The Unexpected Ingredient That Prevents Your Salad Dressing From Separating
Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth dressings that won't split.
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The Temperature Tip For Crispy, Yet Soft Sugar Cookies
If you want your sugar cookies to be crispy on the edges but soft and perfect in the center, you need to make sure you bake at the right temperature.
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Why Cornstarch Is A Key Ingredient For The Perfect Batch Of Cookies
If you're looking to bake pillowy soft cookies -- the softest you've ever had -- then you need to add a bit of cornstarch to your dough. Here's why.
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Grill Masters Reveal The Most Underrated Cuts Of Steak You'll Wish You Knew About Sooner
With so many cuts of steak out there, there's a good chance you haven't tried them all. These are some underrated ones you'll wish you knew about.
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The Secret To Picture-Perfect Food Plating Is Mastering One Technique
Food Republic spoke exclusively to chef Richard Sandoval to find out the secret technique that's a must for fuss-free professional-looking food plating.
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How To Make Collins Spears At Home For Your Next Cocktail Party
If you want to make ice that perfectly fits into a Collins glass, you're going to need Collins spears -- but making them can be tricky. Here's how.
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Pickle Brine Is A Game-Changer For Your Salad Dressings
Are your dressings tasting a little flat? We got some advice from a pro chef on how to include pickle brine for more complex and delicious salads.
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Pro Tips For Making The Perfect Pizzelle Every Time
Pizzelle, traditional Italian wafer cookies, take some practice to get right, but they're well worth the effort. We consulted an expert for some tips.
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How Do You Prepare For A Wine Tasting?
If you've never been to a wine tasting before, or are going to a new type, you might not know how to prepare -- but don't worry: Here's what to expect.
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How To Make Crushed Ice At Home Like A Pro
One of the keys to specific cocktails is crushed ice, and fortunately, you don't need a special machine to make it for you. Here's what you can do.
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Your Chocolate Chip Cookies Deserve A Buttery Boost
If you want to amp up the deliciousness of your chocolate chip cookies and get the chewiest texture ever, it's a good idea to turn to browned butter.
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Why Mint Juleps Are Better Served With Crushed Ice
Alexis Soler, Visionary & Curator of The Sun Room at the Drift Hotel in Nashville, told Food Republic why mint juleps are better served with crushed ice.
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The 3 Types Of Ice Bars Keep On Hand, And How They Use Each
If you want your cocktail bar at home to feel like the real thing, you need to invest in multiple types of ice -- and for good reason. Here's why.
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The Best Substitute For Cream Of Tartar In Baked Goods
Cream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the best cream of tartar substitutes.
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The Essential Tip To Remember When Garnishing Food
Chef Richard Sandoval shares exclusively with Food Republic the helpful and essential tip that will ensure your food garnishing goes smoothly.
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Here's What You Can Use Instead Of Butter For Perfect Vegan Cookies
If you're a vegan baker, you need to know the best swaps for ingredients like butter when making cookies. We consulted an expert for some tips.
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How Plate Color Can Affect The Presentation Of Your Food
While the taste of any given dish matters the most, presentation also counts for a lot, and this important factor is hugely influenced by your plate color.
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The Drawback Of Silicone Ice Molds That You Should Know
Ice is definitely easier to extract from silicone trays over plastic, but these tools aren't without their downsides. Here's what you need to know.
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The Closest Substitute For Baking Chocolate Is A Simple Solution
Attention, bakers! Chef Dennis Littley has shared his simple solution for substituting cocoa powder when solid baking chocolate isn't available.
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Out Of Eggs? Use These Substitutes In Your Next Batch Of Cookies
Chef Dennis Littley, the recipe expert behind Ask Chef Dennis, shared his favorite egg substitutes for baking delicious cookies with Food Republic.
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How To Know You're Over-Aerating Your Wine
One way to ensure that your wine has the best flavor is to spend some time aerating it with a swirl, but you can definitely overdo it if you're not careful.
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The Biggest Mistake People Make When Plating Food
According to chef Richard Sandoval, making this common mistake when plating food can lead to the whole dish becoming unappealing, even if it tastes good.
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Can You Use Self-Rising Flour To Make Cookies?
If you are thinking about using self-rising flour in your cookie recipe, see what this expert has to say about how it will affect your cookies.
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How To Make A Shortcut Vodka Sauce With Jarred Pasta Sauce
Making a vodka sauce can take a couple hours, depending on your recipe, but you can simplify things (and save time) with canned tomato sauce.
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Describing A Wine's Aroma Is Easier Than You Think
If you never know how to describe the way a wine smells, take some expert advice to help you parse out recognizable notes and aromas.
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Can You Make Vodka Sauce Without Vodka?
Food Republic asked Chef Matt Harding, Chief Concept Officer for Piada Italian Street Food, whether you actually need vodka to make a delicious vodka sauce.
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Why You Should Buy Small Fish Whole
While no one would blame you for buying giant tuna already cut into fillets, there's a good reason why you should shop for smaller fish in whole form.
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