Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
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Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead. -
What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why? -
The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta. -
How To Reheat Rice On Your Stovetop For Fluffy Perfection
If you're still reheating leftover rice in the microwave, you're going to want to check out this quick stovetop method that makes it seem freshly cooked. -
Why You Should Be Using Shio Koji For The Most Tender Meat
You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently. -
The Mild, Secret Ingredient To Add For Perfectly Moist Cakes
If you want a cake that's full of rich, delicious moisture but still has a light, gentle crumb, you need to add this one type of dairy to your bake. -
How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth. -
Boiling Your Pasta In Water Is Boring. For An Extra Flavor Boost, Use This Instead
If you want to make your favorite pasta dish have even more flavor, then don't boil your pasta in water. Use this instead for even more delicious oomph. -
The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods. -
How To Add A Spicy Kick To Your Cottage Cheese
Nutritious cottage cheese has a mild flavor that works well with a variety of other notes. Here are our favorite ways to add spice to cottage cheese. -
For A Quick And Easy Breakfast, Try Making Scrambled Eggs In An Unlikely Appliance
Scrambled eggs can make a filling and satisfying breakfast -- but when time is short, no one wants to wash a pan. Instead, use this appliance instead. -
4 Best Salts To Season Steak, And 4 You Should Avoid
When it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid. -
Punch Up Your Store-Bought Hummus With This Brilliant Hot Water Hack
Store-bought hummus is a great convenience, but no one can deny it's a far cry from the homemade kind. Fortunately, you can kick things up a notch. -
Ice Cream Pairings For Girl Scout Cookies To Up Your Milkshake Game
It's that time of year again: Girl Scout cookie season, arguably the best time of year. Shake off the blues by pairing your favorite cookies with a milkshake. -
If You Haven't Thought About Air Frying Those Girl Scout Cookies Yet, Here's Your Sign
It's Girl Scout Cookie season, and if you haven't thought about tossing those cookies into your air fryer, you're missing out on something delicious. -
The Garlicky Mayo Alternative That Can Upgrade Your Sandwiches
Sick of mayo on your sandwich? Want something to literally spice things up with a touch of garlic? Add this one creamy, garlicky sauce instead. -
The One Rule To Remember When Making Homemade Potato Chips
If you aim to make a delectable batch of homemade potato chips, then you need to remember this one rule while they're still hot. -
How To Get The Perfect Mississippi Pot Roast Without A Slow Cooker
While this weeknight showstopper of tender beef in rich gravy is perfect for the crock-pot, there may actually be advantages to doing it the old fashioned way. -
How Proofing Time Affects Your Homemade Bread
To perfect your homemade sourdough bread, you need to master the art of proofing. Part of that is knowing how time affects your proof and dough. -
What's The Best Way To Cook Venison?
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. -
What's The Difference Between A French Press & A Pour Over?
Brewing coffee at home is equal parts skill, art, and equipment, so how do you best use two of the most popular coffee brewers: French press and pour over? -
How To Send Food Back Without Offending Your Server
Food Republic spoke with Jamila Musayeva, an etiquette coach, about how to politely send food back at a restaurant without offending your server. -
How To Roast Nuts At Home And Which Ones Cook Fastest
It seems so easy to do, roasting nuts at home, but if you use the wrong method (or cook them too high for even a minute too long), you're out of luck. -
Why Ginger Ale And Bourbon Lead To A Balanced Cocktail Pairing
For a balanced drink that's equally smooth, sweet, and refreshing, you should absolutely be pairing ginger ale with your favorite make of bourbon. -
How To Make Sure The Components Of Steak Frites Are Done At The Same Time
Steak frites, a French classic, is a great dish to make at home, but it can be a challenge to get each part done simultaneously. Here's the best way. -
What To Use In Paella If You Don't Have Bomba Rice
Traditional paella uses something called Bomba rice, which can be tricky to source outside of Spain itself. So what are the best alternative types of rice?
