Tea’s subtlety and ceremony has been appreciated for centuries, and though it was never employed in distillates to the extent that herbs and spices have been used in creating a myriad of unique liquors and bitters, it was definitely one of the five core ingredients found in punch, well before cocktails were ever conceived. Chinese cuisine…
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You’ve swilled Negronis and sipped Fernet with the best of them, but there is more to amari than meets the aperitif. The European herbal liqueurs that span centuries of (dubious) health claims are as varied as the continent itself. Here's some bitter truths: 1. What is the what: The term amari (amaro when singular) encompasses…
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Breadcrumbs, bread pudding, croutons, French toast. These are just a couple of things you can make with leftover bread, but what about beer?
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Four Pillars, a small distillery in Melbourne, Australia seems to have gotten its mission from its geography: When the world gives you oranges, you make gin. But the founders of the company didn't stop there. After distillation, the oranges that have been used for gin are given another chance at life in the form of…
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Warmer weather often means lighter drinking, and with that, the return of the spritz. Try this version with some Jagermeister.
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Is your drip coffee maker just okay? The December Coffee Dripper is here to solve your mediocre coffee problems. Check out their Kickstarter.
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This comprehensive wine infographic takes into account both the bodies and flavors of white, rosé and red wines from around the world.
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Barman Sammy Ross loves the classics; he cut his teeth behind the bar during some of the earliest days at NYC's legendary Milk & Honey. He also loves to experiment with subtle twists and derivations on fabled drinks from the past. Often asked to lend his expertise to bars outside of New York, Ross's menu at Las Vegas's The Dorsey at the Venetian…
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It was all about spice on FR this week. We found a cool periodic table dedicated to peppers and what exactly a French taco is.
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Hopefully we’re already part of your glorious food porn feed, but if not, follow Food Republic on Instagram today. You won't regret it!
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Here are a few useful tips on how to take unforgettable food photos in your kitchen with nothing more than your smartphone.
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We're no strangers to seeking heat. And we're not talking about the playful tingle of a jalapeño but the ugly, nose-drippy, sweating from your temples kind of heat you get from Szechuanese cuisine or Nashville-style hot chicken. In Flavor, science writer Bob Holmes, dedicates a whole chapter to why we avidly chase the pain of spice, how…
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If you think your chili pepper knowledge is above par, you may want to peruse this interactive chili pepper periodic table via Appliance City, an online British kitchen appliance retailer with a killer research department. That’s right, free shipping on your new fridge and a comprehensive guide detailing everything about 54 of the most beloved chili peppers around the world, complete…
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Here are eight ideas — restaurants, dishes, drinks and more — to explore in the Big Apple to welcome in spring. Yes, we promise it's sprung. Or will soon.
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Chances are, this humble, delicious dish was one of the first things you ever learned how to cook.
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Just because lamb and couscous have been served together for hundreds of years doesn't mean you can't switch it up bigtime. Tonight for dinner, take your pick of hearty veggie starter, rich braised or grilled lamb and bold-flavored couscous, then take your time and savor. Don't rush through just to get to the baklava.To startChard…
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The only correct answer to "How do you like your eggs in the morning?" is "Scrambled, perfectly." That having been definitively established, let's move on to pulling it off, perfectly, every single time. Here is how to make perfect scrambled eggs. Begin by heating a medium cast-iron or other heavy skillet over low heat.
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Why are certain foods spicier for some, and is there anything you can do about it? Check out the facts from the smart folks at YouTube channel SciShow.
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Shortbread cookies are quite simply one of the world’s perfect baked treats. Learn how to make them at home using just six ingredients!
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When you come home hungry and still tipsy from a long night out, the last thing you're going to do is whip up an elaborate meal for yourself and your friends. Chances are, you can toss together a bowl of pasta with whatever's handy to soak up the excess, replenish spent electrolytes and help you achieve that…
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Food events are a dime a dozen these days, but there’s always been something different about the annual Taste of the Nation, taking place tonight in NYC.
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Sacramento composts restaurant leftovers through a new program called WasteRight Sacramento, an initiative that seeks to redirect organic scraps.
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Did you know that we have an absolute ton of pork recipes that need a new home in your kitchen? Take a deep dive into our colorful Knife & Pork section!
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Imagine a world where instead of prescribing expensive medicines and additional visits, doctors could prescribe fresh produce.
