The Salt You Shouldn't Season Steak With Is Probably Your Go-To
Food Republic consulted Patrick Swetnam, chef at De Baca Steakhouse, for his expert advice on the absolute best salt to use when seasoning steak.
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Use Sourdough Starter As The Base For A Delicious Breakfast Favorite
If you want to take your average breakfast or brunch and turn it into something extraordinary, you need to break out your sourdough starter. -
How To Send Food Back Without Offending Your Server
Food Republic spoke with Jamila Musayeva, an etiquette coach, about how to politely send food back at a restaurant without offending your server. -
Signs You're Overproofing Your Sourdough (& How To Fix It)
To confidently identify the signs of overproofed sourdough, Food Republic spoke with Hannah Dela Cruz, founder of the sourdough baking blog Make It Dough. -
How To Roast Nuts At Home And Which Ones Cook Fastest
It seems so easy to do, roasting nuts at home, but if you use the wrong method (or cook them too high for even a minute too long), you're out of luck. -
The Textural Reason You Should Never Reheat Rice In The Microwave
While many people rely on microwaves to reheat food, there's a strong case for choosing another method for rice - and it all comes down to texture. -
The Dinner Table Rule You Can Ditch (& You'll Be Way More Comfortable)
Some dining etiquette rules stand the test of time. Fortunately for casual diners, however, there is one rule that is no longer as rigid as it once was. -
Why Do Chefs Cook Steak With A Knob Of Butter?
Food Republic spoke to Dennis Littley, chef and recipe expert at Ask Chef Dennis, to learn the tricks of the trade when it comes to cooking steaks with butter. -
Not A Fan Of Mayo? The Unexpected Spread That Will Take Your Canned Tuna To The Next Level
Tuna salad is the base for so many great and easy meals, from sandwiches to dip to, well, salad, but what if you need to swap out the mayo? Use this instead. -
Why You Need To Be Baking Cupcakes In Your Air Fryer
Everyone knows you can make crispy Brussels sprouts and chicken katsu in the air fryer, but did you know you can make delicious cupcakes in it as well? -
14 Canned Ingredients That Will Seriously Upgrade Egg Salad
Egg salad doesn't have to be boring. You can try using some of these canned ingredients in it, and they will seriously upgrade your egg salad dish. -
How Long Do Canned Beans Last?
Canned beans are a versatile staple with a long shelf life because of how they are treated during the canning process - but how long do they last, really? -
Bavarian Cream Vs Boston Cream: What's The Difference?
Bavarian cream and Boston cream are both creamy custards with a similar look. What makes them different, and what are the best uses for each one? -
What Cuts Of Chicken Are Used In Fast Food Nuggets?
Fast food chicken nuggets are as delicious as they are mysterious. Uniform, soft, kinda squishy, what actually goes into them? Well, chicken -- mostly. -
Why Ginger Ale And Bourbon Lead To A Balanced Cocktail Pairing
For a balanced drink that's equally smooth, sweet, and refreshing, you should absolutely be pairing ginger ale with your favorite make of bourbon. -
How To Make Sure The Components Of Steak Frites Are Done At The Same Time
Steak frites, a French classic, is a great dish to make at home, but it can be a challenge to get each part done simultaneously. Here's the best way. -
The Unexpected Ingredient That Can Elevate Your Grilled Cheese
Grilled cheese pairs well with pretty much anything, so why not try an Italian twist and elevate your next sandwich with this unexpected ingredient? -
What To Use In Paella If You Don't Have Bomba Rice
Traditional paella uses something called Bomba rice, which can be tricky to source outside of Spain itself. So what are the best alternative types of rice? -
14 Ways To Upgrade Store-Bought Pasta Sauce
Store-bought pasta sauce can actually be really tasty if you know how to jazz things up. These are some clever ways to upgrade it to restaurant quality. -
Here's How Long Beef Broth Can Last In The Fridge
Beef broth is a culinary shortcut that can sit in our pantries for years. But if you don't use all the broth in one go, how long do you have before it goes bad? -
Smoked Vs Roasted Turkey: What's The Difference Between These Deli Meats?
When you go to the deli counter, they usually have both smoked and roasted turkey, but what is the real difference between these two meats? -
The Store-Bought Breakfast Sausage Brand We'll Always Repurchase
Food Republic taste-tested 13 different brands of breakfast sausage to find the best, ultimately crowning one store-bought option the champion. -
Forget Buns And Give Your Burgers Better Flavor With One Bread Swap
It's time to wake up your burger and ditch the old sesame or brioche bun. Instead, use thick slices of garlic bread for a flavor revolution. -
How To Properly Store Farm Fresh Eggs
If you've got chickens in your backyard or happen to love buying farm-fresh eggs from your local farmers market, you need to know how to store fresh eggs. -
For Ultra-Flavorful Wine Braises, Vanilla Is Key
If you want to give your wine braise an extra dose of flavor, add some vanilla extract. Expert chef Randy Feltis has some tips for success here. -
The Easy Way To Tame Your Overly Spicy Salsa
If you accidentally take the spice level of your homemade salsa too high, is there any way to bring it back down and tame the heat? Fortunately, yes. -
Why You Shouldn't Store Unopened Canned Goods In The Refrigerator
While canned foods are convenient, delicious, and resilient, they do need to be stored properly. That does not include refrigerating them long-term.
