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There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.
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The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce. -
The Science Behind Why Bacon And Eggs Taste So Good Together
Bacon and eggs go together like toast and jam -- they just make sense. But why? What about this exact combination is so good? Science has the answer. -
How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out? -
The Scientific Reason Blue Cheese Is Moldy But Safe To Eat
It's safe to say that most of us know that blue cheese has strains of mold in it, but what makes this mold safe to eat while other varieties are so darn toxic? -
What Is Rouille, And How Is It Different From Aioli?
You've likely had aioli, but you may not have had its delicious and spicy cousin, rouille, named after the rusty red color it gets from pepper and saffron. -
The Easiest Way To Avoid Burning Barbecue Sauce On The Grill
To prevent your barbecue sauce from turning black, charred, and bitter over the open flames, applying it to the meat at the right time is crucial. -
The Best Bread For A Crispy Grilled Cheese Sandwich
A grilled cheese is both comforting and delicious, easily elevated to subtle elegance with the right ingredients. And the best bread? Yeah, it's sourdough. -
How To Store Peeled Potatoes To Prevent Browning
Peeling and cutting potatoes in advance is more convenient with these tips that prevent unsightly browning, which happens quickly if not treated ASAP. -
Ever Wonder Why Omelet Has Two Different Spellings?
An egg is an egg, and an omelet is an omelette, right? well, not quite. In fact, spelling aside, there are a few differences between the two dishes. -
What Makes The Perfect British Pie, According To Expert Judges
In Britain, pie is more than a meal: It's an illustrious tradition, full of history and flavor. Our experts discuss what, exactly, makes the perfect pie. -
Alton Brown's Secret Weapon Ingredient For Velvety Cheesecake
Alton Brown uses an easy-to-find secret ingredient to give his cheesecake an extra creamy texture and balanced flavor, with no cloying sweetness in sight. -
How An Immersion Blender Can Mess Up Your Mashed Potatoes
An immersion blender is a convenient, powerful tool that looks like it could mash potatoes in no time, but its high blending power can result in a disaster. -
The 3-2-1 Method You Should Know For A Better Passover Brisket
We know, we know -- your Bubbe always braised the brisket, but you're missing out if you don't try the 3-2-1 smoking method for your Pesach Seder. -
Elevate Your Espresso Martini With The Airy Elegance Of A Soufflé
The only drink more fun than an espresso martini is a version with a soufflé-like topping, and though it looks almost magical, it's not too hard to make. -
Finish Chicken Noodle Soup With Vodka For Unrivaled Flavor
It might sound odd, but vodka can make the taste and aroma of your chicken noodle soup even more comforting and irresistible, without being distracting. -
Eric Ripert's Skewer Tip To Tell When Fish Is Done Cooking
Pro chef Eric Ripert has a simple tip that can tell you = when fish is cooked to the right level of doneness, and you don't even have to use a thermometer. -
The Best Cut Of Steak To Cook In The Air Fryer
It might seem gimmicky, but the air fryer is actually a reliabl way to cook a juicy steak with a perfect crust, so long as you choose one of these cuts. -
The Blender Trick For Scrambled Eggs So Fluffy They Make Clouds Jealous
This is why hauling the blender out of your cabinet is worth it for the most fluffy, light scrambled eggs, without pulling a muscle from whisking too hard. -
Eric Ripert's Oil Tip For Next Level Homemade Mayonnaise
Broken, curdled mayonnaise is a home cook's nightmare, but follow renowned chef Eric Ripert's simple technique, and you'll have much less risk of a split sauce. -
Stop Breadcrumbs From Falling Off Your Chicken With One Extra Step
Hate having bald fried chicken? Tired of your delicate breading sloughing off in the oil? You're probably skipping this small but vital step. -
Giada De Laurentiis's Avocado Toast Comes With A Caprese Twist
Giada de Laurentiis caprese-inspired avocado toast not only tastes delicious, but has a beautiful presentation that isn't as hard to achieve as it seems. -
The Unexpected Ingredient To Boost Any Caramel Sauce
For those who prefer slightly savory desserts over cloyingly sweet ones, this ingredient can add instant depth caramel sauce for a deliciously complex treat. -
How To Cook Orzo In A Rice Cooker
It couldn't be easier to learn how to cook perfect orzo in a rice cooker, and you can customize the pasta in several ways that barely add extra time or effort. -
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor. -
The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results. -
When Is Smoking Whiskey Cocktails Worth The Effort?
You'll need to invest in specialized tools, which can be expensive and somewhat laborious, if you want to smoke your own whiskey cocktails at home.