Once upon a time in the Roman Empire, probably in what’s now France, someone slapped a selection of meats on a slab and called it a meal. From that action sprung charcuterie, an idea carried throughout the latter days of antiquity, through the Middle Ages, and into modern times.Along the way, charcuterie has become closely…
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Breweries are finding that opening small taprooms are bringing in more business than they would selling beer to distributors.
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Leave it to Dr. Vino, master of all that is wine, to post the perfect companion to a brutally hot summer night. Don't stick that bottle in the freezer "for a sec." You can and will forget it's there, and I'm not posting the photos of the time that happened to me. Here's a faster,…
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Get to know vermouth (sweet and dry) and amaro, and learn to enjoy aperitifs. Think spritzes, martinis and even just botanical sippers.
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Despite the wonderfully frothy benefits, raw eggs in cocktails have yet to escape their somewhat questionable status. Fresh eggs are rarely contaminated today, and with any good bar inspecting each one carefully — discarding those that are cracked or not properly stored — getting ill is not something worth fearing from these delicious drinks. Ironically,…
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What does the term "drinkability" mean to brewers? Jennifer Talley's latest book lays down how the beer industry defines and enjoyable beer.
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We learn something new every day here at Food Republic. Sure, we consider ourselves fairly knowledgeable in the areas of food and drink — it is our job, after all — but we're often surprised and always thankful for the incredible amount of wisdom that is passed on to us from our regular columnists.Bartender extraordinaire Brian Quinn…
Read MoreFor those practicing a dry January, the recently launched Curious Elixirs just might be for you. And yes, it's non-alcoholic.
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Despite the growing popularity of beer cocktails, the almost limitless combinations make it feel like we’ve only just begun to taste what’s possible.
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The whiskey sour is a staple of the cocktail lexicon and offers room for improvisation. However, few would consider stout beer among the list of variations.
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Back in the heyday of cocktails in the 19th century, a light tipple to lift up one’s morning was quite common, in addition to being a means of warding off illness. Today, it’s freshly juiced kale wheatgrass, young-coconut water, ginger and beets that come together for a different kind of alchemy in the morning. Increasingly, these flavors are finding their…
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"What's in the bottle is not what's on the label," says Warren Bobrow, handing me a small apothecary jar of amber-colored fluid. Inside is a top-shelf rum, he says, infused with high-grade marijuana — specifically, a strong indica-dominant hybrid known as Granddaddy Purple.Yet despite containing such a notoriously aromatic additive, the liquor does not reek of…
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There have never been more craft breweries in America. Does that mean beer snobbery is on the rise? One Washington Post reporter fears so.
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The end of summer usually signals a departure from lighter drinking and a return to heartier cocktails. With the rise of low-ABV drinks, however, it seems that getting your money’s worth equates more to the flavor that a drink brings rather than its booziness. Such is the case at the recently expanded Selamat Pagi in Greenpoint, Brooklyn,…
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‘Tis almost time for what is arguably the calendar’s best beer-drinking season: autumn. Beers perfect for fall are bracingly warming and richly crafted, concoctions meant for slower sipping — unlike the thinner, juicier thirst-quenchers consumers pound in the spring and summer.And there’s so many of them! Yet for many beer fans, geeks included, fall is…
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This week, we learned a lot about Lao and Swedish cuisines, Kansas City, GMOs, Chinese caviar and much more.
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Join YouTube's William Osman on his wacky, sometimes risky science-meets-food adventures, like these photo laser potato chips.
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Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get…
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When it comes to Chinese food exports, many people would think "litigious" over "luxury." Caviar might not even cross your mind. But due to overfishing as well as economic sanctions on Russia and Iran, two of the world's largest producers of the salty cured fish eggs that regularly fetch $100 per ounce are more or less out of…
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In this excerpt of David Downie's latest book, he writes about the role of blood in classic French dishes as well as its role in royal lineage.
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There's a new food documentary streaming on Hulu, and if you think Food Evolution isn't going to drive some people crazy, you've got another thing coming.
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Halo Top's latest commercial may not be for everyone, but it's definitely grabbed the attention of many.
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Tickets for festivals are available now. Check out what's coming to town.
