2 Pro Tips To Make Sure Your Cake Comes Out Moist Every Time
Baking a cake is part joy, part science, so getting the results just so, with a moist crumb, can be a challenge -- unless you follow this expert's advice.
-
-
The Absolute Best Non-Dairy Milk To Use For Frothing
For those of you who like good milk froth but want to hold the dairy, Food Republic spoke to coffee and tea sommelier Jee Choe to find the best alternatives. -
Dominique Ansel's Earliest Dessert Memory
Even famed pastry chef Dominique Ansel had to start somewhere with his culinary prowess, and his earliest dessert-related memory is simple and sweet. -
The Pie That Made Kardea Brown Fall In Love With Desserts
We spoke with Kardea Brown at the 2024 NYC Wine & Food festival and she revealed the dessert that sparked her passion for all things sweet. -
Where To Go For The Best Armenian Food In California, According To Geoffrey Zakarian
Geoffrey Zakarian is known for his expertise in American and French cuisine, but he also knows more than a thing or two about Armenian cuisine. -
Michael Symon's Favorite Diner Was Legendary In Cleveland
When asked about his favorite diner, Michael Symon named a Cleveland icon that has had a rise, fall, and rise again (but still serves American classics). -
Think Beyond Bananas The Next Time You Flambe Fruit
When impressing your guests with a bit of flambe, you don't need to focus on bananas. There are plenty of other fruits that hold up well to the flame. -
Geoffrey Zakarian's Favorite NYC Diner Has Been On 5th Ave Since 1929
Food Republic found out which New York diner holds a special place in Geoffrey Zakarian's heart, and he also loves a Massachusetts eatery with similar vibes. -
The Naples Restaurant Marc Murphy Absolutely Loves
Italian-born and New York-based executive chef Marc Murphy knows his way around Naples, so when he gave us his favorite place to eat, we listened. -
Starbucks' Wicked Drinks Have All The Right Elements: Review
Starbucks released two new pink and green drinks inspired by the upcoming "Wicked" movie. Will these potions help you embrace your good or wicked witch side? -
How To Prepare The Corn Husks When Making Tamales
When making tamales, you can't simply whip out a dry corn husk and hope for the best as you wrap your masa. You need to soak it to make it pliable. -
How To Make Homemade Pasta When You Only Have A Rolling Pin
If you don't have a pasta maker, don't fret. There are still ways you can make fresh homemade pasta only using a rolling pin. Here's what our expert advises. -
The Best Way To Clean Out Your Fridge's Dirty Ice Maker
How do you even begin to clean an multi-part ice maker without damaging it? The process is actually incredibly easy with the right precautions and tools. -
For Elevated Avocado Toast, Add One Creamy Ingredient
Avocado toast may have seemingly had its heyday, but you can reinvent and elevate this classic breakfast dish with one simple (but creamy) ingredient. -
How To Make Your Homemade Birthday Cake Taste Like It Came From A Bakery
To get the inside scoop on how to make a homemade birthday cake taste like it came from a bakery, Food Republic spoke with chef and cookbook author Jake Cohen. -
2 Cocktail And Dessert Pairings You Need To Try
Pairing your after-dinner cocktail with the right dessert is an art form, and these two particular drinks and sweets go together seamlessly. -
What Is Crème De Cassis And Do You Use It In Mixed Drinks?
Food Republic asked Molly Horn, Chief Mixologist and Spirits Educator at Total Wine & More, to share some tips about how to use crème de cassis in mixed drinks. -
The Flour Combination You Need To Know For Your Next Batch Of Cookies
It can be tricky to balance flavor, softness, and lift when baking with alternative flours, but expert chef and baker Jake Cohen has the perfect combination. -
The Key To Successful Bread Making Is Patience
Food Republic consulted chef and cookbook author Jake Cohen for expert advice on how to stay patient while baking bread to ensure the best loaf. -
Why You Should Try Adding Crème De Cassis To Sparkling Wine
Try mixing crème de cassis -- a versatile black currant liqueur -- with sparkling wine to make a simple, yet impressive 2-ingredient cocktail. -
3 Underrated Liqueurs You Should Keep On Your Bar Cart At All Times
Most bar cards have the typical vodka, whiskey, tequila selections but what about less popular bottles? Our expert shares three underrated liqueurs to stock. -
The Best Flour Combination For Homemade Gluten-Free Pasta
Gluten-free pasta can be difficult to make correctly, so Food Republic sought advice from Chef Jasper J. Mirabile Jr. on the best flour combination ratio. -
The Easiest Pasta Shapes To Make From Scratch
We asked an expert about which pastas you can make without special equipment, and you'll be pleased to know that some popular options are on the list. -
The Water Ratio You Should Know When Cooking Pasta
We asked an expert about the golden water-to-pasta ratio for perfect results, so you can stop boiling a giant vat every time you want spaghetti for two. -
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? -
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?
