Cooking Class

How To Pick The Best Knife For Any Imaginable Kitchen Task

There are knives for boning, filleting, tomato-ing
Dec 29, 2014 10:30 am

Raise your hand if you received a new kitchen knife as a gift for the holidays! No? Oh, sorry, didn’t mean to rub it in. But regardless if Santa slid a shiny Henkel under the tree or not, this does not mean you can’t do a little knife shopping — upgrading to help you get ready for the cold winter ahead (read: serious time in the home kitchen). After all, it’s a great time for post-holiday sales too. But where to begin? Here's a little guide to get started.

Pat LaFrieda And Andy Ricker Are Offering Free Online Cooking Classes

Skillshare's new series titled 'Think Like a Chef'
Nov 26, 2014 3:00 pm

Have you ever wanted to take a cooking class taught by a big name chef? Better yet, what if this class were free of charge? Turns out that this dream can quickly become a reality with just a computer. Newly available on Skillshare — an online learning community where the world’s best experts teach real world skills across a number of professions — is a series titled “Think Like a Chef” that explores culinary creativity.

What Exactly Is Caraway, And Why Is It Such A Cool Secret Ingredient?

Found in braised lamb shanks, cookies, ice cream
Nov 5, 2014 11:00 am

Just one bite of a Reuben will immediately reveal whether or not you’re a fan of caraway, the anise, pepper, citrus packed — and often polarizing — seed that’s been added to rye bread historically for its digestion benefits. And just as the Romans fostered the ingredient’s growth by spreading its seeds throughout Europe more than 5,000 years ago, chefs and bartenders today are hard at work ensuring this spice rack underdog gets its due, extending its recognition beyond the traditional Indian, Eastern European and North African dishes for which it’s become best known. Let us take a close look.

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 9:00 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 12:00 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 10:00 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 9:00 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 11:00 am

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.


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