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.
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Your Microwave Is Key To Cleaning And Shucking Corn
There's nothing quite like a beautifully charred corn on the cob, but the shucking involved, oy! Make your life easier with a simple tool: your microwave.
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The Reason The Milk In Your Scalloped Potatoes Is Curdling
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
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Ramen Vs. Pho: Everything You Need To Know
To the average soup lover, pho and ramen might seem similar, but there are quite a few differences that make each of these dishes deliciously unique.
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Edible Helium Balloons Are A Huge Win For Annoying People
There are plenty of ways we can hilariously annoy our friends, but if you love being extra, it's time to look at the viral edible helium balloons.
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15 Discontinued Ice Creams We May Never See Again
We know, it's a real bummer when an ice cream flavor you love vanishes before your eyes. Here's some discontinued flavors you might miss forever.
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Butter Vs Olive Oil: Which Is Better For Frying Eggs?
Two of the main fats for frying eggs are butter and olive oil, but which is better? It turns out, they each have different properties for very different eggs.
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The Pantry Ingredients You Need For Foolproof Fondue
Cornstarch, potato starch, or a bit of sodium citrate helps to emulsify the cheese in your fondue, creating creamy dish that won't separate as it sits.
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You'll Want French Scrambled Eggs Every Day After One Bite
Do you love scrambled eggs? Do you also love custard? Bring the two together with the ultimate comfort food: French scrambled eggs, aka œufs brouillés.
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Marcus Samuelsson's Must-Have Ethiopian Ingredients - Exclusive
In an exclusive interview with Food Republic, Marcus Samuelsson shared his favorite Ethiopian ingredients to have on hand, such as honey and chickpea flour.
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The Unexpected Origin Story Of Lobster Thermidor
Lobster Thermidor is a decadent French dish but how did it get its start and does it really have everything to do with Napoleon Bonaparte? We look at its origin
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The False Assumption Everyone Makes About Milk
While calcium is a crucial nutrient for human development, there are many non-dairy sources of it that are just as valuable, if not more so, than milk.
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The Salty Difference Between Sardines And Anchovies
What's the difference between anchovies and sardines? More than you might think -- but yes, saltiness is definitely one of them.
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The Main Difference Between Beignets And Zeppoles
A donut is a donut is a donut, right? Well, not exactly. While zeppole and beignets have some similarities, these two fried pastries couldn't be more different.
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Eggs Are Your Secret Weapon For Creamy Pan Sauce Without Dairy
Sometimes, for whatever reason, you want to skip the dairy in your food. You can ditch the cream and still thicken your pan sauce (or soup!) with just an egg.
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The Co-Creator Of The Pop-Tart Has Died At The Age Of 96
William "Bill" Post died on February 10, 2024, at 96 years old. He revolutionized the snacking industry with Pop-Tarts, which became a pop-culture icon.
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Onions Vs Shallots: Everything You Need To Know
Have you ever wondered what the differences are between onions and shallots? We've got the lowdown on their characteristics and what to use them for.
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Disco Fries Are Like Poutine With An Italian Twist
Poutine is a well-recognized dish in Canada but did you know there's an American counterpart? In New Jersey the combo of ingredients is known as disco fries.
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What Is Broccoli Spigarello And What Does It Taste Like?
Think you know broccoli? Think again. There's broccoli, broccolini, broccoli rabe, and one you may not have heard of - broccoli spigarello.
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Miso Is The Umami Ingredient Your Spicy Cocktails Need ASAP
There are plenty of ways to amp up the umami factor of savory cocktails, but if you haven't tried adding miso to the mix, you need to for a burst of flavor.
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Beer Spas Should Become A Part Of Your Travel Itinerary
If you haven't heard of a beer spa, get ready for a magical ride -- available all over the world, you can soak in wood tubs full of beer for a unique adventure.
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The Technique That Makes Moo Goo Gai Pan Superior To Your Standard Stir-Fry
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking.
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What's The Difference Between Greek Yogurt And Skyr?
In the dairy aisle, you're bound to see many varieties of yogurt. There's regular yogurt, of course, and also Greek yogurt and skyr. But what's the difference?
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Why Canned Goods Are Ribbed
Now, we think of cans as a convenient pantry staple, but a few hundred years ago, the ribbed design and preservation were a major scientific innovation.
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What You Might Not Know About Baby Carrots
You've seen baby carrots at the grocery store, and you've probably used them in various ways at home. But how much do you really know about them?
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Why You Should Be Air Drying Your Steak Every Time
Do you know why dry-aged steak is more expensive? Because it tastes so much better. Thankfully, you can dry-age your meat yourself at home for a cheaper meal.
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Texas Trash Pie Is The Slap-Together Dessert We All Need
Texas trash pie is the slap-together, everything-but-the-kitchen-sink dessert that you may be missing in your life. Here's its origins and how to make it.
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