The Pantry Ingredient You Need To Break Out For Tender Steaks
If you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry.
Read MoreIf you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry.
Read MoreTo get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group.
Read MoreIf you want to add kitchen surface area, you might be tempted to use an island. However, if you have a small kitchen, there are better choices available.
Read MoreWhile low-cost alternatives like peel-and-stick tile can give your space a new look, their inherent drawbacks should make you think twice before using them.
Read MorePicanha steak is a traditional Brazilian cut with a heavy fat cap on top that demands to be cooked in this one specific way -- with charcoal.
Read MoreYou don't need to use your most expensive wine to make a delicious wine sauce for steak, but you shouldn't use an extremely cheap one either.
Read MoreDelicious and straightforward, banana bread is quite forgiving. However, there's one common mistake you might be making that ruins your loaves every time.
Read MoreDishwashers need to be cleaned every month in order to stay as effective as possible. Unfortunately, most of us don't clean this nifty appliance that often.
Read MoreBavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's an affordable dupe? Unsurprisingly, skirt steak.
Read MoreBéchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky.
Read MoreDespite its name, Salisbury steak is made with ground beef -- but what type of ground beef is the best? Turns out, it comes down to the ratio.
Read MoreIf you want to bake the best chocolate croissant, you can't just stuff it with so-so cocoa and hope for the best. You need to add it at the right time.
Read MoreFood Republic reached out to Dennis Littley, chef and recipe expert at Ask Chef Dennis, for the inside scoop on what makes Malaysian fried chicken so good.
Read MoreWhen it comes to properly freezing eggplant, there's one kitchen ingredient that plays a crucial role in the process - and you probably already own it.
Read MoreIt may seem unnecessary to clean an appliance that already gets regular exposure to soap and water, but your dishwasher does need to be cleaned periodically.
Read MoreIt can be a challenge to consume enough protein every day, and not everyone is a fan of eggs. Luckily, there's one veggie that's full of plant-based protein.
Read MoreMaking a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place?
Read MoreSteak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
Read MoreBalancing sweet and savory flavors can be challenging, but this one surprising ingredient adds both sweetness and flavor to your bruschetta.
Read MoreYou go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
Read MoreGabriel Laredo from Meat N' Bone shared tips with Food Republic on how to avoid over-seasoning a steak, and what to do if it happens anyway.
Read MoreIf you've noticed retro fittings and accents seeing a resurgence, you're on to something: Brass is back and it's better than ever before in your kitchen.
Read MoreOne of the best ways to make your smoothie breakfast-worthy is to add protein, but is it better to add Greek yogurt or your favorite protein powder?
Read MoreWhen making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
Read MoreThe combination of pork and plum deserves far more attention in your cooking. Here's how to create cohesive dishes with these two ingredients.
Read MoreFish tacos seem almost incomplete without a light drizzle of sauce, but what kind of sauce is best for these delightful morsels? Turns out: a classic.
Read MoreDoes your banana bread always turn out just a little bit dry? Do you want the ultimate tender crumb? Then you need to add this one ingredient.
Read More