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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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Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
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A Dish Towel Is The Key To Bobby Flay's Rolled Omelet
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded. -
Giada De Laurentiis' Tip You Need For Organizing Your Countertop
Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter. -
How Much Ham You Need Per Person For Easter
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person. -
The Best Sweet Potatoes You'll Ever Eat Are Hand Torn
For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again. -
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes. -
If You're Drinking Salt Water, Use Sea Salt
If you've decided to give the TikTok trend of drinking salt water a try, we recommend using sea salt above all other varieties due to its minerals. -
Ina Garten's Favorite Way To Cook Risotto Isn't On The Stovetop
Ina Garten deviates from tradition when making risotto. Rather than gradually adding ladles of hot stock to her rice, she pours it in all at once. -
The Easiest Way To Upgrade Store-Bought Mayo
Let's be real -- store bought mayonnaise is a convenience, but you can make it taste like a luxury with a simple tweak. Just introduce an acid. -
Why It's A Mistake To Follow The Box Directions For Angel Hair Pasta
Although package directions suggest cooking angel hair pasta between two and four minutes, following those instructions can lead to mushy noodles. -
Why Mezcal That Isn't Smoky Can Be A Red Flag, According To An Expert Mixologist - Exclusive
Food Republic spoke to cocktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality. -
One Mistake You Shouldn't Make When Picking A Bottle Of Wine, According To An Expert
Food Republic spoke with wine expert Doreen Winkler about how to shop mindfully for wine. Her advice? Don't buy a cheap bottle just for the cute label. -
The One-Step Secret To Thwarting Rubbery Bacon
No one wants a mouthful of rubbery bacon. To make sure each piece is a crispy delight, you need to cook your meat in a few tablespoons of water. -
For More Flavorful Box Cakes, Swap Out The Plain Milk
There are so many ways to doctor up boxed cake mix, but one of the absolute easiest things to do is swap out water (or milk) with something more flavorful. -
If You're Not Dry-Charring Asparagus, You're Making A Huge Mistake
What's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results. -
Make Ice Cream Boozy At Home With Just One Easy Step
If you want to turn your ice cream into a tasty adult treat, you don't need a blender. All you need is the liquor and the tub of ice cream itself. -
How To Clean Your Kitchen's Greasy Exhaust Fan With Baking Soda
If you're like us, you probably haven't (ever) cleaned your kitchen's exhaust fan - and like us, you probably should. Fortunately, all it takes is baking soda. -
Mistakes To Avoid When Poaching Eggs, According To An Expert
Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, told Food Republic how to properly approach the daunting task of poaching eggs. -
The Tricky Reason Chocolate Easter Bunnies Are Usually Hollow
Easter bunnies are a delicious tradition, but they can also be a taste of disappointment -- why are they hollow, darn it? Well, the answer is actually twofold. -
Why Jacques Pépin Uses Ice Cream To Make French Toast
Jacques Pépin uses melted French-style vanilla ice cream to make his French toast, resulting in a deliciously rich and eggy dish with minimal cleanup. -
DIY TikTok's Viral Crookie With Store-Bought Cookie Dough And Croissants
TikTok has made yet another pastry go viral, and while the OG is in Paris, you can make it at home yourself with only two simple ingredients. -
Mix Cool Whip And Cream Cheese For An Easy, Decadent Frosting
Frosting -- it's the delicious topper on your cake, but gosh it can be a pain to make. Want an easy mix? Simply blend Cool Whip and cream cheese. -
How To Politely Ask For Change At A Restaurant
Asking for change at a restaurant can be awkward, but it's important to remember that servers are prepared for this scenario. Just remember to be polite. -
The Easy Tortilla Trick For Satisfying Egg Quesadillas
Leave it to TikTok to provide an easy tortilla trick that will give you satisfying egg quesadillas for a filling breakfast every morning. Here's how to do it. -
Naturally Dye Your St. Patrick's Day Food With Spinach
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts. -
Yes, You Can Freeze Leftover Canned Pineapple
If you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes. -
Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.