The Easy Test To Know When Your Pie Is Properly Par-Baked
Par-baking a pie crust is a fairly simple task, but you'll want to know how to reach the perfect level of doneness so it winds up crisp, not soggy.
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Cobblers Vs Crumbles Vs Crisps: The Simple Differences Between These Desserts
You've had cobblers, crisps, and crumbles, maybe even a brown Betty or two, but don't they all mean the same thing? Actually, each one is different.
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How Long Does Canned Wine Last?
Canned wine is certainly convenient and even has a rather long shelf life, but it doesn't last forever and should be stored following a few essential tips.
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Why You Shouldn't Reuse Fish Marinades
If you're batch cooking a bunch of fish, you might be tempted to reuse your marinade, but our expert cautions you against doing so. Here's why.
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How Much Alcohol Is Really In A Four Loko?
The exact alcohol content in your can of Four Loko can vary depending on a few factors, but the notorious drinks are far from weak in any iteration.
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The Spicy Korean Ingredient You Should Add To Alfredo Pasta
The addition of a single Korean condiment brings a perfect balance of heat, richness, and creaminess, taking your next dish of Alfredo pasta to a new level.
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Julia Child's Finishing Touch For Thick, Delicious Steak Sauce
Julia Child's favorite finishing touch for a steak employs a classic French technique that results in a silky, flavorful sauce, no cornstarch or flour needed.
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What Makes Hawaii's Chocolate Haupia Pie A Unique And Beloved Local Dish?
Haupia pie is a custard pie like no other, topped with a rich coconut jelly and delicious chocolate filling. But how did it come about originally?
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The Worst Campbell's Canned Soup To Add To Your Grocery Cart
Food Republic taste testers ranked 16 of Campbell's canned soups from most delicious to disappointing so you wouldn't have to, and the results may surprise you.
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What Cut Of Meat Is Best For Italian Beef Sandwiches?
We asked Chef Jasper J. Mirabile Jr., chef and owner of Jasper's Restaurant, for his take on the best cut of meat for Italian beef sandwiches.
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The 2 Essential Tools For Making Sushi At Home
According to a sushi chef, these two kitchen tools are must-haves to make beautiful-looking rolls and nigiri that hold their form and taste great.
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Jamie Oliver's Pro Tip For Fishing Out Pesky Egg Shells
Got pieces of broken egg shell in your cookie dough or omelet mixture? Use Jamie Oliver's ingenious tip to scoop them out with no fuss whatsoever.
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13 Ways To Make Canned Tomatoes Taste Gourmet
Canned tomatoes don't always hit as hard as the fresh thing, but they're not a lost cause. These are some ways to make canned tomatoes taste gourmet.
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What Actually Happened To Quiznos And How Many Locations Are Left?
Quiznos was once the future of subs and hot sandwiches, but it quickly had a fall from grace that nearly eliminated it as a company. What exactly happened?
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Upgrade Your Christmas Cookie Boxes With A Fast Food-Inspired Shape
To wow your friends this season, skip the usual round or snowman-shaped cookies and try an adorable fast food-inspired makeover, complete with dipping sauce.
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For Whiskey-Inspired Mocktails, Turn To Smoky Lapsang Souchong
Adding the perfect level of smokiness to a mocktail can be a challenge, but this particular type of smoke-infused tea makes it easy (and delicious).
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The Store-Bought Juice You Should Be Adding To Beef Stew
We've discovered a powerful addition to include in your next batch of beef stew that can boost the flavor and take your favorite recipe to a whole new level.
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Add Extra Italian Flavor To Pizza With One Uncommon Spice
It doesn't take much to elevate your pizza at home - and one uncommon spice, with its supercharged Italian flavors, is sure to impress at your next pizza night.
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How Heat Affects The Flavor Release Of Spices
You may have heard that toasting whole spices is a great way to create more flavorful dishes at home. The secret lies in how heat interacts with those spices.
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The Frozen Lasagna Brand You Should Avoid In The Freezer Aisle
When it comes to quick-cooking comfort food, it's hard to beat a quality frozen lasagna. However, not all are created equal, so avoid this one always.
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Effortlessly Revive Stale Donuts With A Trip To The Stove
Donuts are best when they're fresh. But if you've got leftovers, try our trick the next day, and you'll have a treat that's tastier than the original.
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When Cooking Sausage In A Pan, Avoid One Dreaded Temperature Mistake
Cooking up perfectly browned and juicy sausage links isn't difficult, but you do want to make sure you follow this tried and true temperature tip.
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How To Prevent Soggy Fillings In Your Apple And Cherry Pies
One of the pitfalls of making a fruit pie from scratch is the risk of a stodgy, soggy crust. Food Republic consulted an expert on how to keep crusts crisp.
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The Oil Hack That Prevents Pasta From Clumping In Storage
Pasta is one of those beautiful foods that's easy to prep and store for meals later, but it often clumps together once cold. Here's how to stop that.
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Arizona Cheese Crisp Is The 3-Ingredient Savory Snack You Need To Try
If you're looking for a tasty snack with a Southwestern flair, consider making Arizona cheese crisps with ingredients you may already have in your kitchen.
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Oil Vs Butter: What's The Best Choice For Making French Toast?
French toast is a classic for a reason. It's simply delicious. We settle the butter vs oil debate when it comes to cooking French toast in a frying pan.
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You're Probably Making Matcha Wrong: Common Mistakes To Avoid
Making a smooth cup of delightfully grassy matcha isn't as easy as it might seem, but if you follow our expert's advice, you'll have a delicious cup every time.
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