5 Ways To Give Canned Oysters A Luxurious Twist
When it comes to oysters, fresh isn't always best. There are tons of ways you can transform canned oysters into crave-worthy appetizers and small bites.
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The Creamy Binder You Need To Try In Your Next Batch Of Veggie Burgers
Never make another sad veggie burger with these tips from chef David Figueroa. Plus he knows the perfect creamy binder that beats out eggs and breadcrumbs. -
How To Properly Prepare A Beef Roast For The Air Fryer
Air fryers are small-scale convection ovens that can do a lot more than you might expect - like cooking an entire beef roast with a deliciously browned crust. -
The Unexpected Vegetable That You Can Transform Into Fries
Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered. -
The Best Method For Cooking Lobster Tails
To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack. -
What Is The 5-6-7 Rule When Cooking Hamburgers And Does It Actually Work?
Grilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time. -
Is Buttermilk An Essential Ingredient For Fried Chicken?
Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in. -
4 Ways To Improve Your Store-Bought Teriyaki Sauce
Sweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips. -
Here's The Timing Rule To Follow When Adding Vodka To Pasta Sauce
We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce. -
The Secret Ingredient That Will Elevate Your Favorite Pot Roast Recipe
A pot roast is a comforting dish no matter the occasion, but there's one, unusual secret ingredient that will elevate this classic into something very special. -
The Savory Upgrade Your Chocolate Chip Cookies Need
This unexpected ingredient is the perfect addition for chocolate chip cookies that are savory and sweet, according to baking expert Audra Fullerton. -
Move Over Potatoes! Avocado Is The Substitute You Need To Try For Fries
French fries are great -- but slices of avocado that have been breaded and fried might be just as delicious, and offer a brand new way to enjoy the trendy food. -
Why It's Crucial To Have 2 Thermometers When Making Fried Chicken
This two thermometers hack from celebrity chef Art Smith will have your fried chicken perfectly crispy and golden brown - you'll never want to do takeout again. -
The Easiest Pie Crust Starts With A Roll Of Store-Bought Cookie Dough
Making a pie at home can be a frustrating experience no matter how prepared or careful you are, so take some of the pressure off with store-bought cookie dough. -
How Many Types Of Lentils Are There? Here's How To Best Use The Main Ones
A basic guide to legumes might help you understand lentils as a whole, but it won't tell you that there are actually five main types of this versatile food. -
The Effortless Way To Flavor Frozen Fries With Your Steak Dinner
If you're making that classic dish steak frites with frozen fries, you can very easily amp up the flavor by simply serving the meal in this way. -
The Best Type Of Potato For Classic Potato Salad
When you're gearing up to make some potato salad, you need to use the right type of potato to prevent a mushy disaster from ruining your dish. -
The Secret To Your Keeping Your Sponges Cleaner, For Longer
You may not give your sponge much thought in your day-to-day life, but if you're not keeping it clean, it could be a secret breeding ground for bacteria. -
Baking Bread? When You Should Definitely Avoid Opening Your Oven
Food Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain times when baking bread. -
Mistakes Everyone Makes When Defrosting Meat, According To Experts
Defrosting meat seems simple enough, but according to the experts, there are some mistakes everyone makes when defrosting meat. Here's how to avoid them. -
Tips For Cooking Steak In The Air Fryer Like A Pro (Sear & All)
These expert tips from Princess Pitts Pierre will have you whipping up the best air fryer steak with mouthwatering tenderness and just the right amount of char. -
What Really Separates Light And Dark Soy Sauce
Soy sauce can add an extra dash of umami to all your favorite dishes, and the choice between light and dark soy sauce is a very important one. -
Why Chanterelle Mushrooms Are The Best Type To Pair With Steak
When it comes to adding mushrooms to a meaty, flavorsome steak, your best option are golden chanterelles, according to an expert executive chef. -
5 Tips For Making An Egg Yolk-Only Omelet
While these days an egg yolk-only omelet might sound like a luxury, treat yourself and achieve omelet egg-cellence with these expert tips from Rena Awada. -
The Secret Ingredient You Wouldn't Expect For The Juiciest Burgers
A juicy burger can be tricky to manage, especially if you're cooking over an open flame. However, this common kitchen ingredient can ensure moist meat. -
Why Do Hamburgers Taste Better At Restaurants?
Follow these expert grilling tips from chef David Figueroa for patties that are juicy and flavorful and you'll never need to dine out for a hamburger again. -
How To Reheat Fried Fish And Revive Its Crispy Coating
Catfish is delicious when its fried, but what do you do with the leftovers? Chef Johnnie Gale reveals the secret to a reheated fried catfish that stays crunchy.
