Food Republic | Restaurants, Reviews, Recipes, Cooking Tips

Dolly Parton's Game-Changing Ingredient For Tangy Coleslaw

Cook

Dolly Parton's Game-Changing Ingredient For Tangy Coleslaw

Dolly Parton is most known her award-winning music and her positive attitude, but she also shared this game-changing ingredient for tangy coleslaw.

By Erica Martinez

Food

Clingstone Vs Freestone Peaches: The Texture Difference Explained

By Erica Martinez

Cook

The Best Cheeses To Give Avocado Toast A Creamy Boost

By Wendy Leigh

Cook

How To Prevent Ice From Forming On Homemade Ice Cream

By Erin Shaw

Food

The Slightly Gross Way The Mississippi Mud Pie Got Its Name

By Andrew Housman

More Stories

Food

Clingstone Vs Freestone Peaches: The Texture Difference Explained

Craving peaches? Delve into the realm of clingstone and freestone varieties, and understand the impact of texture on your peach-eating experience.
By Erica Martinez
Cook

The Best Cheeses To Give Avocado Toast A Creamy Boost

Looking to take your avocado toast to the next level? These top-notch cheeses will give it a creamy boost to satisfy your cravings and leave you wanting more.
By Wendy Leigh
Cook

Lemon Is All You Need To Descale A Kettle

Descaling a teapot or electric kettle sounds much more complicated than it really is. Descaling is a simple cleaning process that only calls for a lemon.
By Khyati Dand
Cook

19 Best Veggies That Can Stand Up To The Char Of Your Grill

Grilled vegetables are amazing! But not all of them are perfect for the grill. Here's a bunch of veggies that will char perfectly and taste delicious!
By Byron Armstrong
Cook

The Key To Preserving Pesto's Vibrant Green Color

Discover effective preservation methods to prevent pesto from turning brown and learn how to retain its vibrant green color for a visually appealing sauce.
By Jennifer Waldera
Recipes

Apple Dutch Baby Recipe

If you're tired of plain old pancakes, liven up your breakfast or brunch with this apple Dutch baby recipe.
By Jessica Morone
Cook

The Simple Hack To Turn Your Gas Grill Into A Smoker

Smoked meat has a distinct flavor that regular grilling doesn't quite match. But here is a simple hack to turn your gas grill into a smoker.
By Catherine Rickman
Cook

12 Delicious Ways To Shake Up A Jar Of Store-Bought Queso

Queso is delicious! But did you know you can easily doctor-up a jar of store-bought queso? We've got 12 ways you can shake up that jar of queso in no time.
By Brian Good
Cook

Why You Should Never Cut Into An Unwashed Melon

Don't underestimate the potential risks associated with cutting into unwashed melons. Learn how to effectively safeguard yourself from harmful contaminants.
By Wendy Leigh
Restaurants

London Is Home To The World's First Cheese Conveyor Belt Restaurant

The London restaurant Pick & Cheese is contributing to a renaissance in British cheese with its built-in cheese conveyor belt. Here's what it has to offer.
By Catherine Rickman
Cook

When To Decant Pantry Staples Vs. Leave Them In The Package

When organizing pantry staples, sometimes the packaging is fine as-is, but often it's more organized and aesthetic to decant the items into another container.
By Sarah Mohamed
Cook

Add Blueberries To Barbecue Sauce For Summer Culinary Bliss

When preparing to grill or barbeque this summer, try adding blueberries to your barbeque sauce and marinades for a fresh, summery flavor.
By Erica Martinez
Cook

The One Step You Should Skip For Meltingly Tender Scallops

Scallops are a delicious meal, but when you're preparing them at home you want to make sure you don't overcook them. Here's how to keep your scallops tender.
By Carly Weaver
Food

The Reason French Fries Turn Golden Yellow When They're Cooked

Explore the culinary science of why french fries undergo a mouthwatering color transformation, turning golden yellow during the cooking process.
By Erin Shaw
Drink

There's A Good Reason For Cold Brew's Higher Price Tag

Since cold water isn't as effective at extracting flavor from coffee, you need more grounds to achieve the flavor profile and level of strength desired.
By Carly Weaver
Cook

Avoid This Risky Mistake With The Eggs In Your Refrigerator

Egg storage trays in refrigerators seem cute and harmless enough. But if you actually use yours, you might be risking salmonella. Here's a better way.
By Erin Shaw
Cook

When To Throw Out Half-Eaten Ice Cream Containers

Learn about the signs of spoiled ice cream and the ideal time to discard half-eaten containers to preserve its taste and protect your health.
By Khyati Dand
Cook

The Best Potatoes For Thick Vs. Fluffy Mashed Potatoes

Don't use just any potatoes to make mashed potatoes. The starch content of your potato variety determines if they'll be fluffy or thick when mashed.
By Andrew Housman
Cook

Make Dinner Parties Nostalgic With An Easier Menu

Dinner parties are a great way to spend time with friends and family. Make it even more fun, and easier to pull off, with a nostalgic themed menu.
By Erin Shaw
Cook

No, You Technically Don't Need To Soak Dried Beans

Everything you think you know about cooking with dried beans may not be accurate. Including that you technically don't need to soak dried beans.
By Khyati Dand
Restaurants

How To Approach A Brazilian Steakhouse Salad Bar For The Best Experience

At a Brazilian steakhouse, if you're not careful, you might fill up on the salad bar. Here's how to get the best value from your steakhouse experience.
By Erin Shaw
Food

The Murky Origins Of Churros, From China To The Spanish Mountains

Because fried dough exists in some form in pretty much all corners of the world, tracking a particular version's origin can often be a complex matter.
By Khyati Dand
Cook

The Case For Roasting Your Next Chicken In A Bundt Pan

Roasting a chicken is always a good choice for dinner or meal-prep. Try using a Bundt pan to prepare your chicken for a quick and flavorful meal.
By Jennifer Mathews
Cook

Spice Up Your Pasta With Trader Joe's Unique Pesto Flavor

Elevate your next pasta recipe, not to mention a range of other favorite dishes, with spicy red pepper and almond pesto sauce from Trader Joe's.
By Wendy Leigh
Cook

Why Reducing Salt In Baking Is Rarely A Good Idea

Not only is the amount of salt typically added to baked goods a tiny proportion, it is also crucial for a great final product.
By Sarah Mohamed
Restaurants

The Secret Language Of Restaurant Plate Etiquette, Explained

As it turns out, the world of table etiquette goes a lot further and wider than the basics. There are even defined rules for how you should treat your plate.
By Erica Martinez
Recipes

Tuscan Torta Della Nonna Recipe

Torta della nonna - aka Grandmother's cake - is a Tuscan treat that contrasts a creamy custard filling with crisp, buttery pinenuts.
By Julie Kinnaird
Food

Water Actually Isn't The Best Beverage For Hydration

Hydration isn't only defined by fluid balance, but also retention, meaning the beverage's benefits aren't quickly lost due to urination.
By Chris Sands
Food

Where To Get The Best Ice Cream In All Of LA

Do you love ice cream? Do you live in the City of Angels? Be sure to check out Coolhaus, Mashti Malones, McConnell's and these other yummy ice cream options.
By Lauren Bair