Why Is Chicken Considered To Be Both White And Dark Meat?
The difference between white and dark meat isn't just the color and taste; the biology of a chicken reveals how these different types of meat come to be.
Read More-
-
The Clever Hack That Will Prevent Popsicles And Ice Cream Bars From Dripping
To keep your (and your kids') hands clean this summer, use an everyday baking item to catch sticky drips from ice pops and ice cream bars as they melt.
Read More -
The Common Mistake People Make When Adding Wine To Pasta Sauce
Cooking with wines can seriously elevate a dish, but there could be a common mistake you're making when choosing to add the vino to a pasta sauce.
Read More -
Swap Bread For Hash Browns The Next Time You Make Avocado Toast
If you're bored with avocado toast or love mash-up dishes, follow our tips to replace the bread with crispy hash browns that can hold all your fave toppings.
Read More -
Tabitha Brown Adds Pecans To Vegan Black Bean Burgers For An Unbeatable Texture
Renowned vegan cook, author, and TV host Tabitha Brown tells Food Republic about her favorite nut to use as a meat replacement in burgers, chili, and more.
Read More -
A Baker Weighs In On If Professionals Really Use Boxed Cake Mix
When we order a cake from a professional, many of us wonder if we're secretly paying for well-dressed boxed mix, but a baker is here to put your fears to rest.
Read More -
Soak Strawberries In Your Choice Of Liquor For This Easy Fourth Of July Dessert
To end your Fourth of July dinner or cookout, make a simple but light (and boozy!) dessert by soaking some fresh strawberries in your liquor of choice.
Read More -
Prevent Avocados From Browning With A Layer Of Honey
Honey is a miracle worker in the kitchen - and one way you may not have guessed is it can help prevent avocados from browning when layered on.
Read More -
Swap In Zucchini For A Fresh Take On Eggplant Parmesan
Using a few prep tips for best results, you can make a delicious zucchini parmesan that's light enough for summertime but satisfying enough for a family dinner.
Read More -
The Chef-Approved Bread You Should Be Using For Avocado Toast
A pro chef tells Food Republic which type of bread she loves to use with avocado toast, plus advice for choosing other loaves to suit your preferences.
Read More -
The Easiest Way To Upgrade Boxed Pancake Mix
These simple additions you already have on hand, plus a few other tips, will ensure your pancakes from a box are fluffy and soft instead of flat and tough.
Read More -
What Is Steak Oscar And How Do You Cook It?
Steak Oscar is a classic three-part surf and turf dish that every cook should know, and this pinnacle of luxurious cuisine actually isn't too hard to prepare.
Read More -
The Best Greens To Use When Making A Charred Salad
You can upgrade your salads by first charring the greens on the grill. The best greens to use on the grill depends on how much they can handle the heat.
Read More -
The Sweet Ingredient Alton Brown Uses In His French Toast (No, It's Not Sugar)
Alton Brown brings his scientific approach to many dishes, including French toast. Here's the unique sweet ingredient he chooses to incorporate.
Read More -
Why Your Oven Is The Key To Removing Smells From Silicone Cookware
If your silicone spoons, cupcake liners, and ice cube trays have started to smell nasty, it's easy to use the oven and a few cleaners to wash those odors out.
Read More -
Water Vs Milk: Here's What You Need To Know When Making Fluffy Scrambled Eggs
What's up with water vs. milk when it comes to scrambled eggs? We've got the lowdown -- even some celebrity chefs weigh-in on all the fluffy goodness.
Read More -
Instantly Thicken Your Pasta Sauce With One Creamy Cheese
Made dinner and found that your pasta sauce is just a touch too watery? Never fear! A few tablespoons of cream cheese will solve the problem and thicken it up.
Read More -
A Professional Baker Shares 5 Ways To Take Your Canned Frosting To The Next Level
Canned frosting is a great time saver, but it doesn't always taste the freshest. To get more out of each jar, there are some things you can add.
Read More -
Ice Pops Are Easier Than Ever To Make With This Loaf Pan Hack
Usually ice pops require a special mold to achieve their signature shape, but your humble loaf pan can deliver these fruity, icy treats in a flash.
Read More -
Level Up Your Homemade Rotisserie Chicken With These Expert Tips
This is how you're going to take that homemade rotisserie chicken to the next level. From basting spray to smoking, we've got lots of expert home chef advice.
Read More -
Your SodaStream Is The Key To Keeping Bagged Salad Fresh
If your bagged salads are wilting before your eyes, there's a way to prevent the phenomenon and keep them fresher longer - just use your SodaStream.
Read More -
A Chef Shares The Biggest Mistake Beginners Make When Grilling Steak
Grilling steaks can be intimidating, but one chef-approved way to ensure a successful meal is to preheat your grill properly to get a proper char.
Read More -
A Seafood Chef Wouldn't Eat These 5 Fish & The 5 To Eat Instead
Some seafood is better for you or the planet than others. What should you buy - and avoid - at the fish market? We asked a chef for his expert opinion.
Read More -
The Step You Shouldn't Skip For The Fluffiest Mashed Potatoes
If you like your mashed potatoes light and fluffy instead of dense and creamy, this super simple prep step that can even be done in advance is for you.
Read More -
All You Need For Better Boxed Cornbread Is A Cast Iron Skillet
Boxed cornbread is a great way to make the southern staple with ease, but there's a way to really level it up - and all it takes is using a cast iron skillet.
Read More -
The Leanest Cut Of Steak You Can Buy Is Surprisingly Tender
Eye round or eye of round is a cut of steak that is very lean, but can be extremely tender when cooked to a perfect medium rare and sliced properly.
Read More -
The Underrated Noodle You Should Try Mixing Into Your Pasta Salad
Pasta salad is traditionally made with short noodles like elbows, but you can upgrade this side dish to a starring role with one simple swap: bucatini.
Read More
