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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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The Sweet Ingredient You Should Always Add To Your Meat Before Cooking
Ready to elevate your cooking game? To truly maximize the flavor of your meats, chef Richard Sandoval recommends adding a touch of this sweet ingredient.
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For The Fluffiest Vanilla Mousse, Patience Is The Most Important Step
Achieving a cloud-like vanilla mousse requires more than just skill. Without exercising patience, your dessert is bound to fall flat - literally.
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The Major Prep Mistake That's Drying Out Your Steak
No matter how lean you like your cut of steak, you should avoid this one major prep mistake -- no one wants a dry steak, after all, given the price of beef.
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The Quick And Easy Condiment That'll Take Your Tacos To The Next Level
When it comes to tacos, we're hooked. However, there may be one unique condiment that you're overlooking that's the perfect topping for tacos.
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How To Bake Chicken Wings Without Them Sticking To The Pan
When baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release.
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What's The Best Type Of Chocolate To Add To Your Banana Bread And How Do You Incorporate It?
If you're baking some banana bread at home, one classic way to amp things up is with chocolate, but which type is best and how should you add it?
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Burning Browned Butter Is An Easy Mistake To Make: How To Fix It (& Avoid It)
Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long.
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How To Upgrade Your Charcuterie Board With Canned Fish
If you're a fan of a nice charcuterie board, then it's time to consider updating things with a seacuterie board featuring a variety of tinned fish.
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Why Bread Flour Isn't Ideal For Cakes
There are specific types of flour that one should use when baking a cake, and bread flour is definitely not one of them. Here's what you need to know.
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The Unexpected Cheese And Blueberry Pairings You Need To Try
When you are looking for a unique flavor pairing for your next charcuterie board or succulent meal, consider these blueberry and cheese combinations.
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How To Doctor Up Your Store-Bought Broth To Give It That Homemade Taste
Sure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it.
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6 Quick Sources Of Protein For A Grab-And-Go Breakfast If Eggs Are Too Expensive
With the ongoing egg shortage and price spikes, it makes sense to look for affordable, yet protein-rich breakfast alternatives. Here are a few to consider.
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Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
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Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead.
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The Unique Giada De Laurentiis Hack For The Small Amounts Of Pasta Left In The Box
Is there anything more frustrating than having several types of pasta in small amounts? Make a full serving by using Giada De Laurentiis' tip.
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What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why?
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The Japanese Ingredient That'll Take Your Roast Chicken To The Next Level
Food Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish.
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