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Cooking Tips

  • Dandelions in a field

    How Appalachian Cooks Prep Dandelions For Crispy Sandwiches

    Appalachian cooks have long known that dandelion flowers are a great food to forage and eat. Here's how they prep dandelions for crispy sandwiches.

    By Wendy Leigh June 26th, 2023 Read More
  • Ina Garten on red carpet

    Why Ina Garten Always Chooses The Smaller Chicken When Cooking

    If you're planning to roast a whole chicken, kitchen whiz Ina Garten suggests that you choose a smaller one and it has nothing to do with portion size.

    By Erin Shaw June 26th, 2023 Read More
  • sunny side up egg on toast

    The Best Sunny Side Up Eggs Aren't Finished On The Stove

    While simple on the surface, there are quite a few nuances when it comes to fried eggs. It's not easy to achieve a perfect, runny yolk and fully cooked whites.

    By Bobby Huen June 25th, 2023 Read More
  • martha stewart smiling

    The Coffee Gadget Martha Stewart Uses For Perfect Scrambled Eggs

    Everyone has their favorite way to make scrambled eggs, from adding cream to zapping them in the microwave. Martha Stewart? She uses this coffee gadget.

    By Carly Weaver June 25th, 2023 Read More
  • Cutting board with whole and sliced ginger

    Fresh Ginger Is The Key To Aromatic Food Without Alliums

    You may immediately feel lost if you need to remove alliums like onions and garlic from a recipe, but an easy, flavorful substitute is fresh ginger.

    By Sharon Rose June 25th, 2023 Read More
  • egg sandwich with avocado

    The Satisfying Swap For Quicker Egg Sandwiches

    Nothing hits quite like a hearty egg breakfast sandwich in the morning. What better way to start the day? And with this satisfying swap, you can make them fast.

    By Bobby Huen June 25th, 2023 Read More
  • pot of bone broth

    Strategic Double Straining Is The Key To Perfect Bone Broth

    Whether drunk plain or used as a flavorful base for soups, bone broth has plenty of tasty uses. However, if you're skipping this last step, you're missing out.

    By Bobby Huen June 25th, 2023 Read More
  • buffalo chicken wings

    The Tiny, Delicious Morsel To Set Aside When Making Chicken Wings

    Making a big batch of chicken wings? Well, don't toss this tiny, delicious morsel! Instead, set it aside to make another delicious recipe later on.

    By Bobby Huen June 25th, 2023 Read More
  • knife resting on top of bread

    How A Piece Of Bread Can Take The Burnt Flavors Out Of Rice

    A piece of bread can surprisingly rescue your burnt rice. Find out how this pantry staple can absorb the unwanted burnt flavors in your favorite grain dish.

    By Jennifer Mathews June 25th, 2023 Read More
  • miso soup with vegetables in bowl

    The Best Way To Prepare Vegetables For Next Level Miso Soup

    Usually, miso soup is served with nothing more than several cubes of soft tofu and some seaweed strips, but adding vegetables is a great way to bulk it up.

    By Bobby Huen June 25th, 2023 Read More
  • bottles of sriracha on conveyor belt

    The Best Hot Sauces To Pair With Fish For Vibrant Flavor

    Whether it's a winter soup or a summer barbecue, fish is pretty great at any time of year. Want to amp up the flavor? Try pairing fish with your fav hot sauce.

    By Bobby Huen June 25th, 2023 Read More
  • Miso paste in small bowls

    Spending A Little More On Miso Goes A Long Way

    When it comes to miso paste, there's simply no comparing the full-bodied flavor of naturally fermented miso to the mass-produced quick-made versions.

    By Sharon Rose June 25th, 2023 Read More
  • Close up of Alton Brown

    Alton Brown's Secret Weapon Ingredient For Fried Food

    Nothing beats a Friday night fry up, but how can you brighten things up in all that heavy grease? Alton Brown has a secret weapon to do just that.

