The Sweet Pantry Staple You Should Use As A Chicken Glaze
In a jam and realizing you don't have the ingredients for your favorite chicken glaze? Consider trying this sweet pantry staple as a chicken glaze instead.
Read More-
-
The Often Overlooked Step For An Ultra-Smooth Homemade Béchamel Sauce
Béchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky.
Read More -
What's The Best Cut Of Meat To Use For Salisbury Steak?
Despite its name, Salisbury steak is made with ground beef -- but what type of ground beef is the best? Turns out, it comes down to the ratio.
Read More -
The Right Time To Fill Homemade Croissants With Chocolate
If you want to bake the best chocolate croissant, you can't just stuff it with so-so cocoa and hope for the best. You need to add it at the right time.
Read More -
What Makes Malaysian Fried Chicken So Good?
Food Republic reached out to Dennis Littley, chef and recipe expert at Ask Chef Dennis, for the inside scoop on what makes Malaysian fried chicken so good.
Read More -
The One Kitchen Ingredient You Need To Properly Freeze Eggplant
When 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 More -
Picanha Vs Tri-Tip Steak: What's The Difference? (& Which One Is Cheaper?)
Picanha and tri-tip are known as relatively affordable cuts of steak, but which one is more affordable? Are there any major differences between them?
Read More -
How Well Do Dishwasher Cleaners Actually Work?
It may seem unnecessary to clean an appliance that already gets regular exposure to soap and water, but your dishwasher does need to be cleaned periodically.
Read More -
What Exactly Is A Split Sauce And How Do You Fix It?
Making a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place?
Read More -
How To Elevate Your Steak Tartare With Major Flavor (The Lebanese Way)
Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
Read More -
How To Achieve Perfect Crispy Rice Like Bobby Flay
Making crispy rice at home may feel like a headache, but that's where culinary superstar Bobby Flay comes in. His method couldn't be any easier.
Read More -
Add An Extra Flavor Profile To Your Bruschetta With One Sweet Ingredient
Balancing sweet and savory flavors can be challenging, but this one surprising ingredient adds both sweetness and flavor to your bruschetta.
Read More -
Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
Read More -
Why Oat Milk Isn't Always Gluten-Free (And How To Ensure It Is)
You'd naturally think that oat milk is gluten-free, but that's not always the case with store-bought options. Here's how to buy the right one for you.
Read More -
What Happens If You Over-Season Your Steak And How To Fix It
Gabriel Laredo from Meat N' Bone shared tips with Food Republic on how to avoid over-seasoning a steak, and what to do if it happens anyway.
Read More -
Is Greek Yogurt Or Protein Powder A Better Option For Your Breakfast Smoothie?
One of the best ways to make your smoothie breakfast-worthy is to add protein, but is it better to add Greek yogurt or your favorite protein powder?
Read More -
4 Delicious Ways To Upgrade Frozen Pierogies
Frozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways.
Read More -
The Canned Ingredient You Need For Extra Crispy Fried Chicken
When making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
Read More -
How To Use Plums In Your Next Pork Dish
The combination of pork and plum deserves far more attention in your cooking. Here's how to create cohesive dishes with these two ingredients.
Read More -
The Sauce You Should Be Using With Your Fish Tacos
Fish tacos seem almost incomplete without a light drizzle of sauce, but what kind of sauce is best for these delightful morsels? Turns out: a classic.
Read More -
The Secret Ingredient For Ultra-Moist Banana Bread
Does your banana bread always turn out just a little bit dry? Do you want the ultimate tender crumb? Then you need to add this one ingredient.
Read More -
The Best Way To Freeze Tortillas For Longtime Freshness
Freezing is a great way to preserve your leftover tortillas for extended freshness. However, there's a right way to do it for the best results.
Read More -
How Do You Know When Brown Butter Is Actually Done?
For expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter.
Read More -
Can You Make Crispy Chicken Cutlets Without Breadcrumbs?
We spoke with Dennis Littley, chef and recipe expert at Ask Chef Dennis, for insight on how to make crispy chicken cutlet magic happen without breadcrumbs.
Read More -
Taco Seasoning Is Your Ticket To More Flavorful Steak
Steak can be a simple pleasure, but if you're interested in an easy way to add a flavorful kick, consider lightly sprinkling taco seasoning on your meat.
Read More -
Why Baked Potatoes Taste Better At Restaurants
If you want to get that top of the line, restaurant-quality baked potato, then you need to think like a restaurant chef and prepare your spud accordingly.
Read More -
The Best Type Of Crab Meat To Use For Maryland Crab Cakes
When building the perfect crab cake, especially Maryland crab cakes, you need to use the best type of crab meat for the job to ensure they stay together.
Read More
