An Alabama-based fried chicken chain boasts a creamy, vinegary, sweet, and spicy dipping sauce that complements its fries and tenders perfectly for dunking.
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Food Republic spoke to Nelson Serrano-Bahri, chef and Director of Innovation at the American Egg Board, for his best tips on how to elevate deviled eggs.
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This may surprise some without extensive knowledge of the subject, but French and American flours are by no means created equal, and here's the difference.
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Coconut milk is used in all kinds of sweet or savory recipes and is a popular dairy-free milk alternative. But how is this tropical milk actually made?
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Most of us know that Greek yogurt can be used to sub in for sour cream in a pinch, but surely there are limits to this handy swap, aren't there?
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When going on a cruise, you want to make sure the food you're eating onboard is worth your while, since it's all you've got to eat except on port days.
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Whether you're making cookies at home or opening a pack of your favorite store-bought brand (looking at you, Girl Scouts), how long do they last?
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Wok hei is that mysterious quality that gives takeout stir-fries that signature smoky flavor. But what is it and how can we recreate it at home?
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It's no secret that residents of the United States love their steak and burgers -- but one surprising state comes out on top when it comes to meat consumption.
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No one wants to eat rubbery, dry chicken that's more leather than meat. If you always overcook yours, here's how you can ensure it's perfect every time.
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Now, a good steak needs no sauce, but sometimes, you just want a little variety in your life. When the mood strikes, you should probably avoid this one sauce.
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Don't let the differences between ghee and clarified butter confuse you. Learn how to distinguish the two, and you'll discover a world of culinary possibility.
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There's a world of sliced cheddar cheeses out there to enjoy on a burger, perfect for a melty, punchy bite, but you'd do well to avoid this one brand.
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Discolored olive oil could mean many things: You've stored it in an area that's just too cold or it's starting to go off. Here's how to tell the difference.
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If you thought that the USA had a corner on the hot dog market, you'd be mistaken. Sweden has its own version featuring toppings you might not expect.
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This fast food chain deserves its moment in the sun, not only for pioneering the industry, but also for surviving the rise of a legion of competitors.
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Julia Child forever changed the American culinary scene, establishing the first cooking show ever, and her favorite chocolate cake is as classic as she is.
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Sanitizing your cucumbers once you've brought them home from the grocery store is vital — especially if you like to enjoy them with the skin on.
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When you're all done cooking with olive oil, you may be tempted to toss the lot down the sink: It's a liquid after all! But really -- should you?
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Doughp sought to bring something loved by many to the many -- it created an as-is edible cookie dough, both safe and delicious. But what did the Sharks think?
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Understanding the difference between European and American butter saves you time, money, and heartache, knowing you snagged exactly the right style for your dish.
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Pasteurized eggs can be pricey and tough to locate -- not to mention the complicated, high temperature process that the food endures to earn the fancy label.
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If Mom is a fabulous foodie, then why not make Mother's Day extra delicious this year? These go-to gift ideas are sure to be a palate-pleasing hit.
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Many different cultures have their own takes on a refreshing glass of lemonade, but Egyptian-style lemonade has a unique creaminess that's hard to find.
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The brand of canned chili our taste tester (and the internet, in general) found to be the worst is surprising as it's usually known for its quality.
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Pasta by Hudson sought to bring the experience of fresh, custom pasta in Italy to the bright lights of NYC. But how did the company handle Shark-infested water?
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Have you noticed those tiny, star-shaped pasta in the grocery store and on social media? Here's what it is called and why it's used often in Italian dishes.
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