Eggs Are Expensive — Store Them Properly So They Last
Find out how long the eggs in your fridge are really good for, whether they're whole, separated into yolks and whites, beaten, or even boiled.
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The Common Pantry Staple To Fix Watery Beef Stew
If you want to thicken your beef stew without the taste of raw flour or cornstarch (or simply don't want to make a roux or slurry), use this instead. -
Why It Pays To Use A Serrated Knife When Cutting Homemade Fries
If you're looking to get the crispiest, crunchiest french fry at home, then it's time to put away the mandolin or straight-edged knife. Use this instead. -
The Brazen Way Dwight Eisenhower Cooked His Steak
Dwight Eisenhower had some pretty interesting preferences when it came to how he took his meals, including this unique way that he cooked his steak. -
The Temperature Tip For Crispy, Yet Soft Sugar Cookies
If you want your sugar cookies to be crispy on the edges but soft and perfect in the center, you need to make sure you bake at the right temperature. -
Is It Necessary To Thaw Frozen Coffee Beans Before Grinding Them?
Do you have the habit of sticking your fresh coffee beans into the freezer to make them last longer? If so, do you really need to thaw them before you grind? -
How To Seamlessly Add Veggies To Your Eggs – No Chopping Required
Whether you're making a breakfast scramble or a hearty omelet for dinner, you can cut your prep work in half with this one easy trick: break out your blender. -
The Juicy Reason To Reheat Meat In Aluminum Foil
If you are thinking about reheating some meat, you may want to get out some aluminum foil first. Here's what to know about cooking leftovers in foil. -
Whatever Happened To Lone Star Steakhouse?
Some of us may have fond memories of Lone Star Steakhouse from the 1990s, but several issues have led to a lack of presence in today's restaurant scene. -
Break Out The Brine, Even If You're Short On Time
The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be left soaking overnight. -
Take Inspo From A Popular Pasta For Your Next Batch Of Deviled Eggs
If you want to dress up your deviled eggs in a delicious yet elegant way, then you should turn to this one simple but tasty classic pasta dish. -
Why Cornstarch Is A Key Ingredient For The Perfect Batch Of Cookies
If you're looking to bake pillowy soft cookies -- the softest you've ever had -- then you need to add a bit of cornstarch to your dough. Here's why. -
For Crispy Frozen Fries, Ditch The Baking Sheet
Soggy frozen fries couldn't be more disappointing, so use a different piece of baking equipment in place of a sheet pan for the crispiest results. -
Grill Masters Reveal The Most Underrated Cuts Of Steak You'll Wish You Knew About Sooner
With so many cuts of steak out there, there's a good chance you haven't tried them all. These are some underrated ones you'll wish you knew about. -
The Secret To Picture-Perfect Food Plating Is Mastering One Technique
Food Republic spoke exclusively to chef Richard Sandoval to find out the secret technique that's a must for fuss-free professional-looking food plating. -
Beef Bourguignon Vs Beef Stew: What's The Difference?
You might assume that beef bourguignon and beef stew are simply two sides of the same coin, differing only in name. But that’s not entirely true. -
Oyster Sauce Is The Flavor Upgrade Your Stir Fries Deserve
Whether you're looking to spruce up a bag of frozen stir-fry or make it from scratch, keep oyster sauce handy for the ultimate flavor upgrade. -
How To Make Collins Spears At Home For Your Next Cocktail Party
If you want to make ice that perfectly fits into a Collins glass, you're going to need Collins spears -- but making them can be tricky. Here's how. -
Kale Vs. Kalettes: What's The Difference?
You may not have heard of kalettes yet, but they're kale's younger (and oh-so delicious) sibling. Here are all the differences between the two veg. -
What's The Ideal Cut Of Beef To Use In Ragu?
When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that turns out perfectly tender. -
Your Steak Marinade Has Been Missing A Sweet Southern Staple
Bored of simple steak marinades? Use a beloved Southern beverage to make any cut of beef more tender, with a deliciously complex flavor profile. -
Never Break One Cookware Rule When Cooking With Greek Yogurt
If you're using an aluminum pan and cooking with Greek yogurt, you're making a big mistake and here's why: Greek yogurt is much more acidic than you think. -
Add One Smoky Seasoning And Your Steak Will Taste Restaurant-Worthy
If you want to take your steak to the next level, this smoky seasoning may be just what you need to amp up the flavor and texture. -
What Really Sets White And Milk Chocolate Apart
From a sensory POV, it's easy to tell the difference between white and milk chocolate, but there's actually a whole lot of science that sets the two apart. -
Pickle Brine Is A Game-Changer For Your Salad Dressings
Are your dressings tasting a little flat? We got some advice from a pro chef on how to include pickle brine for more complex and delicious salads. -
The Horseshoe Sandwich Is A Midwest Feast That Piles On The Flavor (And Fries)
The iconic horseshoe sandwich is a Midwestern, well-known dish from Springfield, Illinois, that has become a fan favorite throughout the region. -
When To Score Meat For Better Texture And Flavor
Scoring meat might seem intimidating, but if you learn which cuts benefit the most from this technique and how to do it right, it makes any meal better.
