A Cold Oven May Be Key To Perfecting Your Bacon
Do you want crispy, perfectly crunchy bacon with no unpleasantly clumpy fat lumps? Of course you do! The key is, shockingly, starting with a cold oven.
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How To Tell When Canned Coconut Milk Has Gone Bad
Coconut milk is a great swap for traditional dairy in many recipes, but even though it's shelf-stable, it won't last forever. Here's how to tell if it's bad. -
Skip The Oil To Turn Boxed Cake Mix Into A Bakery-Worthy Creation
When it's time to bake up a sweet treat, a boxed cake mix could help you prepare a dessert quickly - but there's a way to take your cake to the next level. -
How Your Crisper's Humidity Setting Could Be Sabotaging Your Produce
Is your produce spoiling prematurely? Have your fresh herbs gone soupy too soon? Then your crisper draw may not be set to the correct humidity setting. -
Why Emmental Is The Ultimate Fondue Cheese
Fondue is melty, delicious, and one of its primary ingredients is traditionally Emmental cheese, aka Swiss cheese as it's known in the States. -
BeatBox Beverages: Here's What Happened After Shark Tank
BeatBox Beverages was founded by three friends in college who sought to create the Redbull of alcohol -- trendy, fun, and successful, but did the Sharks bite? -
Easy Sesame Bok Choy Stir-Fry Recipe
This is a very simple and easy recipe, perfect for a weeknight meal. In addition, the crispness of bok choy goes well with any protein, making it a great side. -
The Secret Herbaceous Ingredient Ina Garten Adds To Chicken Salad
Ina Garten, master of simple elegance, uses this classic French herb to bring that certain delicious je-ne-sais-quoi to her roasted chicken salad. -
What Is The Ideal Ratio For A Mezcal Margarita? We Asked An Expert
Food Republic consulted David Ortiz, Corporate Beverage Director at Rocco's Tacos & Tequila Bar, for guidance on the ideal ratio for a mezcal margarita. -
For The Most Decadent Cookies, Only Use One Part Of The Egg
To achieve ultra-rich and delicious homemade cookies, using only the yolks - instead of the whole egg - when building your dough is the way to go. -
Stasher: Here's What Happened After Shark Tank
The founder of Stasher sought to reduce global plastic use by creating a new, sustainable alternative to plastic resealable bags, but were her sales enough? -
The Staples Ina Garten Always Keeps In Her Freezer
Ina Garten isn't afraid to bring out store-bought staples for delicious dishes in a flash, and these three ingredients are always ready to go in her freezer. -
The 2 Ingredients You Need To Make Homemade Thin Mint Cookies
Are you craving a Thin Mint, but they're out of season? Never fear! You can make them really easily with only a cracker and some Andes mints. -
Anthony Bourdain's 5-Ingredient Mortadella Sandwich Is Hard Not To Love
Anthony Bourdain's once carnivorous appetite comes out in his five-ingredient mortadella sandwich with a large focus on the prized Italian cold cut. -
How To Order From A Taco Truck Like A Pro, According To Experts
If you love taco trucks but are sometimes a little intimidated when ordering, we've got you! Let's review some basics so you can order with confidence. -
Fried Capers Are The Tangy Ingredient Your Caesar Salad Is Missing
For a special Caesar salad topping that reinforces the tangy, salty dressing and satisfying crunch of the croutons, you'll want to learn how to deep fry capers. -
The Best Way To Store Cut Cucumbers In The Fridge
To enjoy your cut cucumbers while they're crisp and fresh, instead of limp and dry, try these shelf life-boosting storage methods and ways of using them up. -
What Makes Primanti Bros. Sandwiches An Icon In Pittsburgh
If you go to Chicago, you can expect hot dogs. In New York, large pizza slices. But in Pittsburgh, it's all about the Primanti Bros. sandwiches. -
Once-Popular Kitchen Tools People Stopped Using
When it comes to cooking, there is no shortage of ways to do things easier, better, and faster. Here are some once-popular kitchen tools of yore. -
One Simple Ingredient Gordon Ramsay Adds To His Tartar Sauce
Gordon Ramsay is known for his ability to take a classic and make it even more delicious, and tartar sauce is no exception with his secret ingredient. -
To Frost Cakes In Seconds, Try This Microwave Hack
Frosting a cake can be a mighty endeavor, even if you skip the crumb coat. To make your life simpler, try microwaving the frosting first to make it pourable. -
Expert Tips For Making Margaritas Like A Pro
Food Republic spoke with David Ortiz, the Corporate Beverage Director at Rocco's Tacos & Tequila Bar, to learn how to make a great margarita at home. -
The Reason To'ak Chocolate Is The Most Expensive In The World
To'ak chocolate is made with two ingredients: cane sugar and Nacional cacao, a designated heirloom cacao that is among the oldest varieties on Earth. -
GreenBox: Here's What Happened After Shark Tank
GreenBox was started by college friends looking to solve the problem of bulky pizza boxes, turning them into plates and containers, but how did the Sharks feel? -
How Rachael Ray Shapes Her Burgers To Prevent Shrinkage
If you notice your burgers are shrinking when you cook them, your eyes are not deceiving you. But there's a trick to stop it, and it comes from Rachael Ray. -
Add Curry Paste To Deviled Eggs For Just The Right Amount Of Spice
For deviled eggs with an herbal, aromatic kick and just the right amount of chili heat, reach for a flavorful curry paste that fits your spice tolerance. -
The Cocktail Ina Garten Always Orders To See If A Bar Is Worth The Hype
Ina Garten, queen of the Hamptons and our hearts, has the best suggestion for how to determine if a bar is worth its salt or not, and it involves a classic.
