For Chicken Noodle Soup In A Rush, Swap Out The Main Ingredient
When you want chicken noodle soup, but the idea of roasting (or even just shredding) the chicken is too much, reach for this tasty shortcut ingredient.
Read More-
-
The Extra Step You Shouldn't Skip When Adding Ricotta To Desserts
Often used in baked pastas, ricotta is also popular in desserts since it's creamy. But, there's one step you need to take when prepping it for your desserts.
Read More -
How Katie Lee Combines Pizza And Salad For The Ultimate Mashup
Katie Lee takes "pizza and a side salad" to a whole new level by combining the two dishes in a genius way.
Read More -
The Simple Tip From Paul Hollywood To Help You Avoid Flat Bread Dough
If your dough is struggling to rise, it may not be a proving problem but a mixing one. Here is what Paul Hollywood suggests you do to fix it.
Read More -
How Can You Tell When Shirred Eggs Are Finished Cooking?
There are so many different ways to cook eggs, and shirred eggs deserve a spot in your preparation rotation. Here's how to cook them perfectly.
Read More -
Cadbury Just Lost The Royal Warrant It's Had Since Queen Victoria
Chocolate company Cadbury just lost a decades-old royal stamp of approval bestowed by Queen Victoria herself, causing widespread speculation as to why.
Read More -
The Sweet Seasoning You Wouldn't Expect In Wingstop's Fries
Wingstop's signature french fries use a seasoning blend that sets them apart from other fast food fries with surprising depth and sweetness.
Read More -
The Best Cheeses To Snack On While Enjoying Cognac
Planning to prepare a cheese board paired with a wine or spirit? A mixologist shares tips on pairing the right kind of cognac with the right kind of cheese.
Read More -
Here's How To Bake Burgers In Case You Already Put Away The Grill
You probably already know that the grill is a great way to cook burgers, but did you know that baking them can yield wonderful results as well?
Read More -
Alton Brown's Favorite Cut Of Roast For The Holidays Is Expensive But Classic
If you want to make a delicious yet visually stunning center piece for your next holiday meal, you may want to consider Alton Brown's favorite.
Read More -
Chef-Approved Tips For Making The Best Peanut Sauce
If you want to take your peanut sauce to the next level, then you'll definitely want to check out these tips from an expert.
Read More -
Ina Garten's Favorite Store-Bought Cookies Are A Southampton Icon
Ina Garten's favorite store-bought cookie could very well be yours too. What's more, she's even incorporated them into her own recipes.
Read More -
The Secret Ingredient You Need To Add To Your Next Bouillabaisse
Bouillabaisse is a delicious seafood stew that can make any meal feel like a fine dining experience. To elevate the dish, add this one ingredient.
Read More -
Why Is It Called Dirty Coffee And How Do You Make It?
The dirty coffee has become a popular drink around the world. Here is why it is called a dirty coffee and how to make one.
Read More -
The Best Type Of Fish To Cook Whole, According To A Chef
If you're looking for the perfect fish to cool whole, we've got you covered. Food Republic spoke to an expert about which fish to pick.
Read More -
Hot Dr Pepper Is The Retro Drink TikTok Has Rediscovered
Looking to curl up with a warm drink this winter? Consider hot Dr Pepper, a simple recipe that has been around for decades and is making a comeback.
Read More -
Ginger Ale Vs Beer: What's The Difference?
Terms like "beer" and "ale" are typically associated with alcoholic drinks. So, what's the difference between mixers like ginger ale and ginger beer?
Read More -
3 Types Of Red Wine That You Need To Try Chilled
One of the most persistent myths about red wine is that it should only ever be served at room temperature. Here's our expert advice for chilling reds.
Read More -
The Differences To Keep In Mind When Making Pot Roast In A Slow Cooker Vs Dutch Oven
When making a pot roast, you might think that a Dutch oven and a slow cooker are the same, but they produce two vastly different (but delicious) results.
Read More -
Is Fish From The Great Lakes Safe To Eat?
The Great Lakes are infamous for their beauty and size, but is it safe to eat your fresh catch of the day? Here's what we know.
Read More -
Next Time You're Sipping Cognac, Pair It With These Chocolates
Cognac is a sweet and spicy type of brandy. And according to an expert, it pairs well with chocolate. Here are some great Cognac and choc combinations to try.
Read More -
The Blend Of Science And Real Dairy Behind American Cheese
We know American cheese isn't real cheese, but we love it anyway. It's a food created via science, but the classic melty orange squares do include real dairy.
Read More -
The Spicy Addition That'll Change Your Peanut Butter And Jelly Sandwiches Forever
If you're looking for a way to revamp your classic peanut butter and jelly, consider adding this one spicy ingredient to make a supremely swicy sandwich.
Read More -
The Best Type Of Potato To Use For Crispy Homemade Fries
While you can technically make homemade french fries from just about any type of potato, some are better suited to the task, so we got expert advice.
Read More -
What Type Of Alcohol Is In Truly Hard Seltzers?
Hard seltzers are a refreshing beverage, but sometimes it isn't clear about what type of alcohol is in brands like Truly, until now.
Read More -
One Herby Infused-Oil Is The Perfect Finishing Touch For Steak
Steak, while perfect on its own, can always use a subtle finishing touch to amp up flavor. To get the best experience, drizzle this on at the end.
Read More -
The Decanting Trick That Will Improve Your Wine Rapidly
Decanting wine, especially specific red wines, is vital to get their flavors to open. However, if you're short on time, you can speed up the process.
Read More
