Rethink Your Charcuterie Boards By Having A Focus On Fish
Forget charcuterie. Seacuterie boards, featuring delights like smoked salmon, oysters, mussels in pickled sauce, and more are growing in popularity.
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Can You Cook Steak In The Microwave?
Cooking steak can be intimidating because there are so many different tips out there. Can you cook it in the microwave to save all the hassle?
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Can You Safely Drink Expired Tea Bags?
Tea bags might lurk in the back of your pantry until you rediscover them and find they've expired, and their safety really depends on a few factors.
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Stop Tossing Out Stale Bagels And Use Them In Your Next Salad
Even when stored properly, bagels tend to go stale quickly. But don't toss them out, because they can be repurposed into a tasty topping for salads.
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The Affordable Alternative You Can Try For Truffles
Truffles are synonymous with luxury and fancy eating, but their flavor can be inexpensively replicated with another fungus -- you just need to know which.
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The Prep Step You Shouldn't Skip When Grilling Fish
If you're grilling a fish whole, there is one very important step you shouldn't skip before you toss it on the grates. Yes, you should season, but also do this.
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The Step You Can't Skip For Crispy Country Fried Steak
If you've tried your hand at making country-fried steak at home, you may have noticed it sometimes comes out a little less crispy than desired.
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Alton Brown's Unusual Egg Carton Hack For Meatballs Is Quite Genius
Alton Brown, food scientist, gentleman, and scholar, has the best -- and weirdest -- technique for making mess-free meatballs with the easiest cleanup.
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Remove Fish Skin Easier (And Safer) With A Little Salt Trick
Skinning a fish can be a slippery task indeed (and even a bit dangerous), but with this expert-approved salt tip, you can get a much better grip on it.
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Can You Bake Vegan Cookies Without An Egg Alternative?
Sure, eggs can add some moisture and elasticity to your cookies, but what's the best substitute when doing some vegan baking? Do you really need one at all?
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Why The Slow Cooker Isn't Ideal For Cooking Beef Tenderloin
Many cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look elsewhere for beef tenderloin.
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13 Things You're Putting In The Microwave But Actually Never Should
Microwaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them.
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The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings.
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The Assembly Mistake That's Making Your Fish Sandwich Fall Apart
When putting together a fish sandwich, there are a few things you can do to make sure you do not create a big mess for yourself.
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Why Marcella Hazan's Famous Tomato Sauce Calls For Half An Onion, Not Diced
Marcella Hazan's famous tomato sauce recipe is so simple, it doesn't even require you to dice the onion, and yet it's still deeply aromatic and rich.
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Add A Peppery Punch To Your Salad With An Unexpected Spice
This spice is the perfect addition to salads if you'd like to add some texture, an eye-catching garnish, and something new, peppery, and unexpected.
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Grease Bags: Here's What Happened After Shark Tank
LaTangela Newsome’s Grease Bags aimed to solve problems from pouring grease down household drains. Did her pitch convince the Sharks to strike a deal?
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The Timing Rule To Memorize When Baking With Cast Iron
Before you break out the cast iron skillet or pan to do your next batch of baking, you need to remember this one rule about timing: shorten it.
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Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time.
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Instantly Upgrade The Flavor Of Your Steak Dish With One Briny Spread
For those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor.
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Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic.
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Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
On the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them.
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How Long Can Meat Be Stored In The Freezer?
Many of us freeze leftover raw meat to save for later use, but the question remains: How long can it stay in the freezer before it’s no longer good to eat?
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The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies.
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What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat.
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The Easy 2-Ingredient Flavor Upgrade For Frozen Pizza
To take your frozen pizza up a notch (or, let's be honest, two), then all you need to do is add these two ingredients to your crust before and after cookin.
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Why You Should Grab A Fish Spatula When Baking Your Next Batch Of Cookies
If you're constantly frustrated by cookies that stick to the pan or break when you try to lift them up, this thin spatula can really save your day.
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