Making A Quick Lentil Hummus? Here's The Variety You Definitely Want To Use
Lentils can make a great swap for chickpeas when you’re making hummus. According to vegan food recipe expert Jem Mantiri, this is the best type to use.
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Upgrade Your Next Aglio E Olio With This Fermented Ingredient
Aglio e olio is a classic pasta dish that is beloved for its simplicity. You can easily upgrade this dish by adding one fermented ingredient. -
Is Water The Key To Better Fried Chicken?
Have you ever heard of steaming or even boiling your chicken before frying it? Could using water make your fried chicken better by locking in moisture? -
The Best Way To Cook A London Broil Steak With A Perfect Sear (No Pan Needed)
The best way to cook a London broil will give you the perfect sear every time, and no, you don't need a pan to get it. To find out more, we spoke to an expert. -
Here's How To Prep Lentils For Vegan Sloppy Joes And Make Them Taste Just As Bold As Beef
With a few simple steps, lentils can be transformed into a rich, hearty filling for vegan sloppy joes, delivering all the bold flavor of beef. -
The Complicated History Of Budae Jjigae: Korea's Delicious Army Base Stew
Budae jjigae, or Army Base Stew, is one of the most well-known and iconic modern Korean dishes. It also has a particularly complicated and unique history. -
The Red Wines You Should Be Pairing With Your Fried Chicken
To get some guidance on which red wines pair the best with crunchy fried chicken, Food Republic turned to Joe Mele of The Wine Pair podcast. -
The Red Flags To Look For At The Grocery Store Seafood Counter
When purchasing fish or seafood at your local grocery store, there are definite signs you should look for to make sure you're getting good quality. -
Why You Should Never Store Bread In The Fridge
Although it is a common practice, storing bread in the fridge is a very bad idea. Thankfully, there are many other places bread can be stored. -
Unlock The Secret To Ultra-Flavorful Chili With This Perfectly Balanced Beef Blend
When it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward. -
Save Your Steak Drippings! Make A One-Pan Steak Sauce With All Those Flavorful Juices
Rather than throw out steak drippings, you can use them to make a scrumptious sauce. Food Republic spoke with recipe developer Laura Ascher to find out how. -
How To Properly Prepare A Beef Roast For The Air Fryer
Air fryers are small-scale convection ovens that can do a lot more than you might expect - like cooking an entire beef roast with a deliciously browned crust. -
The Best Method For Cooking Lobster Tails
To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack. -
What Is The 5-6-7 Rule When Cooking Hamburgers And Does It Actually Work?
Grilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time. -
Is Buttermilk An Essential Ingredient For Fried Chicken?
Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in. -
4 Ways To Improve Your Store-Bought Teriyaki Sauce
Sweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips. -
Here's The Timing Rule To Follow When Adding Vodka To Pasta Sauce
We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce. -
Are There Dairy-Free Substitutes For Buttermilk?
Food Republic spoke with celebrity chef Art Smith, who provided guidance on whether dairy-free substitutes for buttermilk exist, and how to make them. -
What To Mix With Vodka For Easy, 2-Ingredient Cocktails
Vodka can blend well with many things, but it can be a bit overpowering if you don't find the right mix-in, so we spoke to an expert to learn more. -
How Many Types Of Lentils Are There? Here's How To Best Use The Main Ones
A basic guide to legumes might help you understand lentils as a whole, but it won't tell you that there are actually five main types of this versatile food. -
The Effortless Way To Flavor Frozen Fries With Your Steak Dinner
If you're making that classic dish steak frites with frozen fries, you can very easily amp up the flavor by simply serving the meal in this way. -
The Best Type Of Potato For Classic Potato Salad
When you're gearing up to make some potato salad, you need to use the right type of potato to prevent a mushy disaster from ruining your dish. -
Try Dressing Your Beer For An Extra Flavor Boost
If you have ever had a michelada, you've had a dressed beer - but rimming your beer in salt is just the start to a world of flavorful additions. -
The Secret To Your Keeping Your Sponges Cleaner, For Longer
You may not give your sponge much thought in your day-to-day life, but if you're not keeping it clean, it could be a secret breeding ground for bacteria. -
Baking Bread? When You Should Definitely Avoid Opening Your Oven
Food Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain times when baking bread. -
Why Chanterelle Mushrooms Are The Best Type To Pair With Steak
When it comes to adding mushrooms to a meaty, flavorsome steak, your best option are golden chanterelles, according to an expert executive chef. -
The 'Dirty' Design Mistake To Avoid With Your Kitchen Floors
Kitchen designs need to be as functional as they are fashionable, and one common grout choice can lead to a host of problems if you're not careful.
