Drinking Buttermilk Straight Isn't As Strange As It Sounds
Popular in Southern tradition, drinking buttermilk is a time honored practice that may actually have more nutritional value than you realize.
Read MorePopular in Southern tradition, drinking buttermilk is a time honored practice that may actually have more nutritional value than you realize.
Read MoreSeparating eggs shouldn't have to be a nail-biting task, as you can use anything from your own hands to some ingenious tools to get the job done.
Read MoreWhether you're a vegan or not, if you eat tofu on the regular, then there's a particular kitchen gadget you need to take the hassle out of your prep.
Read MoreEgg salad is one of those basic dishes we all can fall back on, but if you make a few tweaks along the way, you can end up with something beyond basic.
Read MoreAny fan of antipasto has made burrata Caprese salad, but that deliciously creamy, curdy cheese gets pricey fast. Here's a cheaper way to enjoy it.
Read MoreIf you're like many Americans, you haven't tried rabbit meat, but you might be curious as to what it tastes like. In all honesty, kinda like chicken.
Read MorePutting plain, unseasoned tofu in your sandwich is a sad way to treat this delicious protein, so try our ideas for using it to delicious effect.
Read MoreForget charcuterie. Seacuterie boards, featuring delights like smoked salmon, oysters, mussels in pickled sauce, and more are growing in popularity.
Read MoreCooking steak can be intimidating because there are so many different tips out there. Can you cook it in the microwave to save all the hassle?
Read MoreEven when stored properly, bagels tend to go stale quickly. But don't toss them out, because they can be repurposed into a tasty topping for salads.
Read MoreTruffles are synonymous with luxury and fancy eating, but their flavor can be inexpensively replicated with another fungus -- you just need to know which.
Read MoreIf you've tried your hand at making country-fried steak at home, you may have noticed it sometimes comes out a little less crispy than desired.
Read MoreAlton Brown, food scientist, gentleman, and scholar, has the best -- and weirdest -- technique for making mess-free meatballs with the easiest cleanup.
Read MoreMany cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look elsewhere for beef tenderloin.
Read MoreMicrowaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them.
Read MoreFood Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings.
Read MoreWhen 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.
Read MoreMarcella 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.
Read MoreThis 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.
Read MoreVeggie 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.
Read MoreFor those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor.
Read MoreCostas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic.
Read MoreOn the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them.
Read MoreSwiss 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.
Read MoreTo 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.
Read MoreAn 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.
Read MoreIf you prefer your barbecue sauce on the sweeter side, you may want to try combining sauce with this particular type of jam.
Read More