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  • katmer traditional turkish pastry dessert pistachios
    Carly Weaver

    What Is Katmer And How Is It Different From Baklava?

    If you haven't heard of baklava's Turkish cousin, katmer, you're missing out! Savory or sweet, this layered pastry is as delicious as they come.
    Read More
    By Carly Weaver
  • Densuke watermelon displayed for $700
    Sharon Rose

    The Reason Densuke Watermelons Are So Expensive

    Watermelon is a summertime staple pretty much the world over, but no other watermelon can hope to compare to this black beauty, the official Densuke melon.
    Read More
    By Sharon Rose
  • Salami and fried egg sandwich
    Sarah Mohamed

    Salami Is The Missing Ingredient In Your Breakfast Sandwich

    Does your morning breakfast sandwich feel lacklustre? Are you tired of the same old bacon-egg-and-cheese? It's time to throw salami in the mix.
    Read More
    By Sarah Mohamed
  • Soup with meat, potatoes, carrots
    Erica Martinez

    Goat Water Is The Staple Dish Of Jamaican Weddings

    Goat water is a popular tradition in Jamaican weddings and other significant social gatherings; it's brothy and hearty with lots of meat and veggies.
    Read More
    By Erica Martinez
  • Wire basket of eggs
    Erica Martinez

    What It Means When Eggs Are Labeled 'Barn-Laid'

    Eggs used to just be called eggs, but as consumers become more conscious about food sourcing, more varieties have come to market like barn-laid eggs.
    Read More
    By Erica Martinez
  • Three eggs with different yolk colors
    Tim Forster

    The Myth Behind Bright Orange Egg Yolks

    You might have heard that the color of an egg yolk has major ramifications for its nutritional value. But should you believe everything you hear?
    Read More
    By Tim Forster
  • Black coffee and coffee beans
    Elena Valeriote

    Yemeni-Style Coffee Is Popping Up At Cafés Near You

    Experience the rich flavors of Yemeni coffee, a centuries-old tradition. Learn here about the aromatic journey from an authentic cup of this delicious brew.
    Read More
    By Elena Valeriote
  • Red and orange watermelon
    Andrew Housman

    The Tasty Difference In Orange Vs. Red Watermelon

    Often, it's mistakenly assumed all watermelons are red. In reality, watermelons come in at least three colors we know about.
    Read More
    By Andrew Housman
  • Irish boiled dinner
    Andrew Housman

    One-Pot New England Boiled Dinners Are Effortlessly Flavorful

    No time during your busy work week to make a hearty dinner? No problem! You can make a one-pot boiled meal that's as nutritious as it is delicious.
    Read More
    By Andrew Housman
  • A classic submarine sandwich
    Bobby Huen

    TikTok's Viral Grinder Sandwich Is Basically A Better Salad

    It's all over the internet; it's big, delicious - it's got everything but the kitchen sink! It's amazing, and it's pretty much a salad in a hoagie.
    Read More
    By Bobby Huen
  • Salmon Eye Iris restaurant Norway in fjord water
    Sharon Rose

    Norway's Most Unnerving Restaurant Is Inside A Floating Orb

    Unnerving and stunning in equal measure, the Salmon Eye sits in the middle of a fjord, with no way in or out except by boat. Here's a closer look at Iris.
    Read More
    By Sharon Rose
  • pan of mac and cheese
    Bobby Huen

    Vegemite Is The Secret Ingredient For Ultra Rich Mac And Cheese

    Rich, luxurious, full of umami - you might not realize it, but this perfectly describes mac and cheese when it's got a secret additional ingredient: Vegemite.
    Read More
    By Bobby Huen
  • grilled tomahawk steak on wooden board
    Bobby Huen

    Why It's A Faux Pas To Reach For The A1 Sauce At A Steakhouse

    A1 may make a good burger sauce, but you should never reach for it at a steakhouse. Here's what you should do instead, just so you don't offend the chef.
    Read More
    By Bobby Huen
  • Trick-or-treaters at the door
    Audrey Enjoli

