What Exactly Is The Picanha Steak Cut And What's The Best Way To Cook It?
Picanha steak is a Brazilian cut that features a robust fat cap, giving you supremely tender, juicy results -- if you know how best to cook it.
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The Best Ingredients For A Southern-Style Charcuterie Board
If you want to make a regional charcuterie board and fill it with Southern staples, then these are the types of ingredients you should include. -
You're Probably Marinating Shrimp For Too Long
Seafood, and shrimp in particular, can be tricky. You want a marinade for flavor, but you don't want to totally denature your protein, so stick to this time. -
Turn Up The Heat On Homemade Fries With One Korean Seasoning
If you want to take your homemade fries to the next level with an easy addition, toss them while they're hot with spicy-sweet Korean gochugaru chili flakes. -
The Sweet Fruit To Reach For The Next Time You're Heating Up Canned Baked Beans
Commonly eaten as a side dish, you can turn a simple can of baked beans into a flavorful main course by adding just two ingredients. -
One Important Tip To Keep In Mind When Using Nutritional Yeast
Nutritional yeast is a great way to bring cheesy flavor to vegan and non-vegan dishes alike, but you need to be very careful with how you use it. -
9 Frozen Vs Boxed Foods: What's The Difference And Which Should You Buy?
Lots of foods come in both boxed and frozen versions (think: mac and cheese, mashed potatoes), so we looked at some popular ones to see which version is better. -
The Important Step To Take When Adding Cooking Ingredients To Salads
Making diverse, flavorful salads often calls for incorporating something cooked -- be it chicken, eggs, or roasted veg. Here's how to prevent wilting. -
The Biggest Mistakes People Make With Homemade Pizza Dough
We spoke with a pizza consultant to learn more about making pizza dough from scratch and why efforts at home may fail to deliver airy, flavorful pizza crust. -
What Actually Makes Spices Different From Herbs?
Herbs and spices are often used in the same ways, but there are quite a few biological and culinary differences between these ingredient categories. -
Here's Why You Should Avoid Cube Steak Even Though It's An Affordable Cut
Cube steak is such a bargain that you might swipe it up the second you're craving beef, but you'll likely wind up disappointed if you cook it on its own. -
A 2-Ingredient Vegan Substitute For Parmesan Features A Health Food Staple
If you want to mimic the flavor and texture of parmesan, chef Guy Vaknin recommends using a popular vegan staple and combining it with one more ingredient. -
The Style Of Pizza That's Easiest To Make Gluten-Free
Nailing a gluten-free crust can be a challenge, so Food Republic spoke to an expert about the best types of pizza specifically for gluten-free dough. -
How To Achieve Perfectly Crispy Tofu Every Time
If you want to ensure that your tofu is crispy no matter what, you need to follow this expert's advice: Coat your tofu in this one ingredient. -
The Secret Flavor Upgrade For Better Cucumber Sandwiches
Cucumber sandwiches are simple and refreshing, but if you find them a bit bland, try getting creative and upgrading them with just one extra step. -
The One Cut Of Steak That's Foolproof For Beginners
For cooks who are worried about drying out their steak, this crowd-pleasing cut offers plenty of insurance against overcooking plus an excellent flavor. -
The Fermentation Step You Shouldn't Skip For Restaurant-Quality Pizza Dough
To make the best pizza dough possible, Food Republic spoke to an expert pizza maker who detailed the fermentation step you might be missing. -
The Sweet Fruit You Should Pair With Roast Chicken For Italian Flair
Even though a basic roast chicken is an incredibly easy dish to make, there's no reason to skip jazzing it up. One idea comes from a fruity Italian recipe. -
Deviled Egg Dip Is The Creamy, Crowd-Pleasing Appetizer You Can Make In Minutes
Level up your classic deviled egg recipe and turn this traditional appetizer into a fun and tasty dip that's sure to become everyone's favorite. -
What's The Actual Difference Between Crepes And Pancakes?
A key ingredient makes all the difference when you're whipping up batter for pancakes or crepes. From there they can be as simple or as decadent as you desire. -
Canned Tomatoes Make Shakshuka Easy, But Which Ones Should You Use?
For the most quick and flavorful shakshuka sauce, there are a few reasons why you'll want to reach for a certain style of canned tomatoes over fresh. -
Why You're Having Trouble Melting Vegan Cheese (And How To Fix It)
Vegan cheese is a great dairy-free alternative, but it can be difficult to melt. We consulted with a pro to learn how to properly melt vegan cheese. -
The Secret To Better Peanut Butter Sandwiches Is Already In Your Fridge
If you want to upgrade your peanut butter sandwich sans jelly, you can turn to your refrigerator. You have the one ingredient that will amp it up. -
Gordon Ramsay's Powerful Secret For Flavorful Tomato Soup
Acclaimed chef Gordon Ramsay turns his talents to tomato soup and uses an obvious ingredient to add depth and delicious umami flavor to this simple meal. -
One Unexpected Cooking Method Gives Frozen Veggies A Touch Of Sweetness
Instead of just boiling or sauteing frozen vegetables, which turns them soggy and bland, try this standout cooking method that makes them sweet and flavorful. -
The Secret For Truly Traditional Chinese Fried Rice
If your homemade fried rice just isn't quite stacking up to your favorite takeout spot, you might be missing one specific ingredient for an umami punch. -
The Traditional Way To Serve France's Crozets Pasta
While Italy is well known for pasta, France's small, square-shaped crozets are traditional in the Savoy region. Here's how to serve the pasta like the locals.
