This No-Bake Winter-Themed Dessert Was The Life Of The Party In The '50s
If you want a vintage dessert that's about as low-effort as it gets yet will still wow your guests (or yourself), then try this 1950s winter-themed delight.
Read MoreIf you want a vintage dessert that's about as low-effort as it gets yet will still wow your guests (or yourself), then try this 1950s winter-themed delight.
Read MoreWe get it - the microwave is the ultimate shortcut for leftovers. But will it turn last night’s perfectly crispy roast potatoes into a soggy mess?
Read MoreWhile delicious enjoyed neat, this unique vodka also serves as the perfect base for a long drink. Try it in a boozy rendition of an Arnold Palmer!
Read MoreIf you want to make an umami-bomb of a secret sauce that's good on everything from fries to salad, start with mayonnaise and one other ingredient.
Read MoreListen, we love a good Jersey Mike's sub as much as the next person, but there is one that our taste tester ranked last, and for a very good reason.
Read MoreIf you made a batch of homemade brownies but are now wondering what to do with that cocoa powder, here are some creative ways you can use it in cooking.
Read MoreIf you want your chicken, especially the white meat, to stay deliciously juicy when you cook it, just coat the whole thing with these two ingredients.
Read MoreOlive Garden, famous for its consistency and general quality for fast-casual food, sources its tomatoes for its marinara sauce from one region.
Read MoreSure, chocolate chip cookies are the be-all, end-all of cookies (no, we're not debating that), but you can totally change the flavor by using a nutty add-in.
Read MoreDollar Tree might be known for its affordable goods, but that doesn't mean the quality isn't there, especially when it comes to its steel bench scraper.
Read MoreMichael Symon knows his meat, so Food Republic was shocked to learn that he actively avoids this popular (and coveted) cut of steak for one specific reason.
Read MoreKitchen design trends change every year, and 2026 is no exception. Bid farewell to these fading kitchen trends that we think won't bleed into 2026.
Read MoreCostco's Kirkland Signature provides a frozen smoothie blend, the Three Berry Blend, but Costco doesn't produce it itself. Instead, they contract out.
Read MoreBalsamic vinegar and caramelized onions go together incredibly well. Here's why the two are a perfect match and how you can add balsamic to your onions.
Read MoreFew things beat a juicy, dry-aged steak, and these cuts offerings, from strips to T-bones, are the very best your can get from popular steakhouse chains.
Read MoreIna Garten has a way of making the simplest recipes elegant with simple ingredient additions, and her hot chocolate is no exception.
Read MoreThe Spanish tortilla and the Mexican version are both global icons. But are they secret relatives in the culinary world, or are they truly unique?
Read MoreFor those nights you crave a home-cooked meal, celebrity chefs like Gordon Ramsay are on hand with plenty of tips to prevent the ultimate sin: watery lasagna.
Read MorePatrons of this popular steakhouse chain have the best variety of fresh cuts to choose from each day compared to its two biggest competitors.
Read MoreSometimes the best organizing solution is the easiest one, so here's a free, simple way to keep your pantry tidy with items you already have.
Read MoreWhether you're revisiting old memories or meeting a new star, these five celebrity chefs have earned their spot in the culinary hall of fame.
Read MoreGiada de Laurentiis can make the most mundane dish feel magical, so when she adds this classic (and delicious) spread to hot chocolate, we take notes.
Read MoreEggs for breakfast are classic, but that doesn't mean they have to be boring. These unique ways to season your eggs will have your tastebuds singing.
Read MoreWhen one thinks of a retirement community, it's unlikely that food springs to mind, but in the case of this Pennsylvanian farm-slash-retirement home, it should.
Read MoreOf the 130-plus types of coffee beans out there, only four are commonly used or commercially grown, and between those four, two dominate production.
Read MoreThe 1950s were a big time for picnics, and these old-school foods, like ambrosia and cold fried chicken, used to be the star of the show back then.
Read MoreMelted chocolate and ganache may look similar (and be nearly identical in composition), but there is one ingredient that sets the two apart.
Read MoreMolly Baz, renowned cookbook author, has one particular type of salt that she always keeps on hand. And not just a type of salt, either, but a specific brand.
Read MoreBack in the 1950s, many foods that we no longer eat were popular. Instant and prepackaged foods were thriving, so more care was put into presentation.
Read MoreWe know how it sounds, but yes, actually, a toilet paper holder can be used on your kitchen cabinets for storage purposes; just get the right kind.
Read MoreSahlab is a rich drink that goes back quite some ways. Originally made with wild orchid, the plant is almost extinct today, but you can still drink it.
Read MoreOnce you've tried this decadently popular Portuguese sandwich, believe us — you'll never look at a simple grilled cheese the same way again.
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