    How To Calculate The Exact Amount Of Halloween Candy You Need To Buy

    Imagine having a child, dressed up in an adorable costume, show up only for you to run out of candy and turn them away. Avoid the guilt with this trick.
    Read More
    By Audrey Enjoli
  • restaurant salad bar with tongs
    Chris Sands

    Why It's Bad Etiquette To Clean Up Spills At A Salad Bar

    Cleaning up your own mess is a reflex when you spill something, but when you're at a salad bar, it's best to let the staff take care of it for safety.
    Read More
    By Chris Sands
  • Italian egg pasta called grattini
    Jennifer Mathews

    Meet Grattini, The Silky Fresh Pasta For Soup Season

    If you're looking for a way to amp up soups or try new kinds of pasta, meet grattini. These silky small noodles are great for all kinds of dishes.
    Read More
    By Jennifer Mathews
  • warm cup of espresso next to beans
    Kristina Vanni

    Turns Out Decaf Coffee Does Have Caffeine

    While drinking a cup of decaf coffee at night is less likely to keep you awake than the real stuff, you are still going to be drinking in a bit of caffeine.
    Read More
    By Kristina Vanni
  • Close-up of Alton Brown smiling
    Audrey Enjoli

    Alton Brown's Countertop Hack For Sweeter Sugar Cookies

    Alton Brown is known for his quirky humor and his know-how when it comes to food science. That's why his trick for sweet sugar cookies is so fantastic.
    Read More
    By Audrey Enjoli
  • Holding half a watermelon
    Andrew Housman

    Watermelon Is A Berry And We Just Have To Accept That

    Maybe you're like us and only recently learned grapes are berries. If you really want to blow your mind then you need to know: watermelon, as well, are berries.
    Read More
    By Andrew Housman
  • apple butter in jar with toast and apples
    Carly Weaver

    The Best Type Of Apple To Turn Into Butter

    Apple butter is an autumnal favorite whether it's spread on toast or simmered into apple chicken. But which are the best types of apple for the job?
    Read More
    By Carly Weaver
  • bowl of egg salad
    Bobby Huen

    Polish Egg Salad Is For Cream Cheese Lovers

    What's better than soft, spreadable egg salad? Why, egg salad that features delicious, sumptuous cream cheese, of course! Here's how to make this Polish salad.
    Read More
    By Bobby Huen
  • Wood smoking for barbecue
    Andrew Housman

    The Flavor Profile Of Mesquite And What Beginners Should Pair It With

    If you're venturing into the world of smoking meat, you're going to run across mesquite. A tricky wood, it requires strong flavors to stand up to it.
    Read More
    By Andrew Housman
  • Smoked Thai dessert
    Wendy Leigh

    Tian Op, The Candle That Perfumes Thai Desserts

    Those who've experienced the exotic results of the Thailand's tian op describe the flavor as floral, sweet, and musky with hints of smoky caramel.
    Read More
    By Wendy Leigh
  • steamed softshell turtle Chinese style
    Bobby Huen

    Steamed Softshell Turtle Is A No-Waste Delicacy

    Said to be beneficial to your health according to traditional Chinese medicine, consuming softshell turtles is common practice in Jiangsu Province.
    Read More
    By Bobby Huen
  • A beaver by a river looking upwards
    Tim Forster

    Why You Shouldn't Be Worried About Your Vanilla Flavoring Coming From Beavers

    Is your vanilla flavoring the product of a beaver's posterior? Probably not. We're taking a deep dive into the history and myths surrounding castoreum.
    Read More
    By Tim Forster
  • rack of ribs with pint of beer
    Jennifer Mathews

    The Best Beers To Pair With Brisket And Ribs At A Barbecue

    Jessie Massie, Executive Chef at the Sierra Nevada Taproom in Mills River, North Carolina, shares which beers pair best with brisket and ribs at a barbecue.
    Read More
    By Jennifer Mathews
  • French chocolate mousse cake on wooden table
    Khyati Dand

    How French Chocolate Gets Its Intense Flavor

    Anyone tasting genuine French chocolate knows that it has a different flavor to our American candy bars. It's rich, dark, different, and this is the reason why.
    Read More
    By Khyati Dand
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