The Biggest Mistake People Make When Cooking Sous Vide
Sous vide cooking is a way perfectly cook meats, but you need to know how. Here's some expert advice on the one big thing you need to remember before you start.
-
-
Organize Kitchen Drawers Like A Pro With An Easy Parchment Paper Trick
Unorganized kitchen drawers are a hassle that can cut into to your cooking and entertaining time. We've found a simple solution to keep everything in place. -
Don't Be Intimidated By Tuna Steaks, Just Break Out The Sous Vide
Sumptuous tuna steaks are a delight, but cooking them properly can take some skill. For perfect, tasty results every time, break out your sous vide. -
Here's Why You Shouldn't Constantly Stir Your Food As It Cooks
Are you a nervous cook who stirs their food the whole time it's cooking? Listen up, as this habit can have serious consequences for the flavor of your dishes. -
You Can Thicken Gravy Without A Slurry, But It's Not Quick
One of the quickest solutions to thicken gravy is to whisk in a bit of slurry, but if you don't have cornstarch or flour on hand, there's another way. -
Does Vanilla Extract Ever Really Expire?
Vanilla extract has an extraordinarily long shelf-life, but does it ever really expire? It depends on whether it's pure or imitation vanilla extract. -
When It Comes To Kebabs, Size Does Matter
Put down those skewers! You may be making a mistake when cutting up ingredients for kebabs. We consulted an expert who says size and consistency are key. -
England Is Full Of Unique Dining Etiquette Rules You Have To Follow
There are a plethora of dining etiquette rules, and a lot of them are commonly used in England. Here are some interesting ones to note for your own life. -
The Best Brunch Features A Bourbon-Infused Touch
While dishes and drinks are the stars of brunch, this boozy bourbon condiment can make your pancakes, French toast, bacon, and other treats ten times better. -
How To Sous Vide 5 Popular Proteins
The sous vide cooking method might seem fancy and complicated but it's easy enough to pull off at home as long as you have the proper equipment and know how. -
The Best Way To Clean Your Microwave Relies On Pantry Staples
If you want to get a deep clean of your microwave, you can do so using common kitchen ingredients found in your pantry. Here's what to grab and how to do it. -
For A Smokier Version Of Spaghetti, Try It Memphis-Style
Most families for spaghetti don't involve barbecue sauce, unless you're in Memphis. Don't knock this smoky combination until you try it. -
How To Thicken Chili With One Breakfast Staple
Don't worry - one simple ingredient can help thicken up a bowl of chili that came out too watery, and it comes straight from your breakfast pantry. -
The Type Of Wood Alton Brown Suggests For Your Cutting Board
Alton Brown knows a thing or two about food and the tools you use to prepare, so his recommendation for the ideal type of cutting board carries a lot of weight. -
Cook Frozen Tater Tots In The Air Fryer For Restaurant-Level Crunch
Air fryers have many talents, but these handy appliances truly shine when potatoes are involved. Crispy, crunchy tater tots are no exception. -
Deep Vs Pan Frying: Which Is Better For Cooking Fish?
Joe Gurrera, author of "Joe Knows Fish" and owner of Citarella, told Food Republic about his preferred method for cooking the crispiest fish. -
The Seasoning Mistake You're Probably Making With Steak
Seasoning can make or break even the juiciest steak. However, there's more to the process than simply adding the right spices. We went to an expert for tips. -
Elevate Plain Rice With A Spoonful Of One Sticky Ingredient
Rice is a versatile staple food that can work deliciously well either sweet or savory. Try adding a little of this ingredient for a distinctive twist. -
Vanilla And Popcorn Are The Unlikely Flavor Combo You Need To Try
Butter, salt, caramel, and cheese are all classic popcorn toppings, and we have another suggestion to add to your salty-sweet repertoire: vanilla. -
Broiling Vs Grilling: What's The Difference?
Broiling and grilling both use high and direct heat to cook foods, but they don't both come from the same direction or yield identical results. -
Yes, You Can Sous Vide A Frozen Steak. Here's How
The sous vide cooking method can yield incredibly tasty and tender steak, but does the technique work well with frozen meat? We consulted an expert chef. -
You Can Avoid Destroying Puff Pastry With One Simple Rule
Puff pastry sheets enable you to make a wide array of tasty desserts and even savory snacks, but it's all too easy to destroy the dough if you aren't careful. -
The Absolute Best Type Of Fish For Sashimi
We asked a pro sushi chef which fish he recommends for the most transcendent sashimi, and it's more of an underrated pick than your average tuna. -
How Long Port Should Last After Opening
Port is not your average table wine and can be a tad mysterious, so we asked an expert how long a bottle should last once opened and how to keep it fresh. -
Flip Kebabs Easily With This Skewer Grilling Hack
Grilling kebabs can be a complicated process to maneuver the skewers and make sure each piece cooks completely. We turned to an expert for advice. -
Here's Why Alton Brown Doesn't Think You Need A Paring Knife
It's important that you're using the right knife when working in the kitchen. However, according to Alton Brown, a paring knife is not one you need. -
Why You Should Sous Vide Dried Beans
Sous vide your dried beans to cook up the most perfect beans of your life, shares executive Chef Matt Kreider in an exclusive interview with Food Republic.
