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.
Read MoreTo learn how to make the best possible pasta from scratch with the correct flour, Food Republic spoke to an executive chef and restaurant owner.
Read MoreTransform your less-than-satisfying leftover pizza slices into golden, crispy masterpieces in mere minutes by using this one unexpected kitchen tool.
Read MoreBoxed 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.
Read MoreWhether 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.
Read MoreDeviled 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.
Read MoreIf 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.
Read MoreClassic green bean dishes may be delicious, but these two creative garnishes add much-needed color, flavor, and crunch to create a truly gourmet dish.
Read MoreCornbread may be delicious, but stale cornbread is a different question. Luckily, there's an easy trick to repurpose your leftovers into something quite unique.
Read MoreOvercooked 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.
Read MoreLasagna 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.
Read MoreGiven 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.
Read MoreKetchup 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.
Read MoreFrozen veggies are often underrated, but with some know-how, this convenient option can deliver bold, deep flavors when cooked using the right method.
Read MoreTuna 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.
Read MoreCanned pumpkin is delicious and convenient in recipes. But there are a few mistakes to avoid when using canned pumpkin. Here's the basics.
Read MoreThe 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.
Read MoreSimmering may sound like an easy part of the cooking process, but keeping the heat consistent can be challenging. One simple tool can change that.
Read MoreRecipes 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?
Read MoreAccording 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.
Read MoreS'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.
Read MoreBacon 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.
Read MoreIf 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.
Read MoreWhether 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.
Read MoreThere 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.
Read MoreFood 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.
Read MoreYou can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, and frying the patties.
Read MoreMaking 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.
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