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Exclusives

  • A hand adding garnish to a plate.

    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.

    By Betsy Parks 6 months ago Read More
  • Chocolate chip cookies on parchment-lined baking sheet

    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.

    By Erin Metz 6 months ago Read More
  • Baked salmon filet on a plate with vegetables and sauce.

    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.

    By Betsy Parks 6 months ago Read More
  • Blue silicone ice mold filled with ice cubes on wooden cutting board

    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.

    By Cami Cox 6 months ago Read More
  • A whisk drips a liquid chocolate mixture into a bowl, with a wooden spoon filled with more of the mixture and broken bits of solid chocolate on the counter adjacent

    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.

    By Cami Cox 6 months ago Read More
  • Freshly baked cookies on a wire rack next to a bowl of cookie dough, chocolate chips, and whole raw eggs

    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.

    By Crystal Antonace 6 months ago Read More
  • A sommelier holding a glass of white wine.

    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.

    By Jennifer Waldera 6 months ago Read More
  • A chef carefully plating food.

    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.

    By Betsy Parks 6 months ago Read More
  • Uncooked cookies sprinkled with flour

    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.

    By Jack Rose 6 months ago Read More
  • Close-up shot of rigatoni with a creamy vodka sauce and parmesan cheese with herbs

    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.

    By Molly Wilson 6 months ago Read More
  • Sommelier smelling wine before tasting

    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.

    By Jack Rose 6 months ago Read More
  • Bowl of pasta with vodka sauce and basil

    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.

    By Eli Cohen 6 months ago Read More
  • A display of whole fish sit on a bed of ice in a grocery store

    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.

    By Erin Metz 6 months ago Read More
  • breakfast sausages on a counter

    The Ultimate Ranking Of Popular Breakfast Sausage Brands

    Having sausage for breakfast can be an easy and delicious way to start the day. We tried many popular breakfast sausage brands to find the best one.

    By Dani Zoeller 6 months ago Read More
  • A baker prepares dough on a floured table

    The Yeast To Flour Ratio You Should Know For The Best Bread

    When it comes to bread making, the best way to measure out the amount of yeast you need is actually by percentage of weight compared to your flour.

    By Adam Raphael 6 months ago Read More
  • Different types of dry pasta lie on a blue table

    The Best Type Of Noodles To Use For Mac And Cheese

    Mac and cheese is a classic embraced by most of America, and every home has its own recipe. However, what's the best type of pasta to use and why?

    By Katie Moore 6 months ago Read More
  • Knife cutting sushi roll wrapped with raw salmon

    The Ideal Knife To Cut Sushi Looks More Like A Sword

    While you can get away with making sushi using a basic chef's knife, this traditional sword-like tool for slicing raw fish gives you more precise results.

    By Eli Cohen 6 months ago Read More
  • Rigatoni pasta with vodka sauce in a black bowl

    The One Ingredient You Need For Extra Creamy Vodka Sauce

    If your goal is an extra creamy and luxurious vodka sauce, Matt Harding, Chief Concept Officer for Piada Italian Street Food, recommends this ingredient.

    By Molly Wilson 6 months ago Read More
  • Red and white wine bottles sitting behind wine glasses next to bunches of grapes

    Avoid These Common Mistakes When Tasting Wine

    Not sure how to conduct yourself at a wine tasting and get the most out of it? We got an expert's input on what not to do (and what you should do, as well).

    By Erin Metz 6 months ago Read More
  • Frozen fish on a bed of ice

    Use Salt Water The Next Time You Thaw Fish – Here's Why

    While there are plenty of ways you can thaw fish, many aren't safe or will leave you with soggy, sad flesh. We spoke to an expert to find out the best method.

    By Jordyn Stone 6 months ago Read More
  • A table full of artisan bread, a rolling pin, and raw grains.

    How To Replicate The Crust And Crumb Of Artisan Bread At Home

    Artisan bread is rustic, crusty, and delicious partly thanks to its particular crumb, but can you make it at home? We talked to an expert to find out how.

    By Adam Raphael 6 months ago Read More
  • A pile of clear ice cubes.

    The Specialized Molds You Need To Make Clear Ice

    To really nail the presentation of your drinks at home, it helps to have crystal clear ice. However, if you don't have this mold, it's nearly impossible.

    By Betsy Parks 6 months ago Read More
  • Proofing bread dough surrounded by baked loaves, flour, and a rolling pin

    Here's Exactly What To Do If You Forgot To Add Yeast To Your Dough

    So you made your dough and an hour into proofing, you realize that you forgot to add the yeast. We spoke to an expert baker to figure out how to fix things.

    By Molly Wilson 6 months ago Read More
  • Two grilled picanha steaks on restaurant table, sides, cocktails

    How To Ask For A Picanha Steak At The Butcher

    The pichana steak might not always be available by name in the U.S., but we have some expert advice on how to order the cut from an American butcher.

    By Molly Wilson 6 months ago Read More
  • Grilled and sliced picanha steak on a steel tray with salt and herbs

    What Exactly Is The Picanha Steak Cut And What's The Best Way To Cook It?

    Picanha steak is a Brazilian cut that features a robust fat cap, giving you supremely tender, juicy results -- if you know how best to cook it.

    By Louise Rhind-Tutt 6 months ago Read More
  • Picanha steak meal, sides and cocktails

    The Best Sides To Serve With Picanha Steak

    Picanha is a popular choice of steak at Brazilian steakhouses, and if you're making it at home, you'll want to pair it with optimal side dishes.

    By Louise Rhind-Tutt 6 months ago Read More
  • A blended strawberry daiquiri has a fresh strawberry garnish and sits next to a strawberry and sliced limes

    You Need The Right Type Of Ice For Easy And Quick Blended Drinks

    If you want to make sure you get an even blend for your blended drinks, with no big chunks blocking your straws, use this specific type of ice.

    By Betsy Parks 6 months ago Read More
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