It can be frustrating not to have an apron on hand when you need to shield your clothes, but there's a simple substitute you're likely to already have at home.

If you want the flakiest pie crust ever you may want to consider adding an extra boozy ingredient beyond the standard flour, eggs, and butter.

Homemade ice cream is delicious and infinitely customizable - just make sure you're not making this one mistake with your ice cream machine.

Do you hate peeling eggs? Those pesky shells crack into a million pieces and require way too much time to remove, until now.

The bee's knees is a whimsical take on a classic sour cocktail, featuring the juniper notes of gin, so we spoke to an expert to find out the best spirit to use.

Chili crisp, chili crunch, and chili oil -- all of these are popular condiments, but what is the difference, and who popularized the Chinese condiment?

One of the holy grails of cooking steak is developing that heavenly crust and golden crust, and one ingredient in your pantry can help you do just that.

Believe it or not, the best way to store onions and make them last as long as possible involves using an item you might have in your wardrobe.

Pouring out alcohol without using any measuring tools sure looks neat, but to actually do it successfully, you need a add-on for your liquor bottles.

With the holidays fast approaching, we can all feel a little tired of cooking and baking -- which is what makes these no-bake cookies so darn great.

Despite its name, the Japanese slipper doesn't originate on the shores of Nagoya or in the neon-lit bars of Tokyo, but rather in a restaurant Down Under.

You can't go wrong with fried eggs, but if you want to make them even more delicious, add one spicy condiment to the pan and prepare to wow your tastebuds.

Christmas stollen wasn't always the deliciously luxurious cake we know it to be today. When it originated, hundreds of years ago, it was a fast food.

Mambo sauce, native to Washington D.C., is a staple in many a local restaurant, but the definitive version is by Capital City and available online.

Cooks who fear that their chicken wings will turn out soggy or tough should learn all about brining, the expert-recommended step for amazing results.

If you've only ever called it Fireball, you might not know what type of alcohol is in this spicy cinnamon spirit, and the answer is really quite simple.

For lactose-intolerant readers, there's a lactose-free dairy drink that has your name on it -- so long as you don't mind traveling to Central Asia to get it.

Turkey sandwiches can get pretty boring when you still have pounds of meat to get through, so try turning your leftovers into a refreshing lunch instead.

When you think McRib, you naturally might assume that the meat involved is pork rib, but you'd be mistaken. Yes, it's pork, but no, it's not rib.

We spoke to Frankie Gaw, creator of the website Little Fat Boy, to get his take on the ingredients your fried chicken batter might be missing.

Food Republic consulted Brian Evans, co-owner and beverage director at the Hotel Chelsea in NYC, for advise on converting cocktails into mocktails.

Some fish are more finicky to marinate than others, so try one of these top picks that have the right texture and taste to stand up to the process.

If you want to elevate your homemade lasagna, add some salami to the mix next time. It's an Italian tradition and will bring more taste and texture.

Making pizza dough is typically a laborious process, but what if we told you there is a method that requires no special tools or skills?

With so many rules for dining etiquette, it can be challenging to remember them all - but this one simple utensil rule should never be broken.

Cooking farro for the first time might seem intimidating, but using the right water-to-grains ratio makes it easy and produces perfectly toothsome results.

There are many delicious cultural fusions across the United States thanks to our large immigrant communities, and the chow mein sandwich is a delicious example.