Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
Read MoreYou go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
Read MoreGabriel Laredo from Meat N' Bone shared tips with Food Republic on how to avoid over-seasoning a steak, and what to do if it happens anyway.
Read MoreOne of the best ways to make your smoothie breakfast-worthy is to add protein, but is it better to add Greek yogurt or your favorite protein powder?
Read MoreFrozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways.
Read MoreWhen making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
Read MoreFish tacos seem almost incomplete without a light drizzle of sauce, but what kind of sauce is best for these delightful morsels? Turns out: a classic.
Read MoreFor expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter.
Read MoreWe spoke with Dennis Littley, chef and recipe expert at Ask Chef Dennis, for insight on how to make crispy chicken cutlet magic happen without breadcrumbs.
Read MoreSteak can be a simple pleasure, but if you're interested in an easy way to add a flavorful kick, consider lightly sprinkling taco seasoning on your meat.
Read MoreIf you want to get that top of the line, restaurant-quality baked potato, then you need to think like a restaurant chef and prepare your spud accordingly.
Read MoreWhen building the perfect crab cake, especially Maryland crab cakes, you need to use the best type of crab meat for the job to ensure they stay together.
Read MoreReady to elevate your cooking game? To truly maximize the flavor of your meats, chef Richard Sandoval recommends adding a touch of this sweet ingredient.
Read MoreNo matter how lean you like your cut of steak, you should avoid this one major prep mistake -- no one wants a dry steak, after all, given the price of beef.
Read MoreWhen it comes to tacos, we're hooked. However, there may be one unique condiment that you're overlooking that's the perfect topping for tacos.
Read MoreWhen baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release.
Read MoreFood Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long.
Read MoreIf you're a fan of a nice charcuterie board, then it's time to consider updating things with a seacuterie board featuring a variety of tinned fish.
Read MoreWhen you are looking for a unique flavor pairing for your next charcuterie board or succulent meal, consider these blueberry and cheese combinations.
Read MoreSure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it.
Read MoreWith the ongoing egg shortage and price spikes, it makes sense to look for affordable, yet protein-rich breakfast alternatives. Here are a few to consider.
Read MoreChef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
Read MoreIf you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead.
Read MoreIs there anything more frustrating than having several types of pasta in small amounts? Make a full serving by using Giada De Laurentiis' tip.
Read MoreFood Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish.
Read MoreIf you're a frequent baker and haven't picked up a Danish dough whisk yet, here's why it should become your new go-to tool for doughs, batters, and more.
Read MoreWhile Czech cuisine features a wide variety of dumplings, the simplest and most fundamental side dish is houskové knedlíky, or bread dumplings.
Read MoreMaking steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why?
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