Why Cake Flour Might Not Always Be The Best Option In Your Baking
Sandy Folsom, school director at the Wilton Sweet Studio, spoke with Food Republic to clarify exactly when it is necessary to use cake flour.
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The Secret To The Crispiest Roast Chicken Is ... Water?
It sounds counterintuitive, but using water (the right way) is the key to crispy roasted chicken skin. We asked an expert for all the best tips. -
When Sweet Meets Heat: The Secret Ingredient You'd Never Expect To Go In Chili
There are plenty of different ways to make chili, but one unexpected means of boosting flavors involves a sweet ingredient, according to an executive chef. -
Get The Perfect Crisp On Your Grilled Cheese With One Easy Tip
Want to up your sandwich game? Achieving the perfect crisp is key to making the absolute best grilled cheese, and that all starts with one easy tip. -
The Easiest Fresh Pasta Recipe Calls For Just 3 Ingredients
Making fresh pasta can seem intimidating. But, this rustic Italian pasta only contains three ingredients, and you won't need any special equipment to make it. -
Why You Should Be Using Cold Butter In Your Scrambled Eggs
Few people realize that butter should be cold before it is added to scrambled eggs. However, this small change in temperature makes all the difference. -
How To Make Molten Lava Cakes In Your Air Fryer And Crack The Dessert Cheat Code
Molten chocolate lava cakes are known for being a finicky bake, but with a bit of expert advice, you'll be whipping them up in your air fryer no problem. -
The Space-Saving Cutting Board Tip That Doubles As A Design Trick
If you are working with a small kitchen, try this cutting board hack, which not only extends usable prep space, but also doubles as a design trick. -
The Fresh Ingredient That Will Make Those Canned Peas Way Less Boring
Canned peas do not have to be boring. Trust us on this; pair canned peas up with one single ingredient, and you'll get an incredible combination. -
The Unexpected Tangy Marinade For A Next-Level Batch Of Homemade Fries
The best fries aren't actually from your favorite fast food restaurant. Food Republic asked an expert on how to take your homemade fries to the next level. -
The Best Festive Alcohols To Use In Traditional Trifle
There's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with some excellent festive alcohols. -
The Creamy Ingredient Swap For Butter That Yields Fluffier Cookies
If you want to create a super fluffy homemade cookie, you might want to try swapping out your butter with this common kitchen staple instead. -
The Ideal Type Of Cheese To Pair With Steak
Searching for the right cheese to top your steak with (or enjoy on the side)? This expert has a recommendation for the best cheese to pair with steak. -
The Clever Way Italians Build Their Lasagna
Homemade lasagna is often delicious -- but it isn't always structurally sound. Follow these expert-approved tips for a perfectly authentic lasagna every time. -
The French Toast Mistake That's Making Your Favorite Breakfast Food Dry
When you are making French toast for breakfast, you'll want to avoid this one preparation mistake that could result in an unpleasantly dry bite. -
Take Your Homemade Chili Up A Notch With This Tangy Pantry Staple
To best find out how to jazz up homemade chili, Food Republic spoke to an executive chef to learn his tips and tricks. He suggested this pantry staple. -
Take Homemade Steak To The Next Level With A Drizzle Of Oil
Next time you are making steak, reconsider that butter topping -- olive oil is the expert-approved addition that will elevate the flavors of your steak dinner. -
The Spicy And Sour Sandwich Ingredient For A Savory Breakfast Upgrade
Easily upgrade your breakfast in seconds with a savory, and deliciously tangy, condiment from Japan that is guaranteed to start your day off with a real kick. -
The Resourceful Origins Of Bibimbap, Korea's Iconic Rice Bowl
Bibimbap is a hot rice bowl that's topped with fresh and pickled vegetables, some protein, and an egg, and it was most likely a genius way to use leftovers. -
How To Make Crispy Chicken Tenders In The Air Fryer Without Breading
It is possible to make crispy chicken tenders in the air fryer without breading, and recipe developer Marye Audet is here to explain how to go about it. -
The Ingredient Shortcut That Will Definitely Ruin Your Tiramisu
Tiramisu contains relatively few ingredients for such a decadent dessert, but there's one that is absolutely non-negotiable and should never be substituted. -
The Essential Flour For Extra Fluffy Pancakes From Scratch
It's possible to make fluffy diner-like pancakes at home, but according to food blogger Rose Sioson, you'll need to make sure you use a particular flour. -
What Really Makes Wendy's Chili Taste So Good? One Ingredient Stands Out
Wendy's' chili is renouned for being better than it should be considering it uses leftover patties. That's thanks, in part, to this one special ingredient. -
Bleached Vs Unbleached Flour: What's The Difference When Baking Cake?
You might think that bleached and unbleached flour are virtually the same thing, but when it comes to baking cakes, you'd be wrong -- here's how to use both. -
Here's Why Ribeye Is The Best Cut For A Steak Sandwich
It's no secret that ribeye makes for a tasty and tender steak sandwich. We spoke with Laura Ascher, owner of Cast Iron Skillet Cooking, to find out why. -
The Creamy Store-Bought Ingredient To Elevate Roast Chicken
Roast chicken is a great weeknight dinner but there is one special way to dress up a plain chicken if you're craving something creamy, according to this expery. -
The Secret To Complex Chocolate Cookies Is A Popular Mexican Pepper
If you want to (literally) spice up your cookies and make them more complex, you should try adding a popular chile, according to one baking expert.
