The Las Vegas Cocktail Bar You Can't Miss, According To Mixologist Tony Abou-Ganim - Exclusive
We spoke to Tony Abou-Ganim at Nassau Paradise Island Wine and Food Fest's Jerk Jam event and asked about his favorite Las Vegas watering hole.
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Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago. -
Should You Shake Or Stir A Manhattan Cocktail? We Asked Celeb Mixologist Tony Abou-Ganim - Exclusive
Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan cocktail. His advice? Stir it. -
JJ Johnson's Quick Tips For The Best Rum Punch - Exclusive
To say JJ Johnson is an expert in Caribbean food is an understatement, and his tips on making a rum punch will give you the best tropical drink of your life. -
The Best New Orleans Restaurant For Po'boys, According To Local Chef Alon Shaya - Exclusive
Chef Alon Shaya knows his way around Nola eats, so when he says this is the best place to get a po'boy, we're taking notes and planning a trip. -
Why Mezcal That Isn't Smoky Can Be A Red Flag, According To An Expert Mixologist - Exclusive
Food Republic spoke to cocktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality. -
What You Need For The Perfect Margarita, According To Tony Abou-Ganim - Exclusive
Food Republic spoke to cocktail expert and author Tony Abou-Ganim to find out what ingredients go into his absolute best version of a classic margarita. -
One Mistake You Shouldn't Make When Picking A Bottle Of Wine, According To An Expert
Food Republic spoke with wine expert Doreen Winkler about how to shop mindfully for wine. Her advice? Don't buy a cheap bottle just for the cute label. -
Mistakes To Avoid When Poaching Eggs, According To An Expert
Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, told Food Republic how to properly approach the daunting task of poaching eggs. -
The Red Flags To Avoid While Buying Cheese At The Grocery Store
Food Republic asked cheesemonger Kathleen Serino to explain what red flags shoppers should look out for in the cheese section of the grocery store. -
How To Pick A Good Bottle Of Champagne Without Breaking The Bank
To make your life a little more bubbly, Food Republic got some insight on delicious and affordable Champagnes from expert sommelier Doreen Winkler. -
The International Cuisine Marcus Samuelsson Wants To Tackle Next - Exclusive
With the recent opening of Marcus Addis in Ethiopia's capital city, Samuelsson continues to explore regional flavors and international twists. -
How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines. -
The Best Wine To Pair With Smelly Cheeses, According To An Expert
Sommelier and natural wine expert Doreen Winkler told Food Republic that a full-bodied glass of orange wine pairs amazingly with stinky cheese. -
Marcus Samuelsson's New Restaurant Is Shaping Modern Ethiopian Cuisine - Exclusive
We spoke to Marcus Samuelsson about his new restaurant, Marcus Addis. As his first venue in his birth country, the restaurant is particularly important to him. -
Marcus Samuelsson's Must-Have Ethiopian Ingredients - Exclusive
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour. -
Marcus Samuelsson On New Restaurant Marcus Addis, And What Black Excellence Tastes Like - Exclusive Interview
Food Republic talked with Marcus Samuelsson in an exclusive interview so he could share details about his upcoming SOBEWFF event and other projects. -
Tips For Properly Storing And Cleaning Mussels, According To A Chef
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth. -
2024 Super Bowl Food Commercials Ranked From Worst To Best
Food commercials are the second stars of the annual Super Bowl, and here are our picks for the best and worst ad offerings from the 2024 edition. -
The Secret Ingredient Tea To Add Smoky Flavor To Any Dish
Any tea drinker knows that different types of tea have vastly different flavor profiles, and if you want to add a smoky touch to dishes, you need this tea. -
How To Make Vibrant Red Velvet Cake Without Dye
If you love red velvet cake but not the artificial red dye often used to make it, there's another way according to baker and expert Sarah Fennel. -
A Peter Luger Steak House VP's Top Steak-Cooking Tips - Exclusive
Jody Storch, VP of Peter Luger Steak House, spoke to Food Republic and gave us her best tips on how to replicate their renowned flavor and technique at home. -
How Peter Luger Steak House Cooks The Perfect Steak - Exclusive
How does Peter Luger Steak House execute their signature style? The restaurant's VP, Jody Storch, let Food Republic in on their secret to perfection. -
How Peter Luger Steak House Picks Its Steaks - Exclusive
Peter Luger co-owner and vice president Jody Storch told us what the famed steakhouse looks for when choosing the best cuts of meat to serve to diners. -
Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations. -
Peppermint Bark Is Weirdly Perfect With Alpine Cheese
Cheese, mint, and chocolate may sound like an odd combo, but there are good reasons why peppermint bark and Alpine cheese are a must-try for your holiday party. -
How To Pair Chocolate With Whiskey Like A Pro
The rich complexities of various whiskeys can complement chocolate - whether luxuriously creamy milk chocolate or bold bittersweet - extremely well.
