Video: Spare Wine Barrel Lying Around? Hack It Into A Beer Keg!

Dive into the most productive weekend project, ever
Mar 14, 2014 11:00 am

It's important to mention off the bat that there is nothing wrong with your keg the way it is: beaten-up, dented and beautiful. But in case you'd rather stash it in one of the classiest holding tanks around for aesthetic purposes or simply need to scratch that power tool itch, the handy dudes at Build...

How To Make Homemade Cultured Butter

Velvety butter made for slathering in 6 steps
Feb 28, 2014 11:00 am
Photos: Francoise Villeneuve

Two studies over the past year have turned what we thought we knew about dairy fat on its head. They both showed that full-fat butter, cream and milk in your diet may actually help prevent obesity, since the fat makes you feel full. We tested different homemade butter methods, and here’s the easiest recipe for cultured butter out there. The simple technique, after the jump.

So Here's A Crazy Sacrilegious Idea: Bacon Sushi

News flash: crunchy bacon roll pummels tuna roll
Feb 13, 2014 12:30 pm

You find the darndest things on the internet when you're looking for bacon sushi. Here I am thinking I'll add some bacon to my weird, deformed maki I keep thinking I'll get better at making for some reason, and this gem pops up. And you don't even find out until halfway through that it's not only bacon. It's prosciutto, too. 

Not Just For Bourbon: 8 Barrel-Aged Food Products, And How To Buy Them

Pickles, gin, hot sauce, tea, mustard
Jan 7, 2014 11:00 am

Why relegate only bourbon and wine to the barrel when so many other products benefit from spending some time ensconced in oak? All across the country, people are starting to utilize the barrel for everything from vanilla to pickles to gin. Read on.

How To Make Your Own Maple-Walnut Bitters

Add some warmth to homemade cocktails this winter
Dec 26, 2013 2:00 pm

This winter, I wanted to prepare a seasonal bitters that would bring some  holiday spirit to my bourbon cocktails. So I’ve created a maple-walnut variety flavored with cloves, allspice and black peppercorns, then sweetened with maple syrup instead of the traditional simple syrup or molasses. Dark, complex and spicy, these nutty bitters add a touch of cold-weather warmth.

The 25 Most Important Food Questions We Asked Ourselves In 2013

Blender juicing, olive oil-frying, bacon weaving
Dec 26, 2013 10:00 am

We try to provide as many services as possible here at Food Republic, from recipes for every occasion (including no occasion) to interviews, travel guides, videos, cool gear and more. But sometimes you just want to know the fastest way to peel an egg without mangling it, and we're here for that, too. Here are the 25 most useful questions we answered this year, including how to properly set things on fire.

How To Make Pickled Beets

Make your own pickled beets in five easy steps
Nov 25, 2013 1:00 pm

For a relatively common recipe, pickled beets have a surprising amount of lore, and there are more ways of making them than one would expect. After a lot of experimentation, I came up with this recipe, which uses an initial boil to tamp down the beet flavor, then hits the veggies with a one-two wallop of brown sugar and apple cider vinegar. The spicy fall flavors make it perfect for this time of year. Check out this foolproof step-by-step guide. 

DIY: 3 Seasonal Fall Liqueurs To Make In Your Kitchen

Autumn fruit liqueurs to keep around through winter
Nov 19, 2013 5:30 pm

Step back from the pumpkin beer for just a second, and sip on a glass of pure cold-weather goodness. We've infused vodka 3 ways so far this fall, each one more delicious than the last. Check out our step-by-step how-to guides so you have no reason not to bust out a bottle of pumpkin hooch all Harry Potter-style and be the hero of the fall cocktail party.


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