The Best Oil To Use When Making Fried Chicken
Lance Knowling, executive chef of Northridge Restaurant at the Woolverton Inn, shared his insights on selecting the best oil for frying chicken.
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How To Make A Single Serving Of Pasta From Scratch
Making homemade pasta might sound daunting, but it's actually not too difficult to whip up a single serving of pasta from scratch with these simple tips. -
Forget Store-Bought Pickles, You Can Make Homemade Ones With 3 Ingredients
Sure, store-bought pickles are convenient, but you can make them at home easily and with only three ingredients you probably already have in the pantry. -
The British Ingredient You Should Use In Your Next Shepherd's Pie
If you find your shepherd's pie to be a little lacking in the flavor department, you might want to try adding this British staple to bump things up. -
6 Ways To Make Meatloaf Without Using Eggs
Whether it's the scarcity, the prices, or you simply ran out, your meatloaf doesn't really need eggs when you have one of these easy substitutes. -
The Step You Shouldn't Skip When Seasoning NY Strip Steaks
New York strip steak is a favorite among butchers, grillers, and eaters alike, but there's one essential step not to overlook when preparing this cut of meat. -
Pair Your Hummus With One Ingredient For A Tangy Kick
To take your hummus, whether store-bought or homemade, to new heights, you should be adding a bit of this one tangy, bright ingredient to the mix. -
The Unexpected Beers You Need To Use In Your Baked Goods
Sure, you've probably heard of adding Guinness or another dark stout to a chocolate cake, but there are other, lighter, beers that bake well too. -
Why Is It Important To Use Finishing Salt When Cooking?
Different types of salt do different types of things in cuisine, but finishing salt is often overlooked, and it really shouldn't be -- it has a vital job. -
Ditch The Big Green Egg: The Affordable (& Foolproof) Meat Smoker For Beginners
We spoke with author and chef Sean Martin to find out which meat smokers are best for beginners while still producing quality comparable to the Big Green Egg. -
How BBQ Sauce Can Save Your Overcooked Steak
Don't waste your overcooked steak by tossing it away. Your meat can be saved with one tangy condiment you probably already have on hand: barbecue sauce. -
Why You Should Season Hot Food Less Than Cold
Depending on whether the dish you're serving is going to be eaten hot or cold, you should adjust the amount of seasonings you add during cooking. -
The Simple Rule To Follow When Adding Chiles To Homemade Salsa
If you're adding chiles to your homemade salsa (and of course you are), then you need to make sure you follow this one tip for the best results. -
You Don't Need Chicken For Piccata: Try This Canned Ingredient Swap
Did you know you don't actually need chicken for a piccata? Put a fresh spin on the classic dish by substituting the poultry with this canned ingredient. -
Vanilla Is The Unusual Way To Make Barbecued Meat Drool-Worthy
Bored of the same old barbecue? Want something that will really wow your guests and leave them guessing what your secret is? It's time to use vanilla. -
500k LG Ranges Recalled For A Serious Fire Hazard. What Models Are Impacted?
The incidents leading up to the LG recall have included more than 28 fires resulting in eight human injuries, multiple pet deaths, and property damage. -
The Best Times To Use Whole Allspice Vs Ground
Allspice is a warm, tasty spice that pairs well in savory and sweet dishes, but when should you use it ground and when is it best when whole? -
When To Use Homemade Vs Store-Bought Mayonnaise
As with all things in life, there is a time for homemade mayonnaise and a time for store-bought, but which is which and how can you make it at home? -
How To Use Up Leftover Turkey In Your Next Juicy Casserole
If you wind up with lot of leftover turkey, you may want to transform it into another dish - and a juicy casserole is one of the easiest ways to do that. -
The Whipped Ingredient The Pasta Queen Adds To Pesto For A Show-Stopping Sauce
Cookbook author Caterina Munno, also known to many as The Pasta Queen, adds one secret whipped ingredient to her pesto for show-stopping sauce. -
Elevate Your Next Cookout With This Quirky Hot Dog Trick
At home, hot dogs might not be the fanciest item at your backyard cookout, but chef and author Sean Martin says there's a simple way to jazz them up a bit. -
The Savory Sauce Your Grilled Cheese Has Been Missing
If you truly want to kick your grilled cheese sandwich up a notch, then make sure you're adding this particular sauce before you toss it into your pan. -
How To Use A Jar Of Leftover Pickle Juice For Better Fried Chicken
If you have an empty jar of pickles, don't toss that flavorsome brine! Instead, use it as a marinade for your chicken before you deep fry it. -
Do You Have To Use Semolina For Fresh Pasta?
Food Republic spoke with Dominick DiBartolomeo to learn his perspective on whether semolina flour is essential for making fresh pasta at home. -
Why You Should Never Come Empty-Handed When Dining At A Friend's
No matter how long you have been friends, if your buddy is hosting a dinner party, you shouldn't show up empty handed. Bring a gift right for the occasion. -
Move Over, Halftime Show - This Drinking Game Is The Real MVP
It's that time of the year again when spirits run high and the stakes couldn't be higher. Have some fun with the ultimate Super Bowl drinking game. -
Why Store-Bought Guacamole Lasts Longer Than Homemade
While you may think your homemade guacamole spoils faster than the store-bought stuff due to a lack of preservatives, that isn't always the case
