Delicious Ingredients That Will Change The Way You Make Pancakes
There's nothing like a warm stack of pancakes. From Greek yogurt to pumpkin, we've got lots of wonderful ingredients that will up your pancake game.
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Peter Luger Steak House VP On 136 Years, Top Steak Tips, And A New Vegas Outpost - Exclusive Interview
Peter Luger is an iconic name among New York steakhouses. Jody Storch, the restaurant's VP, spoke to Food Republic about maintaining quality for generations.
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The Best Mayo To Use For Tuna, Egg, And Chicken Salad
To get the most flavor out of your creamy egg, tuna, or chicken salad, you want to reach for the best mayo - which is one that includes MSG, like Kewpie.
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Ditch Your Stovetop Grates For Better Charred Vegetables
You can enjoy charred vegetables all year long, even without a grill. Simply ditch your stovetop grates and cook veggies right over the open flame.
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The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.
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Hot Chocolate Bars Are A Versatile Way To Add Toppings To Your Drink
There's nothing like the holidays to make us all want to feel a little festive -- make your hot cocoa experience magical by setting up a hot chocolate bar.
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The Secret To Martha Stewart's Childhood Favorite Mashed Potatoes
Martha Stewart's go-to mashed potato recipe, passed down by her mother, contains a secret ingredient that has made it her favorite since she was a child.
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Ina Garten's Go-To Dutch Oven Is Probably Yours, Too
Ina Garten's favorite Dutch oven, the Le Creuset #26, can certainly be well worth the investment - so long as you know how to take good care of it.
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The Best Bacon Grease Substitute When You're In A Pinch
If bacon grease is unavailable, it can be substituted with lard in a pinch. Both fats can be used interchangeably, though with a notable difference in taste.
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Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
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Charcuterie Chalets Kick Gingerbread Houses To The Curb
If you and your family enjoy meat and cheese more than gingerbread, you'll want to learn how to make a charcuterie chalet for your holiday gathering.
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Why Using The Shiny Side Of Tin Foil Doesn't Actually Matter
While the two sides of tin foil - shiny and dull - might make it seem like they hold different purposes, they are actually one and the same for cooking uses.
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Can And Should You Freeze Mayo?
If you want to freeze mayo, follow these tips to do it the right away, and learn what sort of changes the condiment might undergo after thawing.
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It's Actually Not That Difficult To Make Avocado Roses
Adding a certain flair to your dishes and making your meals so photographable just got a whole lot easier. Slap an avocado rose on your plate with this trick.
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Can You Cook Frozen Chicken Without Thawing?
Are you craving chicken for dinner but forgot to take it out of the freezer ahead of time? Can you still cook it without thawing? Let's find out.
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Canned Ingredients That Will Take Your Ramen To Another Level
Ah, the comfort of enjoying a hot bowl of yummy ramen. Did you know you could add canned ingredients to punch up the flavor and texture of ramen? Let's noodle.
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Use Sugar Over Rice For A Versatile Pie Weight
Using sugar as a pie weight not only results in a delicious, perfect pie crust but also creates a delicious and versatile byproduct: toasted sugar.
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Never Wait To Dry Your Knives After Cleaning. Here's Why
There are many reasons why you should never air-dry your knives or wash and dry them in the dishwasher, so learn how to take care of them properly.
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Ina Garten's Favorite Brand Of Chocolate Chips Is A Nostalgic Favorite
Ina Garten doesn't use fancy chocolate bars in her chocolate chip cookie recipe, instead opting for one of the most beloved chocolate chip brands in America.
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There Is A Right (And Wrong) Way To Eat Ikea's Swedish Meatballs
You may have thought that the best way to eat a Swedish meatball is all at once, but there actually is a proper method to consuming delicious Swedish meatballs.
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How To Tell When Your Sugar Has Gone Bad
Learn the facts of when sugar goes past its prime, how you can keep it fresh for longer, and what to do when you have a bunch of old sugar on your hands.
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Bacon Jam Takes Your Pan Sauces To A Whole Other Level
The mixture of textures in bacon jam, as well as its sweet yet intensely savory taste, makes it a great addition to sauces and gravies, giving them extra body.
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Do Marshmallows Actually Expire?
Marshmallows don't seem like things that would start to rot. But while there may be some truth to this, marshmallows don't exactly stay fresh indefinitely.
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How To Easily Turn Unsalted Butter Into The Salty Variety
You can easily transform your unsalted butter into the salted variety - just make sure to use fine-grained salt and to be mindful of varying sodium levels.
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Soft Bread Might Be Ruining Your BLT
For a BLT that is truly at its best, there are certain types of soft breads to avoid using, and plenty of alternatives that work way better.
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Pecorino Romano Vs Parmesan: Can They Be Used Interchangeably?
Parmesan and Pecorino Romano are used similarly in pastas and more, but they have differences in flavor and their suitability for different dishes.
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Cleaning Your Mortar And Pestle Isn't Actually That Complicated
Since mortars and pestles are made of porous materials that soak up flavors, you don't even need soap to clean them - just water and a kitchen brush.
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