The Meat With The Most Protein Is Already In Your Fridge
The meat with the most protein per ounce isn't a huge slab of beef, but rather a more lean and mild type that you might already put on your sandwiches.
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Boxed Potato Flakes Are The Ticket To Shortcut Gnocchi
Making gnocchi can take time, effort, and a whole lot of hassle. However, boxed potato flakes are a quick solution that don't skimp on deliciousness. -
The Water Ratio You Should Know When Cooking Pasta
We asked an expert about the golden water-to-pasta ratio for perfect results, so you can stop boiling a giant vat every time you want spaghetti for two. -
Pop Cinnamon Rolls In A Waffle Maker For A Textural Twist On The Classic
Cinnamon rolls are great on their own, but if you pop them into your waffle maker to cook, you'll have an even better textural result. Here's how to do it. -
How Prue Leith Transforms Leftover Candy Into A Nostalgic Treat
In the U.K., the nostalgic chocolate treat called a rocky road, is made with this childhood favorite and any leftover candy you have lying around. -
The Best Flour To Use When Making Pasta
To learn how to make the best possible pasta from scratch with the correct flour, Food Republic spoke to an executive chef and restaurant owner. -
One Unconventional Way To Reheat Pizza Might Get The Crispiest Crust
Transform your less-than-satisfying leftover pizza slices into golden, crispy masterpieces in mere minutes by using this one unexpected kitchen tool. -
The Boozy Addition That Makes Boxed Chicken Broth Taste Homemade
Boxed chicken broth often doesn't hold a candle to homemade, but with this easy addition from your liquor cabinet, it can gain a huge depth of flavor. -
3-Ingredient Apple Pretzel Bites Are The Perfect Fall Treat
Whether you're throwing a festive holiday party for autumn or want to impress a special date, these three ingredient appetizers couldn't be sweeter - or easier. -
Add A Luxurious Spin To Deviled Eggs With One Creamy Ingredient
Deviled eggs are pretty luxurious, but if you want to make them even creamier and more indulgent, try swapping the usual mayo for another dairy ingredient. -
Take The Elements Of Crab Rangoon And Turn It Into A Dip
If you love crab rangoon but want a whole new way to enjoy it, try a crab rangoon dip. It's even easier to make than the appetizer and tastes just as good. -
Spruce Up Your Green Beans This Fall With 2 Simple Ingredients
Classic green bean dishes may be delicious, but these two creative garnishes add much-needed color, flavor, and crunch to create a truly gourmet dish. -
Turn Leftover Cornbread Into The Croutons Your Salad Deserves
Cornbread may be delicious, but stale cornbread is a different question. Luckily, there's an easy trick to repurpose your leftovers into something quite unique. -
How To Repurpose Overcooked Meat With Your Food Processor
Overcooked meat is a disheartening sight, but it need not be the end. Just grab a food processor, and you can turn an apparent failure into a delicious success. -
You Can Use Different Noodles In Lasagna Soup (We Won't Tell Anyone)
Lasagna soup is a great way to achieve the flavors of the Italian classic without all of the prep work, but don't be afraid to swap the noodles. -
Is A Pumpkin A Fruit Or A Vegetable?
Given that pumpkins are used in both sweet and savory dishes, you might wonder where it falls in the fruit-veggie distinction, and we have the simple answer. -
The 3 Toppings You Need To Give Hot Dogs An Animal-Style Twist
Ketchup and mustard is fine on a hot dog, but there are plenty more ways to give franks an upgrade that will impress your taste buds. -
The Overlooked Cooking Methods For Flavorful Frozen Veggies
Frozen veggies are often underrated, but with some know-how, this convenient option can deliver bold, deep flavors when cooked using the right method. -
The Breakfast Cereal That Adds Next-Level Crunch To Tuna Casserole
Tuna casserole probably isn't a dish you associate with breakfast. But if you want some intense crunch with your casserole, consider throwing in this cereal. -
13 Common Mistakes To Avoid With Canned Pumpkin
Canned pumpkin is delicious and convenient in recipes. But there are a few mistakes to avoid when using canned pumpkin. Here's the basics. -
Cheap Vs Expensive Cuts Of Steak: How To Spot (And Taste) The Difference
The wide world of steak can be hard to navigate when you're trying to figure out which cuts are worth purchasing, but we've made it easier for you. -
The Incredibly Simple Tool You Need For Flavorful Simmering
Simmering may sound like an easy part of the cooking process, but keeping the heat consistent can be challenging. One simple tool can change that. -
How Thick Should Onions Be For French Onion Soup?
Recipes for French onion soup aren't always helpful in determining how to best cut the onions, with most just saying 'thinly' sliced - but what does that mean? -
How To Properly Reheat Bacon In The Air Fryer
According to Clare Andrews, the air fryer is definitely the best way to go when it comes to reheating bacon, but you do need to stay vigilant when using it. -
How To Make Savory S'mores With Just 3 Ingredients
S'mores are the classic campfire treat, but what if your sweet tooth isn't up for it? Just use this trick to turn your sweet treat into a savory snack. -
Maple Syrup Is The Sweet Ingredient Your Bacon Has Been Missing
Bacon is great on its own, but one way to really elevate it is adding maple syrup to the mix. Either brush on before or after cooking for that sweet flavor. -
Don't Turn On Your Oven, Roast Garlic In The Air Fryer Instead
If you want to get the most out of garlic-based dishes, roast the allium for better texture and flavor. You don't need an oven to do it - use your air fryer.
