Cooking Class

Baked, Boiled, Simply Raw: How Crabs Are Cooked Around The United States

Cooking with eyes on Old Bay, sambal and just lemon
Aug 6, 2014 10:00 am

There are more than 4,000 types of crabs on the planet, the lot of them slippery jerks with little in common beyond claws and a salty-ass disposition toward humans who hope to eat them. Crabbers and cooks around the world have their own techniques for capturing and preparing cranky crustaceans, a canon that includes multiple techniques right here in the United States. Drew Lazor dives in.

Cutting Your Birthday Cake The Right Way Will Keep It Moist And Spongey For Days

Ancient slicing technique is still a modern marvel
Aug 5, 2014 1:00 pm

There's a better way to slice a cake than the traditional wedge especially if you plan on saving some for later. Mathematician Alex Bellos, citing a century-old article in the scientific journal Nature, demonstrates a different strategy. Watch how he does it here.

13 Ways Sriracha Makes Things Better

From chicken wings to that big bowl of noodles
Jul 28, 2014 11:00 am

We love cooking with Sriracha and have rounded up some of our favorite recipes that we think you will enjoy too. Indeed, Sriracha makes things better, be it chicken wings, tofu or a big bowl of noodles.   

How To Cook A Proper Blue Crab Feast

Marylander explains how to buy, season, steam, eat
Jul 23, 2014 10:00 am

“So, who serves the best crabs?” That’s one of the most frequent questions people from Maryland get from non-Marylanders, right up there with “Ray Lewis killed a guy” (not actually a question) and “Have you ever seen The Wire?” (yes, here’s my HBO Go login, please go away). And though I’ve committed the names of a few famous seafood houses to memory, my heart’s not in any of these answers. I serve the best crabs, hands and claws down. A guide to properly buying, seasoning and steaming crabs from a native Marylander, after the jump.

When Life Gives You Lemons, Cook! 18 Recipes Starring Our Favorite Citrus.

Keep a bag of lemons in the fridge at all times
Apr 3, 2014 12:00 pm

Now that we're putting away the braisers and getting ready to welcome springtime cuisine, consider the lemon. A generous squeeze of fresh lemon juice will enhance everything from a fatty steak in need of an acidic kick to a soggy pie crust, and can even be the reason you don't need to cook your fish. Check out our favorite recipes starring lemon, from appetizers to dessert.

15 Ways To Bail On Your New Year's Resolution, A Week Into It

So, this healthy eating thing is getting old?
Jan 8, 2014 12:14 pm

Right now we are a week into 2014, which means you are probably still hanging onto some of those new year’s resolutions you, possibly unwisely, made at the stroke of midnight. Still not eating refined sugars? No meat? Dairy? You’re only drinking juice? Wait, you’re on a clense? Good for you! Now….stop! Why? Check out these recipes.

Look Outside: This Is Dutch Oven Weather! Here Are 15 Heavy Duty Recipes.

Single-pot suppers that warm you the right way
Jan 6, 2014 4:00 pm

The Internet is bursting with one-pot supper recipe roundups, and rightly so. Single-pot implies simple, hearty fare. The kind of cooking you want to tackle after a long day at work — or laying in bed under covers. We aren’t going to judge. But here’s the thing about the term one-pot. It’s just not descriptive enough. When the thermometer barely hits 20, you’re not thinking one-pot suppers. You’re thinking Dutch oven suppers. Here's a bunch of ideas.

Introducing The Stuffle, The Latest Hybrid Super Food To Conquer The Planet

A use for that last bit of stuffing hanging on
Dec 4, 2013 9:30 am

Mix up your leftover stuffing with just enough waffle batter to bind it and you've got yourself something pretty great. Writer and photographer Paul Wagtouicz writes in with his recipe.

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