Why You Should Opt For One Large Steak When Cooking For A Crowd
You might be used to cooking smaller steaks only, but there are good reasons why you should buy and serve one large cut for a party of many.
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Here's Why It's Important To Always Salt Tomatoes Before Adding Them To A Sandwich
Tomato sandwiches are simple and delicious. To truly elevate them, remember to always salt your tomatoes generously before assembling the sandwich. -
Lighten Up Creamy Pasta Sauce With One Heavy Cream Substitute
If you love rich and creamy pasta sauce but are looking for a lighter option, there's a tried-and-true substitute for those cupfuls of heavy cream. -
Why You Should Start Frying Your Chicken In Duck Fat
Your go-to oil for frying is probably enough to get the job done without going the extra mile. Duck fat does exactly that. Here's how to use it. -
Turn Cannoli Into An Easy Dip With Only 5 Ingredients
You might think cannoli couldn't get any better, but to serve a crowd, turning the classic treat into a dip is both easier and more fun to serve. -
4 Unique Ways To Add Umami To Your Salad
If your salads always seem to be missing a little something, try adding any of these delectable umami ingredients that up the savoriness instantly. -
Make Canned Refried Beans Taste Better With One Bold, Smoky Addition
Canned refried beans don't have to be bland; with a little extra effort, you can kick up the flavor using a simple, smoky, meaty ingredient. -
The Secret To Juicier Baked Chicken Breast Is One Extra Step
Even the most familiar recipes can benefit from some fine-tuning, and with baked chicken, there's one step you should add for the juciest results. -
Bring Stale Bread Back To Life With An Easy Reheating Trick
Throwing out stale bread should be a last resort, as it's easy to restore both its softness and crispness by starting with a short stint in the microwave. -
All You Need For Crispy Salmon Bites Is Your Air Fryer And Favorite Condiment
You need three ingredients to make the crispiest and most delicious salmon bites: salmon, your favorite condiment or sauce, and an air fryer. -
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. -
5 Foolproof Ways To Separate Eggs
Separating 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. -
The Affordable Kitchen Gadget Every Vegan Should Know About
Whether 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. -
The Mistake You're Probably Making With Your Egg Salad
Egg 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. -
Make An Easy Burrata-Inspired Snack With One Affordable Alternative
Any 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. -
What Does Rabbit Meat Really Taste Like?
If 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. -
The Best Ways To Use Tofu In Your Sandwiches
Putting 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. -
Rethink Your Charcuterie Boards By Having A Focus On Fish
Forget charcuterie. Seacuterie boards, featuring delights like smoked salmon, oysters, mussels in pickled sauce, and more are growing in popularity. -
Can You Cook Steak In The Microwave?
Cooking 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? -
Stop Tossing Out Stale Bagels And Use Them In Your Next Salad
Even 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. -
The Affordable Alternative You Can Try For Truffles
Truffles are synonymous with luxury and fancy eating, but their flavor can be inexpensively replicated with another fungus -- you just need to know which. -
The Step You Can't Skip For Crispy Country Fried Steak
If 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. -
Alton Brown's Unusual Egg Carton Hack For Meatballs Is Quite Genius
Alton Brown, food scientist, gentleman, and scholar, has the best -- and weirdest -- technique for making mess-free meatballs with the easiest cleanup. -
Why The Slow Cooker Isn't Ideal For Cooking Beef Tenderloin
Many 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. -
13 Things You're Putting In The Microwave But Actually Never Should
Microwaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them. -
The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings. -
The Assembly Mistake That's Making Your Fish Sandwich Fall Apart
When 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.
