Food Republic
  • Recipes
    • Course
    • Dish Type
    • Main Ingredients
    • Drinks
    • Baking
    • Dietary Considerations
    • Preparation
    • Cuisine
    • Occasions
  • News
  • Cook
    • Grilling and Smoking Tips
    • Baking Tips
    • Cooking Tips
    • Cookbooks
    • Storage and Preservation Tips
    • Cleaning Tips
    • How-Tos
    • Kitchen Tools
    • Entertaining
  • Kitchen
  • Facts
    • Food History
    • Food Science
    • World Cuisines
  • Drink
    • Mixology and Techniques
    • Beer and Wine
    • Cocktails and Spirits
    • Non-Alcoholic
    • Coffee and Tea
    • Smoothies and Shakes
  • Restaurants
    • City Guides
    • Fine Dining
    • Bars
    • Coffee Shops
    • Fast Food
    • Casual Dining
    • Pizzerias
  • Grocery
    • Shopping Tips
    • Stores and Chains
  • Exclusives
  • Gardening
  • Features
  • Newsletter
  • Advertise
  • About
  • Editorial Policies
  • Our Experts
  • Privacy Policy
  • Terms of Use
© 2025 Static Media. All Rights Reserved
Food Republic
Food Republic
Cook
Recipes News Cook Kitchen Facts Drink Restaurants Grocery Exclusives Gradening Features
  • Newsletter
  • Advertise

Cook

  • Grilling and Smoking Tips
  • Baking Tips
  • Cooking Tips
  • Cookbooks
  • Storage and Preservation Tips
  • How-Tos
  • Kitchen Tools
  • Entertaining
  • jar of pickles, bowl of pickles, measuring cup of pickle brine

    Leftover Pickle Brine Does Wonders For Homemade Bread

    The most obvious benefit of using pickle juice in bread is the flavor - it will help transform your favorite loaf into dill-icious goodness.

    By Jennifer Waldera 10 months ago Read More
  • Pan of mixed vegetables

    Pickle Brine Is The Ultimate Flavor Shortcut For Sauteed Vegetables

    Sure, most of us know you can add pickle juice to a cocktail for a tangy burst of flavor, but that same brine does wonders with sauteed vegetables.

    By Audrey Enjoli 10 months ago Read More
  • Dr Pepper bottles

    The Viral Pickles And Dr Pepper Drink Proves The Trend Knows No Bounds

    Pickles and Dr Pepper? Apparently, if you stop by your local Sonic Drive-In, you can order your soda with sliced dill pickles. But how did this trend start?

    By Catherine Rickman 10 months ago Read More
  • Glass of pickle brine next to pickles on a wooden board

    Your Turkey Brine Is Craving Some Pickle Brine

    Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine.

    By Erica Martinez 10 months ago Read More
  • A medium-rare steak

    Why Cooking Steak From Cold Is A Big No-No

    A steak cooked at the correct temperature retains its juiciness while allowing the natural taste of the meat itself to develop as the fat renders.

    By Adam Raphael 10 months ago Read More
  • human hand setting temperature on an oven

    The Oven Mistake That's Negatively Impacting Your Baking

    When you're baking anything - a cake, meat, veggies - there's one very important tip to make sure it comes out right any time, and it involves your oven.

    By Emily Zogbi 10 months ago Read More
  • sliced toast on toast rack

    Here's How To Easily Toast Bread In Your Air Fryer

    To maximize the potential of your air fryer and get some batch cooking done for breakfast, you should skip the toaster when making your toast.

    By Paige Novak-Goberville 10 months ago Read More
  • Gordon Ramsay smiling

    Gordon Ramsay's Secret Ingredient For Steak Is One We Wish We'd Known Before

    To get the most flavor, tenderness, and moisture out of his filet mignon, Gordon Ramsay cooks the cut in this one liquid for supreme results.

    By Louise Rhind-Tutt 10 months ago Read More
  • Bars of chocolate

    The Flavor Difference Between Couverture And Compound Chocolate

    Chocolate comes in more forms than you might be familiar with, and compound and couverture are two prominent but very different styles that have distinct uses.

    By Khyati Dand 10 months ago Read More
  • Stack of tamales

    How To Cook Tamales Without A Steamer Basket (Yes, It's Possible)

    According to a Mexican food expert, tamales can be cooked in a big pot using just two items you likely have on hand, no steamer basket required.

    By Sarah Sierra-Mohamed 10 months ago Read More
  • plums in bowls

    Plums Are The Vibrant Ingredient Your Chicken Salad Deserves

    Incorporating some sliced plums into chicken salad introduces a delightful sweetness and a hint of tartness, enhancing the overall flavor of the dish.

    By Mike McEnaney 10 months ago Read More
  • brioche bread pudding with raisins

    Use Your Leftover Buns To Make Bread Pudding

    When you have too many buns and not enough burgers on your hands, turn them into bread pudding for a super-easy, no-waste, customizable dessert.