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We celebrated all things sustainable in our inaugural Zero-Waste Week. From cooking with scraps to saving spent grains from brewing beer and turning them into food, we delved into all the ways we can help better the environment and, frankly, get what we paid for! The documentary about famed chef Jeremiah Tower's rise and fall…
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There's never been a better time to educate yourself about how to eradicate food waste. Welcome to Zero-Waste Week on Food Republic.
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NYC start-up Industrial/Organic aims to create a more efficient system of turning food waste into recycled material. The key is a type of fermentation.
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Russian musician and guitar hack YouTube channel Moose ON created a killer guitar made of ramen and spare parts for their Black Sabbath tribute.
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At her new Brooklyn restaurant, Lilia, Missy Robbins turns her fresh pasta into memorable dishes like this rigatoni al diavolo.
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These four cookbooks will help guide you to whole vegetable nirvana. Learn how to braise broccoli stems, make salsa out of green top and more.
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News for fans of the delightfully packaged, artisanal Sir Kensington's condiments: it's time to switch that artisanal to "artisanal-style."
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Think you know how to cut broccoli and cauliflower? Check out Haven's Kitchen's technique for making the most of every piece.
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This pizzeria in New Jersey boasts several of these wood-fire ovens as well as having a smaller carbon footprint than most pizza restaurants.
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Wise Sons Deli in San Francisco's Mission District doesn't let a single ounce of their wood-smoked pastrami go unconsumed. It's as if they were inspired by their grandmothers' kitchen habits, which sounds like a pretty dang authentic deli to us. How authentic, you ask? The phone number listed on their website comes with the caveat: "You…
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Brooklyn-based chef Sean Telo knows a thing or two about food waste reduction. One of his favorite dishes on any menu is a big, meaty fish collar. You don't have to wait til you're at a restaurant table to try one though — it's not hard to source one to cook at home. Ask your fishmonger…
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Did you know that we have hundreds and hundreds of classic and creative Asian recipes that need a new home in your kitchen? We're proud to host dishes from all over the continent. Whether you're craving Filipino chicken or Macanese pork chops, you're going to find a new favorite reason not to order take-out. And we’ve…
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The USDA's National Organic Standards Board (NOSB) will change its guidelines for organic produce this coming Wednesday, April 19 in Denver, CO. These new rules will have major implications for the $39 billion American organic produce market, and determine which types of farmers can grow under a certified organic label. The upcoming decision may negatively impact hydroponic and aquaponic farmers like Marianne…
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You don't have sashimi-grade fluke OR Meyer lemons lying around? For shame! How about eggs, ketchup and rice? Okay, we're good to go. Bonus points for leftover chicken, steak, pork, veggies and cheese. Basically any number of things you have in your fridge can power the recipes you'll find here. Spice up what was going…
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We all know the story of the heirloom tomato: the oddball, multicolored fruit that was once considered too ugly is now prized and sought out. Food expert and entrepreneur Sarah Phillips is the person behind the OG @food Instagram account, jumping early on the photo-sharing platform in 2011. Since then, Instagram has become a hotbed for…
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Odds are, you've got the two stars of this recipe roundup in your refrigerator right now. Recipes for eggs and greens truly know no bounds!
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We found a fun and nerdy way to learn more about wine and how to purge clams as if we were on the coasts of Tuscany, Italy.
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Shake Shack shows its dedication to mushroom burgers and the healthy eating habits of children in the public school system.
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We’ve spent the past couple of weeks talking about homemade sushi. But what about the standby American favorite: maki (aka rolls)? We've got you covered.
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Calling all food nerds! The first ever food history magazine is in the works but needs your help to make it a reality. Check out their Kickstarter.
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Learn why Seoul focuses so much effort on food waste reduction and responsible processing. You'll never look at your sweet potato peels the same way again.
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Here's the thing: white wine sauce and shoestring fries don't own "mussels and fries," okay? Let's share and be nice. It could be that BLT-style musssels with easy avocado fries is where it's at. Oh look, we just invented our new favorite pairing. Here are some other ideas.MusselsPine Bough-Roasted MusselsThai-Style Mussels with LemongrassMussels "BLT"FriesEasy Avocado…
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Taiwan has passed a law that forbids the consumption of dog and cat meat, making it the first Asian country to do so. Additional laws were passed.
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Just like everyone else in New York it seems, the Museum of Ice Cream's next stop is sunny Los Angeles from April 22 to May 29.
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Here are 10 of our favorite recipes for National Grilled Cheese Day, from the vegetarian to the meat-studded, veggie loaded and breakfast-ready.
