Canned tomatoes don't always hit as hard as the fresh thing, but they're not a lost cause. These are some ways to make canned tomatoes taste gourmet.

We've discovered a powerful addition to include in your next batch of beef stew that can boost the flavor and take your favorite recipe to a whole new level.

You may have heard that toasting whole spices is a great way to create more flavorful dishes at home. The secret lies in how heat interacts with those spices.

When it comes to quick-cooking comfort food, it's hard to beat a quality frozen lasagna. However, not all are created equal, so avoid this one always.

Donuts are best when they're fresh. But if you've got leftovers, try our trick the next day, and you'll have a treat that's tastier than the original.

Cooking up perfectly browned and juicy sausage links isn't difficult, but you do want to make sure you follow this tried and true temperature tip.

Chef Jasper Mirabile, owner of Jasper's Restaurant in Kansas City, told us the unexpected ingredient he adds to beef broth that really makes it sing.

One of the pitfalls of making a fruit pie from scratch is the risk of a stodgy, soggy crust. Food Republic consulted an expert on how to keep crusts crisp.

Pasta is one of those beautiful foods that's easy to prep and store for meals later, but it often clumps together once cold. Here's how to stop that.

If you're looking for a tasty snack with a Southwestern flair, consider making Arizona cheese crisps with ingredients you may already have in your kitchen.

French toast is a classic for a reason. It's simply delicious. We settle the butter vs oil debate when it comes to cooking French toast in a frying pan.

Making a smooth cup of delightfully grassy matcha isn't as easy as it might seem, but if you follow our expert's advice, you'll have a delicious cup every time.

A cake decorating style called the Lambeth method that is trending on social media was first popularized in the 1930s by an American baker. But what is it?

When Ina Garten needs a serious boost of caffeine, she reaches for a delightfully strong espresso drink that is somewhat underrated outside of its home country.

One aspect of enjoying sushi is delicately cleansing your palate between types for the best experience, but before you grab ginger, consider this instead.

Jennifer Boggiss, CEO and co-founder of Heilala Vanilla, spoke with Food Republic about how to freeze pies to preserve their flavor and texture.

Coffee and tea sommelier Jee Choe, creator of the "Oh, How Civilized" blog, shared her advice on using matcha powder in sweet treat recipes and bakes.

People tend to lump dried pastas together -- but in fact there's a huge variety and choosing the right one is an art in itself.

Food Republic consulted Kory Foltz, executive chef at the Sunseeker Resort, for his expert advice on the best way to cook marinated tuna and salmon.

There's often a lot of excitement when it comes to uncovering the producer of a Kirkland product - and Kirkland Signature Hard Seltzer is no exception.

You might have been led to believe that, once the cork is removed from a bottle of wine, there's no putting it back in, but that isn't accurate.

This iconic sandwich from Indiana isn't just tasty - it's made with a breaded pork cutlet so laughably big it often dwarfs the bun it's perched on!

There's a way to make ice cream that requires no machinery and just a couple of simple ingredients, and it's nearly as customizable as regular ice cream.

Most people know that baked cheesecake is denser, while no-bake cheesecake has an airier texture - but there are other key differences worth considering.

One of the key elements of quality homemade sushi is the rice. Unfortunately, this one mistake is all too easy to make if you don't know to avoid it.

If you're among those who prefer their chicken stew to be thicker and chunkier, follow our easy steps to tweak your dish and get a delicious meal in minutes.

The next time you're planning to make your own pizza at home, consider this time-saving hack, and stop at a salad bar first. You'll probably save money too.