The Surprise Ingredient You Should Be Adding To Your Bread
If you want to give your homemade bread a rich, savory taste, you don't need fancy ingredients. You probably have what you need in the pantry already.
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The Salt You Shouldn't Season Steak With Is Probably Your Go-To
Food Republic consulted Patrick Swetnam, chef at De Baca Steakhouse, for his expert advice on the absolute best salt to use when seasoning steak. -
Use Sourdough Starter As The Base For A Delicious Breakfast Favorite
If you want to take your average breakfast or brunch and turn it into something extraordinary, you need to break out your sourdough starter. -
How To Roast Nuts At Home And Which Ones Cook Fastest
It seems so easy to do, roasting nuts at home, but if you use the wrong method (or cook them too high for even a minute too long), you're out of luck. -
The Textural Reason You Should Never Reheat Rice In The Microwave
While many people rely on microwaves to reheat food, there's a strong case for choosing another method for rice - and it all comes down to texture. -
Why Do Chefs Cook Steak With A Knob Of Butter?
Food Republic spoke to Dennis Littley, chef and recipe expert at Ask Chef Dennis, to learn the tricks of the trade when it comes to cooking steaks with butter. -
Not A Fan Of Mayo? The Unexpected Spread That Will Take Your Canned Tuna To The Next Level
Tuna salad is the base for so many great and easy meals, from sandwiches to dip to, well, salad, but what if you need to swap out the mayo? Use this instead. -
14 Canned Ingredients That Will Seriously Upgrade Egg Salad
Egg salad doesn't have to be boring. You can try using some of these canned ingredients in it, and they will seriously upgrade your egg salad dish. -
What Cuts Of Chicken Are Used In Fast Food Nuggets?
Fast food chicken nuggets are as delicious as they are mysterious. Uniform, soft, kinda squishy, what actually goes into them? Well, chicken -- mostly. -
How To Make Sure The Components Of Steak Frites Are Done At The Same Time
Steak frites, a French classic, is a great dish to make at home, but it can be a challenge to get each part done simultaneously. Here's the best way. -
The Unexpected Ingredient That Can Elevate Your Grilled Cheese
Grilled cheese pairs well with pretty much anything, so why not try an Italian twist and elevate your next sandwich with this unexpected ingredient? -
What To Use In Paella If You Don't Have Bomba Rice
Traditional paella uses something called Bomba rice, which can be tricky to source outside of Spain itself. So what are the best alternative types of rice? -
14 Ways To Upgrade Store-Bought Pasta Sauce
Store-bought pasta sauce can actually be really tasty if you know how to jazz things up. These are some clever ways to upgrade it to restaurant quality. -
Smoked Vs Roasted Turkey: What's The Difference Between These Deli Meats?
When you go to the deli counter, they usually have both smoked and roasted turkey, but what is the real difference between these two meats? -
The Store-Bought Breakfast Sausage Brand We'll Always Repurchase
Food Republic taste-tested 13 different brands of breakfast sausage to find the best, ultimately crowning one store-bought option the champion. -
Forget Buns And Give Your Burgers Better Flavor With One Bread Swap
It's time to wake up your burger and ditch the old sesame or brioche bun. Instead, use thick slices of garlic bread for a flavor revolution. -
For Ultra-Flavorful Wine Braises, Vanilla Is Key
If you want to give your wine braise an extra dose of flavor, add some vanilla extract. Expert chef Randy Feltis has some tips for success here. -
The Easy Way To Tame Your Overly Spicy Salsa
If you accidentally take the spice level of your homemade salsa too high, is there any way to bring it back down and tame the heat? Fortunately, yes. -
Why You Should Avoid Crusty Bread When Making A PB&J Sandwich
To make the perfect peanut butter and jelly sandwich, you need the right base. Unfortunately, crusty, rustic-style bread falls short of the mark. -
The Cut Of Steak With The Highest Amount Of Protein
If you're looking to add some extra protein to your dinner, you should opt for this specific cut of steak the next time you're at the grocery store. -
When Making Fried Chicken, Should You Dip It In Flour Or Egg First?
Dredging rules for crunchy fried chicken are simple but non-negotiable. That's why our expert was adamant when asked whether flour or egg comes first. -
The Grocery Chain You Should Visit For An Affordable (And Cute) Valentine's Baking Staple
If you want to jazz up your Valentine's (or Galentine's) day without breaking the bank, it's time to hit up Trader Joe's for its new sprinkles. -
Why Homemade Chicken Broth Is So Much Better Than Store-Bought
There's nothing wrong with store-bought chicken broth or stock, but when you make it yourself at home, you get a whole host of tasty benefits. -
Your Air Fryer Is The Secret To Delicious Homemade Dried Fruit
Air fryers have become an absolute kitchen staple, and one of their surprising uses is making delicious homemade dried fruit quickly and easily. -
The 2 Basic Ingredients You Need For A Flavorful Sauce-Free Pasta Dish
If you want a simple pasta dish without any fuss, no muss, and certainly no sauce, then all you need for a flavorful meal is two things you probably have. -
The Easy Steak Appetizer For Your Valentine's Day Dinner
Want to impress your date this Valentine's Day? Make an award-winning meal at home with this delicious, easy, and customizable steak appetizer. -
Seafood Experts Uncover Signs Your Seafood Has Spoiled
Knowing whether or not your seafood is spoiled is really important in order to not get sick. We consulted experts for tips on sussing out if seafood spoiled.
