Plot Twist – You Don't Need A Muddler For Your Home Bar
Muddling may be a classic cocktail technique, but it has its downsides, which you can avoid by passing up on a muddler and going for alternatives.
Read MoreMuddling may be a classic cocktail technique, but it has its downsides, which you can avoid by passing up on a muddler and going for alternatives.
Read MoreThe bee's knees is a whimsical take on a classic sour cocktail, featuring the juniper notes of gin, so we spoke to an expert to find out the best spirit to use.
Read MorePouring out alcohol without using any measuring tools sure looks neat, but to actually do it successfully, you need a add-on for your liquor bottles.
Read MoreCooks who fear that their chicken wings will turn out soggy or tough should learn all about brining, the expert-recommended step for amazing results.
Read MoreWe spoke to Frankie Gaw, creator of the website Little Fat Boy, to get his take on the ingredients your fried chicken batter might be missing.
Read MoreFood Republic consulted Brian Evans, co-owner and beverage director at the Hotel Chelsea in NYC, for advise on converting cocktails into mocktails.
Read MoreSome fish are more finicky to marinate than others, so try one of these top picks that have the right texture and taste to stand up to the process.
Read MoreIf you're new to drinking whisky neat, try this expert-recommended Japanese blend with smooth, sweet, fruity notes that are anything but harsh.
Read MoreMaking a grilled steak at home is pretty easy once you know how, but there are many, many ways you can upgrade it. According to experts, here's how.
Read MoreIf you usually sweeten margaritas with agave or simple syrup, you should try this expert-recommended swap that brings an even deeper and richer flavor.
Read MoreWhen it comes to mixing cocktails that have few number of ingredients, it's important to nail those ingredients to make the best drink possible.
Read MoreFor those of us who dread the mess and stress of deep frying, there is a way to roast chicken wings and make them as crispy as the best fried versions.
Read MoreFish is a tender protein and very delicate. Putting it in an acidic marinade for too long can result in the meat denaturing too much, so mind your proportions.
Read MoreMaking sushi and sashimi at home can be intimidating, but with the right tips (and tools on hand), you'll find it's relatively simple to make an elegant meal.
Read MoreWith so many brands of matcha available, it can be tricky to determine which is the best to buy. Here is one type to avoid and the best indicator of quality.
Read MoreTo keep your leftover pie crisp and delectable instead of soggy and mushy, follow a dessert expert's advice for proper baking and storage practices.
Read MoreIf you've gone through the trouble of acquiring some fresh matcha, the last thing you need is for it to turn clumpy. Here's how the pros store matcha.
Read MoreNothing beats fresh pie, but storing your pastry after can be tricky, especially as different pies (think fruit pie versus custard) need different methods.
Read MoreMatcha relies on the right amounts of tea and water for the smoothest result, and whether you like it plain or with milk, you can follow these golden ratios.
Read MorePar-baking a pie crust is a fairly simple task, but you'll want to know how to reach the perfect level of doneness so it winds up crisp, not soggy.
Read MoreIf you're batch cooking a bunch of fish, you might be tempted to reuse your marinade, but our expert cautions you against doing so. Here's why.
Read MoreWe asked Chef Jasper J. Mirabile Jr., chef and owner of Jasper's Restaurant, for his take on the best cut of meat for Italian beef sandwiches.
Read MoreAccording to a sushi chef, these two kitchen tools are must-haves to make beautiful-looking rolls and nigiri that hold their form and taste great.
Read MoreChef Jasper Mirabile, owner of Jasper's Restaurant in Kansas City, told us the unexpected ingredient he adds to beef broth that really makes it sing.
Read MoreOne of the pitfalls of making a fruit pie from scratch is the risk of a stodgy, soggy crust. Food Republic consulted an expert on how to keep crusts crisp.
Read MoreMaking a smooth cup of delightfully grassy matcha isn't as easy as it might seem, but if you follow our expert's advice, you'll have a delicious cup every time.
Read MoreOne aspect of enjoying sushi is delicately cleansing your palate between types for the best experience, but before you grab ginger, consider this instead.
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