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.
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The Bold Ingredient To Add Depth Of Flavor To Egg Salad
Whether you love or hate egg salad, there's always room for improvement. Use this one, simple ingredient to add a bold kick to this famous side dish. -
Hot Take — You Should Be Adding Eggs To Your Seafood Boil
There are a million ways to cook a seafood boil, with all different kinds of shellfish and sausage to include, but really amp up the protein by adding eggs. -
The Best Liquor To Use When Flambeing Food
Food Republic consulted Cédric Vongerichten, executive chef and owner of Wayan in New York, to get some advice on the best liquor to use when flambeing food. -
Skip The Extra Prep And Make Tinned Fish Cakes
You can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, and frying the patties. -
Before Adding Cinnamon To Sugar, Consider The Variety
Making cinnamon sugar at home is easy - as long as you're using the right kind of spice. Here's the right variety to choose to keep that warm, sweet flavor. -
The Cut Of Beef To Buy At Costco For Cheaper Steaks
The best bang for your buck at Costco's meat section isn't one particular cut of steak, but a larger purchase that gives you all sorts of beef cuts in one. -
The Best Liquor To Use When You Light Up Baked Alaska
Making a baked Alaska is a labor of love, so you want to get each detail right -- especially nailing the perfect liquor to flambe the whole thing. -
The 'Rule Of 3s' You Should Consider When Grilling Steak
Keeping track of timing at the grill can feel like a nightmare, but this easy rule of three can help you effortlessly cook steaks to medium rare every time. -
What You Need To Know Before Flambeing For The First Time
Wondering how to safely get started with flambeing and which kitchenware to use for the best results? We asked chef Cédric Vongerichten for some tips. -
Don't Skip This Step For Evenly Cooked Bacon In The Oven
Bacon is a staple part of many breakfasts, and there's an easy way to make sure it turns out perfect every time. Just follow this one, simple step. -
Dress Up Homemade Steak With A Slab Of Herby Compound Butter
There are a million ways to enjoy your steak, just the way you like it, but if you haven't tried adding an herby compound butter, you're missing out. -
Give Tuna Salad A Kick With One Fermented Ingredient
For tuna salad that's savory, spicy, and tangy with a distinct crunch, reach for this Korean ingredient that's sure to make lunchtime more exciting. -
Make A Better Grilled Cheese With One Extra Step
Is there anything more nostalgic than a warm and gooey grilled cheese sandwich? Try elevating the classic staple with this one extra seasoning step. -
The Sauce Tip You Should Know When Ordering Vegan Pizza
Vegan pizza with no cheese doesn't have to be bland; you just have to take advantage of the restaurant's full menu to give it a saucy flavor upgrade. -
Blue Corn Mush Is The 3-Ingredient Navajo Treat You Should Try
Creamy, nourishing, and naturally sweet, blue corn mush is comfort in a bowl. It's a traditional dish among the Navajo tribe and other indigenous peoples. -
Can You Cook Tinned Fish In The Tin?
Canned fish is a versatile and delicious ingredient that packs a big burst of flavor, but can it be properly prepared directly from the tin? -
4 Tips For Making Perfect Tamales Every Time
Follow James Beard Award Finalist and chef Jorge Guzmán's four expert tips to ensure your tamales turn out light, fluffy, and delicious every single time. -
Yogurt And Spices Are All You Need For A Quick Sauce
Looking for a way to use up your leftover spice mixes? Simply combine your favorite seasonings with plain yogurt to create a delicious, customizable sauce. -
The Easy Way To Make Apple Crumble Without An Oven
Apple crumble needn't be a long and involved dessert to make; you can cook up an easy, delicious individual portion with one handy appliance. -
The Steak Cut Anthony Bourdain Thought Was Totally Underrated
Given his singular tastes, it's no surprise that Anthony Bourdain adored a steak that is more assertive in flavor and texture than your average filet mignon. -
Turn Avocado Into A Perfect Crunchy Snack With 3 Extra Ingredients
If you've grown bored of avocado toast and spreads, try making the fruit extra crunchy. With just three extra ingredients, you can make avocado chips. -
The Absolute Best Greens To Use In Lyonnaise Salad
A Lyonnaise salad is composed of few ingredients -- lettuce, bacon, poached egg, and warm dressing -- which makes your choice of greens vital. -
How To Make Fish Tacos With Tinned Fish
If you got a cupboard full of canned fish and some tortilla, it's time to cook fish tacos for tonight's dinner. Chef Charlotte Langley gave us her tips. -
When Making Breakfast For A Crowd, Break Out The Griddle
A quality griddle makes work easy when cooking eggs, hash browns, and pancakes for a large group, whether you use an outdoor griddle or one made for indoors. -
The Temperature Tip To Prevent Bacon From Smoking In The Air Fryer
Cookbook author Clare Andrews shares her recommended temperature for the air fryer when cooking bacon strips to reduce the amount of smoking. -
The Unexpected Addition That Gives You Restaurant-Quality Hummus
Making hummus from scratch can turn into an obsession as you experiment with flavors and ingredients. One ingredient will ensure it has a super creamy texture.
