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Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.
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When the Barefoot Contessa visits Paris, her favorite city, she opts for this simple but elegant classic French dessert, which is shockingly easy to make.
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The Simple Way To Ensure Your Fried Fish Comes Out As Crispy As Possible
There's nothing more delicious than a perfectly crispy piece of fried fish - and nothing more disappointing than when your fillet turns out soggy. -
What Separates Mirin From Soy Sauce?
Both soy sauce and mirin are made using traditional fermentation practices, but they use different ingredients and produce different textures and flavors. -
How To Make An Array Of Cotton Candy With Just One Ingredient
Cotton candy always hits you right in the nostalgia when you visit a fair, but you can also make it at home with one popular candy and a straw. -
The Food Safety Reason You Never Should Can Bacon Jam
While there's no harm in making a delicious batch of bacon jam, you should never try to actually can and store it as the risk of botulism is too high. -
What It Actually Means To 'Sweat' Your Vegetables
Sweating vegetables is a quick but crucial step in recipes for soups, braises, stir-fries, and more, and it's not the same as sauteing nor caramelizing. -
Why Anthony Bourdain Refused To Eat Brunch Food
Anthony Bourdain was known for eating adventurously and with an open mind, but the celebrated chef made a point of avoiding eating brunch at restaurants. -
How To Transform Ice Cream Into Soft Serve
When the hankering for soft serve strikes, you don't need to be beholden to the random occurrence of an ice cream truck appearing -- you can make it yourself. -
The Charcuterie Board Etiquette Mistake You Didn't Know You Were Making
When serving yourself a slice of cheese from a charcuterie board, avoid making this one dreadful mistake and having the rest of the party side eye you. -
How To Make Crème Brûlée With Just 3 Ingredients
You don't have to wait for a fancy dinner out to enjoy crème brûlée - you can make it right at home with just three ingredients you likely have on hand. -
The Best Cut Of Meat To Use When Making Country Fried Steak
For country fried steak that's tender and juicy, an expert tells Food Republic which piece of steak he prefers over classic cube steak or other cheap cuts. -
The Iconic Restaurant That The Bear Is Originally Based On
"The Bear" just launched its anticipated third season on FX on Hulu on June 27, but did you know it's based on a real iconic Chicago restaurant? -
Salt Is The Secret To Stopping Oil Splatters While Frying Fish And Other Foods
To keep your hands, wrists, and surrounding cooking area safe as you pan fry your fish (or anything else, really), use just a little sprinkle of salt. -
The Best Starches To Meal Prep, According To A Dietitian
Starches can be difficult to prep in advance because they often don't reheat well. To figure out which starches are best for meal prepping, we asked an expert. -
The Biggest Mistake You're Making With Meal Prep
Meal prepping for the week can be intimidating, but according to an expert, it's best to focus on one meal rather than try to plan out all three. -
How Too Much Acid Could Be Ruining Your Marinade
There's a science to crafting the perfect marinade, which usually contains oil, sugar, salt, spices, and - most crucially - acid. But don't add too much. -
Micro Charcuterie Boards Are The 'It' Girl Dinner Of The Summer
Micro charcuterie boards are the nosh of the season, and the perfect option for girl dinner this summer. Even better, there's no pressure to share. -
The Temperature Mistake You're Making When Marinating Meat
Although we are trained to put marinated meat in the fridge, you will have better results if you marinate it at room temperature (for less than 2 hours). -
What Does It Mean To Order Food A La Carte?
In high-end restaurants, you may have seen a separate "à la carte" menu or had your server ask if you'd like to order a dish that way. But what does it mean? -
How Tabitha Brown Prevents Her Vegan Burgers From Falling Apart
Vegan cook, actress, and New York Times best-selling author Tabitha Brown knows her way around a delicious veggie burger. Here's how she binds hers together. -
What Does Single Cask Whiskey Actually Mean?
Most whiskeys on the market are made from a blend of spirits, but single cask whiskey differentiates things further - and results in a unique taste. -
Do You Need To Cook Canned Beans Before Eating?
Many of us think cooking canned beans is a must-do for food safety, but you might be surprised at how you can use this flexible ingredient. -
You Should Cross-Utilize Ingredients, But What Does That Mean?
If you're constantly throwing out rotten ingredients or easily get tired of leftovers, learning cross-utilization can help you save tons of money and waste. -
Is Raw Milk Safe To Drink?
You may have seen the trend of drinking raw milk spike these last few years, but is it safe to do so? Well, actually, no, pasteurized milk is the safest. -
What Chefs Mean When They Say A Restaurant Order Is 'All Day'
Have you ever heard the phrase 'all day' in a restaurant? Find out what it means and how it applies to the orders of customers. -
How Many Tea Bags To Use For The Absolute Best Sun Brewed Tea
Sun tea is a delicious summer tradition that helps to beat the heat, but to get the best ratio of tea bag to water, just how many tea bags should you use? -
The One Thing You Should Never Do When Grilling Chicken
No one wants burned (or worse, raw) chicken when they're grilling. To avoid catastrophe, or at least a spoiled dinner, make sure to not leave the grill lid up.