How Long You Have To Eat An Open Container Of Pesto
Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.
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Swap Tortillas With Bao Buns For Next Level Birria Tacos
The next time you indulge in Tijuana's special, birria tacos, try switching out the traditional corn tortillas for soft, spongy Chinese bao buns. -
Making Sweetened Condensed Milk At Home Couldn't Be Easier
Whether you need some for a baked good or a drink, sweetened condensed milk is a kitchen staple. But if you don't have any on hand, you can make it at home. -
Why Cottage Cheese Has That Chunky Texture
A unique production process gives cottage cheese a chunky texture that many people love, but if you're not one of them, there are ways to get around it. -
What It Means When You Hear The Bell Chime In A Costco
Shopping at Costco is an experienced like no other, often one that is more than it appears. Have you ever heard a chime when shopping? Here's what it means. -
Your Toaster Is The Key To Making Hard Shell Tacos At Home
Hard shell tacos can really hit the spot on Taco Tuesday but if you don't have any on hand, don't fret. Your toaster is actually the key to making them. -
The Best Poached Eggs Are Frozen Before They Hit The Water
Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape. -
The Importance Of Suhoor And Iftar During Ramadan, Explained
Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday. -
Leave Okra Out Overnight For A Texture Transformation
If you love okra but hate the slime, there can be a way to avoid it and it simply involves cutting the veggie open and leaving it out to 'dry' overnight. -
The Sweet Ingredient That Amplifies Homemade Salsa
Salsa is a popular condiment that is easy to make it at home and lends itself to experimentation, including with sweet ingredients to elevate the experience. -
Guy Fieri's Succulent Bacon Swap For Better Nachos
For delicious nachos, take a page out of Guy Fieri's book and swap out your crumbled bacon topping for savory cubes of chewy, salty Italian pancetta. -
How To Clean Blackened Aluminum Pans Correctly
If your aluminum pans have constant black spots, don't give up and throw them away. Here's how to clean them properly - and prevent stains in the first place. -
Skip The Pantry When It Comes To Storing Grits
You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer. -
Got Leftover Bacon Grease? Make Southern-Style Biscuits
You can incorporate bacon's smoky flavor directly into your biscuits; just take a simple buttermilk biscuit recipe, and replace the butter with bacon grease. -
Ingredients That Will Save Your Mediocre Watermelons
While a lackluster watermelon may never rival its perfectly ripened counterpart, you can enhance its existing flavor and sweetness with smart seasoning choices. -
How Pineapple Became A Controversial Pizza Ingredient
When pineapple was first added to pizza in the 1960s, its creator was actually just trying to capitalize on the Tiki-obsessed population of the time. -
How To Read The Shelf Layout In Grocery Stores
Master the grocery store mind game! Learn how supermarkets manipulate shelf layout, product placement, and more to entice you into spending extra. -
14 Comforting Soup Recipes
Good soup recipes are essential tools for your cooking life, and you can never have too many of them -- here are 14 of our Food Republic favorites. -
Mayonnaise Is The Creamy Shortcut Your Homemade Biscuits Need
Making biscuits from scratch can take up tons of time and effort, unless you use mayonnaise as a secret weapon for fluffy, delicious results in a flash. -
The Non-Kitchen Tool Alton Brown Uses To Raise Bread Dough
Master chef Alton Brown has a surprising kitchen trick for speeding up bread dough rising. Learn his secret to create the perfect dough anytime of year. -
Mary Berry's Noodle Tip For Better Lasagna
If you want to make a quick-cook lasagna but have heard negative things about no-cook pasta, then you need to read Mary Berry's tip to improve texture. -
Ina Garten's Olive Oil Tip To Make Dishes Less Bitter
Ina Garten, queen of the Hamptons and our hearts, chooses a specific olive oil because she finds it less bitter. To eat like Garten, choose a California oil. -
Cage-Free Eggs Vs Conventional Eggs: Everything You Need To Know
You may have seen cage-free eggs marked at a higher price point than conventional eggs at the grocery store. But what's the truth behind the difference in cost? -
How To Pick A Good Bottle Of Champagne Without Breaking The Bank
To make your life a little more bubbly, Food Republic got some insight on delicious and affordable Champagnes from expert sommelier Doreen Winkler. -
How To Reheat A Sandwich So It's Not A Soggy Mess
Tired of your leftover sandwiches turning into limp, mushy disasters when you reheat them in the microwave? Use a toaster oven to warm them back up instead. -
The Difference Between Sunny-Side Up And Over-Easy Eggs Is One Flip
Fried eggs are a staple in many a breakfast, but there are different types we should all know, including the difference between over easy and sunny side up. -
The Unique Secret Ingredient For The Softest Chocolate Chip Cookies
If you want to make the softest chocolate chip cookies of your life, you need to follow an Asian baking technique and make a tangzhong to add to your dough.
