The Savory Trader Joe's Dip That Makes Pasta Night Ridiculously Easy
For an easy weeknight meal that comes together with just two ingredients, grab your favorite pasta and this deliciously savory dip from Trader Joe's.
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The Salting Rule You Should Follow When It Comes To Roasting Eggplant
You may have heard that you need to salt eggplant every time you cook it, but that isn't true. There's actually one rule you should follow concerning salting. -
The Best Type Of Flour To Use When Making Sourdough
With a variety of flour types available, experimenting with different bakes can be fun, but if you're making sourdough, there is a hierarchy you should follow. -
Can You Make Beef Tallow In An Air Fryer?
Rendering beef tallow in your air fryer sounds like an awesome shortcut, but there are safety considerations to take into account before trying it. -
Is A Loose Meat Sandwich The Same Thing As A Sloppy Joe?
The loose meat sandwich shares many of the same ingredients as the sloppy Joe. Is there actually a difference between the two delicious dishes? -
Forget Bread And Butter, Bread And Tinned Fish Are A Power Couple
It may not seem immediately obvious, but if you think about it, canned fish and bread go way back. Even the Brits traditionally eat kippers on toast. -
The Most Important Rule When Air Frying Cauliflower
Before you toss your next batch of cauliflower into the air fryer, you need to make sure you adhere to this vitally important rule regarding size. -
For Mouthwatering Canned Beans, Add One Tangy Ingredient
Whether you like canned baked beans or prefer to turn tinned legumes into a semi-homemade dish, this tangy condiment instantly makes the flavor deeper. -
The Nebraska Restaurant That Sends Guests Back To The Wild West
Nebraska's Front Street Steakhouse in Ogallala is a must-visit restaurant where the decor and aesthetic sends guests back int time to the Wild West era. -
How Indian Cardamom Became A Scandinavian Staple Spice
How did cardamom, a warm spice native to India, travel to the distant Northern European region of Scandinavia and become a staple of its cuisine? -
Your Cocktail Is Missing One Key Ingredient: Edamame
If you want to try something new, it's time to experiment. Try adding edamame -- and no, we don't mean whole -- to your favorite drinks for a new take. -
Start Frying Eggs In A Creamy Liquid For An Elevated Dish
There's nothing wrong with frying eggs in butter or oil, but using an alternative dairy product results in an extra rich flavor and texture. -
Reach For Sweet Bread And Turn Grilled Cheese Into Dessert
Grilled cheese is a classic American lunch (and sometimes dinner), but if you make some slight adjustments to the ingredients, it can be dessert too. -
The Key Ingredient For A Better Topping On Boxed Mac And Cheese Is In Your Pantry
Instant mac can be perfectly satisfying on its own, but this unexpected topping idea makes it better with a contrasting texture and complementary flavor. -
Wet Vs Dry Aging Steaks: What's The Difference?
Aging is a wonderful way to enhance your steak before it goes anywhere near your kitchen, and there are two main aging methods - dry and wet. -
France's Take On Ravioli Dates Back To The 13th Century
Most of us likely associate ravioli with Italian food, but France's take on ravioli dates back to the 13th century with its Ravioles du Dauphiné. -
12 Fried Chicken Chains Ranked From Worst To Best
Fried chicken chains are plentiful in the U.S., so we decided to go to a bunch of popular ones to find which ones are truly the best of the best. -
A Sweet Addition Can Help You Balance Out Over-Salted Foods
Have you ever been cooking and accidentally added enough salt to clear a road in the winter? Reaching for something sweet can help correct your salty mishap. -
What Cut Of Beef Are Beef Tips?
Beef or steak tips are an ambiguous-sounding ingredient, but once you learn about their unique qualities, it's easy to cook them in tons of tasty ways. -
You Might Want To Rinse Canned Fruit Before Eating It
If you're cracking open that can of fruit -- especially if it's canned in heavy syrup -- you may want to rinse the contents off before you eat them. -
Add One Unexpected Spice To Roasted Veggies For A Citrusy Pop
If you want to give your roasted vegetables a zingy pop without adding citrus juice or grating zest, reach for this one particular spice in the cupboard. -
Why You Should Start Adding Vinegar To Your Bread Dough
Is your homemade bread turning out too tough or flavorless? If you want a tender crumb or tangy taste without the long proof, try adding vinegar. -
Add Smokiness To Your Fish Sandwich With One Spanish Sauce
If you find your fish sandwich needs a little oomph, a touch of smokiness, then it's time to break out this easy but delicious Spanish sauce. -
The Dressing Technique That Leaves Every Bite Of Salad Packed With Moisture
When you're tired of soggy salads or bites that have almost no flavor or moisture to them, try this salad-building trick that ensures the perfect balance. -
You Might Love Nugget Ice, But Your Cocktails Don't. Here's Why
To find out which type of ice is best for cocktails, especially ones that aren't syrupy, Food Republic spoke to a head bartender who said avoid nugget ice. -
Why Your Fridge Might Be The Key To Better Bread
If you love tangy bread that's easy as pie to knead, then this refrigeration step during proofing might be vital for your next batch of breadmaking. -
The Martini That Was Invented On A Movie Set By Elizabeth Taylor And Rock Hudson
The martini that was invented on a movie set by Elizabeth Taylor and Rock Hudson
