The Key Difference Between A French Restaurant And A Brasserie
When traveling in France, you're going to see plenty of eateries, but how, precisely, do restaurants and brasseries differ? Turns out, it's more than the food.
Read More-
-
What Is Lap Cheong And How Do You Cook With It?
Lap cheong is a quintessential cured meat in Cantonese cooking, and we've got all the info you'll need before you taste or cook the sweet-spicy dried sausage.
Read More -
How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines.
Read More -
14 Types Of Rice And The Best Dishes To Use Them In
Cooking with rice can feel like a mundane affair but there's a universe of options at your disposal. Here are 14 types of rice and the dishes to cook them in.
Read More -
Why Coffee Cost A Penny During The Enlightenment Period
We may lament the price of coffee today, but it was once one of the cheapest beverages available, and that affordability fueled the Age of Enlightenment.
Read More -
Codfish Was Once A Popular Luxury Breakfast Food
Once upon a time, cod was a favored breakfast menu item at fashionable dining spots in the United States, and often served in cream on toast.
Read More -
What Is Ankimo And What Does It Taste Like?
You've mastered the sushi menu classics - you dream of salmon nigiri and hoover specialty rolls from Spicy Crunch to Pink Lady. But what is ankimo?
Read More -
15 Types Of Mushrooms & What To Cook With Them
Though mushrooms may not exactly be a mystery, there are enough types out there to leave you stumped on which ones to choose and how to prepare them.
Read More -
What Is The White Stuff On My Lobster?
The white stuff on your lobster is actually a good sign, signaling that you're about to eat a fresh, flavorful, and delicious seafood dinner.
Read More -
Carrot Trivia: 12 Fun Facts About The Root Vegetable
You can find carrots all around the world, as they remain a star vegetable in many cuisines. But what do you really know about this veggie?
Read More -
The London Fog Latte Started As A Pregnancy Craving
One of the lovely side effects of pregnancy is morning sickness. When one person could no longer tolerate coffee but still wanted caffeine, she turned to tea.
Read More -
Marcus Samuelsson's Favorite Spot For Coffee And Pasta In NYC
Marcus Samuelsson, co-founder of Food Republic, knows his way around the NYC food scene -- so when he has a favorite spot for coffee and pasta, we listen.
Read More -
The Odd Reason Potatoes Are Called Spuds
Potatoes are beloved across the world, but why does English have two very different words for the tuber? Potatoes comes from patatas, but where did we get spud?
Read More -
What Makes Japanese Soufflé Pancakes Unforgettably Fluffy
Pancakes can look, and taste drastically different depending on which part of the world they're from. Japanese pancakes have a fluffy, soufflé-like texture.
Read More -
The Best Ways To Liven Up Your Refried Beans
Refried beans are the perfect side dish or dip, and the possibilities for customizing them are nearly endless. Liven up your next batch with these tasty tips.
Read More -
The Sweet And Fluffy History Of Whipped Cream
Do you hear it? That sound of whipped cream sprayed from a can, oh my. So good. And here's what's cool -- whipped cream has an interesting history. Trust us.
Read More -
How Long You Have To Drink An Open Vodka Bottle For The Best Flavor
Unfortunately, like all liquor and alcohol, an opened bottle of vodka will only last so long. Here's how long it will stay fresh and how to best store it.
Read More -
The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test.
Read More -
Does Eating Watermelon Really Count As Drinking Water?
We all know that hydration is one of the many keys to staying alive, but does eating watermelon (which is 92% water) actually count as drinking water?
Read More -
A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
Read More -
Why Hellmann's Mayo Is Also Called Best Foods
Many people know their favorite mayo as Hellmann's but depending on where you live in the U.S., it might also be called Best Foods. But, are they the same?
Read More -
Is There A Difference Between Panna Cotta And Crème Brûlée?
At first glance, the two dishes may seem a bit similar, but crème brûlée and panna cotta are two distinct desserts. The cream in each is thickened differently.
Read More -
How Beignets Became The Quintessential Dessert Of New Orleans
Even though they weren't actually invented in the Big Easy, beignets are unequivocally associated with New Orleans due to their long history there.
Read More -
The Jarred Beans José Andrés Cooks With Constantly
There is a debate ever ongoing between the virtues of dried versus canned beans, but Spanish Michelin-starred chef José Andrés prefers to buy his beans jarred.
Read More -
The Marketing Ploy Behind The UK's Beans On Toast
You've likely heard about Britain's great love of beans on toast, but did you know the ones responsible for said love affair were actually American?
Read More -
The Simple Hack To Stop Salt From Hardening In The Shaker
If you live in a humid environment, or your kitchen regularly gets steamy, you may notice your salt caking in the shaker. To prevent this, simply add raw rice.
Read More -
Egg Yolks Are Your Secret Weapon Ingredient For Silky Pasta
If you want to really ensure that your pasta sauce has a creamy mouthfeel, the secret isn't cream or cheese -- all you need are egg yolks for a luxurious sauce.
Read More
