Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.
Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.
-
Decode beverage labels-zero alcohol up to 0.5%. Learn the terminology, and make informed choices in the world "almost no" and non-alcoholic drinks.
-
Cure Your Egg Yolks In Soy Sauce For An Extra Umami Punch
If you haven't tried a soy-cured egg yolk yet, you need to put it on your radar. Soaked in soy and delicious seasonings, the yolk becomes jammy perfection. -
How Long You Have To Drink An Open Whiskey Bottle For The Best Flavor
Most whiskey is aged for a long time, so it might seem like it lasts for years, but its shelf life is much shorter if you want to drink it at its best. -
The Precise Difference Between A Chef's Knife And A Santoku Knife
A chef's knife may be the most famous cutting tool in the Western world, but a Japanese santoku knife has a few advantages that make it equally valuable. -
The Glamorous Origin Of Hong Kong's Pork & Egg Rice
Sorrowful Rice wasn't invented for a restaurant or a cookbook, nor was it thrown together out of necessity by a hungry line cook. The dish comes from a movie. -
How To Fix The Bitter Taste In Brussels Sprouts
If you find Brussels sprouts off-putting, it's time to revisit them. A quick step can remove any bitterness and put you on the road to roasted, crispy bliss. -
What Makes A Martini Extra Dirty Or Filthy?
A dirty martini, or a martini with olive juice added, has always been a cult favorite. And if you add enough olive juice, your martini becomes downright filthy. -
Why You Shouldn't Store Wine In The Fridge Long Term
You might be afraid of wine going bad if you don't put it in the refrigerator, but the fridge can actually cause a much faster decline in quality. -
The Unsettling Reason You Shouldn't Buy Imported Shrimp
Uncover the dark side of imported shrimp - linked to environmental harm, human rights abuses, and health risks. Choose domestic options for a safer alternative. -
What To Use If You Don't Have A Springform Pan
If you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead. -
Can You Actually Taste Sausage Casings?
Much like sausages themselves, sausage casings come in many varieties, but the way they taste and the purpose they serve is surprisingly simple. -
Make Tarts Upside Down For Extra-Caramelized Toppings
You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top. -
Why Salted Butter Is Safer To Leave Out On The Counter Than Unsalted
Discover the butter dilemma: Does it go on the counter or stay chilled? Salted or unsalted? Uncover butter secrets and find your perfect spread. -
Why Restaurants (Rightfully) Refuse To Seat Incomplete Parties
So, you show up to the restaurant, but part of your party is running late. Don't be shocked if the host doesn't seat you until you're all there. -
With Ready To Drink Shrubs, A Revolution-Era Beverage Goes Commercial
Shrubs, a vinegar-fruit based non-alcoholic drink, decidedly not a plant, are the next big thing to hit the niche cocktail and mocktail market. -
How Cane Sugar, Or Sucanat, Gets Its Golden Hue
Sucanat, aka sugar cane natural, has a wonderful golden color to it that's similar to brown sugar, but not quite the same. Where does this color come from? -
Why You Can't Use Instant Oats To Make Oat Milk
Oat milk is on the rise, but as prices soar, many of us are trying to make our own. So why does it keep turning out gummy? That's because of instant oats. -
How To Spot A Restaurant Menu 'Margin Builder' And Why It's A Red Flag
The best way to spot a margin-building menu item is to look for dishes that are made up of basic ingredients, or sound luxurious but might not be authentic. -
Why You Should Never Throw Away Frozen Puff Pastry Scraps
When working with frozen puff pastry dough, you may end up with some scraps. Don't throw them away! Here's how to repurpose them into a tasty snack. -
The U.S. Senate Has Its Own Signature Soup
The U.S. government is steeped in tradition, but did you know that extends to its restaurant menus? Yes, the Senate has a soup that it serves every single day. -
What Is Raicilla, The Lesser-Known Agave Spirit?
If you love tequila and mezcal, seek out a bottle of raicilla, a complex and intriguing spirit that has only become commercially available in recent years. -
You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective. -
Caviar Is Now Everywhere, And On Everything
Traditionally caviar was served on blinis, maybe with a little smoked salmon. Nowadays, it's served on just about anything trendy you can think of. -
Why Cubed Croissants Were A Recipe For TikTok Virality
Yes, we've had cronuts, we've had spherical croissants that defy logic, but now, it's time to get used to the new viral craze: cube croissants. -
What Is A Reverse Martini?
It seems that every day, there's a new style of martini to try, but though you may not have heard of a reverse martini, it's actually a classic. -
TikTok Is Ripping Into Yale's Dystopian Holiday Dinner
As part of the Ivy League, Yale is no stranger to extravagance, but the holiday dinner it holds for freshmen is next-level decadent, bordering on obscene. -
How To Soak Potatoes For Crispy, Golden Homemade Fries
This is why you should soak your sliced potatoes before making fries and for how long, plus more tips on how to achieve perfect French fry success.