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Did you know that we have dozens and dozens of sandwich recipes that need a new home in your kitchen? Check them out and get cracking!
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Pick a randomly generated internet search term and write about it. My phrase was "grain bribery." Let's fast-forward seven years to Passover, 2024.
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Tom yum soup is as ubiquitous in Thai cuisine as pad Thai. This NYC restaurant condenses the flavors into a spicy, beautiful paste.
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We have a list of the World's 50 Best Restaurants, a list of 17 ham and egg sandwiches and the list of the world's different blood sausages.
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We’re planning to take on one of our serious kitchen projects this weekend. The “project” part can involve anything from sourcing a hard-to-find ingredient like fresh foie gras or infusing cake ingredients with cornflakes. We promise you that it will be worth it in the end. Commit to destroying your kitchen — pick one of…
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When it comes to homemade nigiri, technique is everything. People train for decades to be chefs at the world’s best raw-fish joints. But it's not scary!
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Bone broth, an ancient, nourishing, restorative meal made from scraps has become super- trendy. How has the price of bones affected the trend?
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Specialty melons that have been grown into perfect shapes cost a small fortune in Japan. Strawberries can also cost nearly USD$5000.
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The World's 50 Best Restaurants List was announced today in Melbourne, Australia. Massimo Bottura's Osteria Francescana claimed the top spot last year. Here are numbers 51-100. And here are this year's World's 50 Best Restaurants:Eleven Madison Park (New York City)2. Osteria Francescana (Modena, Italy)3. El Celler De Can Roca (Girona, Spain)4. Mirazur (Menton, France)5. Central (Lima, Peru)6. Asador Etxebarri…
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Helmed by the Los Angeles Times, Food Bowl will hit the streets in May. It'll be the city's largest food festival to date.
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While covering the city's new restaurants and gallivanting around, as we’re wont to do, we picked up on a few trends over the past few months.
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Whether you drizzle, sandwich, stuff, spread or simply enjoy on its own, you're going to love these 16 recipes for National Caramel Day.
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NYC's beloved Egg Shop is a breakfast sandwich institution visited at all hours of the day (and night). Check out an egg-cerpt from their shiny new cookbook — which of these ham and egg sandwiches from Egg Shop is your favorite? Personally, we could watch this scroll forever...One day after a very long lunch service the…
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Did you know that we have hundreds of vegan recipes that need a new home in your kitchen? And we've got even more for our produce-enthusiast friends: recipes, news, trends, handy techniques and global city guides on where to find the best plant-based chow from Nicaragua to Fiji. Take a deep dive into our colorful vegan section for…
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Author Laura Rowe compiled a whole book of illustrations to school you on a variety of food topics, like the world of blood sausages out there.
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Two million boxes of matzo is a lot of matzo, especially for a family-run shop. But that's what Streit's, located on Manhattan's Lower East Side, is churning out for this year's Passover, which begins on Friday."We can’t make enough of it," says Mayer Kirshner, the Supervising Rabbi of Streit’s. It doesn't hurt that they're the…
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Former President Obama will serve as the keynote speaker at Seeds and Chips summit on May 9 in Milan. The four-day summit will host other speakers.
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Hurray for The Vacuum Chamber! Their latest episode tests the strength and flexibility of that mighty beast, the marshmallow gummy bear.
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When cooking shrimp, remember: Less time means more flavor. You want those little suckers just cooked through. The good news for dinner tonight? You'll be at the stove or grill for 15 minutes, tops. Check out our fastest shrimp recipes, pick your favorite and and grab some shrimp or prawns. You do know the difference, right?
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Want to get the best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends a newsletter directly to you via email. Dig into our latest recipes, from grilled pimento cheese sandwiches to the crunchy panko-breaded pork cutlets you never knew you needed in your life. Peruse the best of this week's…
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Las Vegas is home to Costa di Mare where one can find sustainable Italian seafood in the middle of the desert. Fish is flown in almost daily.
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Parts Unknown comes back for its ninth season and is exploring the Latino communities in Los Angeles. Anthony Bourdain also goes to Antarctica.
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Comedian Paul Scheer tells us what he likes to mix at home and how he thinks NYC's bar scene compares to that of Los Angeles.
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Scientists at the University of California, Berkeley have created a solar-powered tool that uses humidity in the air to produce clean drinking water.
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Zakary Pelaccio and co-author Peter Barrett hosted a Facebook Live chat on Food Republic's page, discussing their new book Project 258.
