The Simple Kitchen Decor Hack To Add Extra Style To Your Space
Food Republic reached out to Alecia Taylor, a designer at Cabinet Now, to learn how to maximize your kitchen's style with a simple decor hack.
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Here's How To Assemble Baklava Without Working Layer By Layer
Baklava is delicious, delicate, and incredibly tricky to make. Food Republic consulted with an expert to learn how to make it a bit easier at home.
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Why You Need To Stay Away From Vanilla Extract When Mixing Cocktails
If you've ever added some vanilla extract to a cocktail, you may have noticed it absolutely ruined things. Here's why and what you should do instead.
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Have An Old-School Non-Sealable Cookie Jar? Here's How To Keep Your Cookies Fresh Inside
If your cookie jar is on the antique side and doesn't have an airtight seal, preserving your homemade treats can be a challenge — but it's possible!
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The Reason Your Homemade Bread Isn't As Fluffy As Bakery Loaves
You may notice that when you buy bread from a bakery, it's light, it's fluffy, it lasts a long time -- why is it so different from bread we make at home?
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The Pantry Ingredient You Need To Break Out For Tender Steaks
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.
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How To Properly Layer A Hamburger
To get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group.
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Bavette Steak Too Expensive? Try This Cheaper Alternative Instead
Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's the best affordable dupe? We asked an expert.
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The Often Overlooked Step For An Ultra-Smooth Homemade Béchamel Sauce
Béchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky.
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The One Kitchen Ingredient You Need To Properly Freeze Eggplant
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.
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What Exactly Is A Split Sauce And How Do You Fix 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?
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How To Elevate Your Steak Tartare With Major Flavor (The Lebanese Way)
Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
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How To Achieve Perfect Crispy Rice Like Bobby Flay
Making crispy rice at home may feel like a headache, but that's where culinary superstar Bobby Flay comes in. His method couldn't be any easier.
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Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
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.
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4 Delicious Ways To Upgrade Frozen Pierogies
Frozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways.
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The Canned Ingredient You Need For Extra Crispy Fried Chicken
When making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
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How To Use Plums In Your Next Pork Dish
The combination of pork and plum deserves far more attention in your cooking. Here's how to create cohesive dishes with these two ingredients.
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The Best Way To Freeze Tortillas For Longtime Freshness
Freezing is a great way to preserve your leftover tortillas for extended freshness. However, there's a right way to do it for the best results.
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How Do You Know When Brown Butter Is Actually Done?
For expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter.
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Why Baked Potatoes Taste Better At Restaurants
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.
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The Best Type Of Crab Meat To Use For Maryland Crab Cakes
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.
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The Quick And Easy Condiment That'll Take Your Tacos To The Next Level
When it comes to tacos, we're hooked. However, there may be one unique condiment that you're overlooking that's the perfect topping for tacos.
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How To Bake Chicken Wings Without Them Sticking To The Pan
When baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release.
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Burning Browned Butter Is An Easy Mistake To Make: How To Fix It (& Avoid It)
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.
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How To Upgrade Your Charcuterie Board With Canned Fish
If you're a fan of a nice charcuterie board, then it's time to consider updating things with a seacuterie board featuring a variety of tinned fish.
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How To Doctor Up Your Store-Bought Broth To Give It That Homemade Taste
Sure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it.
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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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