The French Toast Mistake That's Making Your Favorite Breakfast Food Dry
When you are making French toast for breakfast, you'll want to avoid this one preparation mistake that could result in an unpleasantly dry bite.
Read MoreWhen you are making French toast for breakfast, you'll want to avoid this one preparation mistake that could result in an unpleasantly dry bite.
Read MoreTo best find out how to jazz up homemade chili, Food Republic spoke to an executive chef to learn his tips and tricks. He suggested this pantry staple.
Read MoreNext time you are making steak, reconsider that butter topping -- olive oil is the expert-approved addition that will elevate the flavors of your steak dinner.
Read MoreBibimbap is a hot rice bowl that's topped with fresh and pickled vegetables, some protein, and an egg, and it was most likely a genius way to use leftovers.
Read MoreTiramisu contains relatively few ingredients for such a decadent dessert, but there's one that is absolutely non-negotiable and should never be substituted.
Read MoreIt's possible to make fluffy diner-like pancakes at home, but according to food blogger Rose Sioson, you'll need to make sure you use a particular flour.
Read MoreIt's no secret that ribeye makes for a tasty and tender steak sandwich. We spoke with Laura Ascher, owner of Cast Iron Skillet Cooking, to find out why.
Read MoreRoast chicken is a great weeknight dinner but there is one special way to dress up a plain chicken if you're craving something creamy, according to this expery.
Read MoreFood Republic spoke with recipe developer Sabrina Rudin about how to cook delicata squash, and whether or not you can eat the skin.
Read MoreFrozen french fries are convenient, but they can be pretty bland. Luckily, there's a citrusy secret that can transform them into something truly heavenly.
Read MoreWhile chimichurri steak can be made with just about any cut of beef, there are a few select cuts that perform particularly well in the dish.
Read MoreSay farewell to crispy fish filets sticking to aluminum foil with this exclusive tip from corporate chef Johnnie Gale, you'll be thanking us later.
Read MoreLentils can make a great swap for chickpeas when you’re making hummus. According to vegan food recipe expert Jem Mantiri, this is the best type to use.
Read MoreAglio e olio is a classic pasta dish that is beloved for its simplicity. You can easily upgrade this dish by adding one fermented ingredient.
Read MoreHave you ever heard of steaming or even boiling your chicken before frying it? Could using water make your fried chicken better by locking in moisture?
Read MoreWith a few simple steps, lentils can be transformed into a rich, hearty filling for vegan sloppy joes, delivering all the bold flavor of beef.
Read MoreGive those frozen chicken nuggets from the grocery store a major presentation makeover by stacking them sky-high, and doused in your favorite dips and garnishes
Read MoreMeal planning often means prepping and freezing foods for later, but what kinds of pasta sauces hold up the best after freezing? Food Republic asked an expert.
Read MoreIf having crispy, melty comfort food on standby is a priority, then you'll want to try freezing already-prepped grilled cheese sandwiches. Here's how you do it.
Read MoreScrambled eggs might seem like one of the easiest meals to prepare, but this simple trick may prevent you from overcooking your breakfast.
Read MoreWhen it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward.
Read MoreLasagna is already a near-perfect dish but if you want to experiment or just to take your go-to comfort food to the next level, a citrus ingredient will do it.
Read MoreRather than throw out steak drippings, you can use them to make a scrumptious sauce. Food Republic spoke with recipe developer Laura Ascher to find out how.
Read MoreTo wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.
Read MoreWhen it comes to oysters, fresh isn't always best. There are tons of ways you can transform canned oysters into crave-worthy appetizers and small bites.
Read MoreNever make another sad veggie burger with these tips from chef David Figueroa. Plus he knows the perfect creamy binder that beats out eggs and breadcrumbs.
Read MoreAir fryers are small-scale convection ovens that can do a lot more than you might expect - like cooking an entire beef roast with a deliciously browned crust.
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