Oyster Sauce Is The Flavor Upgrade Your Stir Fries Deserve
Whether you're looking to spruce up a bag of frozen stir-fry or make it from scratch, keep oyster sauce handy for the ultimate flavor upgrade.
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What's The Ideal Cut Of Beef To Use In Ragu?
When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that turns out perfectly tender. -
Your Steak Marinade Has Been Missing A Sweet Southern Staple
Bored of simple steak marinades? Use a beloved Southern beverage to make any cut of beef more tender, with a deliciously complex flavor profile. -
Never Break One Cookware Rule When Cooking With Greek Yogurt
If you're using an aluminum pan and cooking with Greek yogurt, you're making a big mistake and here's why: Greek yogurt is much more acidic than you think. -
Add One Smoky Seasoning And Your Steak Will Taste Restaurant-Worthy
If you want to take your steak to the next level, this smoky seasoning may be just what you need to amp up the flavor and texture. -
Pickle Brine Is A Game-Changer For Your Salad Dressings
Are your dressings tasting a little flat? We got some advice from a pro chef on how to include pickle brine for more complex and delicious salads. -
When To Score Meat For Better Texture And Flavor
Scoring meat might seem intimidating, but if you learn which cuts benefit the most from this technique and how to do it right, it makes any meal better. -
Spice Up Meatloaf Night With A Korean-Inspired Glaze
There are a million and one ways to make a meatloaf, but if you haven't tried a Korean spin on your meatloaf's glaze, you're missing out on a world of flavor. -
Experts Reveal Why Restaurant Mashed Potatoes Always Taste Better Than Homemade
If you've ever wondered why your homemade mashed potatoes somehow never measure up to restaurant ones, here's why, according to some experts. -
Which Ground Turkey Blend Is The Best For Meatballs?
Using ground turkey is a simple way to prepare easy, delicious meatballs in a pinch. To achieve the absolute best texture, use this turkey blend. -
How Long Does Fresh Pasta Take To Cook?
We're all likely familiar with cooking packaged, dried pasta for about 8 minutes, but what about if we make it fresh? Just how long does it need to cook? -
The Crispy Reinvention Your Potato Salad Needs
Potato salad is a reliable favorite - creamy, versatile, and always delicious. But why not elevate it by adding a crispy twist the next time you make it? -
What's The Difference Between Marzipan And Fondant?
If you're into baking you've probably heard of marzipan and fondant. But do you know the differences between these two ingredients? -
Beef Tallow Vs Lard: What's The Difference?
When you're at the store, you may see both lard and tallow and wonder just what the differences between the two are -- and yes, they are different. -
The Secret Ingredient For Velvety Pesto Pasta
For pesto sauce that clings to pasta perfectly and has an extra rich texture, all you need to do is add an ingredient that you'll have on hand anyway. -
The Unexpected Salty Seasoning That Belongs On Your Fries
Give your fries a massive umami boost with furikake, a crunchy, salty Japanese seasoning that combines dried seaweed, sesame seeds, and other herbs and spices. -
Why You May Want To Think Twice Before Making Oat Milk At Home
If you enjoy oat milk as a dairy-alternative, you might be tempted to make it yourself at home. However, there are a few reasons why you shouldn't. -
Rockfish Vs Tilapia: What's The Difference?
At first glance, tilapia and rockfish might seem similar. However, understanding the differences can help you know how to best cook these two types of fish. -
How To Doctor Up A Bag Of Coleslaw Mix For Your Fish Tacos
Every fish taco deserves a heaping pile of creamy, crunchy, and flavorful coleslaw to bring the dish's flavor profile together in one perfect bite. -
Canned Coconut Milk Is The Thai-Inspired Upgrade Your Chicken Soup Needs
Coconut milk adds a rich creaminess and mild tropical flavor to your favorite chicken soup recipe, offering a nod to tom kha gai, the popular Thai soup. -
How To Make A Shortcut Vodka Sauce With Jarred Pasta Sauce
Making a vodka sauce can take a couple hours, depending on your recipe, but you can simplify things (and save time) with canned tomato sauce. -
Why It's Safest To Cook White And Dark Meat Chicken Separately
Instead of throwing all of your chicken into the same pan, you should always separate your dark and white pieces; it's safer and produces a tastier dish. -
How To Turn A Cheap Piece Of Fish Into A Fancy Dinner
Cheap fish can form the base of a surprisingly elegant meal. With this easy, flavorful hack, even the most budget-friendly filets will feel fancy. -
Can You Make Vodka Sauce Without Vodka?
Food Republic asked Chef Matt Harding, Chief Concept Officer for Piada Italian Street Food, whether you actually need vodka to make a delicious vodka sauce. -
The Practical Reason Green Cardamom Is Bleached
White cardmom pods are simply the bleached form of green pods. This process dates back centuries and has a practical purpose in cooking and baking. -
Can You Refreeze Fish After It's Been Thawed?
Normally, you cannot safely refreeze meat that you've previously thawed. However, when it comes to fish, the rules are just a little different. -
What Types Of Bread Hold Up Best With Roast Beef Sandwiches?
Roast beef sandwiches are beloved around the world. However, all regional types of roast beef sandwiches have one thing in common: sturdy bread.
