The Simple Calculation To Determine How Much Gravy You Need For Thanksgiving
No one wants to run out of gravy to smother their mashed potatoes, turkey, and other Thanksgiving staples, so aim for this gravy-per-person ratio.
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The One Kitchen Tool You Need To Keep Mulled Wine At The Perfect Temperature
Want to get your mulled wine to the perfect temperature every time? Stop using the stovetop method, and break out this kitchen tool instead. -
The Most Affordable Type Of Port Is Also The Best Suited For Beginners
Port is delicious as a digestif or just as a glass accompanying some fine cheese, but for those who are unfamiliar, what is the best type for beginners? -
The Best Wine To Pair With Each Course Of Your Thanksgiving Feast
When you're planning out your Thanksgiving feast, don't forget about the wine. We tapped a sommelier for his choices that pair well with the holiday meal. -
The 2 Best Ways To Incorporate Bacon Into Ice Cream
Bacon and ice cream may sound hard to combine successfully, but these two tricks from an expert make it easy to whip up a savory, sweet, and smoky treat. -
How To Store And Reheat Turkey Without It Drying Out
Don't stick leftover turkey in the microwave and nuke it into cardboard; instead, follow these expert tips to store and reheat it for the juciest results. -
5 Key Tips To Consider When Cooking Wagyu At Home
Cooking Wagyu at home isn't possible or even particularly hard, so long as you follow these tips that cover everything from temperature to seasoning. -
The Unexpected Dish You Should Make On Your Blackstone
Food Republic reached out to Chef Steve of Chef Steve Creations to discuss his unexpected favorite dish to whip up on a hot Blackstone griddle. -
The Biggest Mistake People Make When Cooking Sous Vide
Sous vide cooking is a way perfectly cook meats, but you need to know how. Here's some expert advice on the one big thing you need to remember before you start. -
The Highest Quality Port You Can Buy
Food Republic consulted wine expert Lexi Stephens, owner of Lexi's Wine List, to find out what truly defines the highest quality port you can buy. -
The Ideal Water Temperature For Brewing Coffee
Think the water you use for coffee just needs to be hot? We consulted an expert to find out what temperature is really best for your brew and why it matters. -
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. -
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.
