The Key To Flavorful Store-Bought Veggie Burgers Is A Clever Cheese Hack
While homemade veggie burgers can be packed with flavor, the store-bought kind can be lacklustre. Amp up the taste with this one clever trick.
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The Magical Thing That Happens When You Combine Boxed Cake And Cornbread Mixes
It's hard to reinvent an easy classic like boxed cake or boxed cornbread, but you can still give both of them a new twist by baking them together! -
The One Ingredient Upgrade For A Caramel Sauce That's Divinely Silky
Are you looking for a new way to spice up your caramel sauce recipe and produce silky results? Well this one ingredient may do the trick. Here's how. -
Here's Why Your Cooled Hot Coffee Doesn't Taste So Good
Coffee should be served piping hot or chilled over ice, but never the twain shall meet in a perfect world. Here's why cooled coffee tastes so ick. -
The Extra Step That Makes Cabbage Soup Irresistible
We spoke with Chef Scott Groth, who shared the secret trick of making the most flavorful cabbage soup by caramelizing cabbage ahead of time. -
Cracked A Double-Yolk Egg? What You Need To Know Before Baking With It
Given the price of eggs, cracking one open and finding a double yolk might feel like a bonus. When it comes to baking, however, there are a few things to know. -
How To Calculate The Amount Of Alcohol You'll Need For A Party
If you're planning on hosting a party, you're going to want to make sure there are enough drinks for everyone. Here's the best way to decide how much you need. -
Flap Meat Vs Skirt Steak: What's The Difference?
If you're in the market for lean cuts of beef, odds are skirt steak or flap meat come to mind. So, what's the difference between these two great cuts? -
5 Essential Butter Sauces You Should Know How To Make
One of the simplest (and most delicious) ways to make a quick sauce to amp up the flavor of whatever dish you're making is by using some butter. -
The Best Times To Use Canned Salmon Packed In Water Vs Olive Oil
Canned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed? -
From Fridge To Freezer, Here's The Best Way To Store Rotisserie Chicken For Juicy, Tasty Meals
Food Republic spoke to chef and recipe expert Dennis Littley to get his take on the best way to store rotisserie chicken after its initial serving. -
How To Substitute For Store-Bought Chocolate Chips In Your Favorite Baked Goods
Whether you've run out of chocolate chips at home or simply can't find a bag at the store, the good news is that you have substitution options. -
Take Club Sandwiches To A New Level With One Roasted Ingredient
The club sandwich is a classic, but that doesn’t mean you can’t experiment. One roasted ingredient is perfect for boosting both the taste and texture. -
What Exactly Is Northern Fried Chicken, And What Makes It Different Than Southern?
Fried chicken is a well known staple in southern cooking, but there's also a northern variation. We asked an expert to explain northern fried chicken. -
The Best Knife To Use For Cutting Cake Might Not Be In Your Kitchen (Yet)
When it comes to slicing a stunning, painstakingly decorated cake, you want to make sure that you use the right tool. Though the best choice might surprise you. -
The Egg Cooking Method That's Easier Than Poaching
If you're making eggs for breakfast, convenience often trumps fancy cooking techniques. This expert cooking tip makes perfect poached eggs with no fuss. -
What's The Best Cut Of Lamb To Roast And How Do You Make It Tender?
If you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably flavorful and tender result. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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. -
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.
