Cooking Tips - Food Republic

Holly Riddle

Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview

Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations.

By Holly Riddle

Carly Weaver

The Best Mayo To Use For Tuna, Egg, And Chicken Salad

To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie.

By Carly Weaver

Caryl Espinoza Jaen

The Ham Labels You Need To Avoid At The Grocery Store

Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.

By Caryl Espinoza Jaen

Jennifer Mathews

The Secret To Martha Stewart's Childhood Favorite Mashed Potatoes

Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child.

By Jennifer Mathews

Jennifer Mathews

The Best Bacon Grease Substitute When You're In A Pinch

If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste.

By Jennifer Mathews

Sarah Sierra-Mohamed

Why Using The Shiny Side Of Tin Foil Doesn't Actually Matter

While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses.

By Sarah Sierra-Mohamed

Avocado rose near a slice of toast and fried egg

Annie Epstein

It's Actually Not That Difficult To Make Avocado Roses

Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick.

By Annie Epstein

frozen chicken surrounded by garlic and spices

Jennifer Mathews

Can You Cook Frozen Chicken Without Thawing?

Are you craving chicken for dinner but forgot to take it out of the freezer ahead of time? Can you still cook it without thawing? Let's find out.

By Jennifer Mathews

Emily M Alexander

Canned Ingredients That Will Take Your Ramen To Another Level

Ah, the comfort of enjoying a hot bowl of yummy ramen. Did you know you could add canned ingredients to punch up the flavor and texture of ramen? Let's noodle.

By Emily M Alexander

Louise Rhind-Tutt

Bacon Jam Takes Your Pan Sauces To A Whole Other Level

The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body.

By Louise Rhind-Tutt

Carly Weaver

Soft Bread Might Be Ruining Your BLT

For a BLT that is truly at its best, there are certain types of soft breads to avoid using, and plenty of alternatives that work way better.

By Carly Weaver

Catherine Rickman

Pecorino Romano Vs Parmesan: Can They Be Used Interchangeably?

Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes.

By Catherine Rickman

Hannah Beach

Slather Your Salmon In Mayo And The Results Will Speak For Themselves

A thick coating of mayo helps to seal in the salmon's natural juices, keeping the meat moist and tender while its skin gets beautifully crispy.

By Hannah Beach

Luke Field

Why There's A White Foam In Your Pasta Water

The white foam in pasta water is actually starch, and it helps creates consistently smooth and glossy sauces that will evenly coat every piece of pasta.

By Luke Field

Egg salad tea sandwiches with cups of tea

Louise Rhind-Tutt

Turn Leftover Hard Boiled Eggs Into Elegant Tea Sandwiches

Hard boiled eggs are a super versatile ingredient for many dishes. If you have leftovers, try turning them into elegant tea sandwiches for a snack or party.

By Louise Rhind-Tutt

Felicia Lee

Ingredients That Will Seriously Upgrade Homemade Meatloaf

Let's take that homemade meatloaf of yours and give it some pizzazz, shall we. These ingredients just might knock your socks off. Did we mention shrimp?

By Felicia Lee

Removing a hot dog from a pan of boiling liquid

Louise Rhind-Tutt

How To Boil Hot Dogs In Broth, Water, And Beer

There are many ways to cook hot dogs but boiling them in water is a foolproof method for quick and juicy results. If you want to vary it, try beer or broth.

By Louise Rhind-Tutt

Louise Rhind-Tutt

French Toast Is Ridiculously Good With A Splash Of Irish Whiskey

Learn how to use Irish whiskey to turn French toast into a grown-up brunch treat with an irresistible flavor, plus more ideas for boozy upgrades.

By Louise Rhind-Tutt

Ramekin of mayonnaise garnished with herb

Khyati Dand

Is It Possible To Make Mayo Without Eggs?

Fortunately, there are some ingredients capable of replacing eggs in mayo. Chickpea water (also known as aquafaba) and soy milk are two worthy alternatives.

By Khyati Dand

Carly Weaver

What's Really In Your Store-Bought Pancake Mix

These are the definitions of additives and other confusing ingredients in popular pancake mixes, so you can decide which brand is right for you.

By Carly Weaver

Sharon Rose

Martha Stewart's Flavorful Secret For The Best Make-Ahead Salads

Mason jars are good for storing, preparing, and transporting food - which is probably why they're Martha Stewart's secret weapon for make-ahead salads.

By Sharon Rose

Louise Rhind-Tutt

When Are Lemon And Lime Juice Actually Interchangeable?

While there are similarities between lemons and limes, they're not always interchangeable due to differences in their flavor profiles and juice volumes.

By Louise Rhind-Tutt

Canned asparagus next to bunch of fresh asparagus

Louise Rhind-Tutt

How To Cook Canned Asparagus So It Isn't Soggy

Whether you prefer to cook it on the stove, in the oven, or in an air fryer, it's important to drain, rinse, and dry your canned asparagus spears first.

By Louise Rhind-Tutt

Muffin tin with eggs going into the oven

Louise Rhind-Tutt

Muffin Tins Are The Perfect Pan For Shortcut 'Hard-Boiled' Eggs

The muffin tin method produces hard-boiled eggs that are evenly cooked and easy to peel. It's also ideal for making a large batch of eggs at once.

By Louise Rhind-Tutt

Carly Weaver

The Color Of Your Pan Matters For Brown Butter, According To Alton Brown

Alton Brown knows a thing about brown butter - he uses the ingredient in copious recipes. Here's why he says the color of your pan matters when making it.

By Carly Weaver

three hot dogs drizzled with mustard and ketchup

Mona Corboy

13 Hot Dog Toppings With Main Character Energy

You think hot dogs should only have ketchup or mustard? There are tons of delicious toppings for your next dog. From potato chips to bacon. For real!

By Mona Corboy

Jennifer Mathews

The Ice Bath Hack To Peel Potatoes In Record Time

For those of us who dread peeling potatoes, this ice water trick will help you slide the skins right off with no risk of cutting yourself or making a mess.

By Jennifer Mathews