Why The Slow Cooker Isn't Ideal For Cooking Beef Tenderloin
Many cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look elsewhere for beef tenderloin.
-
-
Is Pork Considered Red Meat? Here's What To Know
To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding which category it lands in. -
13 Things You're Putting In The Microwave But Actually Never Should
Microwaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them. -
Starbucks Brings Back Cafe Freebies That Fans Have Been Begging For
At long last, Starbucks is reinstating two freebie policies that have been missing from its stores in the U.S. and Canada since the pandemic. -
The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings. -
The Assembly Mistake That's Making Your Fish Sandwich Fall Apart
When putting together a fish sandwich, there are a few things you can do to make sure you do not create a big mess for yourself. -
Why Marcella Hazan's Famous Tomato Sauce Calls For Half An Onion, Not Diced
Marcella Hazan's famous tomato sauce recipe is so simple, it doesn't even require you to dice the onion, and yet it's still deeply aromatic and rich. -
What Cut Of Meat Is Traditionally Used For Wiener Schnitzel?
What kind of meat is traditionally used to make Wiener schnitzel, the dish of thinly pounded, breaded, and fried cutlets seasoned with salt and pepper? -
Add A Peppery Punch To Your Salad With An Unexpected Spice
This spice is the perfect addition to salads if you'd like to add some texture, an eye-catching garnish, and something new, peppery, and unexpected. -
Grease Bags: Here's What Happened After Shark Tank
LaTangela Newsome’s Grease Bags aimed to solve problems from pouring grease down household drains. Did her pitch convince the Sharks to strike a deal? -
The Timing Rule To Memorize When Baking With Cast Iron
Before you break out the cast iron skillet or pan to do your next batch of baking, you need to remember this one rule about timing: shorten it. -
Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time. -
Alton Brown's Favorite Fast Food Chain Can Only Be Found In One Half Of The US
When it comes to fast food hamburger joints, Alton Brown's favorite is a West-Coast staple that many other celebrity and celebrity chefs adore. -
Instantly Upgrade The Flavor Of Your Steak Dish With One Briny Spread
For those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor. -
Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic. -
The Olive Garden Hack For Creamy Minestrone Soup
Not only can you order Olive Garden's soups by the half-gallon, but you can also request a mashup that combines two of your faves into one creamy bowl. -
How Many People Does A Costco Pizza Feed?
Costco's pizzas are known for three things: their size, their flavor, and their inexpensive price tag, with that mega-sized pie costing just $10. -
What Makes The Blue Hawaii Different From Other Drinks With A Similar Name?
The Blue Hawaii is a popular tiki drink that just may define the genre, but there are a lot of look (and sound) alikes, so what sets it apart? -
Fat Ass Fudge: Here's What Happened After Shark Tank
In the face of adversity and rejection, the founder of Fat Ass Fudge decided to turn her consternation into delicious chocolate, but did the Sharks invest? -
How Beef On Weck Became Buffalo's Juicier, Saltier Take On The French Dip
Buffalo, New York has a hidden local gem of a sandwich that's saltier than a classic French dip, thanks to the unique roll on which it's served. -
Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
On the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them. -
How Long Can Meat Be Stored In The Freezer?
Many of us freeze leftover raw meat to save for later use, but the question remains: How long can it stay in the freezer before it’s no longer good to eat? -
The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies. -
What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat. -
The Grocery Chain You Need To Visit For More Affordable Spices
If you need to stock up on your spice cabinet, you may want to stop by Trader Joe's instead of another store as its spices tend to be less expensive. -
The Easy 2-Ingredient Flavor Upgrade For Frozen Pizza
To take your frozen pizza up a notch (or, let's be honest, two), then all you need to do is add these two ingredients to your crust before and after cookin. -
Upgrade Your Panera Breakfast Sandwiches With An Easy Swap
Panera's breakfast sandwiches are tasty as-is, but for a buttery and delicious upgrade, all you have to do is ask for a free swap for the bread.
