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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
The Super Quick Way To Prevent Onions From Making Your Eyes Tear Up
While there are tons of tips on the internet to help you have a better experience, we've discovered the best way to prevent onions from making your eyes water. -
The Biggest Mistake People Make When Cooking Wagyu, And How To Fix It
Messing up wagyu is just about the last thing any chef would want to do, but cooking it is easier than you think, so long as you avoid a common pitfall. -
Never Eat Dry Breakfast Sandwiches Again With Curtis Stone's Simple Sauce
There's nothing like a delicious breakfast sandwich to start your morning, but they're made even better with Curtis Stone's go-to spicy sauce. -
The Flour Tip For The Crispiest Fried Fish
All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour make for much crispier results. -
Make Frozen French Fries The Star Of Your Next Pizza Night
Although pizza and french fries are both convenience foods favorites, you generally don't think of them as complementary dishes. We're here to change that! -
Give The TikTok Feta Pasta A Makeover With A Cheese Swap
We've still got the viral TikTok feta pasta on the brain, but now that it's been a while making it, we tried some great swaps when it comes to the cheese. -
For Perfectly Round Fried Eggs, Cook Them In Onion Rings
Perfectly round fried eggs aren't a pipe dream - you can make them a reality by using an onion ring. Simply cook the egg inside the ring for the desired shape. -
The Tartar Sauce Alternative You Should Try The Next Time You Make Fish
If you're not a fan of tartar sauce, these condiment recommendations from a pro chef will ensure you don't have to eat your fried fish and other seafood plain. -
Overheat Your Chocolate? Don't Panic, There's A Way To Save It
Overheated chocolate, similar to seized chocolate, can seem like your dish is ruined, but fortunately, you can actually save the chocolate with a few tweaks. -
Green Chiles On Ice Cream? In New Mexico, It's A Specialty
Different regions of the country have their own ice cream traditions, but slathering a sundae in spicy green chile jam is particular to New Mexico. -
Is It Safe To Cook Frozen Turkey Without Thawing?
If you've ever forgotten to thaw your Thanksgiving turkey, you might have wondered what to do next. As it turns out, the answer isn't very complicated.
