How Peter Luger Steak House Picks Its Steaks - Exclusive
Peter Luger co-owner and vice president Jody Storch told us what the famed steakhouse looks for when choosing the best cuts of meat to serve to diners.
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Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations. -
Peppermint Bark Is Weirdly Perfect With Alpine Cheese
Cheese, mint, and chocolate may sound like an odd combo, but there are good reasons why peppermint bark and Alpine cheese are a must-try for your holiday party. -
How To Pair Chocolate With Whiskey Like A Pro
The rich complexities of various whiskeys can complement chocolate - whether luxuriously creamy milk chocolate or bold bittersweet - extremely well. -
3 Cooking Tips I Learned From Lessons In Chemistry
In "Lessons in Chemistry," scientist Elizabeth Zott explores the connection between science and cooking and I learned some interesting tidbits from the show. -
The Best Batch Cocktails To Make For Your Next Holiday Party, According To An Expert
When it comes time to planning your holiday menu, don't forget the drinks. Batch cocktails are the way to go with these options recommended by an expert. -
Michael Symon's Celery Root Puree Is 'Better Than Mashed Potatoes' - Exclusive
Looking for a nice alternative to mashed potatoes? Michael Symon told Food Republic about an amazing substitute in celery root puree, and it's an easy swap. -
How Pati Jinich Upgrades Leftover Turkey With Bold Flavors - Exclusive
Pati Jinich has Thanksgiving leftovers just like the rest of us, and she shared the flavorful ways she incorporates her turkey into some Mexican food favorites. -
Forget Espresso Martinis, Michael Symon Makes An Espresso Old Fashioned - Exclusive
For an alternative to the espresso martini trend, Michael Symon suggests an espresso old fashioned, which he says works particularly well around the holidays. -
Chef Pati Jinich's Sage Advice On Pairing Tequila With Holiday Food - Exclusive
Pati Jinich explained how she pairs her favorite tequilas with different kinds of dishes, including those found on the table for the holidays. -
Michael Symon's Go-To Tomato Side Dishes Are So Simple - Exclusive
Michael Symon doesn't want you to stress out over tomatoes. He told Food Republic about some of the easiest sides to complement your meals at home. -
Why You Should Be Drinking Assyrtiko, Santorini's Favorite Wine
The island of Santorini is famous for producing Assyrtiko wine, which is light, dry, and highly acidic, featuring notes of citrus and tropical fruits. -
The Key To Delicious Homemade Mexican Cuisine, According To Pati Jinich - Exclusive
Pati Jinich explained some of the most common misconceptions about Mexican food and shared the key to making this delicious cuisine at home. -
Michael Symon's Tips For Using Tomatoes All Year Long - Exclusive Interview
Michael Symon wants to help you keep cooking year round. He spoke to Food Republic about his collaboration with Contadina tomatoes and holiday tips. -
Vahe Keushguerian And Jason Wise Believe Wine Has The Power To Make People Talk To Each Other - Exclusive
Vahe Keushguerian and Jason Wise know the power of wine. They spoke to Food Republic about how the power of the drink compels people to communicate. -
How To Order Whiskey At A Bar Like You Know What You're Doing
If you're uncertain about which whiskey to order, the best approach is to think about what flavor profiles you like, and ask your bartender for help. -
How To Revamp Classic Cocktails, According To An Expert
Successfully altering a classic cocktail involves considering four of the drink's key qualities: its ingredients, technique, taste, and presentation. -
Why Areni Is A VIP-Status Grape, According To Vahe Keushguerian And Jason Wise - Exclusive
Winemaker Vahe Keushguerian and filmmaker Jason Wise explained why the Areni grapes centered in their new documentary are such an important cultivar. -
Elevate Your Soy-Based Dipping Sauce With Pantry Staples
You can enhance your soy sauce with everyday pantry staples such as citrus, garlic, ginger, sesame oil, vinegar, and crushed red pepper flakes. -
The Need-To-Know Etiquette For Ordering Menu Substitutions
When it comes to requesting menu changes in a restaurant, it's important to observe proper restaurant etiquette and make the ask in a respectful way. -
How Wine Will Put Armenia On The Map, According To Vahe Keushguerian And Jason Wise - Exclusive
Filmmaker Jason Wise and winemaker Vahe Keushguerian explained how they believe wine can help transform the way the world views Armenia. -
How To Sip Whiskey Like A Seasoned Professional
Have you ever wondered how you can go to a whiskey tasting and handle yourself like a professional? It's surprisingly easy to do. Just be sure you sniff. -
The Biggest Myth About MSG Is Rooted In Racism
The myth that MSG is bad for you is like a persistent dark cloud hovering over Chinese food for decades, despite scientific evidence that proves otherwise. -
How EJ Lagasse Is Making A Name For Himself Outside Of His Father - Exclusive
EJ Lagasse shared how his revamp of Emeril's New Orleans both honors his family legacy and makes a name for himself with his own vision for the restaurant. -
Vahe Keushguerian And Jason Wise Are Changing The World Through Wine - Exclusive Interview
Vahe Keushguerian and Jason Wise sat down with Food Republic to discuss "Cup of Salvation," their documentary on wine's resurgence in Armenia and Iran. -
How EJ Lagasse Brought Back Classic Emeril Dishes With A New Twist - Exclusive
Chef EJ Lagasse discussed his update of the Emeril's New Orleans menu and shared how he's balancing classic favorites with modern upgrades. -
You Should Still Be Pairing Your Non-Alcoholic Cocktails With Food
Pairing your dinner with a quality beverage isn't limited to alcohols like wine or cocktails. We should also be pairing our non-alcoholic drinks with our food.
