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In the world of quick eats, fast food and fast casual restaurants reign supreme, but what is the actual difference between these two types of establishments?
Read MoreConventional culinary wisdom dictates that you should always rinse your rice. However, two popular dishes are exceptions to this "unbreakable" rule.
Read MoreWhether you call it a donut burger, a Luther burger, or the Mulligan burger, slapping a Krispy Kreme on a hamburger as a bun has relatively modern origins.
Read MoreWhile, at first glance, the two crab cakes might seem the same, Maryland and Carolina crab cakes couldn't be more different from binder to ingredients.
Read MoreWhile it may seem like rinsing your ground beef before cooking it can help keep you from getting sick, it may actually be a safety risk. Here's what we know.
Read MoreThe Massachusetts food scene is as unique as it is undersung. One establishment that truly exemplifies the best of the state's culinary culture is this bakery.
Read MoreBologna is an American lunch staple, but this cold cut is surrounded by mystery. Let's uncover exactly what's going into those fried bologna sandwiches.
Read MoreRice is a staple starch for many a dinner, lunch, and even breakfast. But when every hob on the stove is spoken for, and there's no rice cooker, what do you do?
Read MoreIf you don't want to go to the trouble of making your own pizza dough, store-bought is fine. Still, there's some TLC required if you want to use it like a pro.
Read MoreShawarma, just like doner, is a spiced meat that's vertically roasted and sliced thin when served, but what's the spice blend that makes it taste delicious?
Read MoreEgg prices are steadily increasing, causing people to think twice about the kind they are purchasing, and question if pasture-raised eggs are worth the price.
Read MoreMaking tortillas at home can be a super rewarding experience, but not if your dough sticks to the tortilla press. Fortunately, celeb chef Pati Jinich has a tip.
Read MoreIf the thick and pulpy texture of tomato juice is what's keeping you from indulging in a bloody mary, the bloodless mary is the cocktail you need.
Read MorePoaching eggs is a notoriously complex culinary task that can be daunting for home cooks, especially when serving a hungry crowd. But it can be done!
Read MoreWhether you're just sipping a glass of red or diving into the world of winemaking, you may be wondering, what are tannins, anyway? We've got expert answers.
Read MoreTo create the perfect crispy crust on your French onion soup with almost no effort, all you need is this one kitchen tool to replace your broiler.
Read MoreWhether you love them, hate them, or have never mustered the courage to try them, Vienna sausages are a canned meat with a complex ingredients list and history.
Read MoreThere are plenty of different ways to make chili, but one unexpected means of boosting flavors involves a sweet ingredient, according to an executive chef.
Read MoreThere's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with some excellent festive alcohols.
Read MoreGive those frozen chicken nuggets from the grocery store a major presentation makeover by stacking them sky-high, and doused in your favorite dips and garnishes
Read MoreIf you want to add kitchen surface area, you might be tempted to use an island. However, if you have a small kitchen, there are better choices available.
Read MoreActual birthday cakes come in a wide variety of tastes and styles, so what exactly is the birthday cake flavor that has taken the world by storm?
Read MoreWhen it comes to properly freezing eggplant, there's one kitchen ingredient that plays a crucial role in the process - and you probably already own it.
Read MoreFood Republic spoke with certified sommelier Ang Cosenza to help break down exactly what makes steak such a perfect pairing for heavier wines.
Read MoreFood Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish.
Read MoreTo find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth.
Read MoreDon't waste your overcooked steak by tossing it away. Your meat can be saved with one tangy condiment you probably already have on hand: barbecue sauce.
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