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.
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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. -
Separating Pumpkin Seeds From Pulp Is Easy With One Quick Method
Both the seeds and flesh of a pumpkin are edible and delicious. This simple hack can make separating them for cooking or baking easy and quick. -
Curly Vs Tuscan Vs Russian Red: What's The Difference Between These Types Of Kale?
There are about 150 types of kale, differing in flavor, texture, and appearance. The three most popular ones in stores are curly, Tuscan, and Russian red kale. -
For Better Grilled Steaks, Give Them A Sweet And Salty Coating
A sweet and salty coating can give your plain grilled steaks a huge burst of flavor. We have some expert tips on why and how this unique dry rub works. -
Leftover BBQ Belongs In Your Grilled Cheese Sandwiches
Adding barbecue meat to grilled cheese sandwiches imparts your taste buds with the beautiful pairing of tangy barbecue and rich, savory cheese. -
What Happens When You Pre-Soak Brown Rice Before Cooking?
Swapping brown rice in place of white rice is a healthy choice. But, it can take 45 minutes to cook, unless you follow a trick to quick-cooking brown rice. -
What Are The Best And Worst Fish For Frying?
Practically everything tastes better deep fried, but there are exceptions. That's why we consulted a fishmonger to explain which fish fry best. -
Break Out The Fruit For A Sweet Twist On A Kebab
Are you always on the hunt for new and creative ways to serve fresh fruit and sweet, bite-sized treats? Try making kabobs.
