Talking Points

The 25 Most Important Food Questions We Asked Ourselves In 2013

Blender juicing, olive oil-frying, bacon weaving
Dec 26, 2013 10:00 am

We try to provide as many services as possible here at Food Republic, from recipes for every occasion (including no occasion) to interviews, travel guides, videos, cool gear and more. But sometimes you just want to know the fastest way to peel an egg without mangling it, and we're here for that, too. Here are the 25 most useful questions we answered this year, including how to properly set things on fire.

Two Important Reasons To Keep Eating Kraft Mac 'n Cheese

Well, maybe one important one and one insane one
Nov 1, 2013 10:00 am

There's news for lovers of Kraft mac and cheese this week (so pretty much everyone, especially our nation's young people): no more artifical dyes! The corporation claims its decision to pull controversial food dyes Yellow #5 and 6 from three best-selling boxed macaroni and cheese products was not influenced by such giant protests. But, you know, everyone knows it totally was. Here's what to do with the new stuff.

So Is It Pie Or Cake? Two Food Journalists Debate All Lincoln-Douglas Style

Kat Kinsman and Kim Severson go head-to-head
Oct 14, 2013 4:00 pm

At the recent Southern Foodways Alliance Symposium, held annually at the University of Mississippi, two of the country's top food writers — Kat Kinsman of CNN Eatocracy and Kim Severson of The New York Times — stood behind custom-made podiums to make their arguments. Kinsman took pie, while Severson defended cake.

Design Dilemma: How Manly Does Your Food Need to Look?

Cupcakes, yogurt, chips need to man up, apparently
Oct 1, 2013 10:00 am

Sure, appearances count for a lot, but when it comes to choosing basic food items, does a manlier aesthetic actually make a difference? More discussion points after the jump.

The Negroni Backlash Has Begun

Jay Rayner takes issue with a certain Italian count
Aug 19, 2013 2:00 pm

Over the weekend Rayner dropped some lines about why he hates the negroni, a classic Italian cocktail we’ve spend much time discussing and dissecting. He's no fan of the negroni. We have a response.

ADVERTISEMENT

Follow Food Republic

America's great underrated food scene gets a boost
If you were thinking "add bacon," we did.
Britain stops rinsing raw chicken. We should, too.
New from Josef Centeno, Ben Ford, Belcampo Meat
"Emergency" dough is easier to make than you think!
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.