Several Whiskeys (And Whiskies), Explained By Distillers And Mixologists
Let's head straight into the whiskey barrel and learn about the spirit from some pros in the biz. Grab your rocks glass -- class is in session!
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You Only Need A Gentle Tap To Get Eggs Unstuck From The Pan
There are plenty of useful fried egg hacks you'll wish you knew sooner - and this one is perfect for unsticking your eggs, no scraping required. -
The Key To Successful Bread Making Is Patience
Food Republic consulted chef and cookbook author Jake Cohen for expert advice on how to stay patient while baking bread to ensure the best loaf. -
Why You Should Try Adding Crème De Cassis To Sparkling Wine
Try mixing crème de cassis -- a versatile black currant liqueur -- with sparkling wine to make a simple, yet impressive 2-ingredient cocktail. -
Fettuccine Alfredo Was Introduced To The US Thanks To One Old Hollywood Couple
Although fettuccine Alfredo is found everywhere nowadays in America, its roots go back to an Italian chef and a Hollywood couple who brought it to the States. -
What Type Of Steaks Does Texas Roadhouse Use?
Texas Roadhouse is known for its very impressive steaks, but what kind of steaks does the chain actually use? We're clearing that all up for you. -
Why Sonic Fans Always Make Such A Big Deal Out Of The Ice
For ice aficionados, nugget ice is the supreme variety, perfect for crunching and keeping drinks cold, and it's home? None other than Sonic Drive-Ins. -
Here's Why You Can Never Seem To Cut A Tomato Properly
Tomatoes are delicious fresh, canned, hot, cold, cooked, or raw -- but cutting them can be a challenge because of their skin, softness, and water content. -
Give Your Banana Split The Ultimate Upgrade With One Extra Step
While some may modify the ice cream flavors to give banana splits a modern twist, the real way to elevate this dessert is by focusing on the fruit. -
3 Underrated Liqueurs You Should Keep On Your Bar Cart At All Times
Most bar cards have the typical vodka, whiskey, tequila selections but what about less popular bottles? Our expert shares three underrated liqueurs to stock. -
Give Cornbread A Salty, Crunchy, And Flavorful Touch With One Ingredient
Incorporating almost any addition to cornbread is as easy as folding it into the batter, but this one ingredient will give it a salty, crunchy touch. -
Can You Freeze Refried Beans?
If you want to make a huge pot of refried beans and save them for later, you should know what happens when you freeze them and the best way to do so. -
The Zesty Liquid You Should Spritz Over Salad For A Huge Flavor Upgrade
If your salads are tasting dull, add a bright, tangy, flavorful finishing touch using a common sandwich ingredient that might already be in your fridge. -
How Long Does Marsala Wine Last, Opened And Unopened?
Marsala is a versatile and fortified wine - but long a bottle of it lasts varies significantly depending on whether the bottle is opened or unopened. -
The Canned Ingredient You Should Add To Pasta For An Easy Protein Boost
Pasta makes a tasty and easy meal for lunch or dinner, but it's so easy to overlook protein. Give your dish a boost with this one canned ingredient. -
The Cuts Of Steak To Opt For If You Want To Go Lean With Protein
There are tons of different cuts of steaks, all of which have their own place and purpose. But if you want the leanest cuts, here's what you should look for. -
The Exact Difference Between French And Classic Vanilla
You've probably wondered what the difference is between French and classic vanilla. As it turns out, this specification comes down to just one ingredient. -
Ways To Add Corn To Boxed Cornbread Mix For A Fun Texture
Boxed cornbread mix is already pretty great, but there's an easy way to add some variety to your loaf. Just a little bit of corn can go a long way. -
We Tried Subway's New Ghost Pepper Bread - It Brings Some Heat
Subway unveiled their ghost pepper bread -- we tried it on several subs, and let's just say it brings some heat without bringing the fire. -
The Best Flour Combination For Homemade Gluten-Free Pasta
Gluten-free pasta can be difficult to make correctly, so Food Republic sought advice from Chef Jasper J. Mirabile Jr. on the best flour combination ratio. -
There's An Underutilized Way To Get Cheaper Cookware From Costco
It's no secret that Costco is a great way to get low prices on bulk groceries, but did you know there's also a little-known way to do the same with cookware? -
Add A Sweet Crunch To Potato Salad With One Canned Ingredient
A basic potato salad may be delicious, but you should try adding another veggie for the perfect combination of sweet, fresh flavor and a juicy crunch. -
Are Wild Blueberries Really Better Than Cultivated Ones?
If you're a blueberry lover, you might have heard that both wild blueberries and cultivated ones are available to purchase - but which one's better? -
Costcos In China Have Fried Chicken In The Food Court And Americans Are Jealous
There isn't much that's more American than fried chicken, so it makes sense that we're all jealous of China's Costcos, which feature the dish. -
Leftover Cornbread Is The Perfect Crumbly Topping For Mac And Cheese
One fantastic way to repurpose any stale or leftover cornbread is by transforming it into a golden, crunchy topping for your favorite mac and cheese. -
Dolly Parton's Go-To Dinner Is A Comforting Southern Staple
Dolly Parton is known as the queen of country music for a reason, but she's equally talented with cooking. It's little wonder her go-to is a southern staple. -
Guy Fieri's 3-Ingredient Fall Cocktail Is The Perfect Cozy Drink
To take advantage of the crisp weather, dive into Guy Fieri's perfect autumn cocktail that needs only three simple, but delicious, ingredients.
