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.
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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. -
The Absolute Best Type Of Fish For Sashimi
We asked a pro sushi chef which fish he recommends for the most transcendent sashimi, and it's more of an underrated pick than your average tuna. -
How Long Port Should Last After Opening
Port is not your average table wine and can be a tad mysterious, so we asked an expert how long a bottle should last once opened and how to keep it fresh. -
Flip Kebabs Easily With This Skewer Grilling Hack
Grilling kebabs can be a complicated process to maneuver the skewers and make sure each piece cooks completely. We turned to an expert for advice. -
Why You Should Sous Vide Dried Beans
Sous vide your dried beans to cook up the most perfect beans of your life, shares executive Chef Matt Kreider in an exclusive interview with Food Republic. -
For Better Grilled Steaks, Give Them A Sweet And Salty Coating
A sweet and salty coating can give your plain grilled steaks a huge burst of flavor. We have some expert tips on why and how this unique dry rub works. -
The Italian Dessert Rocco DiSpirito Wishes Got More Love In The US
Food Republic asked if Rocco DiSpirito could let us in on the Italian sweet he thinks hasn't quite made its way to the U.S. yet but really needs to. -
What Are The Best And Worst Fish For Frying?
Practically everything tastes better deep fried, but there are exceptions. That's why we consulted a fishmonger to explain which fish fry best. -
Break Out The Fruit For A Sweet Twist On A Kebab
Are you always on the hunt for new and creative ways to serve fresh fruit and sweet, bite-sized treats? Try making kabobs. -
The Best Side Dishes To Pair With Kebabs
Kebobs are easily prepared entrees that are perfect for cookouts and other parties. We have expert tips on the best sides for your savory skewers. -
The Best And Worst Veggie And Meat Pairings For Kebabs
Kebabs aren't always as straightforward to make as they may seem. We consulted an expert, who told us exactly what meat-and-veggie pairings work best. -
The Best Oil To Use When Making Hibachi At Home On A Blackstone
A Blackstone is the perfect surface for fiery, high-heat hibachi grilling. But, what cooking oil should you use, and which ones should you definitely avoid? -
The Biggest Mistake People Make When Cooking Wagyu, And How To Fix It
Messing up wagyu is just about the last thing any chef would want to do, but cooking it is easier than you think, so long as you avoid a common pitfall. -
The Flour Tip For The Crispiest Fried Fish
All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour make for much crispier results. -
The Tartar Sauce Alternative You Should Try The Next Time You Make Fish
If you're not a fan of tartar sauce, these condiment recommendations from a pro chef will ensure you don't have to eat your fried fish and other seafood plain. -
Andrew Zimmern's Tips To Elevate Your Cooking Game
When you want good cooking tips, you go to the pros. Food Republic got some time with Andrew Zimmern recently - here's his latest pearls of wisdom. -
The Humble Thai Dish Jet Tila Says Is Underrated
Chef Jet Tila says this humble dish is not fancy, but it's easy to make and very satisfying. He calls this underrated dish "every Thai person's childhood." -
Here's What To Serve For The Feast Of The Seven Fishes, According To Celeb Chefs
At the 2024 NYC Wine & Food Festival, we chatted with Scott Conant, Antonia Lofaso, and Rocco DiSpirito about their favorite Feast of the Seven Fishes dishes. -
14 Clever Ways To Upgrade A Turkey, According To A Butterball Pro
Getting ready for Thanksgiving? We've got you covered. Here are some super clever ways to upgrade a turkey, according to a Butterball team expert. -
How Much Does Blooming Coffee Impact Overall Flavor?
Blooming coffee is a small but powerful step in your brewing process. We have some expert advice on how this works and the best way to bloom your beans. -
2 Pro Tips To Make Sure Your Cake Comes Out Moist Every Time
Baking a cake is part joy, part science, so getting the results just so, with a moist crumb, can be a challenge -- unless you follow this expert's advice. -
The Absolute Best Non-Dairy Milk To Use For Frothing
For those of you who like good milk froth but want to hold the dairy, Food Republic spoke to coffee and tea sommelier Jee Choe to find the best alternatives.