    By Adam Raphael 10 months ago Read More
  • Charcuterie board. Antipasti appetizers of meat platter with salami, prosciutto crudo or jamon and olives.

    Is It Ever Okay To Use A Charcuterie Board As A Cutting Board?

    Is a wooden charcuterie board the same thing as a wooden cutting board? One clearly looks fancier, but can you slice veg on a charcuterie board too?

    By Lexi Whitehead 10 months ago Read More
  • A pile of bagels

    Why You Should Par-Bake Bagels Before Freezing

    Too much homemade bagel dough? This is why you should actually form and par-bake the bagels before freezing, instead of cooking them all the way.

    By Jennifer Waldera 10 months ago Read More
  • crispy turkey bacon on a plate

    The Extra Step You Need To Take For The Crispiest Turkey Bacon

    For turkey bacon that's far from floppy, use this essential prep step and pair it with our other tips for cooking it in the oven, air fryer, or microwave.

    By Danielle Esposito 10 months ago Read More
  • cheesy garlic bread

    Hawaiian Rolls Are The Key To Sweet And Salty Garlic Bread

    While there are tons of ingredients that can help elevate classic garlic bread, there's one you might not have considered before: Hawaiian sweet rolls.

    By Danielle Esposito 10 months ago Read More
  • Slices of cornbread

    The Savory Addition For A Pop Of Tartness In Cornbread

    Freshly baked cornbread is a savory-sweet delight, bursting with flavor. But for a more layered cornbread with a hint of tart umami, there's an easy addition.

    By M Lavelle 10 months ago Read More
  • Bowl of pumpkin puree

    You Only Need 6 Ingredients To Make Pumpkin Cheesecake Pinwheels

    Coming together with a handful of ingredients, these cheesecake pinwheels are possibly the easiest pumpkin dessert ever, besides buying a store-bought pie.

    By Sarah Sierra-Mohamed 10 months ago Read More
  • Cauliflower steak pizzas with basil

    The Easier Way To Use Cauliflower As A Gluten-Free Pizza Base

    Making a homemade cauliflower crust can get frustrating, but there's another way to make cauliflower pizza crust that's way easier and just as satisfying.

    By Rachel Dennis 10 months ago Read More
  • A plate of beets

    The Cooking Method To Tame The Flavor Of Beets

    For those trying to get accustomed to beets, use this cooking method that slightly softens their earthy taste and couldn't be simpler to pull off.

    By Khyati Dand 10 months ago Read More
  • closeup of cut brownies

    Should You Store Brownies Before Or After You Cut Them?

    There's nothing quite as satisfying as a fresh, homemade brownie. However, how should you store them to maintain freshness -- whole or cut into slices?

    By Paige Novak-Goberville 10 months ago Read More
  • Sandwich bread with kale salad, carrots, avocado

    If You Think Green Salads Are Boring, Try Making A Sandwich With Them

    Lettuce and dressing might not excite you much, but stuff it in your favorite bread and dress it up using our top tips, and your tastebuds will rejoice.

    By Sharon Rose 10 months ago Read More
  • Bagels with cream cheese lox, eggs, radish, onions

    The Best Way To Store Bagels So They Stay Fresh

    Bagels seem to go stale in the blink of an eye, but with these expert storage tips, you can keep them fresh for as long as possible or even save them for later.

    By Sharon Rose 10 months ago Read More
  • two miniature croissants with sesame seeds

    Did You Know You Can Make A Croissant Out Of Rice Paper?

    You can make the easiest croissants ever, with a delightful crisp yet chewy texture, by using rice paper and just a few pantry and fridge staples.

    By Sarah Sierra-Mohamed 10 months ago Read More
  • Dry yeast in a bottle

    What's The Difference Between Active Dry Vs Instant Yeast?

    Baking is an exact science, so knowing when to use active dry versus instant yeast will surely upgrade you from amateur baker to sourdough savant.

    By Jordyn Stone 10 months ago Read More
  • Plate of Mexican tamales

    How To Make Sure You Don't Run Out Of Water When Making Tamales

    No one wants tamales that are burnt at the bottom because the water in the pot dried up, so try this expert tip to judge how they're doing without even peeking.

    By Sarah Sierra-Mohamed 10 months ago Read More
  • A pie crust next to a rolling pin

    How To Properly Store Pie Crust In The Freezer

    If you don't want to go through the hassle of making fresh pie dough every time, just make a big batch and freeze it. But make sure to store it properly.

    By Khyati Dand 10 months ago Read More
Back
Next
About Privacy Policy
© 2025 Static Media® FoodRepublic.com All Rights Reserved
More From Static Media
ChowhoundCutenessExploreFoodieGarden GuidesGlamGrungeHealth DigestHouse DigestHunkerIslandsJalopnikLooperMashedMoney DigestNicki SwiftOutdoor GuideSciencingSlashFilmSlashGearSVGTasting TableThe Daily MealThe ListThe TakeoutWomenWrestling Inc.
Food Republic