The Aldi Copycat Girl Scout Cookies That Solve Your Cravings All Year Long
Whether it's simply the wrong time of year or you need to save just a bit of money, these Aldi brand Girl Scout cookie copycats are close to the real deal.
Read More-
-
Lemon Basil Risotto Recipe
This bright but comforting basil and lemon risotto comes out wonderfully creamy and al dente with the help of a few simple tips for making the perfect risotto.
Read More -
Aldi Vs Lidl: The Major Differences Between These Rival Grocery Chains
German grocery store chains Aldi and Lidl are popping up more in the U.S. Besides being affordable brands, there are a few key differences between the two.
Read More -
How To Freeze Your Grilled Cheese Sandwiches For The Ultimate Meal Prep
If having crispy, melty comfort food on standby is a priority, then you'll want to try freezing already-prepped grilled cheese sandwiches. Here's how you do it.
Read More -
Why You Should Be Letting Your Cookie Dough 'Rest' Before Baking
When you finish making your cookie dough, it can be tempting to immediately shape it and pop it in the oven. But an expert shares why you might want to wait.
Read More -
The Red Wines You Should Be Pairing With Your Fried Chicken
To get some guidance on which red wines pair the best with crunchy fried chicken, Food Republic turned to Joe Mele of The Wine Pair podcast.
Read More -
The Red Flags To Look For At The Grocery Store Seafood Counter
When purchasing fish or seafood at your local grocery store, there are definite signs you should look for to make sure you're getting good quality.
Read More -
How To Know Exactly When Scrambled Eggs Are Done
Scrambled eggs might seem like one of the easiest meals to prepare, but this simple trick may prevent you from overcooking your breakfast.
Read More -
Why You Should Never Store Bread In The Fridge
Although it is a common practice, storing bread in the fridge is a very bad idea. Thankfully, there are many other places bread can be stored.
Read More -
Unlock The Secret To Ultra-Flavorful Chili With This Perfectly Balanced Beef Blend
When it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward.
Read More -
The Citrus Ingredient That Will Improve Your Next Lasagna
Lasagna is already a near-perfect dish but if you want to experiment or just to take your go-to comfort food to the next level, a citrus ingredient will do it.
Read More -
Save Your Steak Drippings! Make A One-Pan Steak Sauce With All Those Flavorful Juices
Rather than throw out steak drippings, you can use them to make a scrumptious sauce. Food Republic spoke with recipe developer Laura Ascher to find out how.
Read More -
Should You Dry Or Wet Brine Your Chicken? Which Yields Better Results
To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.
Read More -
Want Your Store-Bought Cookie Dough To Taste Homemade? Add This Pantry Staple
There's nothing wrong with store-bought cookie dough, but that doesn't mean you can't make it better with some extra ingredients, especially this pantry staple.
Read More -
5 Ways To Give Canned Oysters A Luxurious Twist
When it comes to oysters, fresh isn't always best. There are tons of ways you can transform canned oysters into crave-worthy appetizers and small bites.
Read More -
Sam's Club Sells Individual Rotisserie Chicken Pieces, But There's A Catch
Sam's Club goes a step further with its rotisserie chickens by selling just the breasts, but there is one thing to know about the convenient packs.
Read More -
The Creamy Binder You Need To Try In Your Next Batch Of Veggie Burgers
Never make another sad veggie burger with these tips from chef David Figueroa. Plus he knows the perfect creamy binder that beats out eggs and breadcrumbs.
Read More -
Once-Loved Beers You Sadly Can't Find Anymore
Some beers come and go. Let's take a look at several once-loved beers that vanished from store shelves.
Read More -
How To Properly Prepare A Beef Roast For The Air Fryer
Air fryers are small-scale convection ovens that can do a lot more than you might expect — like cooking an entire beef roast with a deliciously browned crust.
Read More -
The Unexpected Vegetable That You Can Transform Into Fries
Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered.
Read More -
The Best Method For Cooking Lobster Tails
To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack.
Read More -
What Is The 5-6-7 Rule When Cooking Hamburgers And Does It Actually Work?
Grilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time.
Read More -
Is Buttermilk An Essential Ingredient For Fried Chicken?
Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in.
Read More -
A Popular Chain Restaurant's Breadsticks Have A Store-Bought Dupe Worth Trying
Breadsticks are always a good idea. When you want to enjoy the appetizer from the comfort of home, be sure to stock up on this superior store-bought dupe.
Read More -
4 Ways To Improve Your Store-Bought Teriyaki Sauce
Sweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips.
Read More -
Here's The Timing Rule To Follow When Adding Vodka To Pasta Sauce
We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce.
Read More -
The Secret Ingredient That Will Elevate Your Favorite Pot Roast Recipe
A pot roast is a comforting dish no matter the occasion, but there's one, unusual secret ingredient that will elevate this classic into something very special.
Read More
