Have An Old-School Non-Sealable Cookie Jar? Here's How To Keep Your Cookies Fresh Inside
If your cookie jar is on the antique side and doesn't have an airtight seal, preserving your homemade treats can be a challenge — but it's possible!
Read More-
-
5 Foods You Should Never Put In The Air Fryer
Of course, there are definitely some foods you aren't cooking in your air fryer but should be, and then there are others that you maybe never should.
Read More -
The Reason Your Homemade Bread Isn't As Fluffy As Bakery Loaves
You may notice that when you buy bread from a bakery, it's light, it's fluffy, it lasts a long time -- why is it so different from bread we make at home?
Read More -
The Pantry Ingredient You Need To Break Out For Tender Steaks
If you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry.
Read More -
14 Tasty Ingredients To Take Your Vegan Breakfast From Meh To Marvelous
Being vegan doesn't have to be hard. These are some tasty ingredients you can try to take your vegan breakfast to the next level and start the day right.
Read More -
How To Properly Layer A Hamburger
To get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group.
Read More -
Why You Shouldn't Have An Island In A Small Kitchen
If you want to add kitchen surface area, you might be tempted to use an island. However, if you have a small kitchen, there are better choices available.
Read More -
The Spicy Korean Upgrade You Need For Your Barbecue Sauce
If you want to give your homemade or store-bought barbecue sauce a delicious spicy kick, all you need is a little bit of gochujang to do it.
Read More -
How Long Feta Lasts After Opening And The Signs It's Gone Bad
If you don't use up the entire wedge or container of your feta in one go, you might wonder how long you actually have before it starts to go bad.
Read More -
The One Rule To Remember When Cooking Picanha Steak (The Brazilian Way)
Picanha steak is a traditional Brazilian cut with a heavy fat cap on top that demands to be cooked in this one specific way -- with charcoal.
Read More -
How To Elevate Cheese Balls With A Bold, Beefy Flavor
Looking for the perfect spread for your next party? Try adding beef to the exterior of your cheese ball for a salty, briny chew that elevates this classic dip.
Read More -
Transform Leftover Burger Patties Into Delicious New Meals With These Clever Ideas
Burger meat is actually one of the most versatile proteins in your fridge, and can be the key ingredient in some pretty great leftover meals.
Read More -
The Crunchy Breakfast Item That Will Take Your Grilled Cheese To The Next Level
Grilled cheese sandwiches are reliably good no matter the ingredients, but one unlikely breakfast food could take yours to a whole other level of tastiness.
Read More -
When Making A Wine Sauce For Steak, Don't Be Cheap
You don't need to use your most expensive wine to make a delicious wine sauce for steak, but you shouldn't use an extremely cheap one either.
Read More -
The Mistake You're Probably Making With Your Homemade Banana Bread
Delicious and straightforward, banana bread is quite forgiving. However, there's one common mistake you might be making that ruins your loaves every time.
Read More -
If Eggs Are Too Expensive, There's A Cheaper Ingredient To Replace Them In Boxed Cake Mix
With the price of eggs currently at a fever pitch, shoppers are looking for cheaper substitutions. For your boxed cake mix, reach for this inexpensive item.
Read More -
You're Probably Not Cleaning Your Dishwasher Enough
Dishwashers need to be regularly cleaned in order to stay as effective as possible. Unfortunately, most of us don't clean this nifty appliance often enough.
Read More -
Bavette Steak Too Expensive? Try This Cheaper Alternative Instead
Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's the best affordable dupe? We asked an expert.
Read More -
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 -
Polish Egg Salad Is For Cream Cheese Lovers
What's better than soft, spreadable egg salad? Why, egg salad that features delicious, sumptuous cream cheese, of course! Here's how to make this Polish salad.
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
