When it comes to making chili, choosing the right beef blend is absolutely vital. However, achieving a perfectly balanced beef blend is not straightforward.

To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.

There's nothing wrong with store-bought cookie dough, but that doesn't mean you can't make it better with some extra ingredients, especially this pantry staple.

When it comes to oysters, fresh isn't always best. There are tons of ways you can transform canned oysters into crave-worthy appetizers and small bites.

Sam's Club goes a step further with its rotisserie chickens by selling just the breasts, but there is one thing to know about the convenient packs.

Never make another sad veggie burger with these tips from chef David Figueroa. Plus he knows the perfect creamy binder that beats out eggs and breadcrumbs.

Some beers come and go. Let's take a look at several once-loved beers that vanished from store shelves.

Air fryers are small-scale convection ovens that can do a lot more than you might expect - like cooking an entire beef roast with a deliciously browned crust.

Turning fiber-filled vegetables into fries is quickly becoming a go-to for ambitious cooks, but there's one ideal vegetable you may not have even considered.

To learn the ins and outs of the best way to cook lobster tails, we spoke with Michael Chavez, kitchen development manager at Angry Crab Shack.

Grilling a burger is a fine art, and even art has steps that can help create a masterpiece. That's where the 5-6-7 rule comes in for perfect burgers every time.

Buttermilk helps tenderize chicken and is a great way to get breading to stick, but is it absolutely necessary for excellent fried chicken? An expert weighs in.

Breadsticks are always a good idea. When you want to enjoy the appetizer from the comfort of home, be sure to stock up on this superior store-bought dupe.

Sweet, savory teriyaki sauce is perfect for a weeknight dinner, but some store-bought brands may not be to your taste. We asked an expert for some tips.

We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce.

A pot roast is a comforting dish no matter the occasion, but there's one, unusual secret ingredient that will elevate this classic into something very special.

The Negroni is a strong, bitter cocktail. To make this drink more approachable, consider swapping out the Campari for a weaker, sweeter alternative.

The way we classify fruits overlaps with foods we perceive as vegetables, making the entire system even more difficult to define and navigate.

This unexpected ingredient is the perfect addition for chocolate chip cookies that are savory and sweet, according to baking expert Audra Fullerton.

Though Costcos in the U.S. and U.K. are more similar than they are different, there are a few factors that undeniably give one country the edge.

French fries are great -- but slices of avocado that have been breaded and fried might be just as delicious, and offer a brand new way to enjoy the trendy food.

Tteokbokki is a South Korean treasure, beloved for its chewy rice cakes in a thick, spicy sauce and with a history as fascinating as the dish is delicious.

This two thermometers hack from celebrity chef Art Smith will have your fried chicken perfectly crispy and golden brown - you'll never want to do takeout again.

Here's several secret fast food menu items you might not know about. From McDonald's to Sonic and Taco Bell, we've got you covered!

Food Republic spoke with celebrity chef Art Smith, who provided guidance on whether dairy-free substitutes for buttermilk exist, and how to make them.

Vodka can blend well with many things, but it can be a bit overpowering if you don't find the right mix-in, so we spoke to an expert to learn more.

Making a pie at home can be a frustrating experience no matter how prepared or careful you are, so take some of the pressure off with store-bought cookie dough.