Read MoreMost people would agree that the creation of food is considered an art. While this may be true, the fundamentals of food—and of flavor—rely greatly on science and how the molecules in our food interact with the molecules of our bodies. That being said, consider this a lesson in the science of food. Today’s topic:…
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Chocoholism — defined as the extreme dependence on high-quality chocolate in its myriad mouthwatering forms — knows no bounds. Chocoholism doesn’t take a break in the summertime. Chocoholism doesn’t suddenly stop at the end of the holiday season with the absence of cookies and peppermint bark. No, chocoholism progresses into 90-degree weather, causing you to…
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For nine years, Patric Chocolate had been widely accepted as one of the best bean-to-bar chocolate companies in America. But why? It's all about chemistry.
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We thought a lot about global sandwiches, ice cream, Melissa McCarthy, Russian cheese, stuffed tomatoes, solar cooking and more this week.
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Here at Food Republic, we get it. It’s dinnertime, so what are we going to do to/with/in spite of chicken to make a delicious meal everyone will enjoy? These eight recipes were handpicked for their fall rib-sticking goodness, general tastiness and whether or not they contain chicken. (They all do.)
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Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get…
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Drop the takeout menu. It's time to learn how to make char siu-style pork tenderloin at home. Grab you sous vide and take a stab at it.
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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 Jet Tila's incredibly photogenic drunken noodles to the seven-vegetable ancient grain salad you never knew you needed in your life. Peruse the best of…
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"War & Cheese" follows Russian cheese maker Oleg Sirota who's on a mission to make a Russian replica of Parmesan. He even made a wheel for Vladimir Putin.
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Sometimes you can have too much of a good thing, as we’ve seen in food news this week. But everyone has to draw a hard line sometimes.
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Red, yellow, green and Massaman may be all that you know about Thai curries. If you've come that far, however, let's break down these famous dishes and see exactly what's inside. Which ingredients go into each curry paste, and what are the aromas and colors that give each curry its unique qualities?There's some ingredient overlap — you'll…
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In our explainer Inside the Anatomy of Thai Curries, we broke down some of your favorite dishes on the takeout menu. Now, explore a world of Thai curries rarely seen outside their native land. If you encounter any of these complex, spicy preparations at a restaurant, order away!The list of ingredients that go into each variation may…
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Did you know that we have hundreds of fun food videos that need a new home on your computer screen? From trends and recipes to daring feats and wacky challenges, take a deep dive into our Video Time section for entertainment from all walks of live, and prepare to share. Here are a few of our recent…
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Last Tuesday, Senator Joe "Ice Cream Egg" Manchin (D-WV) was particularly wowed by a dessert served at the White House. Yes, it's just that easy.
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To celebrate food writer and chocolate lover Megan Giller's new book Bean-to-Bar Chocolate: America's Craft Chocolate Revolution (available today), we're highlighting her list of the top 50 bean-to-bar chocolate makers in the United States. Come on, admit it. I know you have a favorite chocolate maker. Everyone does, and opinions range widely. That’s why this list is essentially “my top makers.”…
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Beyond the health benefits associated with olive oil, the nuances and flavor notes in the best olive oil you can find will make your vegetables sing.
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Last we heard, folks were super into ASMR food videos. That's where people record themselves noisily eating huge meals. So what's the deal with the food slime videos we also keep running into on YouTube? It's a subgenre of food ASMR that doesn't involve people eating — rather, they artfully craft realistic-looking food from squishy homemade gelatinous mixtures…
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Check out these 13 global sandwiches (plus one Reuben) from YouTube channel Food, People, Places we'll surely be making in the future.
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We thought long and hard about the following subjects this week: burgers, podcasts, ASMR videos, Indian regional cuisines and more.
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If you think your encased-meat knowledge is above par, you may want to take this 80-page long trip around Planet Sausage via Ship It Appliances, 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 80 of the most beloved sausages around the world, complete with…
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Elias Cairo, salumist and owner of Portland's award-winning Olympia Provisions, does not only make salumi and own a restaurant and meat plant. You don't just decide one day to become the kind of charcutier he is — the skill and mind-set are cultivated over a lifetime. Butchering whole animals and making sausage with his father, watching…
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This Is Mythical decided, as they've done before with panini and chocolate lava cake, to cook spaghetti with power tools and hardware store supplies.
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It's time to break out the lederhosen for Oktoberfest! Other events this week include Mexican Independence day celebrations, benefit dinners and more.
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There are many reasons to grill with a pan, but these five from our friends at ChefSteps are some of the tastiest. Check out the video.
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Pick a pound of piquant jalapeños and bring them home, because we're about to school you on how to not burn yourself (or others). Crisp and healthy with just the right amount of fire, jalapeños are a great way to give dinner a little kick in the pants.[embed]https://www.youtube.com/watch?v=7_V2k-XLBa4[/embed]
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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 incredibly photogenic braised short rib dumplings to the fish taco bowl you never knew you needed in your life. Peruse the best of this week's…
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Whatever role pops into your mind when you think of actor Harrison Ford, there's something completely unrelated you should know: Ford respects frittatas.
