How To Achieve Perfect Crispy Rice Like Bobby Flay
Making crispy rice at home may feel like a headache, but that's where culinary superstar Bobby Flay comes in. His method couldn't be any easier.
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Forget Vodka Sauce — Swap In Tequila For An Elevated Take On Your Pasta Dish
You go to reach for the vodka for your penne alla vodka only to find yourself short on that particular spirit. What's your next move? Use this instead.
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4 Delicious Ways To Upgrade Frozen Pierogies
Frozen pierogies, or pierogi in Polish, are a great staple to have on hand but could stand to be dressed up in one of these four delicious ways.
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The Canned Ingredient You Need For Extra Crispy Fried Chicken
When making fried chicken, for extra crispy results, it may surprise you to learn but the secret to extreme crunch is a can of cream of chicken soup.
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How To Use Plums In Your Next Pork Dish
The combination of pork and plum deserves far more attention in your cooking. Here's how to create cohesive dishes with these two ingredients.
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The Best Way To Freeze Tortillas For Longtime Freshness
Freezing is a great way to preserve your leftover tortillas for extended freshness. However, there's a right way to do it for the best results.
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How Do You Know When Brown Butter Is Actually Done?
For expert advice on perfecting the art of knowing when browned butter is actually done, Food Republic spoke with recipe creator Alexa Carter.
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Why Baked Potatoes Taste Better At Restaurants
If you want to get that top of the line, restaurant-quality baked potato, then you need to think like a restaurant chef and prepare your spud accordingly.
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The Best Type Of Crab Meat To Use For Maryland Crab Cakes
When building the perfect crab cake, especially Maryland crab cakes, you need to use the best type of crab meat for the job to ensure they stay together.
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The Quick And Easy Condiment That'll Take Your Tacos To The Next Level
When it comes to tacos, we're hooked. However, there may be one unique condiment that you're overlooking that's the perfect topping for tacos.
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How To Bake Chicken Wings Without Them Sticking To The Pan
When baking chicken wings, it can be tricky to get that golden, crispy exterior without them sticking to the pan. Here's how to get a clean release.
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Burning Browned Butter Is An Easy Mistake To Make: How To Fix It (& Avoid It)
Food Republic spoke with Alexa Carter, recipe creator at In Alexa's Kitchen, about what to do if you have left your browned butter on the heat for too long.
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How To Upgrade Your Charcuterie Board With Canned Fish
If you're a fan of a nice charcuterie board, then it's time to consider updating things with a seacuterie board featuring a variety of tinned fish.
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How To Doctor Up Your Store-Bought Broth To Give It That Homemade Taste
Sure, store bought broth gets a bit of a bad rap, but it's for a good reason: the flavor lacks. To boost things up a bit, you can doctor it.
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Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
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Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead.
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What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why?
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The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta.
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How To Reheat Rice On Your Stovetop For Fluffy Perfection
If you're still reheating leftover rice in the microwave, you're going to want to check out this quick stovetop method that makes it seem freshly cooked.
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Why You Should Be Using Shio Koji For The Most Tender Meat
You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently.
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The Mild, Secret Ingredient To Add For Perfectly Moist Cakes
If you want a cake that's full of rich, delicious moisture but still has a light, gentle crumb, you need to add this one type of dairy to your bake.
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How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth.
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Boiling Your Pasta In Water Is Boring. For An Extra Flavor Boost, Use This Instead
If you want to make your favorite pasta dish have even more flavor, then don't boil your pasta in water. Use this instead for even more delicious oomph.
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The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods.
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How To Add A Spicy Kick To Your Cottage Cheese
Nutritious cottage cheese has a mild flavor that works well with a variety of other notes. Here are our favorite ways to add spice to cottage cheese.
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For A Quick And Easy Breakfast, Try Making Scrambled Eggs In An Unlikely Appliance
Scrambled eggs can make a filling and satisfying breakfast -- but when time is short, no one wants to wash a pan. Instead, use this appliance instead.
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4 Best Salts To Season Steak, And 4 You Should Avoid
When it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid.
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