Grassmilk Is A Thing. But, The Next Big Thing?

It's gone mainstream at Whole Foods
Jul 31, 2014 10:00 am

Sure, you’ve heard of grass-fed beef. And organic milk is certainly nothing new. But what about organic, grass-fed milk? That’s right, organic, grass-fed milk: two big buzz words in just one product. And Whole Foods is taking notice. Read on.

Hey, PETA, Stick To Comedy! Scary Anti-Milk Ad Makes Us Miss The Vegan Stud Video

Activists' autism claim is flimsy and unfunny
Jun 24, 2014 10:00 am

The always shocking animal-rights group PETA is back in the news again, with another eye-catching campaign. We, the open-minded omnivores at Food Republic, simply wish the organization would go back to its colorful ways of illustrating the pros of a vegan diet, as opposed to hyping unproven evils. See what we mean here.

FR Taste Test: Can We Tell The Difference Between Goat and Sheep's Milk Yogurt?

Yogurt fans bet the farm in a dairy guessing game
Aug 21, 2013 11:00 am

My theory is that the Food Republic team is full of Fage-addicts because the stuff practically digests your food for you (something we all need from time to time). So I broke out two alternative yogurts — goat and sheep — to see if we could tell the difference between them, and how we liked each in comparison to that which lies under the parchment.

Frozen Southern Milk Punch Recipe

Frosty New Orleans staple to serve at a party
Jul 8, 2013 3:01 pm

I first tried milk punch in New Orleans, where it’s a Sunday brunch staple and every bar and restaurant has its own version, often shaken or blended with ice. For a large group, try this tantalizing rendition, which is frozen to a pleasingly slushy consistency.

Is Camel Milk The Next Big Food Craze?

An ancient food may be hitting our shores
Apr 22, 2013 12:31 pm

For centuries, people living in the area now known as United Arab Emirates have consumed camel milk for its nutritional benefits (it’s supposed to fight cancer) and ability to refresh in the parching Arabian heat. With less fat than whole cow’s milk, the consistency is similar to skim, but with an after taste that is described by some as “sharp.” But we wouldn’t know — the stuff is nearly impossibly to find in the United States. Until now.

10 Examples Of Burrata Oozing Out On Stuff

Stimulating lunch visuals of creamy mozzarella
Feb 25, 2013 12:31 pm

While I continue to wait patiently for tomatoes to come back like a dog waiting for its master (my tomato-slave analogies get weirder, so let's not), enjoy 10 slides of caption-free lunch stimulation. It's 2013, burrata's not limited to Italian markets anymore. Find some and explode it, runny egg yolk-style, on any of the following.

Why Do Indian People Eat So Much Yogurt?

Lots of reasons! Let this brown one enlighten.
Jan 23, 2013 12:31 pm

I was contentedly eating a dosa in Curry Hill the other day when I overheard two people analyzing the contents of their thalis. "Why do Indians eat so much yogurt?" The wrinkly old white lady asked. At this point I whipped out the handy laser pointer, projector and pull-down screen I keep in my purse and proceeded to give this presentation. 

Capresso Froth Plus

Do you really need a separate blender for froth?
Aug 8, 2012 9:01 am

The Capresso Froth Plus is a plug-in countertop machine that foams hot and cold milk for coffee drinks, chai, hot chocolate, and whatever other drinks require a splash or two of milk. Here's what we think about it.


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