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If you tag your masterpiece with #FRavorites, we're going to see it, ogle it, show it around the office and maybe, just maybe, post it to our feed.
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Cayenne and turmeric, be damned. It's the burger that finds itself on more restaurant menus than ever. But could it be on its final legs?
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Expanding your leafy green repertoire? Resist the urge to replenish your kale and pick up a bunch of Swiss chard. Earthy, flavorful, packed with nutrients and ready to eat (colorful stems and all), this extra-healthy vegetable goes in everything from stuffed pasta, braises and soups to green juice and salad. Peruse 10 of our favorite recipes…
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Indoor vertical farm, AeroFarms, has just received a research grant to further current research and conduct new research in better farming techniques.
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A future housing complex in Pittsburgh's St. Clair neighborhood promises farming plots for produce, an education center, business incubators and more.
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Food Republic has a giant section devoted entirely to the wondrous, versatile world of tofu. Peruse a diverse selection of recipes, techniques, anecdotes and pro tips that will take your tofu game from "pretty good" to "how did you do that!?" Learn how to make it at home (it's not that hard, we promise), and discover a whole world…
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ASMR food videos (which stand for autonomous sensory meridian response) are on the rise in America, following a similar trend in South Korea. Mukbang, or "broadcast eating," is a popular genre of video where hosts — ordinary people with regular jobs — prepare and/or consume large amounts of food on a livestream while either talking to their…
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Pre-order Megan Giller's book, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution, coming out in September 2017.
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When the weather turns chilly and grilling season is all but a distant memory, turn to the cast-iron pan to keep things hot! We've gathered up eight of our favorite recipes for your treasured heirloom (or new kitchen addition) that will prove beyond doubt why this tool is one of the best in your culinary arsenal.
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Veganism is always a hot topic. It's an even hotter topic when it involves a lobster roll recipe and a line of defense.
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Chefs and restaurants across the nation are banning together to send funds to those affected by Oregon's Eagle Creek fire, Hurricane Irma and more.
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You know Ed Begley Jr. He's that actor from... you know, everything — he's insanely prolific. But did you know that Begley's a hardcore green activist as well? In addition to many other contributions to environmentalism, the California native loaned his famous face and striking know-how to a 2007 HGTV reality series (later picked up by Planet Green), Living With…
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What makes a Hatch Chile different from other green peppers? A visit to New Mexico's Zia Green Chile helps clear matters up about this spicy, smoky treat.
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Robots may become a fixture on farms in the future. John Deere dropped a lot of dough on a startup that makes weed-killing bots.
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If you tag your masterpiece with #FRavorites, we're going to see it, ogle it, show it around the office and maybe, just maybe, post it to our feed.
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How'd they shape that big honking steak into a cow, you ask? With up to 100,000 psi of water. Check out these waterjet-cut steaks into shapes!
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In 8 Authentic Thai Dishes And How To Spot Their Fake Versions, you learned how to spot fake versions of Thai dishes. Now let’s expose a different side of Thai cuisine.Just like many global cuisines, Thai as we know it has evolved with a mix of local and immigrant culinary traditions — the most prominent being…
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World-renowned Michelin Guide has taken a 40% stake in French food guide Le Fooding, which launched over a decade ago as a sort of anti-Michelin.
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Restaurateurs and chefs all over the country are lending a helping hand to Tropical Storm Harvey victims.
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Lobster roll season is about to end and there's no reason our vegan friends should miss out. However, this vegan lobster roll got some people upset.
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Whether you're solely responsible for that hungry crowd or simply bringing a dish to share, these flavor-packed Labor Day snacks will keep everyone's pre-barbecue hunger at bay. From the cheesy crab dip with homemade garlic herb rolls to the decidedly less decadent (but no less delicious) kale, pea and ricotta fritters, there's something in this…
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Chefs and bartenders across the country are lending hands to those affected by Hurricane Maria in Puerto Rico.
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A primer on Swedish cuisine, holidays, design, coffee and culinary traditions as much as an art book, Smörgåsbord is a must-own.
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Check out the trailer for Melissa McCarthy's latest, a mockumentary-style comedy about a cooking contest called "Cook Off."
