The Secret Ingredient That Will Elevate Your BBQ Sauce
Barbecue sauce is a condiment that can be deeply personal to each and every individual. You can easily take yours to the next level with one secret ingredient.
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How To Make Garlic Bread When You Don't Have A Crusty Loaf Sitting Around
The best type of homemade garlic bread relies on a crusty loaf, but if you don't have one, you're not out of luck. You can make garlic bread with anything. -
How To Give Your Store-Bought Tortillas A From-Scratch Taste & Texture
Store-bought tortillas are a great convenience but can taste, well, store bought. Thankfully, there are a few ways that you can liven them up. -
Turn Everyday Spices Into Bold Cocktail Infusions
To make your own custom cocktails, you can turn to everyday spices to craft unique, bold infusions that will fit any flavor profile or liquor. -
What Happens When You Reheat Donuts In The Microwave?
The microwave, though humble, is surprisingly effective at reviving day-old donuts, warming them through while preserving their texture and flavor. -
Next Time You're Eating Blueberries, Pair Them With One Salty Meat For An Elevated Experience
While blueberries shine on their own in recipes, there's one surprising meat you should consider pairing them with to take things up a notch. -
How To Ensure Frozen Crab Legs Cook Evenly Every Time
Food Republic spoke with chef and recipe expert Dennis Littley about the best way to prepare and cook frozen crab legs so they heat through evenly. -
This Hot Dog Hack Takes 'Pigs In A Blanket' To The Next Level (& It's Perfect For The Super Bowl)
Homemade pigs in a blanket can be a little fiddly, so try this easy, delicious, customizable croissant shortcut for your Super Bowl snack spread. -
How To Cook Flavorful Salmon In An Instant Pot
The Instant Pot is a great way to cook fish. If you want to cook a nice salmon fillet in yours but aren't sure of the best way, we've got you covered. -
How You Can Still Have A Protein-Packed Breakfast Without Eggs
If you want an omelet (or some tasty steak and eggs) for breakfast, but eggs are too pricey, don't panic. There are plenty of alternatives you can use. -
The Ingredient That Makes Or Breaks The Texture Of Pavlova
Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture. -
The Ideal Cut Of Meat You Should Use When Making Bolognese
The heart of an excellent and flavorful Bolognese sauce is the meat, which is why choosing the right cut (and blend) makes a world of difference. -
Ditch The Bacon Bits And Try A Heartier Salad Topper Instead
If you want something heartier, more filling to top your salad while giving you that same umami, meaty taste, ditch the bacon bits for this instead. -
The Always-Trendy Ingredient That Adds A Kick To Grilled Cheese
A grilled cheese is always comforting, but if you enjoy this classic sandwich with a hint of spice, reach for this always-trending condiment. -
The Clever Way To Use Leftover Pasta That Will Warm Your Soul
If you have leftover pasta in the fridge, it's time to get creative! While a breakfast frittata is a great option, think warm and cozy for your next dinner. -
How To Make Meatball Sliders The Star Of Your Gameday Snack Spread
Instead of relying on the same old nachos and dips for game day, try customizable meatball sliders that make your spread ten times as fun and tasty. -
What Makes A Perfect Cheese For Salad?
If you want to add some cheese to your salad, don't reach for whatever shredded bag you have in your fridge -- pair it thoughtfully with specific ingredients. -
The Vinegar Step You Shouldn't Skip When Making Macarons
If you're making meringue for a batch of macarons, you shouldn't skip this one step with vinegar. If you do, you run the risk of deflated egg whites. -
No Dutch Oven? Try A More Affordable Alternative That You Likely Have On-Hand
Don't have a Dutch oven? You're certainly not alone -- but what do you use instead when your recipe calls for one? Something you likely already have. -
Skip Beef Wellington Lattice And Make Mini Versions With A Common Kitchen Tool
While no dish is prettier than a beef Wellington with a lattice crust, you can also make an easy, delicious, eye-catching version using this breakfast gadget. -
It's Time To Ditch Your Toaster For The Perfect Store-Bought Frozen Waffles
While toaster prep is how manufacturers often recommend heating frozen store-bought waffles, there's another way that makes them even more delicious. -
The Underrated Way You Should Be Cooking And Eating Turkey
Turkey often takes a backseat to chicken or other meats, but this quick and crowd-pleasing dish makes it easy to enjoy this poultry on any day. -
14 Romantic Alternatives To Steak For Valentine's Day Dinner
Valentine's Day dinner at home may be daunting if you have no idea what to cook. So, we came up with some romantic alternatives to steak for your dinner. -
3 Simple Substitutes For Red Wine Vinegar In A Recipe
If you're out of red wine vinegar, don't panic. We spoke to an expert and got the best substitutions that you likely already have in your pantry. -
The Underrated Fried Ingredients You Should Be Adding To Salad
If you want to give your salad some crunch and a bit of depth of flavor, you should add these fried ingredients to your greens and vegetables. -
How To Reheat Cornbread So It Doesn't Dry Out
So, you've got a batch of leftover cornbread, ready and waiting to be enjoyed the next day -- how do you reheat it without compromising its moisture? -
Can You Reheat Store-Bought Cookies And How Do You Do It?
Whether you want to fool your guests into thinking you made them from scratch or just want low effort, warm cookies, you can reheat store-bought cookies easily.
