Insider Tips

From Toast To Toast: How Chefs And Bakers Are Dead Serious About Browned Bread

It’s what’s for breakfast. And lunch. And dinner.
Apr 29, 2015 11:00 am

Toast may not be new, but chefs, bakers and café owners from coast to coast are finding novel ways of presenting the childhood old reliable — at grown-up prices. And while the options popping up range from savory to sweet and from made-to-order to DIY, rest assured about two toast prerequisites: It will never be cold, and there will be butter. Or chocolate.

New Tasting Menu For Kids Includes Fancy Capri Sun, Lil Baller Ice Cream Sundae

Virginia restaurant embraces the youth movement
Mar 4, 2015 12:00 pm

The children's menu is all grown-up at least it is at one Virginia restaurant. Trummer's on Main, in Clifton, recently launched a new five-course "Petit Gourmand" menu, featuring dishes that easily transcend the usual kid-friendly chicken fingers and fries routine. We're talking about things like smoked mozzarella arancini with escabeche and pan-roasted salmon with butternut squash puree and baby turnips.

Not Just For Bourbon: 8 Barrel-Aged Food Products, And How To Buy Them

Pickles, gin, hot sauce, tea, mustard
Jan 7, 2014 11:00 am

Why relegate only bourbon and wine to the barrel when so many other products benefit from spending some time ensconced in oak? All across the country, people are starting to utilize the barrel for everything from vanilla to pickles to gin. Read on.

11 Things You Didn't Know About Pomegranates

There's so much history behind the fruit
Dec 11, 2013 10:00 am

The healthiest thing you'll eat in December has a mythical past, Ayurvedic healing capabilities and antioxidants for days. In season through January, pomegranates are one of the more delicious ways to fight off holiday excess. Get tart with these 11 pomegranate truths.

5 Ways To Buy Surprisingly Good American Caviar Online

The rarified roe has a place at your holiday table
Dec 9, 2013 2:00 pm

Caviar. The perfect foil for Champagne and sparkling wines, kicking off any festive meal on an haute note. Retailing for up to $125 per gram, it's not exactly fuel for the proletariat. But did you know that there is a revolution stirring stateside? Chefs and cooks across the country are ignoring the imports and topping their dishes with a dash of American ingenuity all year long. Read on.

5 Types Of Salt Every Cook Needs To Know

Mastering the element, one flake at a time
Oct 1, 2013 9:00 am

Like jazz, or the collected works of Ernest Hemingway, salt is one of those seemingly straightforward topics that become increasingly complex the more you get into it. Relax. We did the research, polled the experts and put together this user’s guide to the wide world of salt. Get ready to get elemental.

10 Things You Didn’t Know About Apples

2013 was a banner year for farmers. Time to pick!
Sep 23, 2013 9:00 am

Like football season and fleece vests, freshly picked apples unmistakably signify fall. Durable and diverse, these barrel-aged workhorses can last for months in cold storage and days on a kitchen countertop. Here are 10 ways to delve deep into the core of apple truth.

What The Hell To Do With A Whole Fish

Don't just stare at it (as it stares back at you)
Aug 6, 2013 10:00 am

There you are, standing before the fishmonger as he and several pairs of fish eyes ogle you. Yes, it would be easier to just get a neat, pre-filleted piece of flesh, one without a face and a tail. But you’re feeling adventurous. This is the day you man up to the whole fish. So, you casually point out your specimen as your monger nods his approval. Now what?


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