How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth.
Read MoreTo find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth.
Read MoreIt may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods.
Read MoreFor an authoritative answer on whether sushi should ever be warmed up, Food Republic reached out to Dr. Jae Choi, executive chef and owner of Yakitori Jinbei.
Read MoreChefs have tons of steak tips, but finding the perfect recipe can be tough, especially when cooking for guests. Here are 7 tips for steak perfection.
Read MoreSubstituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes.
Read MoreFor advice on which fish are safe (and even encouraged) to eat raw, Food Republic spoke to Dr. Jae Choi, the executive chef and owner of Yakitori Jinbei.
Read MoreWe decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out.
Read MoreWhen it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital.
Read MoreWhen it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid.
Read MoreIf you want to mill your own flour at home without a dedicated miller, take these tips from baking expert Jerrelle Guy on the best practices.
Read MoreWhile you might think red wine with red sauce or white wine with white sauce is your standby rule of pairing, it actually isn't true at all.
Read MoreAll-purpose flour lives up to its name in baking, but can you swap it out for coconut flour in certain recipes? Here's what an expert baker suggests.
Read MoreThere are many different types of sushi, and temaki and maki are easy to confuse given how similar their names are. Here's what sets them apart.
Read MoreLooking for a way to improve the taste of your favorite bourbon? Some suggest a milk frother, but is that wise? We asked an expert.
Read MorePicking between fresh and frozen fruit when baking may sound like a no-brainer, but as an expert explains, the answer might not always be so obvious.
Read MoreTo perfect your homemade sourdough bread, you need to master the art of proofing. Part of that is knowing how time affects your proof and dough.
Read MoreCooking game meat, such as venison, requires a different method than domesticated animals, like cow. Here's how you should treat it for tender results.
Read MoreWith grocery prices on the rise, every penny saved at the store counts. To eat steak without breaking the bank, you just need this one particular cut.
Read MoreOne of the best ways to cook an entire meal all at once is with a stovetop griddle. Not only can you cook things simultaneously, you can develop great crust.
Read MoreIf you want to give your homemade bread a rich, savory taste, you don't need fancy ingredients. You probably have what you need in the pantry already.
Read MoreChef Thomas Odermatt told Food Republic what it actually means when hamburger meat turns from red to gray, and whether it is still safe to eat.
Read MoreFood Republic consulted Patrick Swetnam, chef at De Baca Steakhouse, for his expert advice on the absolute best salt to use when seasoning steak.
Read MoreIf you want to take your average breakfast or brunch and turn it into something extraordinary, you need to break out your sourdough starter.
Read MoreFood Republic spoke with Jamila Musayeva, an etiquette coach, about how to politely send food back at a restaurant without offending your server.
Read MoreWhile beef changing color can indicate that it's beginning to go bad, that's not always the case. When it turns this color, it might still be safe to eat.
Read MoreTo confidently identify the signs of overproofed sourdough, Food Republic spoke with Hannah Dela Cruz, founder of the sourdough baking blog Make It Dough.
Read MoreIt seems so easy to do, roasting nuts at home, but if you use the wrong method (or cook them too high for even a minute too long), you're out of luck.
Read More