Can Any Food Be Turned Into Beer?

Imagine your favorite food. Now imagine an ice-cold bottle of your favorite beer. What if there were a way to fuse the two together into one?

By George Embiricos Read More

Now This: BD Wong Eats Chicken Wings Neatly

Actor BD Wong eats chicken wings neatly, which may seem like an easy thing to do until you see his expert witness. Uh, technique.

By Jess Kapadia Read More

Now Baking: 8 Favorite Christmas Cookie Recipes

Roll, slice, drop, dip and sandwich these delicious Christmas cookie recipes, and share them with everyone you love. It's time to get baking!

By Food Republic Read More

London Calls: Make Byron's Rarebit Burger

Chef Tom Byng opened the first Byron in London, serving the kind of burgers that seemed absent from the dining scene. Rarebit burgers are where it's at.

By Tom Byng and Fred Smith Read More

Get Ready For The Rise Of Vegetarian Food In Vietnam

Vegan and vegetarian food in Vietnam is hitting its first stride — and you'll want to be there to savor every plant-based bite.

By Jess Kapadia Read More

These Are Food Republic's 10 Top Stories Of 2016

Food Republic's top 10 stories of 2016 include a Mexican regional cuisine guide, reports on dining solo and NYC restaurants' real estate problem and more.

By Food Republic Read More

Luxury Holiday Food Gifts For The Fancy Epicure

This year’s luxury holiday food gift ideas are simply elevated, couture versions of their everyday counterparts. When in doubt, overspend.

By Kaitlyn Thornton Read More

Whole Roasted Branzino With Fennel

Let's all gather 'round the whole roasted branzino! Danielle Walker brings everyone-friendly cuisine to the feast season in Against All Grain Celebrations.

By Danielle Walker Read More

For Classier Holiday Drinking, Try A Chambong

Now if something's worth doing, it's worth doing fast and loose. Chambong is a lovely, blown-glass means of delivering champagne directly down your gullet.

By Jess Kapadia Read More

What Happens On A Cartoon Sommelier's Night Off?

Cartoonist Doug Pike pours a little humor with his beautiful wine illustrations. Ever wonder what happens on a cartoon sommelier's night off?

By Doug Pike Read More

8 Rib-Sticking Entrées For A Holiday Crowd

Take your pick from these entrées for a holiday crowd: our biggest, juiciest roasts, crispy-skinned birds, tender lamb legs and succulent whole fish.

By Food Republic Read More

Seasonal Sweets: Ginger Cranberry Cookies

It's time to make some ginger cranberry cookies! Get your holiday bake on with Christmas Cookie Swap, and awesome book of treats.

By Oxmoor House Read More

What's In Season: Tahitian Squash

Tahitian squash has a unique flavor that is rich like kabocha but sweet like butternut, and the color is a perfect egg yolk yellow.

By Linnea Covington Read More

For One Baker, "As American As Apple Pie" Has A Deeper Meaning

Food writer and cookbook author Genevieve Ko looks at what it means to be a child of Asian immigrants who took to baking and made it a career.

By Genevieve Ko Read More

Sandwiches, Food Art, Meringues: 10 Hot Topics On Food Republic

We were very art-forward this week. From illustrating sandwiches to drooling over video game food art, this week's Hot Topics are beautiful.

By Tiffany Do Read More

Peppermint Shortbread Thins Recipe

Peppermint glaze adds a minty-fresh zing to these crumbly shortbreads. Dress these rounds up for the holidays and watch them disappear from the plate.

By Oxmoor House Read More

How To Make Velvety-Smooth Homemade Eggnog

Homemade eggnog heralds the arrival of the holiday season. Enjoy it plain or hooch it up with a nice shot of rum or bourbon (we know you’ll do the latter).

By George Embiricos Read More

Women Are Redefining The American Craft Spirits Industry

A study from October found that millennial women drink as much as their male counterparts. Now, women are also making their way in the craft-spirits market.

By Tiffany Do Read More

Blood Orange And Honey-Glazed Ham

Danielle Walker brings her style of everyone-friendly cuisine to the feast season in Against All Grain Celebrations. Blood orange and honey-glazed ham time!

By Danielle Walker Read More

The Art Of Throwing Martinis, A Technique With A Curious History

Throwing Martinis sounds like something you'd do after one too many, but this is a serious technique with a fascinating history.

By Naren Young Read More

Make These Spaghetti Squash Latkes For Hanukkah

When matched with grated potato in spaghetti squash latkes, the natural strands operate like a tightly choreographed drill team. Try them tonight!

By Nick Fauchald and Kaitlyn Goalen Read More

Before There Was Julia Child, There Was Dione Lucas

Julia Child may come to mind when thinking about women in early food media, but it was in fact Dione Lucas who was television's first female cooking host.

By Tiffany Do Read More

A Simple Trick For Mess-Free Soy Sauce On Sushi

Gaze into the soy sauce dishes of your sushi-eating companions. While the wasabi-soy sauce mix-in remains a controversial topic within the raw fish enthusiast community, you can be certain of one thing: If there's rice in there, you're doing something wrong. One or two grains, okay, but if you've got a sizable population happening, you're…

By Jess Kapadia Read More

Holiday Guide: Awesome Food Gifts Under $50

These food gifts under $50 are meant to facilitate and elevate home cooking, and others are simply about making it more fun.

By Kaitlyn Thornton Read More

Chicken Scaloppine With Marsala And Mushrooms

Tonight is chicken scaloppine with marsala night, courtesy of London food writer Aleksandra Crapanzano. You'll need mushrooms. Lots of mushrooms.

By Aleksandra Crapanzano Read More

What Are The Different Wine Education Certifications?

What’s the difference between the different wine education certifications? Currently there are four major bodies for wine certification. Let's dive in!

By Wallace Levy McKeel Read More