Exclusives - Food Republic

Canned salmon with sesame crackers on top

Cara J Suppa

What's That White Stuff On Canned Salmon? Find Out If It's Safe And What It Means For Your Meal

Opening a can of salmon to find a bunch of strange white stuff on the meat can be disconcerting. We went to the experts to explain what it is and if it's safe.

By Cara J Suppa

A well-marbled picanha steak next to peppercorns and salt

Jack Rose

What To Serve With Picanha Steak For An Authentic Brazilian Meal

Any picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate. Here's what to serve.

By Jack Rose

A waiter sets a dish on a table in front of a female customer

Cami Cox

Why This Mexican Restaurant Freebie Might Have You Walking Out The Door

Scott Groth, chef at I'd Rather Be A Chef, explains what the free chips and salsa at Mexican restaurants can tell you about the rest of the menu.

By Cami Cox

Lili Kim

Canned Sardines In Oil Vs Water: Which One Truly Makes Waves In Flavor And Texture

Sardines are a divisive fish, but if you're not a fan, it's possible you just didn't like the liquid in which they were packed. Let's expand your horizons.

By Lili Kim

Jack Rose

What Exactly Are Bitters, And Why Do Some Cocktails Need Them?

Calling the ingredient "bitters" may be a disservice to it. To find out exactly what bitters are and why some cocktails need them, we spoke with an expert.

By Jack Rose

Dried bay leaves sit in a glass container next to more leaves on a scale

Cara J Suppa

Do Bay Leaves Really Add A Significant Flavor Difference To Your Soups, Stews & Sauces?

Bay leaves are known for injecting flavor into dishes. We spoke to an expert to find out if they really make a difference in soups, stews, and sauces.

By Cara J Suppa

Two different colored egg yolks sit with combined whites on a white plate

Cara J Suppa

What Does It Mean When Your Egg Yolks Are Different Colors?

If you love to eat eggs, you might have noticed that the color of the yolks can vary from carton to carton. We spoke to an expert to find out what this means.

By Cara J Suppa

Jack Rose

The Best Way To Prevent Lamb From Drying Out In The Oven

Lamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.

By Jack Rose

Sponge cake with brush on top surrounded by ingredients

Lili Kim

The Simple Soaking Technique To Ward Off Dry Cakes

Baking is always an excellent skill to have, and using this expert-approved soaking technique can ensure you have perfectly moist cake every time.

By Lili Kim

Beef stroganoff served over noodles on a white plate

Cami Cox

The Canned Ingredient You Need For Quick & Flavorful Beef Stroganoff

Here's the expert-approved trick to getting a semi-homemade batch of delicious beef stroganoff on the table in a hurry -- without sacrificing flavor.

By Cami Cox

Crispy fried chicken wings in a basket with greens

Jack Rose

The Best Way To Cook Chicken Wings For Finger-Licking Taste & Texture

There's one way of cooking chicken wings that tops all the rest when it comes to giving your wings a serious expert flavor and texture upgrade.

By Jack Rose

An enormous sandwich filled with meat, cheese, and lettuce sits on a wooden cutting board

Cara J Suppa

Sandwiches Falling Flat? Here's How To Make A Deli-Style Lunch At Home

A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ideal, we sought out expert tips.

By Cara J Suppa

Sadie Stringer

The Secret Ingredient That Makes Homemade Ice Cream As Smooth As Store-Bought

Making homemade ice cream can be a fraught process, especially if you don't have an ice cream machine. To improve texture, add this one ingredient.

By Sadie Stringer

Danielle Esposito

The Main Ingredient Swap For A Hearty And Meat-Free Chicken Pot Pie

Want to enjoy a delicious, warm pot pie without a meat filling? This one swap can offer the same cozy comfort without meat. Here's what our expert had to say.

By Danielle Esposito

Scrambled eggs are on a white plate next to coffee and toast.

Jennifer Waldera

Avoid This Temperature Mistake When Making With Scrambled Eggs

An expert tells us that the number one mistake you could make when scrambling eggs has to do with their temperature, and it's easy to prevent.

By Jennifer Waldera

Paige Novak-Goberville

The Soft Drink To Add To Your Chicken Wing Glaze For Next-Level Flavor

If you want to give your chicken wings a serious flavor boost, all you need to do is try adding this one expert-approved soda to your chicken wing glaze.

By Paige Novak-Goberville

Chala June

Use This Genius Expert Tip For Making Poached Eggs For A Crowd

Poaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done!

By Chala June

Cook prepping an air fryer with parchment paper

Katie Moore

How To Use Noodles And Your Air Fryer For An Easy Savory Snack

Recipe developer Marye Audet told us how to use the air fryer to turn cooked noodles into a crispy, savory bite for a brand-new, satisfying snack.

By Katie Moore

Beef stroganoff sits in a white tureen on a burlap napkin surrounded by fresh thyme and whole peppercorns

Cara J Suppa

The Best Way To Cook Extra Tender Beef Stroganoff Isn't On The Stove

We all know that, traditionally, stroganoff is made on the stove. However, if you want extra tender beef, you should ditch the stove and try something else.

By Cara J Suppa

Cooked crab legs and lemon wedges on a white plate on a marble countertop

Jennifer Waldera

The Most Flavorful Butter Sauce For Crab Legs Requires A Stovetop Melting Technique

When you're serving decadent crab legs, there's no reason to just melt some butter and call it a day. For upgraded butter sauce, this is the technique you need.

By Jennifer Waldera

Eli Cohen

How To Use Coca-Cola For Beer Can Chicken On The Grill

It’s possible to grill a booze-free version of beer can chicken using Coca-Cola for a tasty and juicy result. Here’s how to do it.

By Eli Cohen

Slice of apple pie held on a fork with the pie it was sliced from in the background on a wooden surface

Alba Caraceni

The Butter Substitute That Will Add A Delicious And Savory Twist To Pie Crust

No butter? No problem! There are other types of fat you can use in a pie crust, and this particular savory one does wonders for many types of pie.

By Alba Caraceni

Layered club sandwich on toasted bread on a wooden board

Paige Novak-Goberville

It's Time To Build Better Sandwiches By Layering Them The Right Way

A good club sandwich is all about the layers of different flavors and textures, but you need to add your ingredients in the right order. Here’s how.

By Paige Novak-Goberville

Danielle Esposito

The Most Affordable Total Wine Bottles You Need For A Budget-Friendly Night In

Having a wine night and staying on top of your budget are not mutually exclusive. With these picks from Total Wine, you can have an affordable night in.

By Danielle Esposito

Beef and mushroom stroganoff served over noodles

Danielle Esposito

The Best Cut Of Meat To Use For Beef Stroganoff

Beef stroganoff is comforting, creamy, savory, and classic, but it can all be ruined with the wrong cut of beef. Here's the best choice, according to an expert.

By Danielle Esposito

A bottle and glass of red wine with grapes

Chala June

What Are Tannins, Anyway?

Whether you're just sipping a glass of red or diving into the world of winemaking, you may be wondering, what are tannins, anyway? We've got expert answers.

By Chala June

Dani Zoeller

High-Protein Egg Substitutes Experts Recommend During The Shortage

With the current egg shortage going on, we've consulted the experts to uncover some high-protein substitutes you can try out in place of your eggs.

By Dani Zoeller