Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.
Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour.
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
It might seem obvious, but if you want to cook like a pro, there's one tried and true appliance you should always have in your kitchen, according to Bobby Flay.
There are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead.
Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan cocktail. His advice? Stir it.
Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter.
Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour.
Taking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes.
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.
Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.
Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin.
For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again.
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?
Are your home-frozen vegetables not turning out the way you expected? If you're freezing them raw, that may be the problem -- you need to blanch them first.
Black Ivory isn't an above-average coffee sold at an exorbitant price, but a truly special variety produced in a way unlike any other beans in the world.
There is little doubt in our minds that New York City produces some of the best bagels in the world, but why is that? It's less to do with water than technique.