Tequila and taco expert David Ortiz told Food Republic that 100% Blue Weber agave blanco tequila from the Highlands is best for making a classic margarita.
When it comes to fish tacos, beer pairings aren't your only option. You can also go for a wine accompaniment, according to our expert who shares some tips.
If poaching perfect eggs for a crowd of brunch guests sounds like a nightmare, this expert advice given to Food Republic can help you manage the task in a snap.
Food Republic spoke to a cheese expert to find out what kind of perks make a specialty cheese shop worth visiting, instead of settling for the supermarket.
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.
To say JJ Johnson is an expert in Caribbean food is an understatement, and his tips on making a rum punch will give you the best tropical drink of your life.
Food Republic spoke to cocktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality.
Food Republic spoke to cocktail expert and author Tony Abou-Ganim to find out what ingredients go into his absolute best version of a classic margarita.
Food Republic spoke with wine expert Doreen Winkler about how to shop mindfully for wine. Her advice? Don't buy a cheap bottle just for the cute label.
Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, told Food Republic how to properly approach the daunting task of poaching eggs.
We spoke to Marcus Samuelsson about his new restaurant, Marcus Addis. As his first venue in his birth country, the restaurant is particularly important to him.
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour.
Food Republic spoke to a pro chef to learn how to safely bring mussels home and store them, plus tips for washing and cooking them in a delicious broth.
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.
Jody Storch, VP of Peter Luger Steak House, spoke to Food Republic and gave us her best tips on how to replicate their renowned flavor and technique at home.