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Ella Brennan: Commanding the Table will air on Netflix on May 1. Learn the story of the remarkable restaurateur who's been in the business since she was 18.
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Just because we're wrapping up Zero-Waste Week here at Food Republic doesn't mean we're done with talking about food waste.
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Finally, a way to compost in style! The Worm Farm Composter recently received the Red Dot Award, an internationally recognized design award.
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Charity calls this week and here's how you can help: eat a burger, order a sundae, attend some galas or play some bingo in Brooklyn.
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Wasted! The Story of Food Waste premieres this weekend at the Tribeca Film Festival and there are only a handful of tickets left.
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Austin's The Brewer's Table will open this summer, with a mission that combines innovative beer and food practices, including fighting waste.
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Jeremiah Tower: The Last Magnificent will premiere theatrically in New York City and Los Angeles this Friday. Tickets are now available.
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Maggie Louise's line of handcrafted designer Easter chocolate makes putting together an extra-special basket a delightful cinch.
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The comedian and actor Nick Thune joins Food Republic at NYC hot spot Cafe Altro Paradiso to discuss the secrets to his long-in-coming success.
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These orange food carts (Kamala is Bengali for orange) are providing the people of the megapolis with clean food, and people are paying the costs.
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With the warm weather approaching, more benefits and galas lay ahead, including one that supports public schools.
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Jesse Tyler Ferguson is this year's James Beard Awards host. Here he tells us about his lifestyle and food blog and how excited he is for May.
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Most restaurants have a strict anti-outside food policy. This vegan restaurant has a strict no-feeding-babies-milk-from-animals policy.
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Journalist Reggie Nadelson is a Balthazar fanatic. Having patronized the classic brasserie for breakfast nearly every day, Balthazar holds a special place in Nadelson's heart. She was granted complete access to the restaurant and its employees to tell the story of Balthazar's opening, history and more in her new book At Balthazar. The passage below describes…
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Linda Lomelino's expert tips and techniques will help you create sweet masterpieces for dessert, like these skillet chocolate chip cookies.
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Award-winning food blogger Izy Hossack has a cookbook out that will reawaken your love of the kitchen. Read it, cook it and add some brand-new favorites to your everyday repertoire, like these coconut macaroon brownies you finish on the grill!During the Christmas holidays there seem to be chocolate selection boxes everywhere – purple and red tins…
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This coconut poached chicken salad works on so many levels. Cook your chicken in coconut milk and fish sauce for ultimate flavor.
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Pistachio and beet salad with goat cheese hits on all cylinders: it's crunchy and savory and salty and you should make it right now. Here's how.
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There's nothing like simple French food cooked in a tiny Paris kitchen, which is why we're loving cooking our way through Rachel Khoo's aptly named Little Paris Kitchen. Just because the French don't "do brunch" like we do doesn't mean a great weekend breakfast can't get a little fancy. This is a pretty classy way…
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If you haven't heard of the Instant Pot, you're living under a rock! Pick up your favorite new piece of kitchen equipment and a copy of food blogger Michelle Fagone's handy book and start instant-cooking everything! These citrus bacon Brussels sprouts will be done in no time.Although a great source of vitamins C and K,…
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Pick up a copy of The Palomar Cookbook, a collection of recipes from the London restaurant and try their chicken in green olive and tomato sauce!
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All of Aine Carlin's newest recipes are spot-on delicious, so try this cauliflower fattoush on for size. That's a spicy salad!
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From Bangalore, India to Brooklyn, New York, culinary instructor and cookbook author Chitra Agrawal brings fresh Indian flavors to American homes everywhere. Her latest collection, Vibrant India, is filled with modern takes on classic preparations and techniques, and is a great guide to livening up your repertoire of global cuisine. This recipe is essentially a two-for-one.…
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If you’ve ever needed one cookie book, Dorie’s Cookies is the end-all, be-all. These double ginger molasses cookies are a sweet, sticky treat!
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Pick up a copy of The Palomar Cookbook, a collection of recipes from the award-winning London restaurant and try their burned eggplant with tahini tonight!
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Pick up a copy of Scraps, Wilt & Weeds and you’ll never look at vegetable' sub-prime bits again. Ready to make this carrot top granita?
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Award-winning food blogger Laura Wright has a new collection of vegan recipes out, like this entirely vegetarian eggplant bolognese pasta.
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Pick up a copy of Scraps, Wilt & Weeds and never look at vegetable tops, stalks, leaves and other sub-prime bits again. Learn how to cook broccoli stems!
