Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time.
Read More-
-
Alton Brown's Favorite Fast Food Chain Can Only Be Found In One Half Of The US
When it comes to fast food hamburger joints, Alton Brown's favorite is a West-Coast staple that many other celebrity and celebrity chefs adore.
Read More -
Instantly Upgrade The Flavor Of Your Steak Dish With One Briny Spread
For those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor.
Read More -
Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic.
Read More -
The Olive Garden Hack For Creamy Minestrone Soup
Not only can you order Olive Garden's soups by the half-gallon, but you can also request a mashup that combines two of your faves into one creamy bowl.
Read More -
How Many People Does A Costco Pizza Feed?
Costco's pizzas are known for three things: their size, their flavor, and their inexpensive price tag, with that mega-sized pie costing just $10.
Read More -
What Makes The Blue Hawaii Different From Other Drinks With A Similar Name?
The Blue Hawaii is a popular tiki drink that just may define the genre, but there are a lot of look (and sound) alikes, so what sets it apart?
Read More -
Fat Ass Fudge: Here's What Happened After Shark Tank
In the face of adversity and rejection, the founder of Fat Ass Fudge decided to turn her consternation into delicious chocolate, but did the Sharks invest?
Read More -
How Beef On Weck Became Buffalo's Juicier, Saltier Take On The French Dip
Buffalo, New York has a hidden local gem of a sandwich that's saltier than a classic French dip, thanks to the unique roll on which it's served.
Read More -
Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
On the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them.
Read More -
How Long Can Meat Be Stored In The Freezer?
Many of us freeze leftover raw meat to save for later use, but the question remains: How long can it stay in the freezer before it’s no longer good to eat?
Read More -
The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies.
Read More -
What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat.
Read More -
The Grocery Chain You Need To Visit For More Affordable Spices
If you need to stock up on your spice cabinet, you may want to stop by Trader Joe's instead of another store as its spices tend to be less expensive.
Read More -
The Easy 2-Ingredient Flavor Upgrade For Frozen Pizza
To take your frozen pizza up a notch (or, let's be honest, two), then all you need to do is add these two ingredients to your crust before and after cookin.
Read More -
Upgrade Your Panera Breakfast Sandwiches With An Easy Swap
Panera's breakfast sandwiches are tasty as-is, but for a buttery and delicious upgrade, all you have to do is ask for a free swap for the bread.
Read More -
The Simple Bottle Hack To Make Delicious And Frothy Dalgona Coffee
Dalgona coffee is known for being both incredibly delicious and difficult to make, but there's one easy hack that will help you whip up the drink in no time.
Read More -
Why You Should Grab A Fish Spatula When Baking Your Next Batch Of Cookies
If you're constantly frustrated by cookies that stick to the pan or break when you try to lift them up, this thin spatula can really save your day.
Read More -
How To Store Homemade Bread For Maximum Freshness
It can be rather deflating when your homemade bread starts to go stale too soon, so follow these simple storage tips to ensure maximum freshness.
Read More -
Do You Really Need A Mandoline For Perfectly Sliced Vegetables?
Food Republic asked Estiatorio Milos founder Costas Spilidias for his advice on how to prep vegetables like a pro without using a mandoline.
Read More -
What Kind Of Alcohol Is Hpnotiq?
You've likely seen it in the bars or clubs, but only after the turn of the century. This blue liqueur is a popular tropical drink that has two kinds of alcohol.
Read More -
How To Make Brown Sugar Syrup For Boba With 3 Ingredients
If you can make simple syrup, you're ahead of the game when it comes to making brown sugar syrup for your favorite bubble tea.
Read More -
How To Cut Beef Wellington So It Doesn't Fall Apart
Beef Wellington combines tender steak with flaky puff pastry, and the contrasting textures require finesse when slicing so it doesn't fall apart.
Read More -
The Dish To Grab If You Don't Have A Roasting Pan Available
An absent roasting pan in the kitchen doesn't have to mean a poorly equipped one. One alternative to a roasting pan is more obvious than you might've thought.
Read More -
How To Grill Shrimp Without It Getting Stuck
If you often find yourself prying shrimp off the grill and tearing them apart, there's a solution to perfectly grilling and removing your shrimp every time.
Read More -
The Fruity Addition That Adds A New Flavor Component To BBQ Sauce
If you prefer your barbecue sauce on the sweeter side, you may want to try combining sauce with this particular type of jam.
Read More -
11 Expert Tips For Making The Crispiest Fried Chicken You've Ever Tasted
If you're looking to try the crispiest fried chicken you've literally ever had, then you have to turn to these chicken experts for all the top tips.
Read More
