6 Alternatives To Panko You Can Use On Fried Chicken
Panko breadcrumbs are an easy way to get a crisp, satisfying coating on your fried chicken, but if you don't have any on hand, there are plenty of alternatives.
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What's The Absolute Best Cheese For A Burger?
If you heard that American cheese was the best choice for your cheeseburger, think again. This cheese melts just as well and packs in more flavor. -
The Pantry Ingredient You Need To Break Out For Tender Steaks
If you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry. -
14 Tasty Ingredients To Take Your Vegan Breakfast From Meh To Marvelous
Being vegan doesn't have to be hard. These are some tasty ingredients you can try to take your vegan breakfast to the next level and start the day right. -
How To Properly Layer A Hamburger
To get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group. -
The Spicy Korean Upgrade You Need For Your Barbecue Sauce
If you want to give your homemade or store-bought barbecue sauce a delicious spicy kick, all you need is a little bit of gochujang to do it. -
How To Elevate Cheese Balls With A Bold, Beefy Flavor
Looking for the perfect spread for your next party? Try adding beef to the exterior of your cheese ball for a salty, briny chew that elevates this classic dip. -
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When Making A Wine Sauce For Steak, Don't Be Cheap
You don't need to use your most expensive wine to make a delicious wine sauce for steak, but you shouldn't use an extremely cheap one either. -
Bavette Steak Too Expensive? Try This Cheaper Alternative Instead
Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's an affordable dupe? Unsurprisingly, skirt steak. -
The Sweet Pantry Staple You Should Use As A Chicken Glaze
In a jam and realizing you don't have the ingredients for your favorite chicken glaze? Consider trying this sweet pantry staple as a chicken glaze instead. -
The Often Overlooked Step For An Ultra-Smooth Homemade Béchamel Sauce
Béchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky. -
What's The Best Cut Of Meat To Use For Salisbury Steak?
Despite its name, Salisbury steak is made with ground beef -- but what type of ground beef is the best? Turns out, it comes down to the ratio. -
What Makes Malaysian Fried Chicken So Good?
Food Republic reached out to Dennis Littley, chef and recipe expert at Ask Chef Dennis, for the inside scoop on what makes Malaysian fried chicken so good. -
Picanha Vs Tri-Tip Steak: What's The Difference? (& Which One Is Cheaper?)
Picanha and tri-tip are known as relatively affordable cuts of steak, but which one is more affordable? Are there any major differences between them? -
What Exactly Is A Split Sauce And How Do You Fix It?
Making a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place? -
How To Elevate Your Steak Tartare With Major Flavor (The Lebanese Way)
Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead. -
How To Achieve Perfect Crispy Rice Like Bobby Flay
Making crispy rice at home may feel like a headache, but that's where culinary superstar Bobby Flay comes in. His method couldn't be any easier. -
Add An Extra Flavor Profile To Your Bruschetta With One Sweet Ingredient
Balancing sweet and savory flavors can be challenging, but this one surprising ingredient adds both sweetness and flavor to your bruschetta. -
Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead. -
What Happens If You Over-Season Your Steak And How To Fix It
Gabriel Laredo from Meat N' Bone shared tips with Food Republic on how to avoid over-seasoning a steak, and what to do if it happens anyway. -
Is Greek Yogurt Or Protein Powder A Better Option For Your Breakfast Smoothie?
One of the best ways to make your smoothie breakfast-worthy is to add protein, but is it better to add Greek yogurt or your favorite protein powder? -
4 Delicious Ways To Upgrade Frozen Pierogies
Frozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways. -
The Canned Ingredient You Need For Extra Crispy Fried Chicken
When making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup. -
The Sauce You Should Be Using With Your Fish Tacos
Fish tacos seem almost incomplete without a light drizzle of sauce, but what kind of sauce is best for these delightful morsels? Turns out: a classic. -
How Do You Know When Brown Butter Is Actually Done?
For expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter. -
Can You Make Crispy Chicken Cutlets Without Breadcrumbs?
We spoke with Dennis Littley, chef and recipe expert at Ask Chef Dennis, for insight on how to make crispy chicken cutlet magic happen without breadcrumbs.
