When building the perfect crab cake, especially Maryland crab cakes, you need to use the best type of crab meat for the job to ensure they stay together.
Ready to elevate your cooking game? To truly maximize the flavor of your meats, chef Richard Sandoval recommends adding a touch of this sweet ingredient.
No matter how lean you like your cut of steak, you should avoid this one major prep mistake -- no one wants a dry steak, after all, given the price of beef.
Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long.
For an authoritative answer on whether sushi should ever be warmed up, Food Republic reached out to Dr. Jae Choi, executive chef and owner of Yakitori Jinbei.
Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes.
For advice on which fish are safe (and even encouraged) to eat raw, Food Republic spoke to Dr. Jae Choi, the executive chef and owner of Yakitori Jinbei.