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  • pot of beans surrounded by herbs, oil, aromatics, and two forks

    Baking Soda Is Key To Creamier Dried Beans

    If you want creamier dried beans every time, use a little baking soda. Adding some to a pot of water can help break down the bean's pectin and make them softer.

    By Food Republic Staff January 22nd, 2024 Read More
  • Making hot chocolate bombs

    Repurpose Ice Cube Molds For The Ultimate Hot Chocolate Bomb

    A round silicone ice mold can be used to make hot chocolate bombs in a few simple steps, and the flavorings you can try are only limited by your imagination.

    By Hannah Beach January 22nd, 2024 Read More
  • Flay at 2023 Scheckeats in NYC

    Bobby Flay's Flavor Tip For Top-Tier Nachos On Super Bowl Sunday

    You may think you've had every type of nacho, but until you've sampled Bobby Flay's Super Bowl Sunday nachos, you'd be mistaken. They're worth the effort!

    By Sharon Rose January 22nd, 2024 Read More
  • hand drying steak with paper towel

    Why You Need Paper Towels Every Time You Cook Meat

    If you tend to take meat out of the fridge and put it right in the pan, take a moment to try this paper towel prep tip first for much better results.

    By Caryl Espinoza Jaen January 22nd, 2024 Read More
  • Ribs with pan sauce and a stein of beer

    Save Your Leftover Beer For A Hoppy, Boozy Pan Sauce

    On the off chance you have some leftover beer, don't toss it out! You can use it in a delicious pan sauce since beer is the perfect deglazer.

    By Louise Rhind-Tutt January 22nd, 2024 Read More
  • Vintage antique rose pattern table set of plates dishes teacup and gold spoon

    The Toxic Red Flag To Look Out For With Vintage Dinnerware

    That beautiful antique pitcher of green glass? Grandma's old blue casserole dish? Your dinnerware might be leeching toxic chemicals into your food.

    By Sharon Rose January 22nd, 2024 Read More
  • Risotto with saffron on white plate

    How Much You Can Stir Risotto Without Ruining It

    Risotto may not be as popular as pizza or pasta, but the Italian dish can be made easily and inexpensively = as long as you don't over-stir it and ruin it.

    By L Valeriote January 22nd, 2024 Read More
  • Bowl of cornmeal and dried corn

    Are Cornmeal, Polenta, And Grits Interchangeable?

    You've likely encountered them all at some point, and gosh do they seem similar, but grints, cornmeal, and polenta are each unique with varying flavor profiles.

    By Sarah Sierra-Mohamed January 21st, 2024 Read More
  • Whole and cut avocados on a round wooden board with blue background

    Too Many Ripe Avocados? Freeze Them Whole For The Best Results

    There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.

    By Sharon Rose January 21st, 2024 Read More
  • A bowl of cocoa powder

    The Easiest Substitutes For Cocoa Powder In A Pinch

    You're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day.

    By Khyati Dand January 21st, 2024 Read More
  • Ina Garten wearing scarf and pearl earrings

    11 Ways Ina Garten Elevates Classic Desserts

    If you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb.

    By Lauren Bair January 21st, 2024 Read More
  • Crab legs on basket

    The Red Flag To Avoid When Shopping For Crab

    When shopping for crab, be sure to avoid this red flag that tells you the meat is definitely spoiled, as well as a few other signs that you shouldn't buy it.

    By Hannah Beach January 21st, 2024 Read More
  • several potato varieties on board

    7 Best Potatoes For Mashed Potatoes And The Ones You Should Avoid

    Mashed potatoes are creamy, buttery mounds of deliciousness. But some types of potatoes are perfect for mashing, and some aren't. Here's what we mean.

    By Emily M Alexander January 21st, 2024 Read More
  • Sous vide chocolate chip cookies

    Sous Vide Your Cookies For The Softest Possible Results

    The sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss.

