If you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry.
Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's an affordable dupe? Unsurprisingly, skirt steak.
When it comes to properly freezing eggplant, there's one kitchen ingredient that plays a crucial role in the process - and you probably already own it.
Making a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place?
Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
If you want to get that top of the line, restaurant-quality baked potato, then you need to think like a restaurant chef and prepare your spud accordingly.
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.
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.
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.