Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations.
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie.
Bacon bits offer great crunch with a hint of smoke on top of salads, potatoes, and so many things, but what, exactly are these delicious morsels made of?
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.
Pre-pitted olives may seem like a game changer but they're actually not recommended by chefs like Ina Garten. Here's what she does instead to remove the stones.
There's nothing like the holidays to make us all want to feel a little festive -- make your hot cocoa experience magical by setting up a hot chocolate bar.
Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child.
There are plenty of amazing pizza joints peppered all over the country, but who started it all back in the day? And yes, the company is still in operation.
An egg just contains its shell, the white, and its yolk, right? Wrong! There is so much more to a little egg than first meets the eye. Let's learn about it!
While it may appear that chicken tenders and chicken fingers are the same thing, there actually is a difference and it's related to where the meat comes from.
If you wish your favorite Starbucks drink could be a little bigger or smaller, try asking for these cup sizes that aren't always displayed on the menu.
If you love the earthy taste of artichokes but hate the prep work, there's a better way to work with the veggie - buy them frozen for more convenience.
A cool and refreshing frozen margarita is always a nice treat, but the key to crafting an even more deliciously complex profile is using flavored ice cubes.
If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste.
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses.
An old fashioned cocktail is traditionally made with bourbon, and while some like to stick to the original recipe, a variation using brandy is causing a stir.
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick.