The Easily Avoidable Mistake People Make With Vinaigrettes
Vinaigrettes are simple to prepare. But, according to expert chef David Kirschner, you might be making this easily avoidable mistake when you mix one up.
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The Best Oil To Use When Making Fried Chicken
Lance Knowling, executive chef of Northridge Restaurant at the Woolverton Inn, shared his insights on selecting the best oil for frying chicken.
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The British Ingredient You Should Use In Your Next Shepherd's Pie
If you find your shepherd's pie to be a little lacking in the flavor department, you might want to try adding this British staple to bump things up.
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The Step You Shouldn't Skip When Seasoning NY Strip Steaks
New York strip steak is a favorite among butchers, grillers, and eaters alike, but there's one essential step not to overlook when preparing this cut of meat.
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The Unexpected Beers You Need To Use In Your Baked Goods
Sure, you've probably heard of adding Guinness or another dark stout to a chocolate cake, but there are other, lighter, beers that bake well too.
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Why Is It Important To Use Finishing Salt When Cooking?
Different types of salt do different types of things in cuisine, but finishing salt is often overlooked, and it really shouldn't be -- it has a vital job.
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Ditch The Big Green Egg: The Affordable (& Foolproof) Meat Smoker For Beginners
We spoke with author and chef Sean Martin to find out which meat smokers are best for beginners while still producing quality comparable to the Big Green Egg.
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How BBQ Sauce Can Save Your Overcooked Steak
Don't waste your overcooked steak by tossing it away. Your meat can be saved with one tangy condiment you probably already have on hand: barbecue sauce.
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Why You Should Season Hot Food Less Than Cold
Depending on whether the dish you're serving is going to be eaten hot or cold, you should adjust the amount of seasonings you add during cooking.
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The Simple Rule To Follow When Adding Chiles To Homemade Salsa
If you're adding chiles to your homemade salsa (and of course you are), then you need to make sure you follow this one tip for the best results.
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Vanilla Is The Unusual Way To Make Barbecued Meat Drool-Worthy
Bored of the same old barbecue? Want something that will really wow your guests and leave them guessing what your secret is? It's time to use vanilla.
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The Best Times To Use Whole Allspice Vs Ground
Allspice is a warm, tasty spice that pairs well in savory and sweet dishes, but when should you use it ground and when is it best when whole?
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When To Use Homemade Vs Store-Bought Mayonnaise
As with all things in life, there is a time for homemade mayonnaise and a time for store-bought, but which is which and how can you make it at home?
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Elevate Your Next Cookout With This Quirky Hot Dog Trick
At home, hot dogs might not be the fanciest item at your backyard cookout, but chef and author Sean Martin says there's a simple way to jazz them up a bit.
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12 Fried Chicken Chains Ranked From Worst To Best
Fried chicken chains are plentiful in the U.S., so we decided to go to a bunch of popular ones to find which ones are truly the best of the best.
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Do You Have To Use Semolina For Fresh Pasta?
Food Republic spoke with Dominick DiBartolomeo to learn his perspective on whether semolina flour is essential for making fresh pasta at home.
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Turn Everyday Spices Into Bold Cocktail Infusions
To make your own custom cocktails, you can turn to everyday spices to craft unique, bold infusions that will fit any flavor profile or liquor.
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How To Ensure Frozen Crab Legs Cook Evenly Every Time
Food Republic spoke with chef and recipe expert Dennis Littley about the best way to prepare and cook frozen crab legs so they heat through evenly.
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How To Cook Flavorful Salmon In An Instant Pot
The Instant Pot is a great way to cook fish. If you want to cook a nice salmon fillet in yours but aren't sure of the best way, we've got you covered.
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The Ideal Tea To Use When Mixing Up Non-Alcoholic Drinks
Whether you're making a nice mocktail or simply want to unwind with a non-alcoholic drink after a long day, this is the best type of tea to use.
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The Ingredient That Makes Or Breaks The Texture Of Pavlova
Sofia Schlieben, corporate pastry chef at JF Restaurants, explained to Food Republic which ingredient is the key to achieving pavlova's texture.
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The Question You Should Be Asking To Get The Absolute Freshest Fish
To know exactly which questions to ask your local fishmonger or grocery staff, Food Republic spoke with chef Dennis Littley, a recipe expert at Ask Chef Dennis.
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The Ideal Cut Of Meat You Should Use When Making Bolognese
The heart of an excellent and flavorful Bolognese sauce is the meat, which is why choosing the right cut (and blend) makes a world of difference.
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Ditch The Bacon Bits And Try A Heartier Salad Topper Instead
If you want something heartier, more filling to top your salad while giving you that same umami, meaty taste, ditch the bacon bits for this instead.
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What Makes A Perfect Cheese For Salad?
If you want to add some cheese to your salad, don't reach for whatever shredded bag you have in your fridge -- pair it thoughtfully with specific ingredients.
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The Vinegar Step You Shouldn't Skip When Making Macarons
If you're making meringue for a batch of macarons, you shouldn't skip this one step with vinegar. If you do, you run the risk of deflated egg whites.
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What Exactly Is Natural Wine?
You may have heard of natural wine or seen it at your local wine shop, but what does the term mean exactly, and are these bottles worth the extra price?
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