Different types of salt do different types of things in cuisine, but finishing salt is often overlooked, and it really shouldn't be -- it has a vital job.
We spoke with author and chef Sean Martin to find out which meat smokers are best for beginners while still producing quality comparable to the Big Green Egg.
Don't waste your overcooked steak by tossing it away. Your meat can be saved with one tangy condiment you probably already have on hand: barbecue sauce.
At home, hot dogs might not be the fanciest item at your backyard cookout, but chef and author Sean Martin says there's a simple way to jazz them up a bit.
To know exactly which questions to ask your local fishmonger or grocery staff, Food Republic spoke with chef Dennis Littley, a recipe expert at Ask Chef Dennis.
If you want to add some cheese to your salad, don't reach for whatever shredded bag you have in your fridge -- pair it thoughtfully with specific ingredients.
You may have heard of natural wine or seen it at your local wine shop, but what does the term mean exactly, and are these bottles worth the extra price?
If you're cooking your meat and your soffritto, aka the Italian version of a mirepoix, at the same time, you're making a big mistake with your bolognese.
When you need to substitute red wine vinegar, should you turn to balsamic -- and vice versa? The answer, unfortunately, is largely dependent on the situation.