With the price of eggs currently at a fever pitch, shoppers are looking for cheaper substitutions. For your boxed cake mix, reach for this inexpensive item.
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Dishwashers need to be cleaned every month in order to stay as effective as possible. Unfortunately, most of us don't clean this nifty appliance that often.
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Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's an affordable dupe? Unsurprisingly, skirt steak.
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In a jam and realizing you don't have the ingredients for your favorite chicken glaze? Consider trying this sweet pantry staple as a chicken glaze instead.
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Béchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky.
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Despite its name, Salisbury steak is made with ground beef -- but what type of ground beef is the best? Turns out, it comes down to the ratio.
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If you want to bake the best chocolate croissant, you can't just stuff it with so-so cocoa and hope for the best. You need to add it at the right time.
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Food Republic reached out to Dennis Littley, chef and recipe expert at Ask Chef Dennis, for the inside scoop on what makes Malaysian fried chicken so good.
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When it comes to properly freezing eggplant, there's one kitchen ingredient that plays a crucial role in the process - and you probably already own it.
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Picanha and tri-tip are known as relatively affordable cuts of steak, but which one is more affordable? Are there any major differences between them?
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It may seem unnecessary to clean an appliance that already gets regular exposure to soap and water, but your dishwasher does need to be cleaned periodically.
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Making a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place?
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Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
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Making crispy rice at home may feel like a headache, but that's where culinary superstar Bobby Flay comes in. His method couldn't be any easier.
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Balancing sweet and savory flavors can be challenging, but this one surprising ingredient adds both sweetness and flavor to your bruschetta.
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You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
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You'd naturally think that oat milk is gluten-free, but that's not always the case with store-bought options. Here's how to buy the right one for you.
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Gabriel Laredo from Meat N' Bone shared tips with Food Republic on how to avoid over-seasoning a steak, and what to do if it happens anyway.
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One of the best ways to make your smoothie breakfast-worthy is to add protein, but is it better to add Greek yogurt or your favorite protein powder?
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Frozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways.
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When making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
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The combination of pork and plum deserves far more attention in your cooking. Here's how to create cohesive dishes with these two ingredients.
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Fish tacos seem almost incomplete without a light drizzle of sauce, but what kind of sauce is best for these delightful morsels? Turns out: a classic.
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Does your banana bread always turn out just a little bit dry? Do you want the ultimate tender crumb? Then you need to add this one ingredient.
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Freezing is a great way to preserve your leftover tortillas for extended freshness. However, there's a right way to do it for the best results.
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For expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter.
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We spoke with Dennis Littley, chef and recipe expert at Ask Chef Dennis, for insight on how to make crispy chicken cutlet magic happen without breadcrumbs.
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