How Dump Cakes Got Their Weirdly Iconic Name
A dump cake consists of taking a handful of pre-made ingredients and literally dumping them into a baking dish, but how did they get this iconic name?
Read More-
-
The Best Way To Cook Beets To Bring Out Their Sweet Flavor
Many people prepare beets by boiling or steaming them. But there's another classic preparation that works wonders for bringing out their inherent sweetness.
Read More -
Prevent S'mores From Turning Into A Chocolatey Mess With One Easy Hack
Everyone loves s'mores, but nobody loves the sticky, chocolatey mess they often create. With this hack, you can enjoy the campfire dessert mess-free.
Read More -
Who Really Invented Chicago Deep Dish Pizza?
Chicago deep dish pizza - love it or hate it, it's a culinary staple and it has some very interesting roots. Here's the story of who invented it.
Read More -
Make Chicken Caesar Salad In Your Waffle Iron For A Spin On A Classic Dish
Chicken Caesar salad gets a fun new upgrade when you make it in your waffle iron. Here's how to do it and what to top your meal with for an unforgettable spin.
Read More -
What Is Za'atar Seasoning Really Made Of?
Za'atar seasoning has been making the rounds on social media lately, but do you know what this ancient, earthy blend is really made of? We explain.
Read More -
Hot Dog Brands Ranked From Worst To Best
Here's a hot dog brand ranking you'll love. From Jennie-O to Ballpark this list will give you the insight you're looking for when buying your next package.
Read More -
Choose The Freshest Fish At The Store With A Simple Sniff Test
When it comes to cooking, you've got to trust in your senses. And when it comes to fish, paying attention to your nose and how a fish smells pays dividends.
Read More -
How Fluffernutter Sandwiches Became A New England Delicacy
Fluffernutter sandwiches have long been a staple of childhood snacktime. But did you know it originated in New England and is still celebrated there today?
Read More -
Macchiato Vs Flat White: What's The Flavor And Caffeine Difference?
Macchiatos and flat whites look somewhat alike and have many other similarities, but majorly differ in their flavors and how they're prepared.
Read More -
You Can Freeze Tuna Salad — But There's A Catch
If you make a batch of tuna salad ahead of time and want to freeze it for later, you absolutely can. But just know there's one big catch that can change things.
Read More -
You Only Need 2 Ingredients To Make Ice Cream Pancakes
You don't need to spend hours to make a stellar brunch. Instead, just combine these two ingredients to make the most delicious and easiest pancakes.
Read More -
The Frozen Dumpling Hack To Totally Transform Your Quesadillas
Adding frozen dumplings to your quesadilla will completely transform the flavor and texture, plus it's a great way to use up those pesky leftovers.
Read More -
The Mexican-Chinese Cuisine You Can't Find In The US
This regional Chinese-Mexican cuisine is home to truly unique fusion dishes, and Food Republic got some insight from a pro chef who experienced it firsthand.
Read More -
The White Wine Substitute You Need For Booze-Free Cooking
Since white wine brings flavor and acid to a recipe, it's important to consider all of these elements when thinking about what you can use to replace it.
Read More -
How To Drink Espresso Like A True Italian
Coffee culture in Italy is a thing unto itself -- and not only can the language barrier be an issue, but so too can the customs and etiquette surrounding it.
Read More -
The Fool-Proof Way You Should Be Peeling Tomatoes
Sure, you could always buy a can of peeled tomatoes, but nothing beats fresh produce. Here's the fool-proof way you can peel the fruit every time.
Read More -
How To Turn Cottage Cheese Into A 2-Ingredient Alfredo Sauce
Cottage cheese is all the rage right now, and if you've run out of ways to use it, try making Alfredo sauce. All you need is a blender and one more ingredient.
Read More -
The Best Cut Of Pork To Use For A Traditional Cuban Sandwich
Pork is the standout of any authentic Cuban sandwich, thanks to its robust flavor compared to traditional deli meat - and this is the best cut to use.
Read More -
The Extra Step You Shouldn't Skip When Cooking Canned Vegetables
Canned vegetables can be a great go-to for many dishes, but there's one extra step you should always take when cooking with them - and it only takes a minute.
Read More -
How To Roast Your Canned Chickpeas Perfectly Every Time
Roasting chickpeas is a great way to use that leftover can in your pantry - when ready, they make a great topper for salads and stews or as a simple snack.
Read More -
A Milk Bath Is Your Secret To The Tenderest Steak
When you think of a steak marinade, big bold flavors like soy sauce come to mind, but a milk bath is what you need for the most tender result.
Read More -
Can You Eat Cactus?
Cactus might seem like an intimidating snack with its sharp spines, but both cactus fruit and the cactus plant itself are actually quite delicious.
Read More -
What The Heck Is A Snacking Cake?
You may have seen the trend or already enjoy a slice or two yourself, but what exactly sets a snacking cake apart from a standard cake? Mostly, the effort.
Read More -
Why Julia Child Preferred Carbon Steel Knives Over Stainless
Julia Child was very particular about her kitchen utensils, including her type of knives. She always preferred carbon steel over stainless - this is why.
Read More -
Is Ice Cream Kosher?
Ice cream, you scream, we all scream ... but can those who follow a kosher diet still enjoy the frozen treat? The answer is a bit more complicated.
Read More -
Tartar Sauce Is The Unexpected Condiment Your Steak Needs
If you're bored with steak sauce, there's another condiment you can try to play up the flavors of your meat - tartar sauce. Here's why it works so well.
Read More
