The Best Method For Cooking Lobster Tails
To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack.
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Stories By Jack Rose
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The Best Type Of Potato For Classic Potato Salad
When you're gearing up to make some potato salad, you need to use the right type of potato to prevent a mushy disaster from ruining your dish. -
The Global Fried Chicken Chain That We'll Finally Be Seeing More Of In The US
News of one popular chicken chain's plans to expand in the United States has Americans eager to finally try this elusive Filipino take on fried chicken. -
Baking Bread? When You Should Definitely Avoid Opening Your Oven
Food Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain times when baking bread. -
Why Chanterelle Mushrooms Are The Best Type To Pair With Steak
When it comes to adding mushrooms to a meaty, flavorsome steak, your best option are golden chanterelles, according to an expert executive chef. -
What's The Absolute Best Temperature For Frying Fish?
To find the absolute best temperature for frying fish, Food Republic spoke with Chef Johnnie Gale at Guidry's Catfish and Ocean Select Seafood. -
6 2-Ingredient Cocktails That Begin With Gin
Gin is a flavorful spirit, one that needs little adornment. If you want a simple, two-ingredient gin cocktail, we've got the best list, complete with recipes. -
Why Charcoal Is The Best When Grilling Steak
Food Republic turned to celebrity chef Robbie Shoults to get his thoughts on why charcoal is absolutely the best to use when grilling steak. -
What's The Absolute Best Cheese For A Burger?
If you heard that American cheese was the best choice for your cheeseburger, think again. This cheese melts just as well and packs in more flavor. -
The Major Prep Mistake That's Drying Out Your Steak
No matter how lean you like your cut of steak, you should avoid this one major prep mistake -- no one wants a dry steak, after all, given the price of beef. -
6 Quick Sources Of Protein For A Grab-And-Go Breakfast If Eggs Are Too Expensive
With the ongoing egg shortage and price spikes, it makes sense to look for affordable, yet protein-rich breakfast alternatives. Here are a few to consider. -
Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead. -
Up Your Sommelier Status By Pairing A Delicate Wine With Your Steak
Sometimes you need a change of pace, and pairing what may at first seem like conflicting foods and wines can create a beautifully dichotomous meal. -
The Ultra-Sweet Fruit You'll Always Find During Ramadan (And Why It's Symbolic)
There is plenty of ritual surrounding the foods eaten before and after the fasts of Ramadan, but one fruit in particular stands out in importance. -
The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta. -
7 Tips You Need To Serve Steak And Impress Your Guests
Chefs have tons of steak tips, but finding the perfect recipe can be tough, especially when cooking for guests. Here are 7 tips for steak perfection. -
Jazz Up The Flavor Of Store-Bought Gravy With One Boozy Ingredient
It's a difficult choice, convenience over excellence, but you may not have to compromise with store-bought gravy, as long as you add this boozy ingredient. -
Keep That Leftover Block Of Cheese Fresh With A Stick Of Butter
If you want to keep your hard and semi-hard cheeses from drying out or going bad in the fridge, you should turn to our old friend butter for the best results. -
Temaki Vs Maki: What Makes These Sushi Rolls Different?
There are many different types of sushi, and temaki and maki are easy to confuse given how similar their names are. Here's what sets them apart. -
The One Rule To Remember When Making Homemade Potato Chips
If you aim to make a delectable batch of homemade potato chips, then you need to remember this one rule while they're still hot. -
What's The Best Way To Cook Venison?
Cooking game meat, such as venison, requires a different method than domesticated animals, like cow. Here's how you should treat it for tender results. -
The One Breakfast Sausage Brand That's Better Left In The Freezer Aisle
Frozen sausage is an easy way to add protein to your breakfast, but you should avoid choosing brands that are less than tasty, especially this one. -
When Making Fried Chicken, Should You Dip It In Flour Or Egg First?
Dredging rules for crunchy fried chicken are simple but non-negotiable. That's why our expert was adamant when asked whether flour or egg comes first. -
You Only Need 3 Ingredients For A Simple, Flavor-Packed Steak Marinade
If you want to flavor your cut of steak and add depth to your meal, you don't need a complex marinade. You just need these three ingredients. -
How To Make Garlic Bread When You Don't Have A Crusty Loaf Sitting Around
The best type of homemade garlic bread relies on a crusty loaf, but if you don't have one, you're not out of luck. You can make garlic bread with anything. -
The Metallic Accents You Need In Your Kitchen For 2025
More beautiful than stainless steel and almost as strong, chrome and chrome-plated accents are all the rage in kitchens this year for good reason. -
The Simple Vegetable Mistake You're Probably Making With Bolognese
If you're cooking your meat and your soffritto, aka the Italian version of a mirepoix, at the same time, you're making a big mistake with your bolognese.
