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Soy Sauce vs. Tamari. Fight!

What's the different between the two soy sauces?
Feb 10, 2014 5:00 pm

Soy sauce vs. tamari. The question will always be asked: they're identical in the bottle and dish and pretty similar on the palate. So which one should you dip you sushi fish-side down into?

Does Brining Meat Make It Saltier?

Some important advice regarding meat succulence
Feb 6, 2014 2:30 pm

You've just dissolved a lot of salt (and also some sugar) in a pot with other stuff, because you bought a nice piece of meat or chicken and you're making brine. Is the finished product going to be saltier because you brined? 

How Do You Make A Hard-Boiled Egg That's Still Runny Inside?

An impressive 7-minute egg technique to master
Jan 27, 2014 3:00 pm

There it is, floating like a little treasure in your perfect bowl of ramen, a soft, savory medium-boiled egg. You can (and should) recreate restaurant-quality ramen at home, which means learning how to make a hard-boiled egg that's still runny insideIt's the ultimate garnish if you want to impress your Instagram followers and dining companions alike. 

What Is Galangal And How Do I Use It?

It's not ginger, but it's close. Know your roots.
Jan 22, 2014 2:30 pm
galangal photo

Ever wonder why you're so addicted to Thai soups and curries? There's a zingy, spicy, fragrant, herbal note in there you just can't put your finger on. Unless of course you've seen a slice of what looks like ginger floating around. It's not ginger, it's galangal, and while you might not care until the next craving hits, it's a secret ingredient you should get to know better.

What Are The "Tails" On Quinoa?

A fun fact about this delicious superfood
Jan 14, 2014 2:30 pm

Ever had perfectly cooked quinoa? You'll know it by that little al dente "caviar" bite, a snappy little toothsome moment that lets you know you're eating something healthy. You can attribute the great texture to quinoa's curly tail. Except it's not a tail, right?  

 

What Are 'Fresh' Cheeses?

All cheese is not fresh cheese, but these are
Jan 7, 2014 3:30 pm

Okay, technically the hunk of 12-month cheddar you just yanked the wrapper off is "fresh cheese." But it's not fresh cheese. In order to be classified as such, your fermented dairy must have been fermented recently and not allowed to age a bit. Here's the how and why behind it.

Why Does My Beer Taste Awful? It Was So Expensive.

A quick lesson in savoring Brettanomyces yeast
Dec 11, 2013 3:30 pm

During a bottle share with a couple of Food Republic writers last week, it became evident that not everyone has a palate for beer brewed or "infected" with the wild yeast known as Brettanomyces. A couple of the beers in sharemaster Jon Katz's evening lineup smelled and tasted like, well, farm animal manure, according to one unenthused guest. Welcome to the magic world of wild ales, here's why you should keep tasting them.

Can I Broil French Onion Soup In Regular Bowls?

Put the right kinds of bowls under the broiler
Dec 3, 2013 2:30 pm

In case we haven't announced it loudly enough yet, it's French onion soup season! It's a dish we at Food Republic have a particular affinity for, what with the cheese and caramelized onions, and you should be making it on a regular basis. But what bowls are OK to use with a broiler, the crucial step in the cooking process? 

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