    By Khyati Dand June 24th, 2023 Read More
  • Dipping bread in olive oil

    The Best Kind Of Bread For Luxurious Olive Oil Dipping

    Olive oil can be used in so much more than cooking, but the type of bread you use for dipping can make all the difference. This is the best kind of bread.

    By Wendy Leigh June 24th, 2023 Read More
  • Kitchen on fire

    The Baking Ingredients You Didn't Know Were Fire Hazards

    Taking safety precautions when baking your favorite meals is important, and since baking involves fire, we don't burn our food or worse, our house down.

    By Dylan Hofer June 22nd, 2023 Read More
  • Three poached eggs cracked on plate

    The Simple Tool You Need For Richer Poached Eggs

    If you're looking for the richest poached eggs you can make, the answer might already be in your kitchen.

    By Carly Weaver June 22nd, 2023 Read More
  • Mushrooms in cast iron pan

    The Simmering Trick To Give Mushrooms A Savory Boost

    If you just can't get enough of mushrooms' signature umami flavor, this simmering trick is your key to an even more savory taste and texture.

    By Tim Forster June 22nd, 2023 Read More
  • A can of soup being poured into a pot.

    How To Hack 11 Traditional Canned Soups For Extra Flavor

    Everybody has a can of soup or two in their pantry. Here are some great hacks to kick things up a notch with added flavors, ingredients and cultural influences.

    By Byron Armstrong June 22nd, 2023 Read More
  • egg salad in a bowl

    Jammy Eggs Are The Secret To Luxuriously Soft Egg Salad

    Egg salad is a versatile ingredient in many types of lunch, from sandwiches to, well, salad - but using jammy eggs is the secret to luxuriously soft egg salad.

    By Bobby Huen June 22nd, 2023 Read More
  • Large egg next to pullet egg

    Pullet Eggs Are A Pastry Chef's Best Kept Secret

    Whether baking, making a dessert, or making a nice fried egg for breakfast, pullet eggs are a pastry chef's best kept secret thanks to their size.

    By Khyati Dand June 20th, 2023 Read More
  • Alton Brown smiling

    The Indulgent Dessert Alton Brown Makes In The Microwave

    Alton Brown's recipe, which first appeared in Season 7 of his show "Good Eats," only requires four ingredients, ten minutes, and two pieces of cookware to make.

    By Carly Weaver June 19th, 2023 Read More
  • Roasted spatchcocked chicken

    Butterfly Vs. Spatchcock: What's The Difference?

    Butterflying and spatchcocking are both ways to even out the thickness of poultry. The difference lies in whether the bird is in pieces or whole.

    By Bobby Huen June 19th, 2023 Read More
  • Steak with salt

    Kosher Salt Is The End-All, Be-All Of Perfect Steaks

    Kosher salt is the culinary key to unlocking the epitome of steak perfection. Embrace this essential ingredient and infuse your steaks with amazing flavors.

    By Andrew Housman June 19th, 2023 Read More
  • Garlic powder, bulbs, and cloves

    The Biggest Mistake You Could Be Making With Garlic Powder

    The biggest mistake you could be making with garlic powder involves hydration, and the solution is an easy fix. Fortunately, all you need to do is "wake it up."

    By Wendy Leigh June 18th, 2023 Read More
  • Ina Garten

    Ina Garten's No-Bowl Method For Removing Corn From The Cob

    True to her style, Garten's technique doesn't involve another useless gadget; you only need a sharp knife, a clean kitchen towel, and your favorite corn recipe.

    By Jennifer Mathews June 18th, 2023 Read More
  • Ina Garten smiling on red carpet

    Ina Garten Ditches The Sour Cream For Her Iconic Baked Potatoes

    Want to make world-class baked potatoes? Follow in Ina's barefoot footsteps! Ina Garten ditches the sour cream for her iconic baked potatoes.

    By Jennifer Mathews June 18th, 2023 Read More
  • bowl of instant ramen

    When To Use Instant Ramen Flavor Packets And When To Throw Them Out

    If your ramen looks to be less authentic, then you might want to let go of those instant ramen flavor packets and add some of your own spices.

    By Erin Shaw June 17th, 2023 Read More
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