The Best Way To Cook A Plant-Based Burger, According To Tabitha Brown
Tabitha Brown, viral vegan social media star and best-selling author, has the best tip for cooking your vegan burger, and it doesn't involve a grill.
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How Too Much Acid Could Be Ruining Your Marinade
There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much. -
The Temperature Mistake You're Making When Marinating Meat
Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours). -
The Absolute Best Cuts Of Steak To Grill, According To A Chef
Nothing quite hits the spot like a grilled steak, but not every cut is best suited to the unpredictable heat of a grill. Our expert says to use these cuts. -
How The Serafina Restaurant Group Has Stayed Relevant After 30 Years In New York City And Beyond
Serafina Restaurant Group holds dozens of restaurants in its catalog in New York City and around the world, but the business is still growing. -
Why You Should Avoid Marinating Meat In A Metal Container
K.C. Gulbro - owner of FoxFire Restaurant and Copper Fox event venue - told Food Republic why marinating meat in a metal container is a mistake. -
Why Tabitha Brown Adds Vinegar And Baking Soda To Canned Black Beans
Tabitha Brown, vegan cook and viral social media star, has a great tip for cleaning her canned black beans -- she adds both vinegar and baking soda. -
Barista-Approved Tips For Making Beautiful Latte Art
An expert gives us tips on how to begin learning latte art at home, from how to steam the milk to a trick for practicing without wasting ingredients. -
The Best Bourbon Cocktails To Pair With Steak, According To A Bourbon Steward
When sitting down to your next steak dinner, put the red wine aside and pour yourself one of the bourbon cocktails this expert recommends instead. -
The Green Flag Chefs Look For When Dining At A Steakhouse
To find out the best way to spot a high-end steakhouse that's worth its price, Food Republic turned to executive chef Sean Thompson for his best tips. -
How Tabitha Brown Prevents Her Vegan Burgers From Falling Apart
Vegan cook, actress, and New York Times best-selling author Tabitha Brown knows her way around a delicious veggie burger. Here's how she binds hers together. -
How A Professional Baker Elevates Boxed Cake Mix
Food Republic talked to Jessie Sheehan - a recipe developer, podcast host, and author of several cookbooks - to get her expert tips for elevating cake mix. -
Tabitha Brown's Favorite Sauces To Pair With Black Bean Burgers
Vegan cook, award-winning actress and host, and best-selling author Tabitha Brown knows the best sauces to pair with a delicious black bean burger. -
A Barista Weighs In On The Best Milk To Use For Latte Art
If you want to make stunning latte art at home, then there is one specific type of milk you should be using according to our expert, Jee Choe. -
A Mixologist's Top Whiskey Brands To Use In An Old Fashioned
To determine the best whiskey to use when making a classic old fashioned, Food Republic turned to expert mixologist Jessica King for her recommendation. -
A Chef Weighs In On The Best Cut To Order At A Steakhouse
Food Republic got the inside scoop from executive chef Sean Thompson on the absolute best cut of steak to order when dining out at a steakhouse. -
A Baker Weighs In On If Professionals Really Use Boxed Cake Mix
When we order a cake from a professional, many of us wonder if we're secretly paying for well-dressed boxed mix, but a baker is here to put your fears to rest. -
The Chef-Approved Bread You Should Be Using For Avocado Toast
A pro chef tells Food Republic which type of bread she loves to use with avocado toast, plus advice for choosing other loaves to suit your preferences. -
A Professional Baker Shares 5 Ways To Take Your Canned Frosting To The Next Level
Canned frosting is a great time saver, but it doesn't always taste the freshest. To get more out of each jar, there are some things you can add. -
A Chef Shares The Biggest Mistake Beginners Make When Grilling Steak
Grilling steaks can be intimidating, but one chef-approved way to ensure a successful meal is to preheat your grill properly to get a proper char. -
A Seafood Chef Wouldn't Eat These 5 Fish & The 6 To Eat Instead
Some seafood is better for you or the planet than others. What should you buy - and avoid - at the fish market? We asked a chef for his expert opinion. -
The Mixologist-Approved Whiskey To Use In A Hot Toddy
A spirits expert reveals which types of whiskey you should really use for the most balanced hot toddy, plus a few more tips to craft your perfect cup. -
A Mixologist's Top Cherry Choice When Making Cocktails
To get the most luxurious cocktail possible, Food Republic spoke to master mixologist Jessica King to get the scoop on the best cherries for cocktails. -
Chefs Weigh-In On The Ultimate Guide To Dry-Aging Steak At Home
If you love ordering a dry-aged steak at your favorite steakhouse, you may be wondering if you can do your own dry aging at home. We asked the experts. -
12 Mezcal Brands Ranked Worst To Best, According To A Cocktail Connoisseur
When it comes to fine spirits, mezcal brings the smoke - literally. We asked an expert for insight into the best (and worst) mezcal brands, ranked. -
The Worst Milk To Use When Attempting Beautiful Latte Art, Per A Barista
If your goal is to create a latte or cappuccino topped with beautiful foam art, you need to make sure you listen to this expert's advice and avoid this milk. -
Are Sugar Cubes Or Simple Syrup Better For An Old Fashioned? A Mixologist Weighs In
While simple syrup may mix smoothly into an old fashioned, the slight grit left behind from a sugar cube can also be satisfying, per an expert mixologist.
