How To Bake Chicken Wings Without Them Sticking To The Pan
When baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release.
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What's The Best Type Of Chocolate To Add To Your Banana Bread And How Do You Incorporate It?
If you're baking some banana bread at home, one classic way to amp things up is with chocolate, but which type is best and how should you add it?
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Burning Browned Butter Is An Easy Mistake To Make: How To Fix It (& Avoid It)
Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long.
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Why Bread Flour Isn't Ideal For Cakes
There are specific types of flour that one should use when baking a cake, and bread flour is definitely not one of them. Here's what you need to know.
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Is There Really That Much Of A Taste Difference Between Turkey Vs Pork Sausage?
To find out the exact difference in taste between pork and turkey sausages, we spoke exclusively to bestselling recipe author Scott Baptie.
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How Japanese Convenience Store Foods Differ From American Ones
So, what exactly sets a Japanese convenience store - also called a konbini - apart from the American version of 7-Eleven or staples like Circle K?
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How To Doctor Up Your Store-Bought Broth To Give It That Homemade Taste
Sure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it.
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Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
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Why Are Steaks Normally Paired With Heavier Wines?
Food Republic spoke with certified sommelier Ang Cosenza to help break down exactly what makes steak such a perfect pairing for heavier wines.
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Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead.
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What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why?
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The Japanese Ingredient That'll Take Your Roast Chicken To The Next Level
Food Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish.
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Up Your Sommelier Status By Pairing A Delicate Wine With Your Steak
Sometimes you need a change of pace, and pairing what may at first seem like conflicting foods and wines can create a beautifully dichotomous meal.
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The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta.
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Why You Should Be Using Shio Koji For The Most Tender Meat
You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently.
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The Mild, Secret Ingredient To Add For Perfectly Moist Cakes
If you want a cake that's full of rich, delicious moisture but still has a light, gentle crumb, you need to add this one type of dairy to your bake.
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How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth.
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The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods.
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Is Sushi Supposed To Be Warmed Up?
For an authoritative answer on whether sushi should ever be warmed up, Food Republic reached out to Dr. Jae Choi, executive chef and owner of Yakitori Jinbei.
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7 Tips You Need To Serve Steak And Impress Your Guests
Chefs have tons of steak tips, but finding the perfect recipe can be tough, especially when cooking for guests. Here are 7 tips for steak perfection.
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Can You Substitute All Purpose Flour And What's The Best Way To Do So?
Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes.
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Here's The Best Types Of Fish You Can Eat Raw
For advice on which fish are safe (and even encouraged) to eat raw, Food Republic spoke to Dr. Jae Choi, the executive chef and owner of Yakitori Jinbei.
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Betty Crocker Vs Duncan Hines: Which Boxed Devil's Food Cake Mix Is Better?
We decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out.
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Why Is Buttermilk So Crucial When Making Biscuits?
When it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital.
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4 Best Salts To Season Steak, And 4 You Should Avoid
When it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid.
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How To Mill Flour At Home Without A Dedicated Miller
If you want to mill your own flour at home without a dedicated miller, take these tips from baking expert Jerrelle Guy on the best practices.
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Rules To Remember When Pairing Wine With Pasta
While you might think red wine with red sauce or white wine with white sauce is your standby rule of pairing, it actually isn't true at all.
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