Food Republic
  • Recipes
    • Course
    • Dish Type
    • Main Ingredients
    • Drinks
    • Baking
    • Dietary Considerations
    • Preparation
    • Cuisine
    • Occasions
  • News
  • Cook
    • Grilling and Smoking Tips
    • Baking Tips
    • Cooking Tips
    • Cookbooks
    • Storage and Preservation Tips
    • Cleaning Tips
    • How-Tos
    • Kitchen Tools
    • Entertaining
  • Kitchen
  • Facts
    • Food History
    • Food Science
    • World Cuisines
  • Drink
    • Mixology and Techniques
    • Beer and Wine
    • Cocktails and Spirits
    • Non-Alcoholic
    • Coffee and Tea
    • Smoothies and Shakes
  • Restaurants
    • City Guides
    • Fine Dining
    • Bars
    • Coffee Shops
    • Fast Food
    • Casual Dining
    • Pizzerias
  • Grocery
    • Shopping Tips
    • Stores and Chains
  • Exclusives
  • Gardening
  • Features
  • Newsletter
  • Advertise
  • About
  • Editorial Policies
  • Our Experts
  • Privacy Policy
  • Terms of Use
© 2025 Static Media. All Rights Reserved
Food Republic
Food Republic
Cook
Recipes News Cook Kitchen Facts Drink Restaurants Grocery Exclusives Gradening Features
  • Newsletter
  • Advertise

Cook

  • Grilling and Smoking Tips
  • Baking Tips
  • Cooking Tips
  • Cookbooks
  • Storage and Preservation Tips
  • How-Tos
  • Kitchen Tools
  • Entertaining
  • types of butter

    8 Great Reasons To Churn Your Own Butter

    Making butter is genuinely easier than you think it is -- here are some solid reasons to back it up.

    By Jess Kapadia June 7th, 2023 Read More
  • jar of ghee

    Liquid Gold: Learn How To Make Ghee

    Once you learn to cook whole, you'll never go back to semi-homemade. That includes even ghee.

    By Tiffany June 7th, 2023 Read More
  • sliced loaf of crusty bread

    Leftover Pasta Water Holds Unforetold Wonders For Homemade Bread

    If you're a carb fanatic who bakes homemade bread loaves and considers pasta a weekly dinner staple, don't dump that water down the drain.

    By Erica Martinez June 7th, 2023 Read More
  • asparagus risotto

    The Best Way To Reheat Risotto Without Ruining It

    Although it'll never be as good as the day it was made, adding more hot stock brings the cold dish back to its former glory.

    By Jennifer Mathews June 7th, 2023 Read More
  • pouring whisked eggs into pan

    The Key Difference Between French And American-Style Omelets

    French-style omelettes are extremely light and fluffy, with a soft texture and eggs that are almost gooey. American-style omelets tend to be denser.

    By Carly Weaver June 7th, 2023 Read More
  • person making tea at home

    How Boiling Water Is Actually Ruining Your Tea

    Pouring boiling water right over your tea can actually ruin the flavor. Instead, you should be using water that's a little cooler than boiling temperature.

    By Ruth Clark June 7th, 2023 Read More
  • Glass jars of fruit jams with berries

    The Key Difference Between A Jam And A Marmalade

    The key difference between jam and marmalade lies in the kind of fruit that's in it and how much of it is actually used to make the sweet spread.

    By Khyati Dand June 7th, 2023 Read More
  • platter of cooked tripe

    What Is Tripe And When Is It Edible?

    There is a whole world of delicious dishes out there featuring the unique ingredient that is tripe. Find out exactly what it is and how to make it edible.

    By Andrew Housman June 7th, 2023 Read More
  • cooked penne pasta in colander

    Rinsing Pasta Is Like Washing Liquid Gold Down The Drain

    There are lots of conflicting rules for cooking pasta, but one thing you should definitely never do is rinse pasta, sending starchy liquid gold down the drain.

    By Ruth Clark June 7th, 2023 Read More
  • Garlic cloves next to garlic powder

    When It's Best To Use Garlic Powder Over Fresh Cloves

    Fresh garlic adds a lot of distinct flavor to any dish, but sometimes it's best to use garlic powder over fresh cloves. Here's when garlic powder works better.

    By Khyati Dand June 7th, 2023 Read More
  • eggs on a sandwich

    13 Satisfying Ways To Cook Eggs For Dinner

    So you're looking for new ways to cook eggs for dinner, eh. Well, we've done some homework here -- check out these amazing egg dishes for dinner.

