The Best Beef Cuts To Use For Chimichurri Steak
While chimichurri steak can be made with just about any cut of beef, there are a few select cuts that perform particularly well in the dish.
Read MoreWhile chimichurri steak can be made with just about any cut of beef, there are a few select cuts that perform particularly well in the dish.
Read MoreLentils 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.
Read MoreAglio e olio is a classic pasta dish that is beloved for its simplicity. You can easily upgrade this dish by adding one fermented ingredient.
Read MoreHave 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?
Read MoreThe 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.
Read MoreWith a few simple steps, lentils can be transformed into a rich, hearty filling for vegan sloppy joes, delivering all the bold flavor of beef.
Read MoreBudae 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.
Read MoreTo 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.
Read MoreWhen 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.
Read MoreAlthough 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.
Read MoreWhen it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward.
Read MoreRather 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.
Read MoreAir 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.
Read MoreTo 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.
Read MoreGrilling 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.
Read MoreButtermilk 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.
Read MoreSweet, 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.
Read MoreWe 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.
Read MoreFood Republic spoke with celebrity chef Art Smith, who provided guidance on whether dairy-free substitutes for buttermilk exist, and how to make them.
Read MoreVodka 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.
Read MoreA 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.
Read MoreIf 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.
Read MoreWhen 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.
Read MoreIf 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.
Read MoreYou 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.
Read MoreFood Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain times when baking bread.
Read MoreWhen it comes to adding mushrooms to a meaty, flavorsome steak, your best option are golden chanterelles, according to an expert executive chef.
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