The One Rule To Remember When Cooking Picanha Steak (The Brazilian Way)
Picanha steak is a traditional Brazilian cut with a heavy fat cap on top that demands to be cooked in this one specific way -- with charcoal.
-
-
How To Elevate Cheese Balls With A Bold, Beefy Flavor
Looking for the perfect spread for your next party? Try adding beef to the exterior of your cheese ball for a salty, briny chew that elevates this classic dip. -
-
The Crunchy Breakfast Item That Will Take Your Grilled Cheese To The Next Level
Grilled cheese sandwiches are reliably good no matter the ingredients, but one unlikely breakfast food could take yours to a whole other level of tastiness. -
When Making A Wine Sauce For Steak, Don't Be Cheap
You don't need to use your most expensive wine to make a delicious wine sauce for steak, but you shouldn't use an extremely cheap one either. -
The Mistake You're Probably Making With Your Homemade Banana Bread
Delicious and straightforward, banana bread is quite forgiving. However, there's one common mistake you might be making that ruins your loaves every time. -
If Eggs Are Too Expensive, There's A Cheaper Ingredient To Replace Them In Boxed Cake Mix
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. -
You're Probably Not Cleaning Your Dishwasher Enough
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. -
Bavette Steak Too Expensive? Try This Cheaper Alternative Instead
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. -
The Sweet Pantry Staple You Should Use As A Chicken Glaze
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. -
The Often Overlooked Step For An Ultra-Smooth Homemade Béchamel Sauce
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. -
What's The Best Cut Of Meat To Use For Salisbury Steak?
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. -
The Right Time To Fill Homemade Croissants With Chocolate
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. -
What Makes Malaysian Fried Chicken So Good?
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. -
The One Kitchen Ingredient You Need To Properly Freeze Eggplant
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. -
Picanha Vs Tri-Tip Steak: What's The Difference? (& Which One Is Cheaper?)
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? -
How Well Do Dishwasher Cleaners Actually Work?
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. -
What Exactly Is A Split Sauce And How Do You Fix It?
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? -
How To Elevate Your Steak Tartare With Major Flavor (The Lebanese Way)
Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead. -
How To Achieve Perfect Crispy Rice Like Bobby Flay
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. -
Add An Extra Flavor Profile To Your Bruschetta With One Sweet Ingredient
Balancing sweet and savory flavors can be challenging, but this one surprising ingredient adds both sweetness and flavor to your bruschetta. -
Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
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. -
Why Oat Milk Isn't Always Gluten-Free (And How To Ensure It Is)
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. -
What Happens If You Over-Season Your Steak And How To Fix It
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. -
Is Greek Yogurt Or Protein Powder A Better Option For Your Breakfast Smoothie?
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? -
4 Delicious Ways To Upgrade Frozen Pierogies
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. -
The Canned Ingredient You Need For Extra Crispy Fried Chicken
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.
