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Erica Martinez

Should You Shake Or Stir A Manhattan Cocktail? We Asked Celeb Mixologist Tony Abou-Ganim - Exclusive

Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan cocktail. His advice? Stir it.

Jennifer Mathews

Giada De Laurentiis' Tip You Need For Organizing Your Countertop

Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter.

Food Republic Staff

How Spelt Flour Differs From Its All-Purpose Counterpart

Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour.

Wedge of blue cheese with cubed pieces at right and a small sprig of rosemary above them

Food Republic Staff

The Best Blue Cheese Alternative For Those Intimidated By Mold

Taking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes.

Hannah Beach

How To Store Pre-Sliced Tomatoes In Your Fridge

Sliced tomatoes can be incredibly delicate, so learn how to to properly store them and use them up, even if they become squishy and overripe.

Jennifer Mathews

How Much Ham You Need Per Person For Easter

If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.

Joey DeGrado

Why You Should Always Keep Your Wok Oil In A Squeeze Bottle

Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.

Black and white photo of Charlie Chaplin

Joey DeGrado

The Stinky Sandwich Charlie Chaplin Loved To Hate

Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin.

Slice of cheesecake and glass of alcohol

Sarah Sierra-Mohamed

The Best Liquors To Amp Up Your Cheesecake

If you're looking to take your cheesecake up a notch, you should try pairing your favorite bakes with these liquors for a dreamy flavor burst.

Catherine Rickman

Why You Should Never Eat Raw Flour

We all know that there's a risk of salmonella from raw cookie dough, but there's also a chance of E. coli -- and not from the eggs but the raw flour.

Jennifer Mathews

The Best Sweet Potatoes You'll Ever Eat Are Hand Torn

For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again.

L Valeriote

How Michael Symon Puts His Own Spin On The Viral Pesto Egg Recipe

We've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan.

Four opened tin cans with varieties of beans

Sharon Rose

We Finally Know Why Canned Beans Are Foamy When Rinsed

Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?

Amy Davidson

The Mistake You're Making With DIY Frozen Vegetables

Are your home-frozen vegetables not turning out the way you expected? If you're freezing them raw, that may be the problem -- you need to blanch them first.

Erica Martinez

The Reason Black Ivory Coffee Is So Expensive

Black Ivory isn't an above-average coffee sold at an exorbitant price, but a truly special variety produced in a way unlike any other beans in the world.

Hannah Beach

The Container Matters When It Comes To Storing Grapes

Buying fresh grapes comes with a responsibility to store them properly so they last - and when it comes to the container, the type really matters.

L Valeriote

Ina Garten's Extra Step For The Absolute Best Vodka Sauce

If you want to enjoy the best vodka sauce of your life, don't ignore culinary queen Ina Garten's advice. Put the sauce in the oven to finish.

Catherine Rickman

The Water Myth Behind Great NYC Bagels

There is little doubt in our minds that New York City produces some of the best bagels in the world, but why is that? It's less to do with water than technique.

Kristina Vanni

For The Perfect Burger, Skip The Pan And Break Out The Plancha

The even heating and large surface area of a plancha contribute to crafting burger patties with a crispy outer layer and a juicy, flavorful interior.

Joey DeGrado

Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders

Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal.

Jennifer Waldera

Powdered Eggs Are The Foolproof Substitute At Empty Grocery Stores

When eggs are so expensive that they make your wallet hurt, or you can't even find a carton, powdered eggs are an affordable, easy-to-use, versatile substitute.

Hannah Beach

Do You Really Need A Coffee Canister To Keep Your Morning Joe Fresh?

Coffee lovers know that there are plenty of gadgets, tools, and machines to make the best, freshest cup of joe. But is a coffee canister necessary?

Annie Epstein

Starbucks Reserve Unveils 2 New Drinks That Embrace Sweet Heat

Exclusively at its special Reserve locations, Starbucks is adding two new drinks to the menu that both feature hot honey as the star ingredient.

pan of pasta sauce with dried herbs and aromatics

Caryl Espinoza Jaen

The Do's And Don'ts Of Adding Dried Herbs To Pasta Sauce

Not all herbs remain as vibrant as their fresh counterparts when dried, but woody aromatics like bay leaves, rosemary, and oregano taste potent when dehydrated.

Bridget Kitson

When Do You Have To Worry About Fried Rice Syndrome?

The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people.

Joey DeGrado

What Makes Breakfast And Dinner Sausage Taste Different

It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it.

Jennifer Mathews

Should You Store Your Sourdough Discard In The Fridge?

Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes.

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