If you like a touch of sweetness in your focaccia, you may be used to adding some honey to your dough. Use this instead for a boost without the extra flavor.
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For the most luxuriously fluffy pancakes you've ever had, you don't need fancy equipment or ingredients. Just reach for this one pantry staple.
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Do you love extra fluffy, super silky scrambled eggs? We do too, so Food Republic spoke to an expert about an easy way to make them even fluffier.
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Do you have some stale bagels you don't want to waste by tossing? You can still toss them — right into the air fryer to make custom bagel chips.
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If you want to make the ultimate French omelet, the expert that Food Republic spoke to said to swap your standard eggs for this rich alternative.
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Piping rosettes doesn't have to be a difficult experience, even for novice bakers. With the right technique, you can make beautiful cake decorations.
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It is possible to make crispy chicken tenders in the air fryer without breading, and recipe developer Marye Audet is here to explain how to go about it.
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For the perfect movie night dessert that is totally on theme, try these expert-approved tips for making realistic-looking popcorn kernels out of buttercream.
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If you're making that classic dish steak frites with frozen fries, you can very easily amp up the flavor by simply serving the meal in this way.
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You may not give your sponge much thought in your day-to-day life, but if you're not keeping it clean, it could be a secret breeding ground for bacteria.
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A juicy burger can be tricky to manage, especially if you're cooking over an open flame. However, this common kitchen ingredient can ensure moist meat.
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While a basic chicken brine may consist of water, salt, and some aromatics, why not try something different, like Coca-Cola? Here's how to do it.
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Anyone engaging in Holi festivities is going to want to make this colorful and sweet snack, perfect for the holiday (or just about any time of year).
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Food Republic reached out to Alecia Taylor, a designer at Cabinet Now, to learn how to maximize your kitchen's style with a simple decor hack.
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Baklava is delicious, delicate, and incredibly tricky to make. Food Republic consulted with an expert to learn how to make it a bit easier at home.
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If you've ever added some vanilla extract to a cocktail, you may have noticed it absolutely ruined things. Here's why and what you should do instead.
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If your cookie jar is on the antique side and doesn't have an airtight seal, preserving your homemade treats can be a challenge — but it's possible!
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You may notice that when you buy bread from a bakery, it's light, it's fluffy, it lasts a long time -- why is it so different from bread we make at home?
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If you're looking for an efficient (and inexpensive) way to tenderize your steak, you probably have exactly what you need already lurking in your pantry.
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To get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group.
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Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's the best affordable dupe? We asked an expert.
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Béchamel is a mild, creamy sauce that's the base of so many wonderful dishes (and other sauces), but getting it silky smooth can sometimes be tricky.
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When it comes to properly freezing eggplant, there's one kitchen ingredient that plays a crucial role in the process - and you probably already own it.
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Making a sauce at home ensures your meal is as tasty as possible, but what do you do when the sauce breaks? How do you avoid splitting in the first place?
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Steak tartare is eaten across the globe in different fashions. If you want to elevate your home presentation, consider this Levantine preparation instead.
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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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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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