The Unexpected Vegetable That You Can Transform Into Fries
Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered.
Read MoreTurning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered.
Read MoreTo learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack.
Read MoreGrilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time.
Read MoreButtermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in.
Read MoreSweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips.
Read MoreWe talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce.
Read MoreA pot roast is a comforting dish no matter the occasion, but there's one, unusual secret ingredient that will elevate this classic into something very special.
Read MoreFrench fries are great -- but slices of avocado that have been breaded and fried might be just as delicious, and offer a brand new way to enjoy the trendy food.
Read MoreThis two thermometers hack from celebrity chef Art Smith will have your fried chicken perfectly crispy and golden brown - you'll never want to do takeout again.
Read MoreA basic guide to legumes might help you understand lentils as a whole, but it won't tell you that there are actually five main types of this versatile food.
Read MoreIf you're making that classic dish steak frites with frozen fries, you can very easily amp up the flavor by simply serving the meal in this way.
Read MoreWhen you're gearing up to make some potato salad, you need to use the right type of potato to prevent a mushy disaster from ruining your dish.
Read MoreDefrosting meat seems simple enough, but according to the experts, there are some mistakes everyone makes when defrosting meat. Here's how to avoid them.
Read MoreSoy sauce can add an extra dash of umami to all your favorite dishes, and the choice between light and dark soy sauce is a very important one.
Read MoreWhen it comes to adding mushrooms to a meaty, flavorsome steak, your best option are golden chanterelles, according to an expert executive chef.
Read MoreWhile these days an egg yolk-only omelet might sound like a luxury, treat yourself and achieve omelet egg-cellence with these expert tips from Rena Awada.
Read MoreA juicy burger can be tricky to manage, especially if you're cooking over an open flame. However, this common kitchen ingredient can ensure moist meat.
Read MoreCatfish is delicious when its fried, but what do you do with the leftovers? Chef Johnnie Gale reveals the secret to a reheated fried catfish that stays crunchy.
Read MoreAir fryers are incredible common in the modern kitchen, but they're not perfect. In fact, one chef recommends avoiding them entirely for chicken.
Read MoreMost food tastes better the same days it's cooked, but leftovers shouldn't go to waste. Use your air fryer to perk up old lasagna like new again.
Read MoreTo find the absolute best temperature for frying fish, Food Republic spoke with Chef Johnnie Gale at Guidry's Catfish and Ocean Select Seafood.
Read MoreFresh bread dipped in olive oil is a match made in heaven, but with just a few extra additions, you can elevate this perfect pairing to new heights.
Read MoreWhile a basic chicken brine may consist of water, salt, and some aromatics, why not try something different, like Coca-Cola? Here's how to do it.
Read MoreWhen you are looking for a quick and easy dip to accompany your plate of taquitos, consider pairing them with one of these delicious store-bought dips.
Read MoreIf you directly compare homemade potato salad to the kind you get at the deli, you may notice that the store-bought variety actually tastes so much better.
Read MoreWhen it comes to making poached pears, tradition dictates that you peel them first. But does it really matter? Are there benefits to not peeling your pears?
Read MoreIf you're looking into eating steak every day, here are some things that happen when you do that, according to steak experts we spoke to on the matter.
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