You Should Be Dressing Your Salad Twice — With 2 Different Dressings
If you want to level up your boring, soggy salad, dress it twice. The hack is even better when you artfully combine two different dressings.
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How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth. -
What's The Best Kind Of Tomato To Put On A BLT Sandwich?
Real sandwich lovers know that the right ingredients can turn a good BLT into a great one. When it comes to choosing tomatoes, one type reigns supreme. -
15 Ingredients That Will Take Canned Clam Chowder To The Next Level
While canned clam chowder is delicious, you might feel like it could use a boost in the flavor department. Here's some ingredients that will do the trick! -
The 5 Ingredient Alternative To McDonald's Shamrock Shake – No Green Dye Required
Missed the Shamrock Shake at McDonald's -- or just fancy something with natural green instead? There's an easy recipe you can follow at home. -
Why Rare Steak Is Safe But Rare Ground Beef Is A Recipe For Disaster
Learn why rare steak is safe to eat while rare ground beef poses health risks. Explore cooking methods and food safety practices to protect your health. -
Boiling Your Pasta In Water Is Boring. For An Extra Flavor Boost, Use This Instead
If you want to make your favorite pasta dish have even more flavor, then don't boil your pasta in water. Use this instead for even more delicious oomph. -
The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods. -
When You Should Avoid Putting Softened Butter Back In The Fridge
Softened butter is necessary for plenty of different recipes, but does this process it make a difference once you cool it back down? As it turns out, it does. -
There's One Effortless Method You Need To Try For Stir-Free Roux
Cooking a roux is a notoriously tedious and labor-intensive process. With this method, you can significantly cut down on the hands-on involvement. -
Forget Bagels And Try A Sweeter Swap For Breakfast Sandwiches
While bagels are great, there's another bread out there that will add an unforgettable touch of sweetness to your breakfast sandwich, making it truly special. -
How To Turn Leftover Basil Into A Vibrant Herb Oil
With only two ingredients and about half an hour, you can whip up a restaurant-quality infused oil to elevate an endless variety of dishes to the next level. -
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. -
Can You Substitute All Purpose Flour And What's The Best Way To Do So?
Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes. -
How To Add A Spicy Kick To Your Cottage Cheese
Nutritious cottage cheese has a mild flavor that works well with a variety of other notes. Here are our favorite ways to add spice to cottage cheese. -
Combine 2 Popular Instant Meals For A Flavor-Packed Lunch
If you're looking for a new quick lunch solution, the answer might lie with a couple of your old ones. Try combining two dishes for a unique and savory lunch. -
Sweet And Easy 3-Ingredient Breakfast Rollups Start With Canned Croissants
Making a satisfying breakfast doesn't have to be difficult. With just three ingredients and a few minutes, you can make your own sweet and delicious roll-ups. -
The Grilled Cheese Spread That'll Give Basic Mayo A Run For Its Money
Grilled cheese is always delicious, but if you're looking to take things up a notch, try mixing this tangy spread with mayo before spreading it on your bread. -
Betty Crocker Vs Duncan Hines: Which Boxed Devil's Food Cake Mix Is Better?
We decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out. -
Why Is Buttermilk So Crucial When Making Biscuits?
When it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital. -
For A Quick And Easy Breakfast, Try Making Scrambled Eggs In An Unlikely Appliance
Scrambled eggs can make a filling and satisfying breakfast -- but when time is short, no one wants to wash a pan. Instead, use this appliance instead. -
4 Best Salts To Season Steak, And 4 You Should Avoid
When it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid. -
Punch Up Your Store-Bought Hummus With This Brilliant Hot Water Hack
Store-bought hummus is a great convenience, but no one can deny it's a far cry from the homemade kind. Fortunately, you can kick things up a notch. -
How To Mill Flour At Home Without A Dedicated Miller
If you want to mill your own flour at home without a dedicated miller, take these tips from baking expert Jerrelle Guy on the best practices. -
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. -
The Tangy Vegetable You Should Be Adding To Your Grilled Cheese
There are tons of tips for how to craft a top-notch grilled cheese sandwich but one simple addition can take your grilled cheese from ordinary to over the top. -
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.
