Does Whiskey Actually Get Better With Age?
The saying goes that, with time, everything improves - and much like wine, whiskey too gets better with age. But there are some parameters involved.
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15 Discontinued Ice Creams We May Never See Again
We know, it's a real bummer when an ice cream flavor you love vanishes before your eyes. Here's some discontinued flavors you might miss forever. -
How To Order Cloying Starbucks Drinks Half-Sweet
If you find Starbucks drink way too sweet, ask for these order modifications that can cut the sweetness of flavored lattes, Frappuccinos, and more. -
Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs. -
Ina Garten's Single Ingredient Sauce For Heavenly Desserts
Leave it to Ina Garten to provide a shortcut hack for the most delicious dessert ever. Here's the single ingredient she uses to make an unbelievable sauce. -
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. -
Your Toaster Can Double As A Makeshift Grilled Cheese Press
Making grilled cheese sandwiches can be a pain, especially if there's no stove available and if you want to avoid a mess. There is an easier way - your toaster. -
The Chef-Approved Hack To Peel A Whole Head Of Garlic In Seconds
To easily peel a head of garlic, place it in a sealable jar, such as a mason jar, and vigorously shake it until the skin detaches from the cloves. -
Why Liquor Bottles Come In So Many Different Shapes
From rum to tequila and vodka, liquor bottles can come in so many different shapes, sizes, and designs - but did you ever wonder why that is? -
How To Melt Cheese For Nachos Without Burning Them
Making nachos at home can be such a joy when they're ready, but first you'll need to be sure not to burn them while melting the cheese. Here are some tips. -
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. -
Why You Should Never Store Olive Oil Near The Stove
There are a few good places in your kitchen for storing olive oil, but the area near your stovetop is not one of them, despite how convenient it may be. -
11 Mistakes Everyone Makes When Cooking With A Broiler
Broilers are useful for finishing off dishes, but the speed and heat intensity when using them can create some tricky situations if you're not paying attention. -
Freeze Spaghetti Sauce In Ice Cube Molds To Save Yourself A Moldy Mess
Do you have a surplus of sauce? Were you over exuberant with your spaghetti making, and now you're drowning in marinara? Don't let it mold! Use the freezer. -
Ranch Seasoning Is The Tangy Ingredient Your Deviled Eggs Need
To add some tang to homemade deviled eggs, all you need is a packet of buttermilk ranch seasoning to awaken and brighten your delicious dish. -
Why Bourbon Doesn't Make The Best Manhattan, According To A Whiskey Expert
A Manhattan is a simple drink with few ingredients, which makes it more important to nail the recipe. According to a whiskey expert, swap bourbon for rye. -
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 Unexpected Origin Story Of Lobster Thermidor
Lobster Thermidor is a decadent French dish but how did it get its start and does it really have everything to do with Napoleon Bonaparte? We look at its origin -
Cut Paella Prep Time Way Down With Canned Clams And Mussels
Paella is notorious for how long it takes to cook, but there are ways to save time in the process such as using canned clams and mussels for the dish. -
Use A Whip Shake For The Frothiest Cocktails Of Your Life
The whip shake is performed very quickly in a short back-and-forth motion until the ice melts, and the drink achieves its desired frothy texture. -
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. -
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.
