Bannock Bread Is Peak Canadian Cuisine
Bannock bread may not be famous outside of Canada, but it has an important and ever-changing role in both the nation's history and its modern cuisine.
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Swap Tortillas With Bao Buns For Next Level Birria Tacos
The next time you indulge in Tijuana's special, birria tacos, try switching out the traditional corn tortillas for soft, spongy Chinese bao buns. -
The Importance Of Suhoor And Iftar During Ramadan, Explained
Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday. -
The International Cuisine Marcus Samuelsson Wants To Tackle Next - Exclusive
With the recent opening of Marcus Addis in Ethiopia's capital city, Samuelsson continues to explore regional flavors and international twists. -
Nut Butter Is Your Secret To Totally Elevated Store-Bought Salsa
Is your store bought salsa feeling a little bland? If so, then all you need to do is add a little dollop of your favorite nut butter to brighten things up. -
Bread With Chocolate Sprinkles Is The Netherlands' Favorite Breakfast
Hagelslag - sweet chocolate-flavored sprinkles dusted on buttered toast, similar to Australian fairy bread - is a beloved breakfast in the Netherlands. -
The Americanized Origins Of Dutch Baby Pancakes
While Dutch baby pancakes don't resemble American-style flapjacks, these large, puffy pancakes are actually thought to have originated in Seattle. -
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. -
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.
