14 Complicated Dishes That Aren't Worth Making At Home
Cooking up a creamy risotto or a rich beef Wellington sounds great in theory -- until you discover just how much time, skill, and money they require.
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The Cookbooks Ina Garten Reads For Inspiration
Ina Garten has authored numerous cookbooks of her own, but she still turns to a mix of both classic and more modern cookbooks for inspiration. -
How To Easily Clean In Between The Glass Panes Of Your Oven
Cleaning your oven is no easy task, especially if you're attempting to do so in between the glass panes of the door. But a trick using duct tape can help. -
The Difference Between Clementines And Mandarin Oranges
Technically speaking, all clementines are mandarins, though not all mandarins are clementines - but clementines are seedless, and tend to be sweeter. -
FIFO: The Rule You Need To Store Food Like A Chef
FIFO seems like a mysterious term, but this food storage mantra used by pro chefs couldn't be easier to understand and follow, saving you money and food waste. -
What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities. -
The Last-Minute Mistake That Causes Overly Dry Meatloaf
Have overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish. -
Upgrade Your Vermouth Game For An Elevated Manhattan, According To A Whiskey Expert
Chris Blatner spoke with Food Republic about upgrading a basic Manhattan cocktail's flavor profile by playing around with different vermouth choices. -
Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat. -
Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step. -
The Key Difference Between A French Restaurant And A Brasserie
When traveling in France, you're going to see plenty of eateries, but how, precisely, do restaurants and brasseries differ? Turns out, it's more than the food. -
The State With The Most Olive Garden Restaurants In The US
Olive Garden has restaurant locations in every single U.S. state and territory, but what is the region with the most spots to enjoy their Italian fare? -
Mix 2 Different Sugars For Spongy, Cake-Like Cookies
If you prefer your cookies to be fluffy, soft, and cake-like rather than thin and crispy, follow our tips for using two types of sugar in your recipe. -
12 Unexpected Ways You Should Be Using Cottage Cheese
Cottage cheese doesn't always have the best reputation, and you might be seriously underestimating its potential to elevate some of your favorite dishes. -
These Are The Only States That Don't Have A Trader Joe's
Trader Joe's is known and well loved across the United States -- that is, unless you live in one of the unfortunate eight states that don't have a TJ's. -
How Much Your Burger Patties Should Actually Weigh
There are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill. -
How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines. -
Why Coffee Cost A Penny During The Enlightenment Period
We may lament the price of coffee today, but it was once one of the cheapest beverages available, and that affordability fueled the Age of Enlightenment. -
How To Turn Leftover Meat Into Mouthwatering Rillettes
If you have leftover meat and are tired of the same old, same old, then it's time to try making rillettes. A type of confit, it's a fab way to preserve meat. -
Why Chipotle Employees Have To Wear Chainmail Gloves For Food Prep
Yes, you read that right: Employees at Chipotle have to wear real chainmail gloves while doing food prep to prevent injuries when on the clock. -
The Best Wine To Pair With Smelly Cheeses, According To An Expert
Sommelier and natural wine expert Doreen Winkler told Food Republic that a full-bodied glass of orange wine pairs amazingly with stinky cheese. -
The Bottom-Of-The-Bag Tip To Avoid Buying Slimy Greens
No one wants to come home to find their bagged lettuce slimy and unusable. There's one key tip to avoid this when shopping - look at the bottom of the bag. -
How Ina Garten Makes Her Breakfast Cakes So Dreamy
Breakfast cakes are indulgent all on their own, but there are ways to take them up a notch and make them dreamy, including easy tips from Ina Garten. -
Codfish Was Once A Popular Luxury Breakfast Food
Once upon a time, cod was a favored breakfast menu item at fashionable dining spots in the United States, and often served in cream on toast. -
How To Clean Collectible Popcorn Buckets
As collectible popcorn buckets become more popular in movie theaters, it's smart to preserve these emblems of culture by cleaning them properly. -
13 Hacks That All Bacon Lovers Need To Know
Even the most dedicated bacon lovers may not be experiencing the ingredient at its highest potential. These hacks will change your bacon game for life. -
The Long Step You Can Skip When Making Homemade Tater Tots
Tater tots are famously found in the freezer section, but making them at home isn't as intimidating as it seems; especially when you use your microwave.
