The Pillowy Pasta You Can Make From Stale Bread
Save your old bread and heels in the freezer so that you can whip up this delicious, rustic pasta from northern Italy that's cooked in chicken broth.
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The Key Difference Between A French Restaurant And A Brasserie
When traveling in France, you're going to see plenty of eateries, but how, precisely, do restaurants and brasseries differ? Turns out, it's more than the food. -
How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines. -
Why Coffee Cost A Penny During The Enlightenment Period
We may lament the price of coffee today, but it was once one of the cheapest beverages available, and that affordability fueled the Age of Enlightenment. -
Codfish Was Once A Popular Luxury Breakfast Food
Once upon a time, cod was a favored breakfast menu item at fashionable dining spots in the United States, and often served in cream on toast. -
The Odd Reason Potatoes Are Called Spuds
Potatoes are beloved across the world, but why does English have two very different words for the tuber? Potatoes comes from patatas, but where did we get spud? -
What Makes Japanese Soufflé Pancakes Unforgettably Fluffy
Pancakes can look, and taste drastically different depending on which part of the world they're from. Japanese pancakes have a fluffy, soufflé-like texture. -
The Best Ways To Liven Up Your Refried Beans
Refried beans are the perfect side dish or dip, and the possibilities for customizing them are nearly endless. Liven up your next batch with these tasty tips. -
Is There A Difference Between Panna Cotta And Crème Brûlée?
At first glance, the two dishes may seem a bit similar, but crème brûlée and panna cotta are two distinct desserts. The cream in each is thickened differently. -
How Beignets Became The Quintessential Dessert Of New Orleans
Even though they weren't actually invented in the Big Easy, beignets are unequivocally associated with New Orleans due to their long history there. -
The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred. -
The Marketing Ploy Behind The UK's Beans On Toast
You've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American? -
Ramen Vs. Pho: Everything You Need To Know
To the average soup lover, pho and ramen might seem similar, but there are quite a few differences that make each of these dishes deliciously unique. -
The Pantry Ingredients You Need For Foolproof Fondue
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits. -
You'll Want French Scrambled Eggs Every Day After One Bite
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés. -
Marcus Samuelsson's Must-Have Ethiopian Ingredients - Exclusive
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour. -
The Main Difference Between Beignets And Zeppoles
A donut is a donut is a donut, right? Well, not exactly. While zeppole and beignets have some similarities, these two fried pastries couldn't be more different. -
Disco Fries Are Like Poutine With An Italian Twist
Poutine is a well-recognized dish in Canada but did you know there's an American counterpart? In New Jersey the combo of ingredients is known as disco fries. -
Miso Is The Umami Ingredient Your Spicy Cocktails Need ASAP
There are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor. -
Texas Trash Pie Is The Slap-Together Dessert We All Need
Texas trash pie is the slap-together, everything-but-the-kitchen-sink dessert that you may be missing in your life. Here's its origins and how to make it. -
Switch To Jerusalem-Style Bagels And You'll Never Look Back
Jerusalem bagels resemble sesame bagels that have been stretched into an oblong oval shape, and they are much less dense than their American counterparts. -
What A Traditional Breakfast Looks Like In Turkey
Turkey has a rich and diverse culture, and the country's take on breakfast is a luxurious feast perfect for a late and sumptuous weekend brunch. -
Saganaki: The Fried Greek Cheese You Need To Try Yesterday
Move aside gyros and baklava. Saganaki is the amazing Greek food you need to know, a delicious fried cheese that's great with a number of toppings. -
You Should Be Buying Canned Chipotles Just For The Sauce
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak. -
The Strict Etiquette Rules For Clinking Glasses In France
Raising a toast is common across many cultures, but each has its own spin. In France, if you don't follow these specific steps, you may cause offense. -
What Is Quark And How Do You Eat It?
Quark is a soft white cheese enjoyed across Europe, but it's less common in the U.S. Here's everything you need to know about what it is and how to eat it. -
Beaver Tails Are The Canadian Delicacy You Need To Know About
Beaver tails, a beloved Canadian pastry, are not what you might assume from the name, though they certainly are unique and worth seeking out at least once.
