Beef Tallow Vs Lard: What's The Difference?
When you're at the store, you may see both lard and tallow and wonder just what the differences between the two are -- and yes, they are different.
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The Best Substitute For Cream Of Tartar In Baked Goods
Cream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the best cream of tartar substitutes. -
The Secret Ingredient For Velvety Pesto Pasta
For pesto sauce that clings to pasta perfectly and has an extra rich texture, all you need to do is add an ingredient that you'll have on hand anyway. -
The Unexpected Salty Seasoning That Belongs On Your Fries
Give your fries a massive umami boost with furikake, a crunchy, salty Japanese seasoning that combines dried seaweed, sesame seeds, and other herbs and spices. -
The Essential Tip To Remember When Garnishing Food
Chef Richard Sandoval shares exclusively with Food Republic the helpful and essential tip that will ensure your food garnishing goes smoothly. -
Here's What You Can Use Instead Of Butter For Perfect Vegan Cookies
If you're a vegan baker, you need to know the best swaps for ingredients like butter when making cookies. We consulted an expert for some tips. -
How Plate Color Can Affect The Presentation Of Your Food
While the taste of any given dish matters the most, presentation also counts for a lot, and this important factor is hugely influenced by your plate color. -
Why You May Want To Think Twice Before Making Oat Milk At Home
If you enjoy oat milk as a dairy-alternative, you might be tempted to make it yourself at home. However, there are a few reasons why you shouldn't. -
Bizarre Fine-Dining Etiquette Rules To Know
From where to place your napkin when you're done eating to how to split the bill, these are some bizarre fine-dining etiquette rules you should know. -
The Drawback Of Silicone Ice Molds That You Should Know
Ice is definitely easier to extract from silicone trays over plastic, but these tools aren't without their downsides. Here's what you need to know. -
Rockfish Vs Tilapia: What's The Difference?
At first glance, tilapia and rockfish might seem similar. However, understanding the differences can help you know how to best cook these two types of fish. -
The Closest Substitute For Baking Chocolate Is A Simple Solution
Attention, bakers! Chef Dennis Littley has shared his simple solution for substituting cocoa powder when solid baking chocolate isn't available. -
How To Doctor Up A Bag Of Coleslaw Mix For Your Fish Tacos
Every fish taco deserves a heaping pile of creamy, crunchy, and flavorful coleslaw to bring the dish's flavor profile together in one perfect bite. -
Out Of Eggs? Use These Substitutes In Your Next Batch Of Cookies
Chef Dennis Littley, the recipe expert behind Ask Chef Dennis, shared his favorite egg substitutes for baking delicious cookies with Food Republic. -
The Biggest Mistake People Make When Plating Food
According to chef Richard Sandoval, making this common mistake when plating food can lead to the whole dish becoming unappealing, even if it tastes good. -
Canned Coconut Milk Is The Thai-Inspired Upgrade Your Chicken Soup Needs
Coconut milk adds a rich creaminess and mild tropical flavor to your favorite chicken soup recipe, offering a nod to tom kha gai, the popular Thai soup. -
Can You Use Self-Rising Flour To Make Cookies?
If you are thinking about using self-rising flour in your cookie recipe, see what this expert has to say about how it will affect your cookies. -
How To Make A Shortcut Vodka Sauce With Jarred Pasta Sauce
Making a vodka sauce can take a couple hours, depending on your recipe, but you can simplify things (and save time) with canned tomato sauce. -
The Only 3 Ingredients You Need For Soft And Chewy Peanut Butter Cookies
These peanut butter cookies not only require minimal ingredients, but take just half an hour to make and can be customized endlessly. -
Why It's Safest To Cook White And Dark Meat Chicken Separately
Instead of throwing all of your chicken into the same pan, you should always separate your dark and white pieces; it's safer and produces a tastier dish. -
How To Turn A Cheap Piece Of Fish Into A Fancy Dinner
Cheap fish can form the base of a surprisingly elegant meal. With this easy, flavorful hack, even the most budget-friendly filets will feel fancy. -
Can You Make Vodka Sauce Without Vodka?
Food Republic asked Chef Matt Harding, Chief Concept Officer for Piada Italian Street Food, whether you actually need vodka to make a delicious vodka sauce. -
The Practical Reason Green Cardamom Is Bleached
White cardmom pods are simply the bleached form of green pods. This process dates back centuries and has a practical purpose in cooking and baking. -
Can You Refreeze Fish After It's Been Thawed?
Normally, you cannot safely refreeze meat that you've previously thawed. However, when it comes to fish, the rules are just a little different. -
What Types Of Bread Hold Up Best With Roast Beef Sandwiches?
Roast beef sandwiches are beloved around the world. However, all regional types of roast beef sandwiches have one thing in common: sturdy bread. -
How To Use Up Leftover Beef Tenderloin For Easy, Customizable Sandwiches
No one should have to waste expensive, delicious beef tenderloin, so use our top tips and ideas to turn leftovers into delectable sandwiches. -
The Whipped Ingredient That Makes Mashed Potatoes Fluffier And Creamier
To strike the perfect balance between a rich, creamy mash and a light and fluffy one, add a special dairy product in addition to your milk and butter.
