Storing Tomatoes The Right Way Takes Two Steps
Keeping tomatoes at peak freshness isn't as simple as just storing them on your countertop. It's actually a two-step process that requires good timing.
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Ina Garten's Tip For Achieving The Chunkiest Guacamole
While there's always a time and a place for creamy guacamole, chunky guac provides luscious texture, and Ina Garten's tip makes chopping (and clean up) easy. -
How To Prevent Gluey Potato Soup Before It's Too Late
This is how to use the right cooking techniques and ingredients to make a smooth pot of potato soup that's not overly thick, gluey, or pasty. -
Do You Really Need To Toss Scallops In Flour Before Cooking?
Some recipes for seared scallops call for tossing them in flour before cooking, but this step has a few drawbacks that could make you reconsider. -
Mistakes Everyone Makes With Pancakes
A stack of pancakes can be divine. But there are a lot of little mistakes people make when prepping flapjacks. Let's show you how to easily avoid all those. -
Ree Drummond's Pineapple Cutting Method Is Actually Genius
Ree Drummond, aka the Pioneer Woman, knows her way around a kitchen, and the way she cuts pineapple saves so much fruit (and makes it a breeze)! -
Turn Your Hot Chocolate Mix Into A Sweet And Creamy Dip
Try using these two super-simple methods to turn hot chocolate mix into a delicious chocolate dip to be served with cookies, pretzels fruit, and more. -
You Can Eat Mango Skin, But Here's Why You Shouldn't
While, yes, technically, you can eat mango skin and it won't kill you, you may find that it's a rather unpleasant experience for many reasons. -
The Underrated Vegetable That Makes A Mean Gnocchi
If you want to switch things up and try a new, unique take on gnocchi that's absolutely delicious, then you need to skip the potato and use this veg instead. -
The Biggest Mistake You're Making With Homemade Tortillas
For anyone venturing into the world of homemade tortillas, you'll want to avoid making this mistake to ensure your delicious tortillas turn out well. -
Why Swapping Butter For Bacon Fat Makes For Better Morning Toast
Bacon fat can elevate nearly any dish, and when properly rendered, makes a great-tasting alternative to butter or margarine. You can even spread it on toast! -
The Ingredient Giada De Laurentiis Adds To Store-Bought Pasta Sauce
Food Network personality Giada De Laurentiis knows a thing or two about pasta sauce. Her tip for elevating store-bought varieties is practical and tasty. -
The Easiest Method To Safely Dice Soft Fruit
Tired of your soft fruit, be it avocado or mango, squishing into mush as you cut it or sliding all over the cutting board? Use this technique. -
Why You Should Stop Throwing Away Pomegranate Peels
Juicy, flavorful pomegranates go far beyond just the seeds resting within; the peels also have great benefits and can be used in a variety of ways. -
How You Can Turn A Can Of Lentil Soup Into A Tasty Veggie Burger
If you're craving a burger and have a can of lentil soup on hand, you're literally just a few steps and a little bit of time away from satiating your craving. -
For Tender Round Steak, Slow Cooking Is The Absolute Best Method
Steak makes a delicious meal, but it can get pricey fast. To keep costs down, use cheaper cuts of meat, like round steak, but you need to cook them differently. -
15 Tips For Making The Best Grilled Cheese
If you want to create a delectable grilled cheese sandwich, there are several things you can do to ensure you're making the best version possible. -
A Little Lemon Juice Can Make The Best Of Overcooked Shrimp
If you ever end up overcooking your shrimp, you can't make them tender again, but you can make them more palatable by adding a dash of lemon butter sauce. -
Delicious Ways To Cook Eggs In Your Air Fryer
Cooking eggs just got even easier with these innovative ideas. Grab a dozen eggs and take a look at these various ways to cook eggs in an air fryer. -
The Store-Bought Shortcut For Delicious Ravioli
For a simple and quick dinner that's sure to impress your guests (or yourself), you can make homemade ravioli with this store-bought shortcut. -
How To Choose The Best Pasta Shape For Your Sauce
We consulted an expert to learn basic guidelines for pairing pasta with sauce, so that both can complement each other and shine with their best qualities. -
Brûlée Your Store-Bought Pie For An Easy Homemade Look
A brûlée top traditionally acts as a caramelized sugary seal for creamy custards - but it can also serve as a special homemade topping for store-bought pies. -
Delicious Ingredients That Will Upgrade Your Fried Rice
From obvious options such as soy sauce to potentially surprising items like cilantro, here are some delicious ingredients to upgrade your fried rice. -
A Peter Luger Steak House VP's Top Steak-Cooking Tips - Exclusive
Jody Storch, VP of Peter Luger Steak House, spoke to Food Republic and gave us her best tips on how to replicate their renowned flavor and technique at home. -
How To Fix The Bitter Taste In Collard Greens
If you often find collard greens too bitter and tough, find out how to cook and season them in delicious ways that balance out the strong taste. -
How To Reheat Beef Wellington Without Ruining The Pastry
Beef Wellington is not only one of the hardest dishes to make from scratch, it can be a pain to reheat too. But here's one way to do so without ruining it. -
The Worst Mistake You Can Make With Leftover Prime Rib
This is how to avoid the most regrettable mistake you can make when preparing to eat leftover Christmas prime rib, plus ideas for how to use it up.
