Make Any Pumpkin Pie Dairy-Free With 2 Coconut Swaps
For those who need to ditch the lactose for whatever reason, say goodbye milk! You can still easily make a delicious pumpkin pie with these two simple swaps.
Read MoreFor those who need to ditch the lactose for whatever reason, say goodbye milk! You can still easily make a delicious pumpkin pie with these two simple swaps.
Read MoreGiada De Laurentiis knows a thing or two about making a good batch of pasta, and she says this is the most common mistake when it comes to the sauce.
Read MoreOkay, we know that roasting vegetables isn't rocket science, but there are some excellent tricks you can learn to make the perfect roasted veggies. Let's go!
Read MoreMichael Symon doesn't want you to stress out over tomatoes. He told Food Republic about some of the easiest sides to complement your meals at home.
Read MorePati Jinich explained some of the most common misconceptions about Mexican food and shared the key to making this delicious cuisine at home.
Read MoreGiada De Laurentiis always has fun twists on traditional foods up her sleeve, and her unique toppings to make savory waffles are no exception.
Read MoreAre fresh lemon juice and bottled varieties the same thing and used interchangeably? Not so fast. Here's what sets them apart and when to always opt for fresh.
Read MoreJacques Pépin is one of the most famous chefs in the world, focusing on simple, elevated cuisine. However, his go-to condiment of choice might shock you.
Read MoreA super simple way to use pesto is as a spread to elevate sandwiches. But what kind of cheese should you use on that sandwich that will complement its flavors?
Read MoreIf your Thanksgiving routine includes cooking your turkey in the oven for hours on end, you might want to try deep-frying to achieve perfectly crispy skin.
Read MoreWhen cooking with whiskey, make sure to choose a bottle that you enjoy drinking, and that has a pleasing taste to ensure the most satisfying results.
Read MoreMichael Symon wants to help you keep cooking year round. He spoke to Food Republic about his collaboration with Contadina tomatoes and holiday tips.
Read MoreSoft, homemade pretzels are delicious pretty much any time of the day, week, or year, but they can be a challenge to make. This hack changes that.
Read MoreLots of home cooks make mistakes when cooking with the herbaceous funny looking ginger. So we've made a list of common blunders -- so you can avoid them.
Read MoreLipton onion soup mix has endured since the 1950s for good reason. Today, this nostalgic ingredient is what your meatloaf needs for an extra flavor punch.
Read MoreCarla Hall's hack of flattening shrimp with a rolling pin ensures they are uniform in size and shape, resulting in the most perfectly crisp shrimp.
Read MoreIs there anything more satisfying than fried eggs for breakfast? Well, actually, yes -- eggs that have been fried in enchilada sauce will blow your mind.
Read MoreYou don't have to make the same stuffing every year for Thanksgiving. If you want to spice up the tradition, we've got 40 delicious ways to do it right here!
Read MoreLeftover fried rice is a great next-day meal but if you really want to punch it up a notch, use bacon grease to heat it for great results every time.
Read MoreIf you're an Ina Garten fan -- and let's face it, you probably are -- we've got amazing Thanksgiving tips from the Barefoot Contessa. No worries, we got you!
Read MoreBrussels sprouts serve as excellent substitutes for smashed potatoes because they can be seasoned and paired with a wide array of other ingredients.
Read MoreJust because a kitchen gadget claims it's as a one-use tool doesn't mean it has to be. Take this tip to flip your zester upside down and use as a lemon juicer.
Read MoreWhile keeping the avocado chunky is part of the texture of Cheesecake Factory avocado egg rolls, sun-dried tomatoes and chopped red onion provide that element.
Read MoreMixing canned chipotle peppers in with jelly ensures an even distribution of heat, transforming your peanut butter and jelly sandwich into a scrumptious treat.
Read MoreMaking a new recipe only to discover it needs apple juice but you're fresh out? No, your recipe isn't ruined. You can save it with this handy dandy swap.
Read MoreInterestingly, there's a solid reason you should always stab your lemon before trying to extract its juice. And no, it's not to take out your aggression.
Read MoreIf you want to make a big batch of eggs for a crowd, there are good ways to do it. Ina Garten has one pro tip for the best buffet-style scrambled eggs.
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