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.
We decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out.
When it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital.
Cooking game meat, such as venison, requires a different method than domesticated animals, like cow. Here's how you should treat it for tender results.
One of the best ways to cook an entire meal all at once is with a stovetop griddle. Not only can you cook things simultaneously, you can develop great crust.
While beef changing color can indicate that it's beginning to go bad, that's not always the case. When it turns this color, it might still be safe to eat.
To confidently identify the signs of overproofed sourdough, Food Republic spoke with Hannah Dela Cruz, founder of the sourdough baking blog Make It Dough.