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Chef Mads Refslund and food writer Tama Matsuoka Wong take an intimate look inside the potential of underutilized vegetable parts. Try this kale pulp pasta!
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Georgeanne Brennan turns to her adopted home of Provence, France for her latest collection. This purslane salad is chock full of the nutrient-rich wild weed
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Donal Skehan's waste-free juicer pulp muffins are a great way to use every bit of your produce! The raw chocolate glaze is literally the icing on the cake!
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Bring out the sensual side of baking with pastry chef and food writer Malika Ameen’s new cookbook. Try these semolina churros with sticky toffee sauce!
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Restaurant veterans Shannon Martinez and Mo Wyse have crafted seriously delicious recipes using no animal products at all. Ever had vegan pastel de choclo?
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Award-winning food blogger Izy Hossack made these caramelized pie crust s'mores (and so should you!) Ready to meet your favorite new dessert?
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Got a slow cooker and a craving for Chinese takeout? Here's how to make slow cooker dan dan noodles, a beloved Sichuan comfort food.
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Using quality ingredients, Donal Skehan puts his healthy spin on classic dishes. Never tried chocolate avocado pudding, you're in for a fresh treat!
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Chef Nathan Outlaw has a new collection of seafood recipes out, from fresh salads and simple fish fillets to these crab scotch quail eggs.
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Try this recipe for savory grilled Vietnamese shrimp over tangy rice noodle salad. It's a no-brainer when it comes to lunchtime.
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Vegetarian tacos don't need to be boring. These cauliflower "al pastor" tacos take a bit of time, but you can achieve the flavor found in meat-based tacos.
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If anyone knows matzo, it's Michele Streit Heilbrun — co-owner of Streit's matzo. Matzo can be made into delicious dishes, including this LEO matzo brei.
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If there’s one Yiddish word you need to learn, it’s “fress.” This buckwheat salad with barberries and tangy pomegranate dressing is packed with flavor!
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Whip up all the favorite dishes Poole’s chalkboard has ever sported right at home. This devil's food trifle is about as good as a chocolate dessert gets.
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If there’s one Yiddish word you need to learn, it’s “fress.” This butternut squash with whipped feta is about as good as vegetarian food gets!
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Eat like royalty with this mascarpone French toast with warm blackberry syrup. Serve it while camping or at home. Either way, it's the best brunch.
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This Yemenite matzo ball soup recipe was created by Shaya chef de cuisine Zach Engel. Grab some duck bones and short ribs and make it meaty!
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Love cocktails with rum but feel limited by the options? An Old Fashioned recipe made with rum instead of bourbon will do the trick. Brad Farran of Brooklyn's cocktail-crazed hot spot The Clover Club made this exquisitely balanced Rum Old Fashioned and shares his recipe with Food Republic.
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If your baking abilities are shaky at best, look no further than celebrated writer and cookbook author Annie Bell's Baking Bible. This thick volume has recipes for all your favorite desserts, plus a few you've never even imagined. We'll take either kind of Brooklyn Blackout, but we prefer the cake to the night out of drinking,…
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Award-winning food blogger Izy Hossack has a cookbook out — make her bean pot pies with caramelized onion and thyme for dinner tonight!
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From simple fish fillets to more complex bites like these oysters with smoked hollandaise, there are tons of delicious things in Everyday Seafood for you.
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Serve this roast ham with herbs and spring vegetables like new potatoes steamed in their skins, and tossed with chives and butter.
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You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and of course, sweets, by French bookbook authors Laurence and Gilles Laurendon. While the homemade yogurts look delicious, it's hard to pass…
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We’re...can we even say it? We’re just nuts about Nut Butters, the all-spread cookbook from recipe blogger Mary Loudermilk. Once you’ve perused her impressive selection of delicious pulverized nuts, including almonds, hazelnuts, pecans and more, you’ll never open a store-bought jar of peanut butter again. Start digging out all the crackers, sliced bread, and just about…
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Can’t bring yourself to make the same old pot of rice again? This red rice salad is a flavor and fiber-packed light lunch or crowd-friendly side dish.
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Award-winning food blogger Laura Wright has a new collection of vegan recipes out, like this refreshing Bloody Caesar Gazpacho.
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Culinary instructor Chitra Agrawal brings fresh Indian flavors to homes everywhere. Her green chile and cheddar shortbread biscuits are a hot treat!
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An escape from the city to the quiet, beautiful woods of upstate New York is good for the mind, body and soul. Make the Spruceton Inn home base.
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