Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour.
A donut is a donut is a donut, right? Well, not exactly. While zeppole and beignets have some similarities, these two fried pastries couldn't be more different.
There are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor.
Jerusalem bagels resemble sesame bagels that have been stretched into an oblong oval shape, and they are much less dense than their American counterparts.
Canned chipotles often come soaking in delicious adobo sauce, and it's the perfect addition to so many foods from mac and cheese to your perfectly seared steak.
Quark is a soft white cheese enjoyed across Europe, but it's less common in the U.S. Here's everything you need to know about what it is and how to eat it.
At its core, balut - a street-food delicacy in the Philippines - is a fertilized duck egg that has been incubated to allow the duck embryo to partially develop.
It's no secret that French cuisine is considered the best in the world, and the techniques used to create it can take years to master. These tips will help.
Any tea drinker knows that different types of tea have vastly different flavor profiles, and if you want to add a smoky touch to dishes, you need this tea.
Grab some espresso or cappuccino, and get ready for your mouth to water as we explore our picks for the dozen delicious Italian cakes everyone should try.
If you've ever been told that English muffins are just the American name for crumpets, get ready to learn why these two baked goods are actually different.
They might look the similar, sometimes taste similar, and grate in a similar way, but parmesan cheese and Parmigiano-Reggiano could not be more different.