Decades ago, a British company brought an ice cream brand to U.S. shores, capturing the nation's sweet tooth. It has since disappeared from shelves. Or has it?
Read MoreIf you frequently make pancakes and waffles from an instant mix, check your box to make sure it's not a part of a new recall by the Quaker Oats Company.
Read More'Shark Tank' fans may remember Quevos chips and the brand's two young founders, but did the company find success on the show and after its appearance?
Read MoreIf you want to amp up the deliciousness of your chocolate chip cookies and get the chewiest texture ever, it's a good idea to turn to browned butter.
Read MoreFish sauce will add a burst of umami to any dish you are creating, but when you're done with it, should you put it in the fridge or pantry?
Read MoreAlexis Soler, Visionary & Curator of The Sun Room at the Drift Hotel in Nashville, told Food Republic why mint juleps are better served with crushed ice.
Read MoreWhen you're at the store, you may see both lard and tallow and wonder just what the differences between the two are -- and yes, they are different.
Read MoreIt seems like so many restaurants are booting salad bars out the door, but this U.S. chain still offers an unlimited salad selection for fairly cheap.
Read MoreThe FDA has put its foot down and banned the use of the coloring red No. 3 in food and drugs, and these item categories are mostly likely to be affected.
Read MoreIf you want your cocktail bar at home to feel like the real thing, you need to invest in multiple types of ice -- and for good reason. Here's why.
Read MoreCream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the best cream of tartar substitutes.
Read MoreThe FDA might soon change the appearance of food labels to more clearly inform consumers about the nutrition information in packaged foods and drinks.
Read MoreFor pesto sauce that clings to pasta perfectly and has an extra rich texture, all you need to do is add an ingredient that you'll have on hand anyway.
Read MoreGive your fries a massive umami boost with furikake, a crunchy, salty Japanese seasoning that combines dried seaweed, sesame seeds, and other herbs and spices.
Read MoreCelebrity chef Anthony Bourdain considered one French cut of steak "poor man's filet," and he had some great tips on how to best cook it.
Read MoreChef Richard Sandoval shares exclusively with Food Republic the helpful and essential tip that will ensure your food garnishing goes smoothly.
Read MoreIf you're a vegan baker, you need to know the best swaps for ingredients like butter when making cookies. We consulted an expert for some tips.
Read MoreWhile the taste of any given dish matters the most, presentation also counts for a lot, and this important factor is hugely influenced by your plate color.
Read MoreIf you enjoy oat milk as a dairy-alternative, you might be tempted to make it yourself at home. However, there are a few reasons why you shouldn't.
Read MoreWanna Date? is one of the world's first vegan date spreads started by a young entrepreneur. After she appeared on "Shark Tank," here's what happened.
Read MoreThese grade labels tell you a lot about the meat's texture and taste, and what cut of meat you should buy. Here's what they mean.
Read MoreThe switching of two liquors in these cocktails makes for beverages with very different taste profiles. Here's what you need to know.
Read MoreYou may think they're interchangeable, but refined and extra virgin olive oil are totally different and need to be used differently in the kitchen.
Read MoreStarbucks reversed a major policy that was first enacted back in 2018, partially due to a decline in sales. But how will it impact you?
Read MoreMy Mochi Ice Cream Company LLC, a popular purveyor of Japanese-inspired mochi ice cream products, is recalling 1,350 cases of its Peach Mango Sorbet.
Read MoreIf you can't get enough of Ben & Jerry's and tend to hoard pints in your freezer, you'll be delighted to see the brand's upcoming line of products.
Read MoreFrom where to place your napkin when you're done eating to how to split the bill, these are some bizarre fine-dining etiquette rules you should know.
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