Why You Probably Shouldn't Order A Burger At A Steakhouse
Certain restaurants specialize in specific foods. KFC has chicken, and steak houses have steak, which is why you absolutely shouldn't order a burger.
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Add Soda To Boxed Cake Mix For Light & Fluffy Layers
If you want to transform a boxed cake mix into something light, airy, and delicate, all you need is a 12-ounce can of soda (no eggs, oil, or milk required).
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The Proper Way To Eat Bone-In Steak At A Steakhouse
Bone-in steak has a flavor unlike anything else, especially when prepared by expert hands. However, what do you do with the bone as you cut?
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How To Slice Bell Peppers For Even And Flavorful Grilling
Bell peppers are among the best veggies that can stand up to the char of your grill, but make sure to slice them properly for even and flavorful grilling.
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Turn Boxed Cake Mix Into A Dense & Indulgent Dessert With This Egg Trick
Boxed cake mixes are notoriously light and airy, which is great for certain cakes, but if you want something rich and indulgent, consider this egg trick.
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Here's The Absolute Best Way To Reheat Chicken Pot Pie
The worst thing in the world is eating sad, soggy microwaved chicken pot pie. Is there a better way to reheat this flaky dish? Of course there is.
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The Vintage Tile Trend That Gives Your Kitchen Character
Opting for this timeless vintage tile trend in your kitchen can make your space stand out from the cookie-cutter crowd in a good way and add unique character.
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How To Properly Substitute Oil For Butter In Your Boxed Cake Mix
Whether it's because you're out of one or the other, or you simply prefer the flavor, there is a way to properly substitute oil for butter in a boxed cake mix.
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Give Fried Chicken A Smoky Flavor Boost With One Ingredient
We spoke to executive chef Samuel-Drake Jones of Hudson VU in NYC to find out what he adds to his oil to create a uniquely tasty piece of fried chicken.
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How Long Should You Wait Before Cutting A Freshly Baked Cake?
Sure, it's tempting to cut right into a cake when it comes out of the oven (that smell is beyond tempting), you run the risk of breaking it if you do.
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Design The Vintage Kitchen Of Your Dreams With These Backsplash Tiles
Food Republic spoke with the owner and lead designer of Homestar Design Remodel to learn how to incorporate these vintage tiles into a kitchen backsplash.
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The Best Way To Store And Reheat Leftover Hot Dog Buns
There always seems to be extra hot dog buns after a cookout, so how can you best store them to keep them pillowy fresh? Can you actually freeze them?
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Don't Throw Away Apple Peels – Make Apple Cider Vinegar Instead
Whether you're baking a pie or making a snack for the youngest member of your household, apple peels can be transformed into this useful staple.
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The Most Heat-Resistant Countertop Material For Your Kitchen
To learn about choosing the right countertop for your kitchen, we spoke to Thomas Borcherding, owner and lead designer at Homestar Design Remodel.
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Rotisserie Chicken Vs Roasted: What Experts Say The Difference Is
If you think roasted chicken and rotisserie chicken are the same things, think again. We consulted some experts to find out the true difference between them.
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How To Prevent Hot Dogs From Splitting Open
One of the worst things that can happen when cooking a juicy brat is to have your hot dog split (whether in a pan or the grill). Here's how to avoid splitting.
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Can You Paint Kitchen Countertops? (Well, It Depends)
Are you tired of how your laminate, granite, or wooden countertops look? You might think a fresh coat of paint will do the trick, but there's a catch.
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Don't Throw Away Burnt Cookies: Here's How To Repurpose Them
No one wants to burn their cookies, but it happens to even the best bakers. Don't throw them away, however! You can repurpose them into other desserts.
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The Hot Dog Hack That Will Take Your Buns To The Next Level
Sure, the best part of the hot dog is the meat itself, but what if you could transform the bun from flavorless into something with texture and taste?
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Upgrade Soups, Sauces And Stocks With This 3-Ingredient Base (It's A Game-Changer)
If you want to add layers of subtle but delicious flavor to your soups, sauces, and stocks, you need to use this classic French technique first.
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Here's Why Thickness Matters When Broiling Meat
Many cooks and recipe-makers like to use the broiler, but you ought to be aware of how the thickness of your chosen cut of meat affects how you broil them.
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Why Cold Butter Is The Secret For The Best Homemade Pie Crust
You want the pie crust to be buttery and flaky. And that means using cold butter is absolutely essential for achieving the right texture. But why?
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The Actual Difference Between Cakes And Pastries
Laura Kanya, the research and development chef at Ann Clark, discussed the textural differences between cakes and pastries with Food Republic.
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The 3-Ingredient Crab Cake Sauce You Need For A Tangy Flavor Boost
To find out how to whip up an easy sauce that pairs with savory crab cakes, Food Republic talked with Chef Blackwell Smith, founder of Lucky Cajun.
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The Simple Oven Error That Can Lead To A Sunken Cake
Sometimes you can do everything right when baking and still end up with a cake that collapses in the middle. However, there's a way to help prevent this.
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The 3 Cheeses To Steer Clear Of For Grilled Cheese
There are lots of ways to mess up the delicious comfort food that is a grilled cheese sandwich — but the top faux pas may be selecting the wrong cheese.
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How Long You Need To Bake Banana Chips For The Crispiest Results
For expert tips on making the very best banana chips, Food Republic chatted with cookbook author and vegan chef Lloyd Rose, creator of Plant Crazii.
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