The Bold Drink That Gives Your Smoothies A Boost Of Energy
If you're looking for an extra boost in the mornings, try adding a splash of this one energizing ingredient to your favorite smoothie recipe.
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How Long Does Fresh Pasta Take To Cook?
We're all likely familiar with cooking packaged, dried pasta for about 8 minutes, but what about if we make it fresh? Just how long does it need to cook? -
The Crispy Reinvention Your Potato Salad Needs
Potato salad is a reliable favorite - creamy, versatile, and always delicious. But why not elevate it by adding a crispy twist the next time you make it? -
Why Spain's Bocadillo Isn't Just Another Sandwich
Spain's bocadillo isn't just another sandwich. Though it involves bread and filler, it's specifically designed to be a quick and easy snack for those on the go. -
What's The Difference Between Marzipan And Fondant?
If you're into baking you've probably heard of marzipan and fondant. But do you know the differences between these two ingredients? -
Here Are The Biggest Differences Between Wild And Farmed Salmon
There are many differences between wild-caught and farm-raised salmon - differences you should know before you decide which to grab from the grocery store. -
The Ice Cream Cake That Once Dominated The US Still Reigns Supreme Across The Pond
Decades ago, a British company brought an ice cream brand to U.S. shores, capturing the nation's sweet tooth. It has since disappeared from shelves. Or has it? -
Check Your Pantry: Quaker Oats Is Recalling A Popular Boxed Pancake And Waffle Mix
If you frequently make pancakes and waffles from an instant mix, check your box to make sure it's not a part of a new recall by the Quaker Oats Company. -
Quevos: Here's What Happened After Shark Tank
'Shark Tank' fans may remember Quevos chips and the brand's two young founders, but did the company find success on the show and after its appearance? -
Your Chocolate Chip Cookies Deserve A Buttery Boost
If you want to amp up the deliciousness of your chocolate chip cookies and get the chewiest texture ever, it's a good idea to turn to browned butter. -
Does Fish Sauce Need To Be Refrigerated After Opening?
Fish sauce will add a burst of umami to any dish you are creating, but when you're done with it, should you put it in the fridge or pantry? -
Why Mint Juleps Are Better Served With Crushed Ice
Alexis Soler, Visionary & Curator of The Sun Room at the Drift Hotel in Nashville, told Food Republic why mint juleps are better served with crushed ice. -
Beef Tallow Vs Lard: What's The Difference?
When you're at the store, you may see both lard and tallow and wonder just what the differences between the two are -- and yes, they are different. -
The Unexpected Restaurant Chain Where An Unlimited Salad Bar Still Exists
It seems like so many restaurants are booting salad bars out the door, but this U.S. chain still offers an unlimited salad selection for fairly cheap. -
Red Dye No. 3 Is Officially Banned. What Foods Will Be Affected?
The FDA has put its foot down and banned the use of the coloring red No. 3 in food and drugs, and these item categories are mostly likely to be affected. -
The 3 Types Of Ice Bars Keep On Hand, And How They Use Each
If you want your cocktail bar at home to feel like the real thing, you need to invest in multiple types of ice -- and for good reason. Here's why. -
The Best Substitute For Cream Of Tartar In Baked Goods
Cream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the best cream of tartar substitutes. -
The FDA Could Be Making Major Changes To Nutrition Labels. Here's What To Know
The FDA might soon change the appearance of food labels to more clearly inform consumers about the nutrition information in packaged foods and drinks. -
The Secret Ingredient For Velvety Pesto Pasta
For pesto sauce that clings to pasta perfectly and has an extra rich texture, all you need to do is add an ingredient that you'll have on hand anyway. -
The Unexpected Salty Seasoning That Belongs On Your Fries
Give your fries a massive umami boost with furikake, a crunchy, salty Japanese seasoning that combines dried seaweed, sesame seeds, and other herbs and spices. -
Anthony Bourdain Considered One French Cut Of Steak 'Poor Man's Filet'
Celebrity chef Anthony Bourdain considered one French cut of steak "poor man's filet," and he had some great tips on how to best cook it. -
The Essential Tip To Remember When Garnishing Food
Chef Richard Sandoval shares exclusively with Food Republic the helpful and essential tip that will ensure your food garnishing goes smoothly. -
Here's What You Can Use Instead Of Butter For Perfect Vegan Cookies
If you're a vegan baker, you need to know the best swaps for ingredients like butter when making cookies. We consulted an expert for some tips. -
How Plate Color Can Affect The Presentation Of Your Food
While the taste of any given dish matters the most, presentation also counts for a lot, and this important factor is hugely influenced by your plate color. -
Why You May Want To Think Twice Before Making Oat Milk At Home
If you enjoy oat milk as a dairy-alternative, you might be tempted to make it yourself at home. However, there are a few reasons why you shouldn't. -
Prime Vs Choice Beef: The Quality Difference, Explained
These grade labels tell you a lot about the meat's texture and taste, and what cut of meat you should buy. Here's what they mean. -
Boulevardier Vs Negroni: What's The Difference?
The switching of two liquors in these cocktails makes for beverages with very different taste profiles. Here's what you need to know.