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"My Aunt Rose would always make her recipe for chicken liver mousse and I was addicted to it," says Social Eatz executive chef and two-time Top Chef veteran Angelo Sosa of most family gatherings growing up.Photographer Gabi Porter and I had mainly selfish reasons for hitting Sosa's Midtown East American-Asian kitchen — his chicken liver mousse…
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From hurricane-stricken areas to heatwave-baked cities, extreme weather proves to bring out the most creative ways of cooking.
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New York City's Ivan Orkin is determined to get people to slurp and to perfect the comforting bowl of ramen noodles. He's even sat down with Tokyo's most feared ramen critic, who said Orkin's ramen was "perfect." Our friends at Mind of a Chef recently hung out with Orkin and chatted about his favorite styles, how to make handmade ramen,…
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Silicon Valley is at it again! Former Google employees are trying to launch boxes filled with snacks and toilet paper and calling them Bodegas.
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Jon Mizrach was dining at the Cheesecake Factory, enjoying a Thai lettuce wrap when the idea to open a fast-casual, sustainable wrap restaurant dawned on him. Local Leaf, now open in New York's Murray Hill, dishes up wraps and bowls where Swiss chard and Bibb lettuce play stars.Before launching Local Leaf, Mizrach was the director…
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Kiva dedicates its time to crowdfund loans for small farmers and food producers who otherwise have trouble getting traditional bank loans.
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The latest venture for chef Chloe Coscarelli includes making H&M's kitchenware line look good with avocado toast.
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Have when beer or other much worse things spill on your beer? These sneakers were specifically designed with Oktoberfest in mind.
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While Friend of a Farmer may be in Brooklyn Heights, the décor may have you thinking you've escaped the hustle and bustle for a weekend Upstate.
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These apple cider caramels make a beautiful gift, or you can just eat them all yourself! Grab a bottle of fresh-pressed unfiltered cider and go for it!
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Pop open the Plant-Powered Protein Cookbook and learn a new favorite. This mushroom, cheese and vegetable strudel will please everyone at the table.
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Book a flight to Portland ASAP. This Vietnamese duck curry from Departure is a sumptuous treat to be savored in Stumptown (or at home!)
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The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. These seafood tacos will make you forget all about carne asada (at least for the time being). Jicama is sometimes called Peruvian pear and I was delighted to discover…
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Build up a respectable repertoire of fantastic Japanese dishes. This Japanese duck à l'orange will quickly become a go-to recipe for an upscale dinner.
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Add a new favorite to your weeknight meal lineup. This slow roast pork belly with mustard mash may become a special occasion favorite.
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If you're looking for a trusty cache of go-to vegetable dishes, this is a must-buy. Try this eggplant schnitzel with buttermilk slaw.
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Vinegar Revival is an essential book for you. Enjoy this cinnamon apple cider shrub all fall and winter long, it's an addictive fizzy treat!
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Have a restaurant-worthy meal on the table in half an hour or less. This pan-seared sole will quickly become a weeknight staple.
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If you love the tart stuff, Vinegar Revival is an essential book for you. This fiery cider is a fall treat you'll make over and over.
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Feeding your family a healthy (and exciting) diet can be a challenge on busy weeknights. Simplify things with food writing and cookbook author Sarah Waldman’s new collection of recipes, and never wonder what to make again! This slow cooker butter chicken is a crowd-pleaser, time and again. I encourage you to make this meal your own…
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This buckwheat pizza with mushrooms and bone marrow springs from Carla Oates’ new cookbook. The recipes are dedicated to improving overall gut health.
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The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. This tomato, jicama and pomegranate salad is a colorful side dish welcome on any table. Jicama, also known as the Mexican yam, is probably one of the most underutilised…
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Boston is renowned for its diversity of culinary options, with food from every ethnicity you can name. Mike’s City Diner, run by Lebanese Jay Hajj, is a must-visit when you’re in town. His fusion of New England classics with elements from his native Beirut is a big crowd-pleaser, and his new cookbook is packed with…
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Dedicated to improving overall gut health? This is one book for you. These lemon and herb quinoa dolmades are the stuffed grape leaves of your dreams.
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Jet Tila's knowledge of ingredients and techniques is extensive and impressive. His famous drunken noodles are the stuff of legends.
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Today brothers Max and Eli Sussman have popped up on Food Republic to coincide with the release of their third cookbook, Classic Recipes for Modern People. Here is one of their favorite “future classics.” That is to say, the potential for cornbread and brisket sandwiches making their way to your dinner table is very strong.…
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Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket. He recalls the inspiration behind his recipe:…
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If you think Mexican food is little more than enchiladas and nachos, you'll need to dig into this seven vegetable superfood salad.