    By Holly Emily Charlton January 21st, 2024 Read More
  • Pouring rich sauce over beef steak

    Add A Little Whiskey To Your Steak Sauce For Deep, Smoky Flavor

    Whiskey has a characteristic smokiness that pairs beautifully with red meat, especially when draped over a piece of steak in a gorgeous steak sauce.

    By Louise Rhind-Tutt January 21st, 2024 Read More
  • Raw sausages on butcher paper

    Can You Actually Taste Sausage Casings?

    Much like sausages themselves, sausage casings come in many varieties, but the way they taste and the purpose they serve is surprisingly simple.

    By Catherine Rickman January 21st, 2024 Read More
  • Pile of chickpeas atop skins

    Do You Ever Need To Skin Chickpeas?

    Should they stay or should they go? Though mostly a matter of preference, removing chickpea skins can make a difference in some dishes. Here's how to decide.

    By Sharon Rose January 21st, 2024 Read More
  • Ribs with barbecue sauce and brush on baking sheet

    A Second Sauce Layer Is Key To Perfectly Reheated Ribs

    So you have leftover ribs but are afraid of reheating and drying them out -- never fear! A little extra sauce will keep the meat tender and juicy.

    By Louise Rhind-Tutt January 21st, 2024 Read More
  • Japanese-style knives

    What Makes Japanese-Style Chef's Knives So Unique

    Santoku, gyuto, kiritsuke -- there are many types of Japanese chef's knives, but they are all built in a similar fashion unique from Western equivalents.

    By Sarah Sierra-Mohamed January 21st, 2024 Read More
  • Gordon Ramsay with New York skyline

    The TikTok Egg Tacos Gordon Ramsay Adores

    Gordon Ramsay is known for his harsh, but often warranted, criticism. However, he has nothing but love for these crispy feta egg tacos -- that are easy to make.

    By L Valeriote January 21st, 2024 Read More
  • Grilled cheese sandwich on wooden board

    The Best Ingredient To Make Grilled Cheese Crispy Without Mayo

    If you don't have mayo on hand, try making your next grilled cheese with coconut oil. Its subtle, nutty flavor complements the sandwich deliciously.

    By L Valeriote January 21st, 2024 Read More
  • creamy chicken salad croissant sandwich

    How To Cook Chicken For The Tastiest Salads

    Chicken salad can be the star of your lunch, but when it isn't cooked right, the chicken can be limp, dry, or flavorless. Here's how to avoid catastrophe.

    By Caryl Espinoza Jaen January 21st, 2024 Read More
  • Ina Garten at the 92nd Street Y step and repeat

    Why Ina Garten Skips The Egg When Dredging Chicken

    To add extra zip to your baked chicken dinner, take a page out of Ina Garten's book and reach for these pantry ingredients to enliven its breaded coating.

    By Annie Epstein January 21st, 2024 Read More
  • caramelized apricot tart with fresh thyme and slivered almonds

    Make Tarts Upside Down For Extra-Caramelized Toppings

    You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top.

    By Catherine Rickman January 21st, 2024 Read More
  • Closeup of Anthony Bourdain

    Anthony Bourdain's Warning About Competitive Cooking Shows

    Anthony Bourdain believed that competitive cooking shows were beneficial for the restaurant industry, but that some cooks prioritized screen time over food.

    By Erica Martinez January 21st, 2024 Read More
  • Martha Stewart at 2023 Jingle Ball at Madison Square Garden

    Martha Stewart's Spoon Hack For Stripping Kale

    Not a fan of the tough stem on kale? Don't worry -- domestic goddess Martha Stewart isn't either! With this quick trick, de-stemming will be a breeze.

    By Annie Epstein January 20th, 2024 Read More
  • Curls of butter on cutting board

    Why Salted Butter Is Safer To Leave Out On The Counter Than Unsalted

    Discover the butter dilemma: Does it go on the counter or stay chilled? Salted or unsalted? Uncover butter secrets and find your perfect spread.

    By Catherine Rickman January 20th, 2024 Read More
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