13 Things You're Putting In The Microwave But Actually Never Should
Microwaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them.
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The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings.
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The Assembly Mistake That's Making Your Fish Sandwich Fall Apart
When putting together a fish sandwich, there are a few things you can do to make sure you do not create a big mess for yourself.
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Why Marcella Hazan's Famous Tomato Sauce Calls For Half An Onion, Not Diced
Marcella Hazan's famous tomato sauce recipe is so simple, it doesn't even require you to dice the onion, and yet it's still deeply aromatic and rich.
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Add A Peppery Punch To Your Salad With An Unexpected Spice
This spice is the perfect addition to salads if you'd like to add some texture, an eye-catching garnish, and something new, peppery, and unexpected.
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Grease Bags: Here's What Happened After Shark Tank
LaTangela Newsome’s Grease Bags aimed to solve problems from pouring grease down household drains. Did her pitch convince the Sharks to strike a deal?
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The Timing Rule To Memorize When Baking With Cast Iron
Before you break out the cast iron skillet or pan to do your next batch of baking, you need to remember this one rule about timing: shorten it.
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Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time.
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Instantly Upgrade The Flavor Of Your Steak Dish With One Briny Spread
For those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor.
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Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic.
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Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
On the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them.
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How Long Can Meat Be Stored In The Freezer?
Many of us freeze leftover raw meat to save for later use, but the question remains: How long can it stay in the freezer before it’s no longer good to eat?
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The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies.
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What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat.
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The Easy 2-Ingredient Flavor Upgrade For Frozen Pizza
To take your frozen pizza up a notch (or, let's be honest, two), then all you need to do is add these two ingredients to your crust before and after cookin.
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Why You Should Grab A Fish Spatula When Baking Your Next Batch Of Cookies
If you're constantly frustrated by cookies that stick to the pan or break when you try to lift them up, this thin spatula can really save your day.
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How To Store Homemade Bread For Maximum Freshness
It can be rather deflating when your homemade bread starts to go stale too soon, so follow these simple storage tips to ensure maximum freshness.
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Do You Really Need A Mandoline For Perfectly Sliced Vegetables?
Food Republic asked Estiatorio Milos founder Costas Spilidias for his advice on how to prep vegetables like a pro without using a mandoline.
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How To Cut Beef Wellington So It Doesn't Fall Apart
Beef Wellington combines tender steak with flaky puff pastry, and the contrasting textures require finesse when slicing so it doesn't fall apart.
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The Dish To Grab If You Don't Have A Roasting Pan Available
An absent roasting pan in the kitchen doesn't have to mean a poorly equipped one. One alternative to a roasting pan is more obvious than you might've thought.
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How To Grill Shrimp Without It Getting Stuck
If you often find yourself prying shrimp off the grill and tearing them apart, there's a solution to perfectly grilling and removing your shrimp every time.
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The Fruity Addition That Adds A New Flavor Component To BBQ Sauce
If you prefer your barbecue sauce on the sweeter side, you may want to try combining sauce with this particular type of jam.
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11 Expert Tips For Making The Crispiest Fried Chicken You've Ever Tasted
If you're looking to try the crispiest fried chicken you've literally ever had, then you have to turn to these chicken experts for all the top tips.
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Don't Forget One Step When Cooking Fries In The Air Fryer
No appliance is better suited for quickly crisping up your frozen french fries than the air fryer, but be sure not to skip this one essential step.
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When Baking With Gluten-Free Flour, You'll Need More Extract
When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract (or another kind) than usual.
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Ina Garten's 5-Ingredient, No-Cook Sauce Will Bring Life To Your Beef Tenderloin
If you're cooking a beef tenderloin, you don't need to spend hours working over a hot stove to make a fancy sauce; you just need these five staples.
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Why Thicker Cuts Are Better When It Comes To Sous Vide Steak
If you want the tenderest steak imaginable, you'll reach for the sous vide. But if you do, you need to choose the thickest steak possible. Here's why.
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