The Surprise Ingredient You Should Be Adding To Your Bread
If you want to give your homemade bread a rich, savory taste, you don't need fancy ingredients. You probably have what you need in the pantry already.
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The Trader Joe's Hack For Easy Homemade Cinnamon Rolls
Sometimes, making delicious cinnamon rolls from scratch just feels like too much effort. Luckily, you can head to Trader Joe's for some help. -
What's The Difference Between A French Press & A Pour Over?
Brewing coffee at home is equal parts skill, art, and equipment, so how do you best use two of the most popular coffee brewers: French press and pour over? -
What Does Gray Hamburger Meat Mean?
Chef Thomas Odermatt told Food Republic what it actually means when hamburger meat turns from red to gray, and whether it is still safe to eat. -
The Salt You Shouldn't Season Steak With Is Probably Your Go-To
Food Republic consulted Patrick Swetnam, chef at De Baca Steakhouse, for his expert advice on the absolute best salt to use when seasoning steak. -
Use Sourdough Starter As The Base For A Delicious Breakfast Favorite
If you want to take your average breakfast or brunch and turn it into something extraordinary, you need to break out your sourdough starter. -
7 Jersey Mike's Secret Menu Items You Need To Try At Least Once
If you're a fan of Jersey Mike's, you need to try some things off their secret menu. Here's 7 sandwiches that are worth trying at least one time. -
5 Fast Food Chains That Use 100% Pure Beef
If you want to enjoy some fast food but want to make sure you're getting a patty made with 100% real beef, head to these classic chains. -
Thai Curry Peanut Soup Recipe
A little bit spicy, sweet, and nutty, this Thai peanut soup features a thick and cozy curry base with juicy chicken throughout. -
Never Combine These Drinks With Tequila
Tequila, whether blanco or an aged reposado, pairs beautifully with many drinks and mixers ... just maybe not these particular beverages. Here's why. -
How To Send Food Back Without Offending Your Server
Food Republic spoke with Jamila Musayeva, an etiquette coach, about how to politely send food back at a restaurant without offending your server. -
Bologna Cake Is A Southern Staple With Few Ingredients, But How Did It Get So Popular?
Some dishes remain perennially popular, but one mid-century recipe has people divided on its appeal: bologna cake, which is made with two ingredients. -
Contrary To Popular Belief, It's Safe To Eat Steak When It Turns This Color
While beef changing color can indicate that it's beginning to go bad, that's not always the case. When it turns this color, it might still be safe to eat. -
Signs You're Overproofing Your Sourdough (& How To Fix It)
To confidently identify the signs of overproofed sourdough, Food Republic spoke with Hannah Dela Cruz, founder of the sourdough baking blog Make It Dough. -
How To Roast Nuts At Home And Which Ones Cook Fastest
It seems so easy to do, roasting nuts at home, but if you use the wrong method (or cook them too high for even a minute too long), you're out of luck. -
The Textural Reason You Should Never Reheat Rice In The Microwave
While many people rely on microwaves to reheat food, there's a strong case for choosing another method for rice - and it all comes down to texture. -
What Kind Of Desserts Pair Best With Bourbon?
Bourbon has a distinct taste that ranges from fruity and citrusy to caramelly with hints of vanilla -- in other words, it's the perfect spirit for dessert. -
The Dinner Table Rule You Can Ditch (& You'll Be Way More Comfortable)
Some dining etiquette rules stand the test of time. Fortunately for casual diners, however, there is one rule that is no longer as rigid as it once was. -
Why Do Chefs Cook Steak With A Knob Of Butter?
Food Republic spoke to Dennis Littley, chef and recipe expert at Ask Chef Dennis, to learn the tricks of the trade when it comes to cooking steaks with butter. -
Not A Fan Of Mayo? The Unexpected Spread That Will Take Your Canned Tuna To The Next Level
Tuna salad is the base for so many great and easy meals, from sandwiches to dip to, well, salad, but what if you need to swap out the mayo? Use this instead. -
Why You Need To Be Baking Cupcakes In Your Air Fryer
Everyone knows you can make crispy Brussels sprouts and chicken katsu in the air fryer, but did you know you can make delicious cupcakes in it as well? -
14 Canned Ingredients That Will Seriously Upgrade Egg Salad
Egg salad doesn't have to be boring. You can try using some of these canned ingredients in it, and they will seriously upgrade your egg salad dish. -
Here's What It Means If Your Bottle Of Bourbon Is 'Small-Batch'
You may have seen the label "small-batch" on your bottle of bourbon. What exactly does this term mean, and how does it affect the whiskey's flavor? -
How Long Do Canned Beans Last?
Canned beans are a versatile staple with a long shelf life because of how they are treated during the canning process - but how long do they last, really? -
The One Mealtime Rule To Remember If You're Restaurant-Hopping In Italy
Italians adore lingering over their meals, enjoying good food, good drink, and good company - so keep this one rule in mind when eating dinner in Italy. -
Bavarian Cream Vs Boston Cream: What's The Difference?
Bavarian cream and Boston cream are both creamy custards with a similar look. What makes them different, and what are the best uses for each one? -
The Affordable Cognac Alternative To Use In Recipes
Cognac is a luxurious spirit known for its somewhat exclusive reputation, so when you want a similar swap in a particular recipe, where do you turn?
