Julia Child's Finishing Touch For Thick, Delicious Steak Sauce
Julia Child's favorite finishing touch for a steak employs a classic French technique that results in a silky, flavorful sauce, no cornstarch or flour needed.
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What Cut Of Meat Is Best For Italian Beef Sandwiches?
We asked Chef Jasper J. Mirabile Jr., chef and owner of Jasper's Restaurant, for his take on the best cut of meat for Italian beef sandwiches. -
The 2 Essential Tools For Making Sushi At Home
According to a sushi chef, these two kitchen tools are must-haves to make beautiful-looking rolls and nigiri that hold their form and taste great. -
Jamie Oliver's Pro Tip For Fishing Out Pesky Egg Shells
Got pieces of broken egg shell in your cookie dough or omelet mixture? Use Jamie Oliver's ingenious tip to scoop them out with no fuss whatsoever. -
13 Ways To Make Canned Tomatoes Taste Gourmet
Canned tomatoes don't always hit as hard as the fresh thing, but they're not a lost cause. These are some ways to make canned tomatoes taste gourmet. -
The Store-Bought Juice You Should Be Adding To Beef Stew
We've discovered a powerful addition to include in your next batch of beef stew that can boost the flavor and take your favorite recipe to a whole new level. -
Add Extra Italian Flavor To Pizza With One Uncommon Spice
It doesn't take much to elevate your pizza at home - and one uncommon spice, with its supercharged Italian flavors, is sure to impress at your next pizza night. -
How Heat Affects The Flavor Release Of Spices
You may have heard that toasting whole spices is a great way to create more flavorful dishes at home. The secret lies in how heat interacts with those spices. -
Effortlessly Revive Stale Donuts With A Trip To The Stove
Donuts are best when they're fresh. But if you've got leftovers, try our trick the next day, and you'll have a treat that's tastier than the original. -
The Secret Ingredient Your Italian Beef Broth Has Been Missing
Chef Jasper Mirabile, owner of Jasper's Restaurant in Kansas City, told us the unexpected ingredient he adds to beef broth that really makes it sing. -
The Oil Hack That Prevents Pasta From Clumping In Storage
Pasta is one of those beautiful foods that's easy to prep and store for meals later, but it often clumps together once cold. Here's how to stop that. -
Oil Vs Butter: What's The Best Choice For Making French Toast?
French toast is a classic for a reason. It's simply delicious. We settle the butter vs oil debate when it comes to cooking French toast in a frying pan. -
The Best Palate Cleanser To Enjoy With Sushi (It's Not Ginger)
One aspect of enjoying sushi is delicately cleansing your palate between types for the best experience, but before you grab ginger, consider this instead. -
What You're Really Paying For With More Expensive Dried Pasta
People tend to lump dried pastas together -- but in fact there's a huge variety and choosing the right one is an art in itself. -
The Best Cooking Method For Marinated Salmon And Tuna
Food Republic consulted Kory Foltz, executive chef at the Sunseeker Resort, for his expert advice on the best way to cook marinated tuna and salmon. -
The Easy Way To Make Ice Cream Without A Freezer Or Dedicated Machine
There's a way to make ice cream that requires no machinery and just a couple of simple ingredients, and it's nearly as customizable as regular ice cream. -
Don't Make This Common Rice Mistake When Rolling Sushi At Home
One of the key elements of quality homemade sushi is the rice. Unfortunately, this one mistake is all too easy to make if you don't know to avoid it. -
Make Chunkier Chicken Stew With One Easy Extra Step
If you're among those who prefer their chicken stew to be thicker and chunkier, follow our easy steps to tweak your dish and get a delicious meal in minutes. -
Why You Should Visit A Salad Bar Before Making Homemade Pizza
The next time you're planning to make your own pizza at home, consider this time-saving hack, and stop at a salad bar first. You'll probably save money too. -
Stop Settling For Dry Meatballs, And Start Cooking Them Correctly
One of the reasons meatballs of all kinds dry out is because of the way they're cooked. Make them delicious every time with these cooking methods. -
The Best Steak Cut Out There, According To Jacques Pépin
There are many cuts of steak out there, and everybody has their favorites for one reason or another. For Jacques Pépin, New York strip was ideal. -
Give Grilled Cheese A New Flavor Profile With One Spicy Addition
We've all heard about grilled cheese and tomato soup, but we have a spicy Korean pairing that may be your new favorite: just add kimchi. -
Gabrielle Chappel's Simple Tip For Cooking (And Eating) More Veggies
While it can seem like a challenge to incorporate more vegetables into your diet, Gabrielle Chappel has some simple advice to eat more produce. -
Give Canned Salmon A Smoky Twist With One Ingredient
Since it's already cooked, canned salmon makes the perfect quick and easy meal at home - but you can give it a smoky twist with this ingredient. -
Elevate Ham Sandwiches With One Sweet Addition
If you’ve been craving a bit more contrast to the savory flavors of your typical ham sandwich, try adding this one sweet touch to your meal. -
Amish Caramel Toast Is The Quick 4-Ingredient Snack You Need To Try
For a snack that's deliciously sweet and more creative than peanut butter on bread, try crispy and warming Amish caramel toast that couldn't be easier to make. -
Never Drink Plain Hot Chocolate Again With The Help Of One Pantry Staple
Hot chocolate is just about as comforting as a drink can get, but you can take it from plain to elegant with one simple addition likely already in your pantry.
