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Giada De Laurentiis is not just the reigning monarch of Italian cuisine; she knows her way around American fare as well, but she's best when she blends the two.
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Is It Safe To Eat Undercooked Floppy Bacon?
Are you a floppy bacon lover? Do you enjoy how it just melts in your mouth? Unfortunately, you're putting yourself at risk for some serious food poisoning. -
How Long A Rotisserie Chicken Will Last In The Fridge
Rotisserie chicken is one of the most cost-effective food items available, and will last up to four days in a fridge set at or below 40 degrees Fahrenheit. -
Bobby Flay's Lid Tip To Avoid Burnt Food While Grilling
Bobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen. -
Here's What You Can Expect From Travis Kelce And Patrick Mahomes' Restaurant
Kansas City Chiefs stars Travis Kelce and Patrick Mahomes are ready to conquer the world of restaurants too, announcing their steakhouse will open in 2025. -
How To Reheat Lasagna In The Oven For Crispy, Bubbly Results
Before you reach for the microwave, turn to your oven for bubbly and crispy reheated lasagna that won't leave you with cold spots or burnt noodles. -
Ina Garten Cuts Her Bagel Into Thirds, And You Should Try It Too
Want to make your bagel easier to bite, or do you simply want to stuff more filling into your bagel? Then you need to try Ina Garten's trick for slicing bagels. -
The Best And Worst Type Of Pan To Make Scrambled Eggs In
Eggs are notorious for sticking to skillets, but nonstick pans are designed to keep food from adhering to their surfaces. They’re perfect for scrambled eggs. -
The Fishy Twist Jamie Oliver Puts On His Easter Lamb
Jamie Oliver's unconventional seasoning for a roast rack of lamb can create the most savory, meaty, delicious version you've ever served on your Easter table. -
What Is XXXX Beer And Is It Related To Dos Equis?
The XXXX brand sounds similar to another brand of beer, Dos Esquis or Two X's, but this Australian brewing company is putting out something uniquely theirs. -
The Biggest Difference Between Whiskey And Brandy
Brandy and whiskey look very similar at first glance, but their differing flavors, uses, and means of production reflect just how unique they are. -
Toasted Flour Is The Key To Bakery-Worthy Dough
If you want your home-baked goods to take like they came straight from a professional bakery, you need to start toasting your flour before you cook. -
The Secret To Making Reheated Mac And Cheese Taste Fresh
Adding a tablespoon of milk for every cup of leftover mac and cheese should suffice to maintain the dish's moisture and texture when you reheat it. -
What To Drink With Scallops For Harmonious Flavors
Scallops are seafood jewels deserving of the perfect drink to accompany them, and these recommendations for beer, wine, and mixed drinks are surefire hits. -
The Key To Making Restaurant-Quality Flour Tortillas
Restaurant-quality flour tortillas can be yours at home; with one simple ingredient, the pillowy, flexible texture will be ready to fill with meat and cheese. -
Which Side To Cook Salmon On For The Best Flavor
If your salmon filet comes with the skin on, you absolutely must start cooking one side of the fish over the other, or you could wind up with a soggy result. -
The Importance Of Suhoor And Iftar During Ramadan, Explained
Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday. -
How To Read The Shelf Layout In Grocery Stores
Master the grocery store mind game! Learn how supermarkets manipulate shelf layout, product placement, and more to entice you into spending extra. -
How To Reheat A Sandwich So It's Not A Soggy Mess
Tired of your leftover sandwiches turning into limp, mushy disasters when you reheat them in the microwave? Use a toaster oven to warm them back up instead. -
Store Ginger In The Freezer To Keep Wrinkles At Bay
Wrinkly ginger is a sorry sight, and if you never manage to use it up in time, freezing this root and using it directly from frozen couldn't be easier. -
Ina Garten's Undercooking Tip For Incredibly Moist Chicken
If your chicken routinely turns out dry, you might be overcooking it, but not in the way you expect. Follow Ina Garten's expert advice for moist chicken. -
Bobby Flay's Potato Chip Upgrade For Satisfying Burgers
When it comes to delicious burger fillings, take a page out of chef Bobby Flay’s book and pile some crispy potato chips on top of your patty. -
The Worst Place In Your Kitchen To Store Canned Tuna
Canned tuna seems indestructible, but it only lasts for a long time if you store it wisely, and one unassuming spot in your kitchen can spoil it in no time. -
The Best Type Of Cutting Board To Keep Your Knives Sharp
Plastic or wooden cutting boards reign supreme in popularity, but pro chefs prefer a different material that keeps your expensive knives sharp and undamaged. -
The Best Substitute For Cornstarch Is Already In Your Pantry
Cornstarch is a workhorse of a thickener and also creates the crispiest coatings, but if you run out, there's a great substitute sitting in your pantry. -
What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities. -
Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.