The Common Mistake That's Ruining Your Air-Fried Fish
If you turn to the air fryer to perfectly cook your fish filet, here is the number one mistake you need to avoid making when cooking fish in an air fryer.
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Why Canning Water Might Be The Smartest Move You Haven't Made Yet
In an emergency, canned water can seriously come in handy. Here's why you should can it yourself -- and why it's better than bottled water, too.
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The Simple Swap To Easily Upgrade Your French Omelets
If you want to make the ultimate French omelet, the expert that Food Republic spoke to said to swap your standard eggs for this rich alternative.
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Why You Should Think Twice Before Buying Frozen Butternut Squash
Before you reach for the frozen butternut squash in the grocery aisle, you might want to think again -- here are all the reasons you should avoid it.
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What Does Black Garlic Taste Like & How Does It Differ From Regular Garlic?
Black garlic is popping up on restaurant menus across the country. Despite this, many people are unsure what black garlic actually tastes like.
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The Pro Piping Technique For The Most Beautiful Buttercream Rosettes
Piping rosettes doesn't have to be a difficult experience, even for novice bakers. With the right technique, you can make beautiful cake decorations.
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Why Homemade French Fries Are Never As Crispy As Fast Food's
If you've ever tried making french fries at home, only to find they just weren't as good as a fast food chain's, you might be missing a few crucial steps.
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The Absolute Best Type Of Alcohol To Use In Tiramisu
While ladyfingers, mascarpone, and coffee all play a role in tiramisu, there is one alcoholic ingredient that takes tiramisu to the next level.
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Don't Skip This One Crucial Step If You Want The Absolute Best Pancakes
If you want to make the fluffiest, most delicious pancakes ever, there's just one simple step that you really can't skip -- here's what it is.
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The Best Frying Oil For Homemade French Fries Gives Them Ultimate Flavor (& Crunch)
A well-made french fry is bursting with ultimate flavor and crunch. You don't have to hit the drive-thru to satisfy a craving if you use this top frying oil.
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Why Cake Flour Might Not Always Be The Best Option In Your Baking
Sandy Folsom, school director at the Wilton Sweet Studio, spoke with Food Republic to clarify exactly when it is necessary to use cake flour.
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The Secret To The Crispiest Roast Chicken Is ... Water?
It sounds counterintuitive, but using water (the right way) is the key to crispy roasted chicken skin. We asked an expert for all the best tips.
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When Sweet Meets Heat: The Secret Ingredient You'd Never Expect To Go In Chili
There are plenty of different ways to make chili, but one unexpected means of boosting flavors involves a sweet ingredient, according to an executive chef.
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The Easiest Fresh Pasta Recipe Calls For Just 3 Ingredients
Making fresh pasta can seem intimidating. But, this rustic Italian pasta only contains three ingredients, and you won't need any special equipment to make it.
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Why You Should Be Using Cold Butter In Your Scrambled Eggs
Few people realize that butter should be cold before it is added to scrambled eggs. However, this small change in temperature makes all the difference.
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How To Make Molten Lava Cakes In Your Air Fryer And Crack The Dessert Cheat Code
Molten chocolate lava cakes are known for being a finicky bake, but with a bit of expert advice, you'll be whipping them up in your air fryer no problem.
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The Space-Saving Cutting Board Tip That Doubles As A Design Trick
If you are working with a small kitchen, try this cutting board hack, which not only extends usable prep space, but also doubles as a design trick.
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The Best Festive Alcohols To Use In Traditional Trifle
There's always room for dessert, especially one as gorgeous and delicious as a traditional trifle. Make one even better with some excellent festive alcohols.
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Is Aldi's Steak Sauce Just An A.1. Copycat? We Put It To The Test
Aldi came out with a steak sauce, so we decided to put it to the test up against the classic A. 1. sauce. Is it a copycat? Let's taste it and find out.
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The Creamy Ingredient Swap For Butter That Yields Fluffier Cookies
If you want to create a super fluffy homemade cookie, you might want to try swapping out your butter with this common kitchen staple instead.
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The Ideal Type Of Cheese To Pair With Steak
Searching for the right cheese to top your steak with (or enjoy on the side)? This expert has a recommendation for the best cheese to pair with steak.
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Take Your Homemade Chili Up A Notch With This Tangy Pantry Staple
To best find out how to jazz up homemade chili, Food Republic spoke to an executive chef to learn his tips and tricks. He suggested this pantry staple.
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The Best And Worst Canned Chili Brands, Ranked
We decided to try out many brands of canned chili you can get at the grocery store to see which ones are really worth buying, and which ones that are not.
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The Resourceful Origins Of Bibimbap, Korea's Iconic Rice Bowl
Bibimbap is a hot rice bowl that's topped with fresh and pickled vegetables, some protein, and an egg, and it was most likely a genius way to use leftovers.
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How To Make Crispy Chicken Tenders In The Air Fryer Without Breading
It is possible to make crispy chicken tenders in the air fryer without breading, and recipe developer Marye Audet is here to explain how to go about it.
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The Ingredient Shortcut That Will Definitely Ruin Your Tiramisu
Tiramisu contains relatively few ingredients for such a decadent dessert, but there's one that is absolutely non-negotiable and should never be substituted.
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The Essential Flour For Extra Fluffy Pancakes From Scratch
It's possible to make fluffy diner-like pancakes at home, but according to food blogger Rose Sioson, you'll need to make sure you use a particular flour.
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