You Only Need 2 Ingredients To Make Ice Cream Pancakes
You don't need to spend hours to make a stellar brunch. Instead, just combine these two ingredients to make the most delicious and easiest pancakes.
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The Frozen Dumpling Hack To Totally Transform Your Quesadillas
Adding frozen dumplings to your quesadilla will completely transform the flavor and texture, plus it's a great way to use up those pesky leftovers. -
The Mexican-Chinese Cuisine You Can't Find In The US
This regional Chinese-Mexican cuisine is home to truly unique fusion dishes, and Food Republic got some insight from a pro chef who experienced it firsthand. -
The White Wine Substitute You Need For Booze-Free Cooking
Since white wine brings flavor and acid to a recipe, it's important to consider all of these elements when thinking about what you can use to replace it. -
How To Drink Espresso Like A True Italian
Coffee culture in Italy is a thing unto itself -- and not only can the language barrier be an issue, but so too can the customs and etiquette surrounding it. -
The Fool-Proof Way You Should Be Peeling Tomatoes
Sure, you could always buy a can of peeled tomatoes, but nothing beats fresh produce. Here's the fool-proof way you can peel the fruit every time. -
How To Turn Cottage Cheese Into A 2-Ingredient Alfredo Sauce
Cottage cheese is all the rage right now, and if you've run out of ways to use it, try making Alfredo sauce. All you need is a blender and one more ingredient. -
The Best Cut Of Pork To Use For A Traditional Cuban Sandwich
Pork is the standout of any authentic Cuban sandwich, thanks to its robust flavor compared to traditional deli meat - and this is the best cut to use. -
The Extra Step You Shouldn't Skip When Cooking Canned Vegetables
Canned vegetables can be a great go-to for many dishes, but there's one extra step you should always take when cooking with them - and it only takes a minute. -
How To Roast Your Canned Chickpeas Perfectly Every Time
Roasting chickpeas is a great way to use that leftover can in your pantry - when ready, they make a great topper for salads and stews or as a simple snack. -
A Milk Bath Is Your Secret To The Tenderest Steak
When you think of a steak marinade, big bold flavors like soy sauce come to mind, but a milk bath is what you need for the most tender result. -
Can You Eat Cactus?
Cactus might seem like an intimidating snack with its sharp spines, but both cactus fruit and the cactus plant itself are actually quite delicious. -
What The Heck Is A Snacking Cake?
You may have seen the trend or already enjoy a slice or two yourself, but what exactly sets a snacking cake apart from a standard cake? Mostly, the effort. -
Why Julia Child Preferred Carbon Steel Knives Over Stainless
Julia Child was very particular about her kitchen utensils, including her type of knives. She always preferred carbon steel over stainless - this is why. -
Is Ice Cream Kosher?
Ice cream, you scream, we all scream ... but can those who follow a kosher diet still enjoy the frozen treat? The answer is a bit more complicated. -
Tartar Sauce Is The Unexpected Condiment Your Steak Needs
If you're bored with steak sauce, there's another condiment you can try to play up the flavors of your meat - tartar sauce. Here's why it works so well. -
Tim Walz's Favorite Fair Food Is The Epitome Of The Midwest
When Tim Walz takes his family to the fair each year, which food does he look forward to the most? The answer is an unsurprising staple in Midwestern cuisine. -
How To Use Sumac To Transform Your Desserts
With its unique blend of earthy mineral notes and overtones of bright lemony citrus, sumac is a delicious spice that pairs shockingly well with desserts. -
The Tuna Salad Sandwich Was Born From Scrappy Cooking (Literally)
The tuna salad sandwich has become a staple of lunchtime meals and diner fare. But its origins were less idyllic, as it came to be from leftover scraps of food. -
Amp Up The Flavor Of Egg Salad With This Tangy Classic Condiment
There's an ingenious way to give your boring old egg salad a flavorful boost - and chances are you already have the tangy condiment in your fridge. -
Pickled Fruit Is The Ingenious Way To Use Up All That Summer Produce
Pickling your fruit is the perfect, easy way to use up all that summer produce in bulk and keep it delicious long enough for you to actually use. -
The Most Expensive Champagne In The World Makes Dom Pérignon Look Cheap
Champagne is a luxury item for special occasions, but in the case of the most expensive Champagne in the world, Goût de Diamants, it's once in a lifetime. -
When It Comes To Canned Fish, Does More Expensive Mean Better?
Many of us turn to canned fish due to its relative affordability - but some tinned seafood products are quite expensive. Does price translate to quality? -
The Water Swap You Need The Next Time You Boil Shrimp
Water works just fine to make the broth for your shrimp boil, but this flavor-packed alternative provides a sweet-tart boost that complements the ingredients. -
The Best Way To Reheat Crab Legs So They Taste Fresh
Yes, there is actually a reheating method that will make your leftover crab legs taste just as fresh and succulent as they did at the restaurant. -
Orange Juice Brands Made With The Highest And Lowest Quality Ingredients
You might love store-bought orange juice -- but not all of them are worth your money. Here's the real squeeze on some of the OJ brands you see regularly. -
Pesto Is The Mayo-Free Alternative To Try In Tuna Salad
Using our tips for a balanced flavor, tuna salad with pesto is a snap to make and perfect for those who are tired of mayo (or just don't like it!).