    By Shelby Gruber June 6th, 2023 Read More
  • Alton Brown smiling

    Alton Brown's Trick For Delicious Top-Heavy Muffins

    If baker extraordinaire/mad scientist Alton Brown's latest blueberry muffin recipe tells his fans anything, it's that he, too, is a fan of the muffin top

    By Erica Martinez June 6th, 2023 Read More
  • bowl of chia seeds and blueberry chia pudding

    How To Eat Chia Seeds Like You Know What You're Doing

    Chia seeds are packed full of health benefits. But how exactly do you eat these miniscule seeds that appear to be meant for hamsters rather than humans?

    By Carly Weaver June 6th, 2023 Read More
  • Iron and board

    Keep Your Ironing Board In The Kitchen For Big Baking Projects

    Large, flat, and naturally meant to withstand heat, an ironing board can take the place of several cooling racks and is tucked away when you're through with it.

    By Erica Martinez June 6th, 2023 Read More
  • red velvet layer cake

    The Sheet Pan Hack For Cleaner Cake Layers

    Bake one large rectangular cake and cut it into circles. Voila - you have even, flat, round cakes that are ready to be filled and frosted however you desire.

    By Erica Martinez June 6th, 2023 Read More
  • carton of white and brown eggs and yolks

    Is There A Nutritional Difference Between White And Brown Eggs?

    Many people believe that brown eggs carry better nutritional benefits than their white counterparts, but that's almost entirely a myth.

    By Wendy Leigh June 6th, 2023 Read More
  • Chef Michael Symon

    The Best Size Pan For Lasagna, According To Michael Symon

    Regardless of its filling, Michael Symon says lasagna should be baked in a 9 x 13-inch dish so the it cooks evenly and each serving looks as good as it tastes.

    By Jennifer Mathews June 6th, 2023 Read More
  • Sliced steak on board with chimichurri sauce

    What Is Chimichurri And What Should You Spoon It Over?

    Chimichurri is an uncooked sauce that resembles Italian pesto but has an entirely different flavor. It's almost grassy with some spice, sharpness, and tartness.

    By Erica Martinez June 6th, 2023 Read More
  • canned tuna with fresh herbs

    When To Use Canned Tuna In Oil Over Water And Vice Versa

    Canned tuna can be packed in water or oil. It really comes down to personal taste, but there are certain dishes where it makes sense to use one over the other.

    By Erica Martinez June 6th, 2023 Read More
  • chef marcus samuelsson smiling

    Marcus Samuelsson's Simple Method For Doubling Fried Chicken Flavor

    To make this "iconic recipe," as Samuelsson refers to his fried chicken, the chef doubles up on two key parts of the process: the curing and the frying.

    By Carly Weaver June 6th, 2023 Read More
  • ina garten smiling

    The Pantry Staple Ina Garten Uses For Bakery-Level Cookies

    Want bakery level cookies approved by Ina Garten herself? If you don't already have instant coffee granules, it's time to start keeping some in your kitchen.

    By Carly Weaver June 6th, 2023 Read More
  • pile of chocolate chip cookies

    The Bitter Flour To Pair With Chocolate Chip Cookies For Complex Flavor

    Almost any recipe you find for classic chocolate chip cookies calls for all-purpose flour. Replace it with rye flour, for the same cookie you love, but better.

    By Erica Martinez June 6th, 2023 Read More
  • chopping red onion

    The Knife Upgrade You Need To Prevent Onion-Induced Tears

    Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry.

    By Andrew Housman June 6th, 2023 Read More
  • chef José Andrés

    José Andrés' 3-Second Trick For Easily Peeling Tomatoes

    While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces.

    By Jennifer Mathews June 6th, 2023 Read More
  • bowl of popcorn on wooden table

    White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels

    Taste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn.

    By Erica Martinez June 6th, 2023 Read More
  • Finished lemon olive oil cake

    Meyer Lemon And Olive Oil Cake Recipe

    This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring.

    By Taylor Murray June 6th, 2023 Read More
  • single serving of lasagna on a plate

    The Lasagna Shortcut Pro Chefs Won't Touch

    While no-boil lasagna sheets do erase a step from the cooking process, many chefs agree it's not worth the time saved to compromise the integrity of the dish.

    By Erin Shaw June 6th, 2023 Read More
Back
Next
About Privacy Policy
© 2025 Static Media® FoodRepublic.com All Rights Reserved
More From Static Media
ChowhoundCutenessExploreFoodieGarden GuidesGlamGrungeHealth DigestHouse DigestHunkerIslandsJalopnikLooperMashedMoney DigestNicki SwiftOutdoor GuideSciencingSlashFilmSlashGearSVGTasting TableThe Daily MealThe ListThe TakeoutWomenWrestling Inc.
Food Republic