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Vietnamese noodle soup, it’s what’s for breakfast
Britain stops rinsing raw chicken. We should, too.
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Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
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Bread Bowl Alert! Make This Savory Stuffed Mushroom Dip

Start hollowing out a big sourdough loaf now
Oct 23, 2014 12:00 pm
stuffed mushroom dip recipe
Photo: Alexandra Winsby

Bread bowls aren't just for clam chowder, they're too happy-looking to just be for clam chowder, or any chowder for that matter. In formulating a series of dips for the Food Republic Test Kitchen, I decided to transform a beloved appetizer, stuffed mushrooms. Taking the mushrooms off the heat as soon as they release their liquid will keep the shroomy flavor intact, and frying shallots in bacon fat for a little texture and added bacon flavor is just a good idea. 

At A Tokyo Ramen Festival There’s A Booth For You To Shoot Professional Ramen Porn

This is next-level. The future.
Oct 23, 2014 11:00 am

Japan's tsukemen is sometimes called “dipping ramen” in that the noodles and broth arrive separately and are combines in an elegant submerge-than-slurp motion. The Tsukemen Grand Prix, held in Tokyo, is an annual battle royal where nearly two dozen tsukemen makers compete over the course of a month for the top prize. Guess what we found there?

Epic Meat Time: 10 Over The Top Meaty Dishes Around The United States And Canada

Calf brain cream, whole alligator, meat ice cream
Oct 23, 2014 10:00 am

The bacon craze may have passed, but people still love their protein, especially when it comes in the form of calf’s brain cream to spread on blinis, or a whole roasted alligator stuffed with chicken served with Andouille jambalaya. Yes, those are real things you can eat, and here’s where to find them.

Watch Two Guys Serve McDonald’s Disguised As 'Organic Food' To Experts

A Dutch duo gets hilarious results from panelists
Oct 23, 2014 9:00 am

Could public perception of McDonald’s change if people didn’t know they were eating McDonald’s? Two Dutch comedians from LifeHunters recently set out to answer this question at the annual food convention in Houten. Their scheme? Serve bites from McDonald’s under the guise of being a healthier, organic alternative to fast food and then ask a panel of food experts to compare the items to those served at McDonald’s.

If These Finnish Death Metal Cough Drops Don't Fix You Right Up...

Then this bizarre TV commercial didn't do its job
Oct 22, 2014 4:00 pm

You might need a throat lozenge or two during Finland's famous endless winter, so try Zyx. This commercial is basically any commercial for Ricola cough drops, but written instead by an edgy 23-year-old at a trendy Scandinavian production company with one syllable and a cool accent. The cough drops are probably made with foraged medicinal greens, rare turquoise berries and fermented skate placenta, so pick up a box and get right back to business. 

The Vegas Beef Battle: Which New Steak Is The King Of The Strip?

Two newcomers highlight an impressive field of beef
Oct 22, 2014 3:00 pm

There are cities all over America with great steakhouses, yet nobody comes close to matching the beef in Las Vegas.With so many beefy selections to choose from, how does a Vegas restaurant stand out? By being new, being unique or both. There are two new contenders to the Vegas Beef Crown and they each offer exceptional steaks that set them apart from the rest of the herd. So, who's the pound-for-pound champ? Let's get ready to cattle.

5 Bottles Ripe for Drinking: Hard Apple Cider's Moment is Now

Craft hard cider has us all juiced up for fall
Oct 22, 2014 2:00 pm

Late October is peak apple season, when the last of the apples are ripe for picking. You may already know that when given time to ferment, apples also make awesome booze. Cider has experienced a boost in popularity in recent years, thanks in part to rising enthusiasm for craft beer. Make no mistake: cider is not beer, but there’s something about the taste of boozy, warming cider that makes it the perfect drink for fall.

The Guy With The Mohawk Is Madrid Chef David Muñoz. Kind Of A Big Deal.

He's visiting NYC with a Spanish Armada of chefs
Oct 22, 2014 1:00 pm

While the restaurants of Northern Spain get SO MUCH ATTENTION thanks to Ferran Adria, Juan Mari Arzak and their many kitchen disciples opening restaurants throughout the region, the country's central, landlocked capital, Madrid, has quickly (also quietly) establish its own kitchen identity. A number of Madrid chefs are visiting New York City as a sort of coming out party.

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