The Best Way To Cook A Plant-Based Burger, According To Tabitha Brown
Tabitha Brown, viral vegan social media star and best-selling author, has the best tip for cooking your vegan burger, and it doesn't involve a grill.
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Inirv: Here's What Happened After Shark Tank
The founders of Inirv went on Shark Tank to get funding for their smart stove knob that you can turn off with the push of a button in an app. -
What Separates Custard From Ice Cream?
Ice cream and frozen custard are quite similar but have a couple of key differences in their ingredients and how they are churned in their respective machines. -
Why You Should Boil Ground Beef Before Storing It In The Freezer
If ground beef was on sale at the store and you want to freeze the excess, try freezing it first. Doing so will provide a ton of extra benefits. -
How Too Much Acid Could Be Ruining Your Marinade
There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much. -
Micro Charcuterie Boards Are The 'It' Girl Dinner Of The Summer
Micro charcuterie boards are the nosh of the season, and the perfect option for girl dinner this summer. Even better, there's no pressure to share. -
The Temperature Mistake You're Making When Marinating Meat
Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours). -
The Absolute Best Cuts Of Steak To Grill, According To A Chef
Nothing quite hits the spot like a grilled steak, but not every cut is best suited to the unpredictable heat of a grill. Our expert says to use these cuts. -
Sweet Corn Is The Underrated Ingredient That Belongs In Ice Cream
Sweet corn is no stranger to barbecues and cookouts. It's at home in cornbread and stews -- but ice cream? You might be surprised by how delicious it is. -
The Ingredient José Andrés Adds To Dirty Martinis (Hint: It's Not Olive Juice)
José Andrés is known for being as creative in the kitchen as he is proud of his heritage, and he combines both aspects of his cooking in this martini. -
How The Serafina Restaurant Group Has Stayed Relevant After 30 Years In New York City And Beyond
Serafina Restaurant Group holds dozens of restaurants in its catalog in New York City and around the world, but the business is still growing. -
The Safety Reason Anthony Bourdain Hated Hollandaise Sauce
You probably barely notice the Hollandaise sauce as you devour your eggs Benedict, but Anthony Bourdain avoided ordering it due to safety concerns. -
Why You Should Avoid Marinating Meat In A Metal Container
K.C. Gulbro - owner of FoxFire Restaurant and Copper Fox event venue - told Food Republic why marinating meat in a metal container is a mistake. -
Chefs Claim These Mistakes Are Ruining Your Brisket
We've got a few chefs weighing in on the mistakes you should be avoiding when cooking brisket. From wrong cuts and over-smoking, this is what they have to say. -
The Floating Mug Company: Here's What Happened After Shark Tank
The Floating Mug company promised to eliminate the need for coasters under coffee mugs and drink glasses, but did it sink or soar after appearing on Shark Tank? -
The Issue Bobby Flay Has With The Craft Cocktail Trend
Bobby Flay isn't one to shy away from the craft cocktail trend, but he makes this one observation about too many drinks that fall under this category. -
Expert Reveals Popular Restaurant Menu Items That Are Often Made From Frozen Foods
It's not always obvious what's made from frozen foods at a restaurant. We've got the inside scoop, so you'll be more informed next time you're eyeing a menu. -
Salted: Here's What Happened After Shark Tank
With a goal of creating nutritious fast delivery options, Jeff Appelbaum took his brand Salted and dove into the Tank, but did the Sharks bite? -
Why Tabitha Brown Adds Vinegar And Baking Soda To Canned Black Beans
Tabitha Brown, vegan cook and viral social media star, has a great tip for cleaning her canned black beans -- she adds both vinegar and baking soda. -
14 Longstanding Myths About Caviar, Debunked
Caviar has a bit of mystery surrounding it, and many myths have been born as a result. Let's debunk some of the most longstanding misconceptions about caviar. -
Barista-Approved Tips For Making Beautiful Latte Art
An expert gives us tips on how to begin learning latte art at home, from how to steam the milk to a trick for practicing without wasting ingredients. -
The Best Bourbon Cocktails To Pair With Steak, According To A Bourbon Steward
When sitting down to your next steak dinner, put the red wine aside and pour yourself one of the bourbon cocktails this expert recommends instead. -
Are The Beans At Chipotle Vegan?
Some beans that you get at restaurants could contain animal ingredients. After some complaints, Chipotle changed its bean recipe to be more vegan-friendly. -
What Does It Mean To Order Food A La Carte?
In high-end restaurants, you may have seen a separate "à la carte" menu or had your server ask if you'd like to order a dish that way. But what does it mean? -
Skip The Microwave And Start Deep-Frying Your Hot Dogs
Try something new this summer and deep-fry your hot dogs - it's a tried and true tradition in New Jersey and has great textural and flavor results. -
You've Been Making Sweet Potatoes Wrong This Entire Time
From burning wedges to storing the raw vegetables in the fridge, we've all made a few mistakes over the years. The good news is they're easily avoidable. -
McClary Bros Drinking Vinegars: Here's What Happened After Shark Tank
McClary Bros Drinking Vinegars sought the help of a Shark to expand into a new brewing location, but did any Shark bite at the chance to invest?
