The False Assumption Everyone Makes About Milk
While calcium is a crucial nutrient for human development, there are many non-dairy sources of it that are just as valuable, if not more so, than milk.
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14 Tips That Will Make Your Pancakes Taste Like They Came From A Diner
Dreaming of sliding into a booth at your favorite spot and ordering a piping hot buttermilk full stack? Here's how to achieve that dream at home. -
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. -
The Barbecue Sauce Bobby Flay Always Keeps In His Pantry
Bobby Flay, known for his savoir faire when it comes to barbecue, has a very specific sauce that uses to help amp up flavor when he lights up the grill. -
What Is A 'Dirty Dump' Cocktail?
You may have seen the term dirty dump floating around on social media or overheard it at your local watering hole, but what does it really mean? -
Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg. -
How Pool Noodles Can Help You Store Knives Better
A pool noodle may not look like much, but it can be transformed into a stable, no-sliop tool that can hold as many kitchen knives as you please. -
The Co-Creator Of The Pop-Tart Has Died At The Age Of 96
William "Bill" Post died on February 10, 2024, at 96 years old. He revolutionized the snacking industry with Pop-Tarts, which became a pop-culture icon. -
Onions Vs Shallots: Everything You Need To Know
Have you ever wondered what the differences are between onions and shallots? We've got the lowdown on their characteristics and what to use them for. -
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. -
Store Your Best Knives In Newspaper Before It's Too Late
A quality kitchen knife is meant to last a lifetime, so make sure to protect its blade by wrapping it in newspaper before tossing it into a drawer. -
Here's How Long It Actually Takes To Microwave A Sweet Potato
While it's not always great to use the microwave for regular baked potatoes, that's not the case with sweet potatoes. Here's how to do it and how long it takes. -
The Belt Buckle Hack To Open Bottles Without An Opener
There's nothing more frustrating than reaching for a cold brewski only to find that you've misplaced your bottle opener. Fear not -- all you need is a belt. -
The Uncommon Canned Peppers Bobby Flay Always Has On Hand
You've likely seen chefs rave about Calabrian chilies, but Bobby Flay keeps a sweet and smoky Spanish pepper on hand: piquillo peppers, perfect in any dish. -
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. -
Beer Spas Should Become A Part Of Your Travel Itinerary
If you haven't heard of a beer spa, get ready for a magical ride -- available all over the world, you can soak in wood tubs full of beer for a unique adventure. -
Rachael Ray's Trick To Get Burger Seasoning Exactly Right
Rachael Ray has a great time-saving trick for seasoning burgers if you might be unsure if your spice blend is the right fit - here's how to follow her lead. -
Marcus Samuelsson On New Restaurant Marcus Addis, And What Black Excellence Tastes Like - Exclusive Interview
Food Republic talked with Marcus Samuelsson in an exclusive interview so he could share details about his upcoming SOBEWFF event and other projects. -
The Singapore Speakeasy Synthesis Is Based Around Traditional Chinese Medicine
Singapore is having a cocktail renaissance as of late, and there's no finer example of the ways local bars are pushing the envelope than the spot Synthesis. -
The Technique That Makes Moo Goo Gai Pan Superior To Your Standard Stir-Fry
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking. -
Tips For Properly Storing And Cleaning Mussels, According To A Chef
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth. -
Why Canned Goods Are Ribbed
Now, we think of cans as a convenient pantry staple, but a few hundred years ago, the ribbed design and preservation were a major scientific innovation. -
What You Might Not Know About Baby Carrots
You've seen baby carrots at the grocery store, and you've probably used them in various ways at home. But how much do you really know about them? -
Ina Garten's Salt Rub Tip For Golden, Flaky Potato Skin
Everyone has their secrets when it comes to making that perfect baked potato, but kitchen guru Ina Garten has the best tip for flavorful crunchy potato skin. -
The Red Flag To Watch Out For When Buying Grocery Store Sushi
You're craving sushi, and you see a display of prepackaged sushi at the grocer's. Do you buy it and risk it all? You can if that sushi passes certain checks. -
Why You Should Be Air Drying Your Steak Every Time
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal. -
The Best Money-Saving Substitute For Saffron
There is a reason that saffron is the most expensive spice in the entire world: The labor it takes to harvest is incredible. These are some cheaper swaps.
