Ree Drummond's Major Tip For A Successful Layered Salad
For a layered salad that stays crisp for hours, with none of the ingredients sogging into each other, use Ree Drummond's key ingredient for a sturdy base.
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The Best Potatoes To Use For Grilling, According To An Expert
For grilled potatoes that are crisp, creamy, and not disappointingly raw on the inside, use a grilling expert's top two picks for the best spuds to use.
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The Best Cut Of Meat To Use When Making Country Fried Steak
For country fried steak that's tender and juicy, an expert tells Food Republic which piece of steak he prefers over classic cube steak or other cheap cuts.
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Can't Find A Cooling Rack? Reach For Your Muffin Tin
No one wants to ruin their baked goods by not having a cooling rack on hand, but sometimes, it happens. Save the day by using an upside-down muffin tin.
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To Clean Mushrooms Easily, Start Peeling Them Instead
There is a simpler way to clean mushrooms, and rather than washing them, it involves merely peeling off the dirty outer layer with your fingers.
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How Long You Should Be Marinating Steak For
When marinating steak, it may seem that the longer you leave it in, the better, but that is not the case. Different cuts require different marination times.
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How Long Does It Take To Air Fry Chicken Nuggets?
Want to get your chicken nuggets onto the table faster than you can with an oven? Pop them into the air fryer for only a few minutes for golden crispy goodness.
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Bacon Is The Salty Crunch Your Guacamole Is Missing
Guacamole is always a winner when it hits the table, but to make a great dish even better, you can add in diced bacon for a smoky, salty touch.
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Effortlessly Hasselback Potatoes With Ree Drummond's Genius Spoon Trick
If you're scared of slicing right through potatoes while trying to hasselback them, Ree Drummond's spoon hack will help you fan out those taters in a flash.
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The Tomato Alternative If You Don't Like The T In BLT
Tomatoes lend flavor, texture, and color to BLTs, so when looking for an alternative, it's important to pick something that can live up to all of the above.
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Why Milk Has A Longer Shelf Life When Stored In Glass
Milk packaged in glass bottles is largely a thing of the past, but it may be time to bring it back since this storage method can elongate its shelf life.
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Salt Is The Secret To Stopping Oil Splatters While Frying Fish And Other Foods
To keep your hands, wrists, and surrounding cooking area safe as you pan fry your fish (or anything else, really), use just a little sprinkle of salt.
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There's An Easier Way To Peel And Eat A Mandarin Orange
Peeling mandarin oranges can be fiddly and time-consuming, unless you use this TikTok hack that makes short work of skinning, segmenting, and slicing the fruit.
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Make Your Own Chicken Wing Sauce With Just 3 Easy Ingredients
Want wings but have no sauce? No problem! With these three pantry staples, you can make a delicious dip, sauce, or glaze for your chicken wings.
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The Tart Ingredient That Gives Macaroni Salad An Electric Bite
Macaroni salad is known for its semi-sweet, mayo-based dressing, which can be bland at times. A splash of vinegar is all you need to elevate this classic dish.
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How Bobby Flay Keeps Food From Falling Through The Grill Grates
Keeping food from falling through the grates is one of the biggest challenges with grilling - but Bobby Flay has a big tip that can help avoid the mess.
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The Genius Tortilla Trick That Makes Folding Homemade Crunchwraps A Breeze
Making your own Crunchwrap knockoff at home has never been easier than using this easy (and viral) tortilla folding hack. You just need the right ingredients.
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Yes, Your Blender Can Actually Clean Itself
Cleaning your blender can be a huge hassle, but you can clean it easily hands-free. Just add some water and give it a whir before you grab your sponge.
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Why You Should Boil Potatoes Before Grilling Them
Grilling potatoes can be a great way to enjoy hearty spuds, giving them plenty of charred goodness. But here's why you'll probably want to boil them first.
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Why It's Better To Use Shredded Chicken For Chicken Salad
A pro chef tells Food Republic why shredded chicken is best for chicken salad, and we have tips to take the annoying work out of shredding the meat, too.
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Swap Cookies For Macarons When Making Bite-Sized Ice Cream Sandwiches
Macarons are a great swap for cookies in ice-cream sandwiches - their chewier texture will hold up when the dairy melts, and their mini size is great for kids.
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How To Prevent Your Cooked Meat From Drying Out When You Reheat It
Registered dietician Lindsay Livingston shares her suggestions for how to ensure your cooked meat stays nice and succulent when you reheat it.
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Mistakes Everyone Makes With Homemade Steak Sauce
If you love making steak at home, you might also enjoy whipping up an excellent sauce. However, there are lots of mistakes to avoid. Here's a few to watch for.
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Ina Garten's Unique Ratio For Perfect Pasta Salad
To create a pasta salad worthy of Ina Garten, be sure to follow this particular ratio that the Barefoot Contessa uses in her tomato feta pasta salad.
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The Pro Tip For Preventing Your Chicken And Other Salad Sandwiches From Getting Soggy
Chicken salad sandwiches are always satisfying, unless you let them get soggy. We consulted chef John Politte for tips on avoiding this sandwich catastrophe.
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The Best Cut Of Meat To Use When Making Steak And Eggs
Steak and eggs is a deceptively simple dish, so we consulted an expert, chef Rich Parente, to find out the best cut of meat to elevate this classic brunch dish.
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The Best Starches To Meal Prep, According To A Dietitian
Starches can be difficult to prep in advance because they often don't reheat well. To figure out which starches are best for meal prepping, we asked an expert.
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