Why Quality Water Matters When It Comes To Brewing Coffee
Checking your water quality doesn't have to be expensive or complicated, and ensuring you're using quality water will allow you to fully enjoy your coffee.
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Stories By Emily Voss
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Expert Tips For Making The Perfect Paloma
If you want to try a fresh cocktail with the perfect notes of sweet and bitter, opt for the Paloma. Here are some expert tips on making it right every time. -
What Separates Lexington Dip From North Carolina Barbecue Sauce?
In North Carolina, you can enjoy two barbecue sauces that share their basic ingredients, but their complex histories and flavors differ quite a bit. -
The 5 Most Difficult Ingredients To Pair With Wine, According To An Expert
Wine and dinner go hand in hand, but, unfortunately, not all ingredients make pairing your drink to your dish easy. Here's how to pair the trickiest items. -
The Difference Between Crispy And Crunchy Textures
There's a good chance that you've used the words crunchy and crispy interchangeably, but they are actually two distinct and beloved categories of food. -
The Best Wine To Pair With Taco Bell, According To An Expert
If you want to get fancy with your Taco Bell and find the perfect wine to complement your order, Food Republic has a recommendation straight from a wine expert. -
Can (And Should) You Freeze Velveeta Cheese?
When stored in the fridge, Velveeta lasts longer than many other cheese products, but freezing and thawing it complicates its shelf life and quality. -
Tartiflette Adds A French Twist To Cheesy Potatoes
Do you love potatoes? How about when they're paired with cheese and sumptuous bacon? If you answered yes (and who wouldn't?), it's time to meet tartiflette. -
What Makes IPA Beers Hazy?
Hazy IPAs, which are instantly recognizable due to their opaqueness, get their unique flavors and appearance by changing up a major step in the brewing process. -
The Pantry Ingredient That Will Remedy Runny Deviled Egg Filling
If you've inadvertently added too much liquid to achieve the deviled egg filling of your dreams, simply whip in some instant mashed potatoes. -
The Mistake That's Sabotaging Your Homemade Nachos
Any sort of nacho recipe can wind up with soggy chips under a mountain of toppings, and avoiding this pitfall is as simple as using one extra prep step. -
How To Eat A Whole Fish And Look Like A Pro Doing It
Eating a whole fish can seem intimidating, but carving the meat is a much easier affair if you take it step-by-step and keep the type of fish in mind. -
Move Over Chopped Sandwiches — Chopped Bagels Switch Up Your Breakfast
Sure, chopped sandwiches gave us a new way to stuff salads into sandwiches, but chopped bagels? This might be the best way to eat bagels since the sliced bagel. -
Boost The Flavor Of Your Collard Greens With An Easy Water Swap
Many of us know that boiling thick greens like collards can make them tender, but how do you make them flavorful? Swap water for beer or stock. -
Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around
Reheated meat often turns out dry, but a classic honey-glazed ham can be restored to its juicy glory so long as you use the oven and a few extra tips. -
The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe. -
How Spelt Flour Differs From Its All-Purpose Counterpart
Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour. -
The Best Blue Cheese Alternative For Those Intimidated By Mold
Taking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes. -
Why Apple And Cheddar Are A Match Made In Sandwich Heaven
If your sandwiches feel a bit one-note lately, it's time to follow our tips for trying the perfectly coordinated combo of crisp apples and creamy cheddar. -
When Are Bubbles In Your Canned Goods A Red Flag?
Canning can be a great way to preserve foods for longer than normal, but there's strict protocol to make sure they're safe to eat including looking for bubbles. -
You Can't Have The Best Bacon Grilled Cheese Without Maple Syrup
Few can deny that adding a bit of bacon to your grilled cheese is a good move - but drizzling a little bit of maple syrup truly takes things to the next level. -
Chicago's Gravy Bread Is Exactly What It Sounds Like
If you haven't heard of gravy bread, you're missing out on a Chicagoan delicacy. No, it isn't fancy. Yes, it is exactly what it sounds like, and it's delicious. -
American Cheese Is The Secret Ingredient You Didn't Know Ramen Needed
Whether you're reaching for ramen or ramyeon, your bowl won't be complete until you try it with a slice of American, yes, American cheese melted right in. -
Why It Pays To Brew Coffee In A Percolator
Percolators have been around for 50-plus years and, although more modern options have become available, it still pays to brew coffee this way. -
Nashville Hot Chicken Got Its Start Over A Bad Breakup
Nashville hot chicken is a popular dish that's served all over the country today but it got its start in the Tennessee city after a bad breakup inspired revenge -
Fridge Vs Pantry: The Best Way To Store Hot Sauce
You might think hot sauce basically lasts forever, but it actually can go bad, and the best place to store your bottle depends heavily on its ingredients. -
Chicago-Style Pizza Is More Than Just Deep Dish
With its thin, crispy crust and square-cut slices, tavern-style pizza is vastly different from deep-dish, but just as integral to Chicago’s culinary history.
