How Long Port Should Last After Opening
Port is not your average table wine and can be a tad mysterious, so we asked an expert how long a bottle should last once opened and how to keep it fresh.
Read More-
-
Flip Kebabs Easily With This Skewer Grilling Hack
Grilling kebabs can be a complicated process to maneuver the skewers and make sure each piece cooks completely. We turned to an expert for advice.
Read More -
Why You Should Sous Vide Dried Beans
Sous vide your dried beans to cook up the most perfect beans of your life, shares executive Chef Matt Kreider in an exclusive interview with Food Republic.
Read More -
For Better Grilled Steaks, Give Them A Sweet And Salty Coating
A sweet and salty coating can give your plain grilled steaks a huge burst of flavor. We have some expert tips on why and how this unique dry rub works.
Read More -
The Italian Dessert Rocco DiSpirito Wishes Got More Love In The US
Food Republic asked if Rocco DiSpirito could let us in on the Italian sweet he thinks hasn't quite made its way to the U.S. yet but really needs to.
Read More -
What Are The Best And Worst Fish For Frying?
Practically everything tastes better deep fried, but there are exceptions. That's why we consulted a fishmonger to explain which fish fry best.
Read More -
Break Out The Fruit For A Sweet Twist On A Kebab
Are you always on the hunt for new and creative ways to serve fresh fruit and sweet, bite-sized treats? Try making kabobs.
Read More -
The Best Side Dishes To Pair With Kebabs
Kebobs are easily prepared entrees that are perfect for cookouts and other parties. We have expert tips on the best sides for your savory skewers.
Read More -
The Best And Worst Veggie And Meat Pairings For Kebabs
Kebabs aren't always as straightforward to make as they may seem. We consulted an expert, who told us exactly what meat-and-veggie pairings work best.
Read More -
The Best Oil To Use When Making Hibachi At Home On A Blackstone
A Blackstone is the perfect surface for fiery, high-heat hibachi grilling. But, what cooking oil should you use, and which ones should you definitely avoid?
Read More -
The Biggest Mistake People Make When Cooking Wagyu, And How To Fix It
Messing up wagyu is just about the last thing any chef would want to do, but cooking it is easier than you think, so long as you avoid a common pitfall.
Read More -
The Flour Tip For The Crispiest Fried Fish
All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour make for much crispier results.
Read More -
The Tartar Sauce Alternative You Should Try The Next Time You Make Fish
If you're not a fan of tartar sauce, these condiment recommendations from a pro chef will ensure you don't have to eat your fried fish and other seafood plain.
Read More -
Andrew Zimmern's Tips To Elevate Your Cooking Game
When you want good cooking tips, you go to the pros. Food Republic got some time with Andrew Zimmern recently - here's his latest pearls of wisdom.
Read More -
The Humble Thai Dish Jet Tila Says Is Underrated
Chef Jet Tila says this humble dish is not fancy, but it's easy to make and very satisfying. He calls this underrated dish "every Thai person's childhood."
Read More -
Here's What To Serve For The Feast Of The Seven Fishes, According To Celeb Chefs
At the 2024 NYC Wine & Food Festival, we chatted with Scott Conant, Antonia Lofaso, and Rocco DiSpirito about their favorite Feast of the Seven Fishes dishes.
Read More -
14 Clever Ways To Upgrade A Turkey, According To A Butterball Pro
Getting ready for Thanksgiving? We've got you covered. Here are some super clever ways to upgrade a turkey, according to a Butterball team expert.
Read More -
How Much Does Blooming Coffee Impact Overall Flavor?
Blooming coffee is a small but powerful step in your brewing process. We have some expert advice on how this works and the best way to bloom your beans.
Read More -
2 Pro Tips To Make Sure Your Cake Comes Out Moist Every Time
Baking a cake is part joy, part science, so getting the results just so, with a moist crumb, can be a challenge -- unless you follow this expert's advice.
Read More -
The Absolute Best Non-Dairy Milk To Use For Frothing
For those of you who like good milk froth but want to hold the dairy, Food Republic spoke to coffee and tea sommelier Jee Choe to find the best alternatives.
Read More -
Dominique Ansel's Earliest Dessert Memory
Even famed pastry chef Dominique Ansel had to start somewhere with his culinary prowess, and his earliest dessert-related memory is simple and sweet.
Read More -
The Pie That Made Kardea Brown Fall In Love With Desserts
We spoke with Kardea Brown at the 2024 NYC Wine & Food festival and she revealed the dessert that sparked her passion for all things sweet.
Read More -
Where To Go For The Best Armenian Food In California, According To Geoffrey Zakarian
Geoffrey Zakarian is known for his expertise in American and French cuisine, but he also knows more than a thing or two about Armenian cuisine.
Read More -
Michael Symon's Favorite Diner Was Legendary In Cleveland
When asked about his favorite diner, Michael Symon named a Cleveland icon that has had a rise, fall, and rise again (but still serves American classics).
Read More -
Think Beyond Bananas The Next Time You Flambe Fruit
When impressing your guests with a bit of flambe, you don't need to focus on bananas. There are plenty of other fruits that hold up well to the flame.
Read More -
Geoffrey Zakarian's Favorite NYC Diner Has Been On 5th Ave Since 1929
Food Republic found out which New York diner holds a special place in Geoffrey Zakarian's heart, and he also loves a Massachusetts eatery with similar vibes.
Read More -
The Naples Restaurant Marc Murphy Absolutely Loves
Italian-born and New York-based executive chef Marc Murphy knows his way around Naples, so when he gave us his favorite place to eat, we listened.
Read More
