Here's Why You Shouldn't Constantly Stir Your Food As It Cooks
Are you a nervous cook who stirs their food the whole time it's cooking? Listen up, as this habit can have serious consequences for the flavor of your dishes.
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You Can Thicken Gravy Without A Slurry, But It's Not Quick
One of the quickest solutions to thicken gravy is to whisk in a bit of slurry, but if you don't have cornstarch or flour on hand, there's another way.
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When It Comes To Kebabs, Size Does Matter
Put down those skewers! You may be making a mistake when cutting up ingredients for kebabs. We consulted an expert who says size and consistency are key.
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The Best Brunch Features A Bourbon-Infused Touch
While dishes and drinks are the stars of brunch, this boozy bourbon condiment can make your pancakes, French toast, bacon, and other treats ten times better.
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How To Sous Vide 5 Popular Proteins
The sous vide cooking method might seem fancy and complicated but it's easy enough to pull off at home as long as you have the proper equipment and know how.
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How To Thicken Chili With One Breakfast Staple
Don't worry - one simple ingredient can help thicken up a bowl of chili that came out too watery, and it comes straight from your breakfast pantry.
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Cook Frozen Tater Tots In The Air Fryer For Restaurant-Level Crunch
Air fryers have many talents, but these handy appliances truly shine when potatoes are involved. Crispy, crunchy tater tots are no exception.
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Deep Vs Pan Frying: Which Is Better For Cooking Fish?
Joe Gurrera, author of "Joe Knows Fish" and owner of Citarella, told Food Republic about his preferred method for cooking the crispiest fish.
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The Seasoning Mistake You're Probably Making With Steak
Seasoning can make or break even the juiciest steak. However, there's more to the process than simply adding the right spices. We went to an expert for tips.
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Elevate Plain Rice With A Spoonful Of One Sticky Ingredient
Rice is a versatile staple food that can work deliciously well either sweet or savory. Try adding a little of this ingredient for a distinctive twist.
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Vanilla And Popcorn Are The Unlikely Flavor Combo You Need To Try
Butter, salt, caramel, and cheese are all classic popcorn toppings, and we have another suggestion to add to your salty-sweet repertoire: vanilla.
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Broiling Vs Grilling: What's The Difference?
Broiling and grilling both use high and direct heat to cook foods, but they don't both come from the same direction or yield identical results.
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Yes, You Can Sous Vide A Frozen Steak. Here's How
The sous vide cooking method can yield incredibly tasty and tender steak, but does the technique work well with frozen meat? We consulted an expert chef.
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The Absolute Best Type Of Fish For Sashimi
We asked a pro sushi chef which fish he recommends for the most transcendent sashimi, and it's more of an underrated pick than your average tuna.
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Why You Should Sous Vide Dried Beans
Sous vide your dried beans to cook up the most perfect beans of your life, shares executive Chef Matt Kreider in an exclusive interview with Food Republic.
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Separating Pumpkin Seeds From Pulp Is Easy With One Quick Method
Both the seeds and flesh of a pumpkin are edible and delicious. This simple hack can make separating them for cooking or baking easy and quick.
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Leftover BBQ Belongs In Your Grilled Cheese Sandwiches
Adding barbecue meat to grilled cheese sandwiches imparts your taste buds with the beautiful pairing of tangy barbecue and rich, savory cheese.
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What Happens When You Pre-Soak Brown Rice Before Cooking?
Swapping brown rice in place of white rice is a healthy choice. But, it can take 45 minutes to cook, unless you follow a trick to quick-cooking brown rice.
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What Are The Best And Worst Fish For Frying?
Practically everything tastes better deep fried, but there are exceptions. That's why we consulted a fishmonger to explain which fish fry best.
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The Best Side Dishes To Pair With Kebabs
Kebobs are easily prepared entrees that are perfect for cookouts and other parties. We have expert tips on the best sides for your savory skewers.
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How To Cut A Hard-Boiled Egg Without Slicing The Yolk
If you are constantly getting crumbly yolks and separated whites when cutting hard-boiled eggs, one super easy trick can change that - it's all about the knife.
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One Of The Tensest Moments In Martha Stewart's Doc Gave Us A Practical Cooking Tip
R.J. Cutler's "Martha" documentary, now on Netflix, revealed an important cooking tip through some archival footage. Here's what it can teach you about knives.
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Elevate Canned Tomato Soup With One Bold And Spicy Ingredient
One of the best things about simple tomato soup is that you can upgrade it in a million ways. One of the easiest and best? Add some spicy sausage.
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Use Leftover Potatoes To Give Scrambled Eggs A Hearty Upgrade
A leftover that works wonders in breakfast dishes is potatoes. Name a more iconic duo that goes so well with eggs and is the main component in hearty scrambles.
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How To Air Fry A Baked Potato For Unbelievably Crispy Skin
It seems like you can cook anything in an air fryer, and that goes for baked potatoes as well. Here's everything you need to know for perfectly crispy spuds.
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The Best And Worst Veggie And Meat Pairings For Kebabs
Kebabs aren't always as straightforward to make as they may seem. We consulted an expert, who told us exactly what meat-and-veggie pairings work best.
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If Fried Calamari Is Your Go-To Appetizer, Try It In Steak Form
Crispy, sweet, and salty, fried calamari is a go-to appetizer for good reason. But, you can turn squid into a main course by enjoying a calamari steak.
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