Do You Have To Use Semolina For Fresh Pasta?
Food Republic spoke with Dominick DiBartolomeo to learn his perspective on whether semolina flour is essential for making fresh pasta at home.
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Turn Everyday Spices Into Bold Cocktail Infusions
To make your own custom cocktails, you can turn to everyday spices to craft unique, bold infusions that will fit any flavor profile or liquor. -
How To Ensure Frozen Crab Legs Cook Evenly Every Time
Food Republic spoke with chef and recipe expert Dennis Littley about the best way to prepare and cook frozen crab legs so they heat through evenly. -
How To Cook Flavorful Salmon In An Instant Pot
The Instant Pot is a great way to cook fish. If you want to cook a nice salmon fillet in yours but aren't sure of the best way, we've got you covered. -
The Ideal Tea To Use When Mixing Up Non-Alcoholic Drinks
Whether you're making a nice mocktail or simply want to unwind with a non-alcoholic drink after a long day, this is the best type of tea to use. -
The Ingredient That Makes Or Breaks The Texture Of Pavlova
Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture. -
The Question You Should Be Asking To Get The Absolute Freshest Fish
To know exactly which questions to ask your local fishmonger or grocery staff, Food Republic spoke with chef Dennis Littley, a recipe expert at Ask Chef Dennis. -
The Ideal Cut Of Meat You Should Use When Making Bolognese
The heart of an excellent and flavorful Bolognese sauce is the meat, which is why choosing the right cut (and blend) makes a world of difference. -
Ditch The Bacon Bits And Try A Heartier Salad Topper Instead
If you want something heartier, more filling to top your salad while giving you that same umami, meaty taste, ditch the bacon bits for this instead. -
What Makes A Perfect Cheese For Salad?
If you want to add some cheese to your salad, don't reach for whatever shredded bag you have in your fridge -- pair it thoughtfully with specific ingredients. -
The Vinegar Step You Shouldn't Skip When Making Macarons
If you're making meringue for a batch of macarons, you shouldn't skip this one step with vinegar. If you do, you run the risk of deflated egg whites. -
What Exactly Is Natural Wine?
You may have heard of natural wine or seen it at your local wine shop, but what does the term mean exactly, and are these bottles worth the extra price? -
3 Simple Substitutes For Red Wine Vinegar In A Recipe
If you're out of red wine vinegar, don't panic. We spoke to an expert and got the best substitutions that you likely already have in your pantry. -
The Underrated Fried Ingredients You Should Be Adding To Salad
If you want to give your salad some crunch and a bit of depth of flavor, you should add these fried ingredients to your greens and vegetables. -
The Temperature Tip For The Fluffiest Meringue
If you want to ensure that your meringue are the fluffiest that they can possibly be, you need to think beyond whipping and consider the temperature. -
The Simple Vegetable Mistake You're Probably Making With Bolognese
If you're cooking your meat and your soffritto, aka the Italian version of a mirepoix, at the same time, you're making a big mistake with your bolognese. -
Are Red Wine Vinegar And Balsamic Interchangeable?
When you need to substitute red wine vinegar, should you turn to balsamic -- and vice versa? The answer, unfortunately, is largely dependent on the situation. -
How To Fix An Overly Acidic Dressing With These Sweet Ingredients
If you find that your salad dressing tastes overly acidic, try reaching for a common natural sweetener with a bit of complexity to balance it out. -
The Meringue Mistake That's Ruining Your Pavlova
Meringue is a tempermental, fickle friend, but it's integral to the structure (and success) of your pavlova. Here's how to ensure it turns out well. -
Why You Should Opt For One Large Steak When Cooking For A Crowd
You might be used to cooking smaller steaks only, but there are good reasons why you should buy and serve one large cut for a party of many. -
Should You Be Drinking Gin With Tonic Or Soda?
Gin and tonic may be one of the most classic cocktails around, but soda water presents its own compelling case as the perfect partner for gin. -
The Prep Step You Shouldn't Skip When Grilling Fish
If you're grilling a fish whole, there is one very important step you shouldn't skip before you toss it on the grates. Yes, you should season, but also do this. -
Remove Fish Skin Easier (And Safer) With A Little Salt Trick
Skinning a fish can be a slippery task indeed (and even a bit dangerous), but with this expert-approved salt tip, you can get a much better grip on it. -
The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings. -
Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time. -
Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic. -
The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies.
