videos

Here's A Logical Reason Why Certain Cuts Of Meat Are Tougher Than Others

Keep it in mind next time you're shopping for meat
Feb 27, 2015 10:00 am

We all love ourselves a chunk of short rib falling right off the bone or a slice of fatty pork belly. But what exactly makes these cuts more tender than others? Our friends at ChefSteps break down the basic science in a short article, along with a video included here.

Organic Valley's Protein Shakes Ditch The Junk, Save The Bros

An ad to get you jacked, yoked and totally swole
Feb 19, 2015 2:00 pm

With all the protein options out there for bros who get their pump on, you've got to wonder what's actually in that stuff. Enter Organic Valley, the largest organic-farmer cooperative in the world, here to save the day. Bros no longer have to swill artificial, processed muscle junk: Organic Fuel is here, and it's the answer to the ...fourth-largest problem plaguing bros today. We'll work on ranking the first three and get back to you. 

Watch A Food Writer Spend 24 Hours Working At An Atlanta Waffle House

Can Bon Appetit's Andrew Knowlton hack it?
Feb 17, 2015 12:44 pm

Who doesn’t love a good Waffle House, that staple roadside, all-day-breakfast restaurant found predominantly in the American South. Bon Appetit restaurant editor Andrew Knowlton headed to his hometown of Atlanta, Georgia, to work the short orders and figure out what it takes to work at the American classic.

Have Skillet, Make Frittata: Here's A Recipe And How-To-Bake Video

A hearty breakfast dish with fresh basil pesto
Feb 12, 2015 10:00 am
broccoli potato frittata recipe
Photo: Laurel Golio

The great thing about making a frittata is the simple, one-pan technique: You cook the filling ingredients and bake it all in the same skillet. The combinations are endless — you can make as many kinds of frittata as you can pizza or sandwich. Go classic with bacon and cheddar, upscale with smoked salmon and chives, or try out one of our favorite versions, which combines bright, blanched broccoli with potatoes, pesto and fresh basil.

Travel To Argentina For Perfect Beef. But You Knew That Already.

Watch "Carni de Mi Carne," prepare to crave steak
Feb 10, 2015 2:30 pm

"What happens is that our cows walk around the fields and eat wheat and alfafa. They are never in a barn," says Francis Mallmann, Argentinian king of meat and fire. Kayhan Ozmen of London-based arts and culture channel NOWNESS captured Mallmann's passion — along with plenty of fat-marbling porn — in this tantalizing, sizzling short (but powerful) reel. Seriously, Argentina is a meat party and everyone's invited. 

Chicken Under A Brick Is The Answer. Here's A Recipe And How-To-Brick Video.

A perfectly juicy, harissa-lacquered bird. Easy!
Feb 10, 2015 10:00 am
harissa chicken brick recipe
Photo: Evan Sung, Stylist: Kaitlyn DuRoss

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Check out the recipe and a video of how to make the dish here.

Tiny Cooking Videos Are Big In Japan. This Breakfast One Is A Favorite.

Actual eggs, sausage, coffee in itty-bitty portions
Feb 6, 2015 10:00 am

You make scrambled eggs and sausage all the time — it's neither exciting nor a big deal. Now miniaturize it. All of it. The pans, stove, tongs, knife, every last bit. Very exciting, and kind of a big deal. Sure, breakfast will take way longer to make, but then you get to bring your face up really close to it and say, "What is this? A restaurant for ants?!"

Here's How To Add Creamer To Coffee Like A Total Pyromaniac

Now let's watch that party trick in slow motion!
Feb 3, 2015 3:00 pm

You may have heard coffee creamer has been banned in prisons. Here's why: it's highly flammable (so naturally we whiten our coffee with it). Slow Mo Lab has been a guilty YouTube pleasure of ours for years. There's not a single one of these we don't want to watch, and since we won't be using coffee creamer for creaming coffee (or anything) it looks like we're all set to empty out the office pantry and fire up the blowtorches after work.

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