaching for a common natural sweetener with a bit of complexity to balance it out. -
The Meringue Mistake That's Ruining Your Pavlova
Meringue is a tempermental, fickle friend, but it's integral to the structure (and success) of your pavlova. Here's how to ensure it turns out well. -
Is Guinness 0 Totally Alcohol-Free?
There is a growing movement away from alcohol in the United States, so if you see beers labeled zero, you may think they contain no alcohol, but do they? -
The Grocery Chain You Need To Visit For More Affordable Spices
If you need to stock up on your spice cabinet, you may want to stop by Trader Joe's instead of another store as its spices tend to be less expensive. -
The Store-Bought Shortcut For Restaurant Worthy Wonton Soup
Wonton soup is a delicious Chinese delicacy that is often relegated to takeout. However, it's easy to make a restaurant-worthy version at home. -
The Best Fish Sauce Substitute Is Probably Already In Your Kitchen
Craving some fish sauce but don't have any on hand or happen to be vegetarian? No need to panic, you might already have the best substitute. -
The Temperature Tip For Crispy, Yet Soft Sugar Cookies
If you want your sugar cookies to be crispy on the edges but soft and perfect in the center, you need to make sure you bake at the right temperature. -
The Secret To Picture-Perfect Food Plating Is Mastering One Technique
Food Republic spoke exclusively to chef Richard Sandoval to find out the secret technique that's a must for fuss-free professional-looking food plating. -
Does Fish Sauce Need To Be Refrigerated After Opening?
Fish sauce will add a burst of umami to any dish you are creating, but when you're done with it, should you put it in the fridge or pantry? -
The Essential Tip To Remember When Garnishing Food
Chef Richard Sandoval shares exclusively with Food Republic the helpful and essential tip that will ensure your food garnishing goes smoothly. -
How Plate Color Can Affect The Presentation Of Your Food
While the taste of any given dish matters the most, presentation also counts for a lot, and this important factor is hugely influenced by your plate color. -
The Biggest Mistake People Make When Plating Food
According to chef Richard Sandoval, making this common mistake when plating food can lead to the whole dish becoming unappealing, even if it tastes good. -
How To Fix Split Hollandaise Sauce
Hollandaise is a deceptively simple combination of melted butter and warm egg yolks whisked together, but it only comes together under specific conditions. -
The Simplest Way To Make Gluten-Free Gravy Requires One Pantry Staple
Sure, making a roux is a quick way to start a gravy, but what if you can't have gluten? In that case, turn to this one pantry staple instead. -
Coddled Vs Poached Eggs: Here's What Sets Them Apart
With all the ways eggs can be prepared, it's easy to get some methods confused - especially poached and coddled eggs. Both styles are great, but different. -
The Specialized Molds You Need To Make Clear Ice
To really nail the presentation of your drinks at home, it helps to have crystal clear ice. However, if you don't have this mold, it's nearly impossible. -
The Red Flag You Shouldn't Overlook When It Comes To Frozen Meat
If you notice discoloration or freezer burn on your frozen meat, then you know you've got a red flag. Here's what freezer burn does and how to prevent it. -
You Need The Right Type Of Ice For Easy And Quick Blended Drinks
If you want to make sure you get an even blend for your blended drinks, with no big chunks blocking your straws, use this specific type of ice. -
Your Cocktail Is Missing One Key Ingredient: Edamame
If you want to try something new, it's time to experiment. Try adding edamame -- and no, we don't mean whole -- to your favorite drinks for a new take. -
You Might Love Nugget Ice, But Your Cocktails Don't. Here's Why
To find out which type of ice is best for cocktails, especially ones that aren't syrupy, Food Republic spoke to a head bartender who said avoid nugget ice. -
Yuzu Is The Trendy Citrus You Should Be Adding To Beer
If you want to jazz up your beer, especially a Pilsner, then you should be adding this unique citrus, Yuzu, either as juice or in some egg white. -
Mace Spice Vs Nutmeg: What's The Difference?
Your kitchen wouldn't be complete without a well-stocked spice rack. But, it pays to know the difference between similar spices like nutmeg and mace. -
Upgrade Costco Chicken Bakes With One Dressing (Not For Dipping)
Could Costco's chicken bakes get any better? They just might, if you use a popular salad dressing to enhance either a cooked or frozen version. -
Not All Chocolate Is Gluten Free. Here's Why
You might think that that plain old chocolate bar in your pantry is safe from gluten, but you just might be mistaken. Yes, chocolate can have gluten.