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Get ready to have a restaurant-worthy meal on the table in half an hour or less. These ricotta and sausage stuffed tomatoes come together in a flash!
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Love the sour stuff? Vinegar Revival is an essential book for you. Learn how to make fruit vinegar and you'll never spend $20 on it again.
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If you're ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with "food photography's journeyman" Michael Harlan Turkell wrote this formidable tome that's equal parts butchery handbook and recipes for that…
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From our dude Nick Evans at Macheesmo comes Love Your Leftovers, an essential tome of what to do with every kind of leftover in your fridge. Brunch is a particularly useful meal when it comes to repurposing extra food, and this hash made with literally any chicken you have a little too much of is a…
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This fennel, radish and kale salad is so easy and flavorful you can make it a couple of nights a week and never get tired.
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Joanne Chang, mastermind behind Boston’s much-loved Myers + Chang, has a new collection of recipes out that will stoke your fire for modern Taiwanese food like you’ve never imagined. These crispy sweet potato and Chinese sausage fritters will be invited to every party you throw from now on. An addictive treat, these fritters are creamy and…
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Baking isn't always as easy as pie, which James Beard Award-winning pastry chef Nick Malgieri addresses in his latest cookbook, Nick Malgieri's Pastry. With more than a hundred recipes for baking with sweet and savory dough, there's a culinary project in here for you whether you're a beginner or a seasoned pro. In Italy, where they make…
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Get ready to have a restaurant-worthy meal on the table in half an hour or less. This braised leek and prosecco chicken is impressive at a dinner party.
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This Mediterranean-style lamb tartare from NYC mainstay Jack's Wife Freda is packed with flavor and lamby goodness. Try it tonight!
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Stoke your fire for modern Taiwanese food with these braised short rib dumplings. They're a hearty, comforting, spicy way to beat chilly weather.
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Build up a respectable repertoire of classic Japanese dishes. These green beans with black sesame dressing add a healthy pop of color to any meal.
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Every plant-lover’s library needs this cookbook. Give this baked ricotta and tomatoes a flavorful drizzle of herbed butter and dip anything you like!
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Yogurt is healthy for you. So are raspberries. So by the transitive property, factoring in a certain disregard for healthfulness because it's weekend brunch, these incredibly easy raspberry yogurt muffins are basically superfood.These are delicious with a smear of cream cheese or fresh ricotta, which you can make at home.
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Bake to your heart's content with food photographer and blogger Shelly Westerhausen's new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover's cookbook library needs. Make these tahini and coconut date bars at home and never buy the…
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Smoked everything, all the time! This is one book the grill enthusiast needs to own. Ever wanted to make hot-smoked shrimp?
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Turn to star chef Jet Tila for all things Asian. Tila’s multi-ethnic culinary background instilled in him an encyclopedia knowledge of ingredients and techniques that he’s only too happy to share with us. This recipe for Buddha's Delight will satisfy vegetarians and omnivores alike. There are times when I just crave a wok full of vegetables, and…
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This mustard seed-crusted tofu from NYC mainstay Jack's Wife Freda is a flavor-packed vegetarian delight. Try it tonight!
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Chef Jet Tila's lightning-fast Szechuan beef needs little more than a minute in the wok to delight everyone at the table.
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Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles–style Mexican food around his alma mater, USC, and shot in our own Test Kitchen.…
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This fish taco bowl comes together so beautifully you may forget about tortillas for a while. Grab a piece of salmon and get moving!
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For those with food commitment issues, there is Graze. It’s a colorful collection of vibrant “not quite a meal, more than a snack” dishes from renowned recipe developer and food stylist Suzanne Lenzer. Whether you’re looking for a late night nosh or light lunch-ish-type-meal, there’s plenty of options in here for you. This communal salade…
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Based on the much-loved blog Kale and Caramel, recipe developer Lily Diamond’s new cookbook is a collection of the recipes that made her a favorite among home cooks, DIY fans and plant-eaters everywhere. This fennel apple limeade will be your favorite new summer sip. “And a veggie juice!” one parent would always call to the other,…
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For hungry travelers, the city of Kansas City, Missouri, is forever synonymous with two things: barbecue and steakhouses. While both are undoubtedly worth tucking into, there’s far more to dining in KC than smoky, meaty pleasures. Lots more, actually. Below are eight places making the Paris of the Plains more vibrant and deliciously diverse than ever.CorvinoOwned by the charming husband and wife team of…
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