The Sweet Ingredient You Should Always Add To Your Meat Before Cooking
Ready to elevate your cooking game? To truly maximize the flavor of your meats, chef Richard Sandoval recommends adding a touch of this sweet ingredient.
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The Major Prep Mistake That's Drying Out Your Steak
No matter how lean you like your cut of steak, you should avoid this one major prep mistake -- no one wants a dry steak, after all, given the price of beef. -
The Quick And Easy Condiment That'll Take Your Tacos To The Next Level
When it comes to tacos, we're hooked. However, there may be one unique condiment that you're overlooking that's the perfect topping for tacos. -
How To Bake Chicken Wings Without Them Sticking To The Pan
When baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release. -
Burning Browned Butter Is An Easy Mistake To Make: How To Fix It (& Avoid It)
Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long. -
How To Upgrade Your Charcuterie Board With Canned Fish
If you're a fan of a nice charcuterie board, then it's time to consider updating things with a seacuterie board featuring a variety of tinned fish. -
The Unexpected Cheese And Blueberry Pairings You Need To Try
When you are looking for a unique flavor pairing for your next charcuterie board or succulent meal, consider these blueberry and cheese combinations. -
How To Doctor Up Your Store-Bought Broth To Give It That Homemade Taste
Sure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it. -
6 Quick Sources Of Protein For A Grab-And-Go Breakfast If Eggs Are Too Expensive
With the ongoing egg shortage and price spikes, it makes sense to look for affordable, yet protein-rich breakfast alternatives. Here are a few to consider. -
Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece. -
Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead. -
The Unique Giada De Laurentiis Hack For The Small Amounts Of Pasta Left In The Box
Is there anything more frustrating than having several types of pasta in small amounts? Make a full serving by using Giada De Laurentiis' tip. -
The Japanese Ingredient That'll Take Your Roast Chicken To The Next Level
Food Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish. -
Why A Danish Dough Whisk Is The Ultimate Tool For Bakers
If you're a frequent baker and haven't picked up a Danish dough whisk yet, here's why it should become your new go-to tool for doughs, batters, and more. -
How To Use A Loaf Of Bread For Hassle-Free Dumplings
While Czech cuisine features a wide variety of dumplings, the simplest and most fundamental side dish is houskové knedlíky, or bread dumplings. -
What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why? -
The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta. -
Upgrade Your Hot Dogs With One Salty Trader Joe's Snack
Hot dogs are always delicious, and they're also easily upgradeable. This new salty snack from Trader Joe's gives your dogs a simple and delicious boost. -
The Pasta Cooking Rule You Don't Need To Follow
Discover the surprising pasta cooking rule you can ignore. Learn the secrets to perfect pasta every time by challenging traditional and embracing creativity. -
Can Pierogis Be Sweet?
Pierogis are most frequently stuffed with hearty savory fillings, like meat and potatoes, but can they be turned into a satisfying dessert dish? -
Why You Should Be Using Shio Koji For The Most Tender Meat
You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently. -
You Should Be Dressing Your Salad Twice — With 2 Different Dressings
If you want to level up your boring, soggy salad, dress it twice. The hack is even better when you artfully combine two different dressings. -
What's The Best Kind Of Tomato To Put On A BLT Sandwich?
Real sandwich lovers know that the right ingredients can turn a good BLT into a great one. When it comes to choosing tomatoes, one type reigns supreme. -
15 Ingredients That Will Take Canned Clam Chowder To The Next Level
While canned clam chowder is delicious, you might feel like it could use a boost in the flavor department. Here's some ingredients that will do the trick! -
The 5 Ingredient Alternative To McDonald's Shamrock Shake – No Green Dye Required
Missed the Shamrock Shake at McDonald's -- or just fancy something with natural green instead? There's an easy recipe you can follow at home. -
Why Rare Steak Is Safe But Rare Ground Beef Is A Recipe For Disaster
Learn why rare steak is safe to eat while rare ground beef poses health risks. Explore cooking methods and food safety practices to protect your health. -
Boiling Your Pasta In Water Is Boring. For An Extra Flavor Boost, Use This Instead
If you want to make your favorite pasta dish have even more flavor, then don't boil your pasta in water. Use this instead for even more delicious oomph.
