The Best Times To Use Canned Salmon Packed In Water Vs Olive Oil
Canned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed?
Read MoreCanned salmon is a convenient and often cost-effective way to add flavor and protein to many dishes. But which are better suited for water or oil-packed?
Read MoreFood Republic spoke to chef and recipe expert Dennis Littley to get his take on the best way to store rotisserie chicken after its initial serving.
Read MoreIf you use butter while cooking scrambled eggs, odds are you are letting it burn -- instead, try this expert-approved method for perfect scrambled eggs.
Read MoreWhether you've run out of chocolate chips at home or simply can't find a bag at the store, the good news is that you have substitution options.
Read MoreWhole Foods recently launched a new latte inspired by one of its customer-favorite cakes, but if you want to try it, you're going to have to act fast.
Read MoreThe club sandwich is a classic, but that doesn’t mean you can’t experiment. One roasted ingredient is perfect for boosting both the taste and texture.
Read MoreFried chicken is a well known staple in southern cooking, but there's also a northern variation. We asked an expert to explain northern fried chicken.
Read MoreStreet Food Couture is among four emerging global trends highlighted in Future Menus 2025, the annual trend report compiled by Unilever Food Solutions.
Read MoreMcDonald's has been serving up breakfast for 50 years. In fact, we're taking a trip down memory lane to discover its breakfast history. Hello Egg McMuffin!
Read MoreWhen it comes to slicing a stunning, painstakingly decorated cake, you want to make sure that you use the right tool. Though the best choice might surprise you.
Read MoreIf you're making eggs for breakfast, convenience often trumps fancy cooking techniques. This expert cooking tip makes perfect poached eggs with no fuss.
Read MoreIf you're not accustomed to buying lamb, it can be quite challenging to determine the best cut to roast for a reliably flavorful and tender result.
Read MoreAlthough Texas and Oklahoma-style chili can be similar in a number of ways, they also have their share of differences that go beyond the obvious.
Read MoreOpening a can of salmon to find a bunch of strange white stuff on the meat can be disconcerting. We went to the experts to explain what it is and if it's safe.
Read MoreMaking caramel sauce can be a stressful and tentative process -- but this one addition to caramel transforms it from dry to wet, and potentially easier to prep.
Read MoreWant to know if a Mexican restaurant is the real deal? We spoke to an expert who says the secret to assessing the quality is all in the tortillas.
Read MoreIn an exclusive interview with Food Republic, Chef Dennis Littley shares the secret to perfect crispy, juicy chicken wings at home without a fryer.
Read MoreAny picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate. Here's what to serve.
Read MoreWhen you are looking to add a twist to your next classic cocktail, consider one expert-approved canned fruit that is sure to amp up your boozy beverage: lychee.
Read MoreScott Groth, chef at I'd Rather Be A Chef, explains what the free chips and salsa at Mexican restaurants can tell you about the rest of the menu.
Read MoreSardines are a divisive fish, but if you're not a fan, it's possible you just didn't like the liquid in which they were packed. Let's expand your horizons.
Read MoreWhen your store-bought rotisserie chicken gets cold before you have a chance to enjoy it, consider these expert-approved methods for reheating the dish.
Read MoreCalling the ingredient "bitters" may be a disservice to it. To find out exactly what bitters are and why some cocktails need them, we spoke with an expert.
Read MoreBay leaves are known for injecting flavor into dishes. We spoke to an expert to find out if they really make a difference in soups, stews, and sauces.
Read MoreIf you love to eat eggs, you might have noticed that the color of the yolks can vary from carton to carton. We spoke to an expert to find out what this means.
Read MoreLamb can be tricky to nail, and it often comes out dry after a stint in the oven. Here are some expert cooking tips on how to avoid that mistake.
Read MoreBaking is always an excellent skill to have, and using this expert-approved soaking technique can ensure you have perfectly moist cake every time.
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