The Biggest Mistake You're Making With Homemade Temaki
Chef Shingo Akikuni of the Michelin-starred omakase restaurant Shingo told Food Republic how to avoid the biggest mistake people make when preparing temaki.
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Why You Shouldn't Prep Mulled Wine In Advance
When the holidays roll around, mulled wine is everyone's favorite boozy party drink, but here's why it's not a good idea to prep it in advance. -
The Unexpected Mixed Drink You Should Add Irish Cream To
Irish cream liqueur is a delicious blend of cream, Irish Whiskey, and something sweet (usually chocolate), and it pairs shockingly well with this mixed drink. -
The Genius Tip To Make Thanksgiving Leftovers Way More Exciting
When you can't stand to look at another turkey sandwich, take a page from a pro chef and turn your Thanksgiving leftovers into a delicious crispy finger food. -
The Best Desserts To Pair With An Espresso Martini
To turn happy hour into a dessert spread worthy of a special occasion, try pairing these expert-recommended desserts with a round of espresso martinis. -
How To Spruce Up Store-Bought Mulled Wine
Pre-made mulled wine is certainly a time saver, but if you find that it tastes a bit flat, use this expert advice to adjust the flavor to your preferences. -
How Strong Your Brew Has To Be For The Ultimate Irish Coffee
While it might seem that any coffee can be turned Irish with a quick shot and stir, the best Irish coffee actually requires a specific type of brew. -
The Pitfalls To Avoid When Adding Bacon To Desserts
Adding bacon to desserts can be a huge hit or a total miss, depending on how you prepare your protein. Expert chef Tyler Malek explains what pitfalls to avoid. -
The Best Wine To Pair With Pumpkin Dishes
Tis the season of all desserts, breads, and dishes pumpkin, but when you're hosting a shindig, what type of wine pairs best with the autumnal squash? -
The Best Type Of Fish To Use When Making Sashimi At Home
When you want to make sashimi at home, you want to start with something easy but delicious. To find the best fish, we turned to a sushi expert. -
The Simple Calculation To Determine How Much Gravy You Need For Thanksgiving
No one wants to run out of gravy to smother their mashed potatoes, turkey, and other Thanksgiving staples, so aim for this gravy-per-person ratio. -
The One Kitchen Tool You Need To Keep Mulled Wine At The Perfect Temperature
Want to get your mulled wine to the perfect temperature every time? Stop using the stovetop method, and break out this kitchen tool instead. -
The Most Affordable Type Of Port Is Also The Best Suited For Beginners
Port is delicious as a digestif or just as a glass accompanying some fine cheese, but for those who are unfamiliar, what is the best type for beginners? -
The Best Wine To Pair With Each Course Of Your Thanksgiving Feast
When you're planning out your Thanksgiving feast, don't forget about the wine. We tapped a sommelier for his choices that pair well with the holiday meal. -
The 2 Best Ways To Incorporate Bacon Into Ice Cream
Bacon and ice cream may sound hard to combine successfully, but these two tricks from an expert make it easy to whip up a savory, sweet, and smoky treat. -
How To Store And Reheat Turkey Without It Drying Out
Don't stick leftover turkey in the microwave and nuke it into cardboard; instead, follow these expert tips to store and reheat it for the juciest results. -
5 Key Tips To Consider When Cooking Wagyu At Home
Cooking Wagyu at home isn't possible or even particularly hard, so long as you follow these tips that cover everything from temperature to seasoning. -
The Unexpected Dish You Should Make On Your Blackstone
Food Republic reached out to Chef Steve of Chef Steve Creations to discuss his unexpected favorite dish to whip up on a hot Blackstone griddle. -
The Biggest Mistake People Make When Cooking Sous Vide
Sous vide cooking is a way perfectly cook meats, but you need to know how. Here's some expert advice on the one big thing you need to remember before you start. -
The Highest Quality Port You Can Buy
Food Republic consulted wine expert Lexi Stephens, owner of Lexi's Wine List, to find out what truly defines the highest quality port you can buy. -
The Ideal Water Temperature For Brewing Coffee
Think the water you use for coffee just needs to be hot? We consulted an expert to find out what temperature is really best for your brew and why it matters. -
When It Comes To Kebabs, Size Does Matter
Put down those skewers! You may be making a mistake when cutting up ingredients for kebabs. We consulted an expert who says size and consistency are key. -
How To Sous Vide 5 Popular Proteins
The sous vide cooking method might seem fancy and complicated but it's easy enough to pull off at home as long as you have the proper equipment and know how. -
Why You Should Serve Port With Your Next Cheese Board
Port is sweeter than other wines with a huge range of complicated flavors, but with our expert tips, you can still pair it with cheese in a harmonious way. -
Deep Vs Pan Frying: Which Is Better For Cooking Fish?
Joe Gurrera, author of "Joe Knows Fish" and owner of Citarella, told Food Republic about his preferred method for cooking the crispiest fish. -
The Seasoning Mistake You're Probably Making With Steak
Seasoning can make or break even the juiciest steak. However, there's more to the process than simply adding the right spices. We went to an expert for tips. -
Yes, You Can Sous Vide A Frozen Steak. Here's How
The sous vide cooking method can yield incredibly tasty and tender steak, but does the technique work well with frozen meat? We consulted an expert chef.
