How To Properly Store Fresh Pasta
Making fresh pasta at home is a laborious experience, but it's definitely worth it for such delicious results -- but how do you store it to keep it fresh?
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The Best Flour To Use When Making Pasta
To learn how to make the best possible pasta from scratch with the correct flour, Food Republic spoke to an executive chef and restaurant owner. -
The Champagne To Guest Ratio You Need For Your Next Mimosa Brunch
Mimosas are the perfect brunch cocktail - light, refreshing, and easy to drink. But how much Champagne should you allocate per guest for your next brunch? -
Cheap Vs Expensive Cuts Of Steak: How To Spot (And Taste) The Difference
The wide world of steak can be hard to navigate when you're trying to figure out which cuts are worth purchasing, but we've made it easier for you. -
How To Properly Reheat Bacon In The Air Fryer
According to Clare Andrews, the air fryer is definitely the best way to go when it comes to reheating bacon, but you do need to stay vigilant when using it. -
The Helpful Labels To Look For On Tinned Fish
If you want to feel more confident when selecting tinned fish at your local grocery store, look for one of these two distinct logos on the can. -
Booze Up Banana Bread With One Sweet Liqueur
Alcohol can do many amazing things in the kitchen, including amp up the flavor of your favorite banana bread recipe -- just be sure to pick the right one. -
The Best Liquor To Use When Flambeing Food
Food Republic consulted Cédric Vongerichten, executive chef and owner of Wayan in New York, to get some advice on the best liquor to use when flambeing food. -
Skip The Extra Prep And Make Tinned Fish Cakes
You can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, and frying the patties. -
The Best Liquor To Use When You Light Up Baked Alaska
Making a baked Alaska is a labor of love, so you want to get each detail right -- especially nailing the perfect liquor to flambe the whole thing. -
What You Need To Know Before Flambeing For The First Time
Wondering how to safely get started with flambeing and which kitchenware to use for the best results? We asked chef Cédric Vongerichten for some tips. -
The Best Spirits To Booze Up Your Baking
Which alcohol should you use to booze up your baking? Food Republic reached out to Cédric Vongerichten to get an expert's take on the question. -
Review: McDonald's Chicken Big Mac Brings Fast Food Comfort But Could Use More Seasoning
McDonald's limited-time Chicken Big Mac launches in the U.S. on October 10, 2024. How does it match up to other fast food go-tos in the chicken sandwich game? -
Can You Cook Tinned Fish In The Tin?
Canned fish is a versatile and delicious ingredient that packs a big burst of flavor, but can it be properly prepared directly from the tin? -
4 Tips For Making Perfect Tamales Every Time
Follow James Beard Award Finalist and chef Jorge Guzmán's four expert tips to ensure your tamales turn out light, fluffy, and delicious every single time. -
What Is The Proper Champagne To Juice Ratio For A Mimosa?
To get some guidance on the proper ratio for mimosas, Food Republic spoke to Ronnie Ruffalo, co-owner and Director of Food and Beverage at Disco Pancake. -
How To Make Fish Tacos With Tinned Fish
If you got a cupboard full of canned fish and some tortilla, it's time to cook fish tacos for tonight's dinner. Chef Charlotte Langley gave us her tips. -
How To Store Cake Pops, Individually Or By The Platter
Sometimes, you need to make a batch of cake pops in advance, but how do you ensure that they stay fresh? We turned to an expert baker for their advice. -
The Reason You Should Rinse A Coffee Filter Before Putting It In Your Drip Machine
Learn why one former barista always rinses the paper coffee filters before using a standard drip coffee maker to brew up a satisfying pot of java. -
You Might Be Pouring A Mimosa In The Wrong Order
Mimosas are a classic brunch cocktail with just two ingredients, but even those simple ingredients should be poured in the right order for the best bubbly sip. -
The Best Way To Prepare Canned Fish Without Removing It From The Tin
Chef Charlotte Langley gives Food Republic some exclusive tips for making the most of your canned seafood -- without even taking it out of the can. -
The Oil Tip To Prevent Your Enchiladas From Falling Apart
If you find that your enchiladas tend to fall apart or disintegrate, whether during rolling or cooking, use this clever oil tip from Jorge Guzmán. -
The Best Way To Store And Reheat Tamales
Food Republic asked James Beard Award finalist Jorge Guzmán for his tips on the best ways to store and reheat tamales so they taste their best. -
3 Unique Uses For Tinned Fish You Probably Haven't Thought Of Yet
If you only tend to use tinned fish to make tuna casserole, you're missing out on a whole range of dishes where the ingredient can really shine. -
The Right Equipment Is The Key To Perfect Pour Over Coffee
Pour over coffee is a great way to enjoy your cop of morning brew, but there's a very specific method to follow and the right equipment to use. -
Here's How Martha Stewart Makes Use Of A Whole Chicken
There are plenty of recipes that call for a whole chicken, but how does domestic queen Martha Stewart make sure of an entire bird? The Daily Meal got the scoop. -
5 Unique Ingredients You Should Add To Your Next Quesadilla
Quesadillas are delicious on their own, but Food Republic spoke to James Beard Award Finalist Jorge Guzmán about how he jazzes them up in his restaurants.
