Archive for November 2024

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Alcohol and Cocktail Recipes (1)

• Sugar And Spice Thanksgiving Sangria Recipe

  Prep your Thanksgiving drink offerings ahead of time with this easy sangria recipe. It's full of warming, wintry spices and sweet fruit flavors.

  By Julianne De Witt Read More

Appliances and Gadgets (2)

• When Cooking Potatoes In The Air Fryer, Don't Miss One Extra Step

  The air fryer is a great way to cook potatoes, but they can turn out soggy instead of crispy if you make the mistake of skipping this easy step.

  By Patrice J. Williams Read More

• The Dangerous Mistake To Avoid When Putting Tin Foil In The Air Fryer

  Foil is great to use in air fryer for easy cleanup, but you absolutely must avoid some critical mistakes to prevent yourself from starting a fire.

  By Khyati Dand Read More

Baking Tips (25)

• What Is The Lambeth Cake Decorating Method?

  A cake decorating style called the Lambeth method that is trending on social media was first popularized in the 1930s by an American baker. But what is it?

  By Eli Cohen Read More

• Your Ice Cream Sandwiches Will Be Better If You Swap Out The Cookie

  We trust that your homemade ice cream sandwiches are already delicious, but that will never stop us from finding ways to improve upon the treats.

  By Sadie Stringer Read More

• Upgrade Your Pies With An Easy Cinnamon Roll Hack

  Out of pie crust or just ready for something sweeter as an alternative? It's time to reach into the pantry for that unused canister of cinnamon rolls.

  By Lili Kim Read More

• How Duff Goldman Decorates Gorgeous Cakes With Ice Cubes

  "Ace of Cakes" star Duff Goldman shares his technique for creating curly garnishes out of chocolate or sugar to decorate your favorite desserts.

  By Cami Cox Read More

• Skip Fussy Lattice Crust And Give Pies An Easier Topping

  Lattice crusts on homemade pies are pretty, but it can be a hassle to get them just right. Consider an easier option that is just as delicious.

  By Danielle Esposito Read More

• What Is Seafoam Frosting And How Does It Compare To Meringue?

  If you want a frosting for your cake that's light as air, seafoam frosting is a great choice. But how does it differ from meringue?

  By Sadie Stringer Read More

• Why Muffin Batter Tastes So Much Better The Next Day

  If you want your muffins to taste like the ones you buy from the bakery, let your batter rest for a day. This one step makes a huge difference.

  By Cami Cox Read More

• The Sweet Topping That Takes Banana Bread To New Heights

  Banana bread is a classic quick bread that's as easy to make as it is to eat, but you can give it an easy upgrade with this one sweet topping.

  By Cami Cox Read More

• Simplify Peach Cobbler With 3 Ingredients

  For those times you want a dessert without doing a heavy lift, you can make a delicious peach cobbler with just three ingredients. Here's what you'll need.

  By Lili Kim Read More

• Make Canned Frosting Taste Homemade With One Toasty Addition

  With some ingenuity and not much time at all, you can make canned frosting taste more like it's homemade by adding this one toasty ingredient.

  By Cami Cox Read More

• To Keep Your Pumpkin Pie Silky, Drop The Temp

  Pumpkin pie is almost as synonymous as Thanksgiving as turkey, but so often, it ends up grainy. Keep it creamy by dropping the temperature mid-bake.

  By Sarah Sierra-Mohamed Read More

• The Instant Addition You Need For Extra Soft Chocolate Chip Cookies

  When it comes to chocolate chip cookies, you either like them soft or crispy. If you like them extra ooey gooey, try adding one unexpected ingredient.

  By Megan Forrester Read More

• How A Squeeze Bottle Can Make Decorating Cookies Much Easier

  When it comes to decorating cookies, there's a much easier way to do it - using a squeeze bottle filled with royal icing provides more precision and ease of use

  By Paige Novak-Goberville Read More

• Krusteaz New Pour And Bake Batters Allow For Endless Customization

  Krusteaz Batters eliminate the need to measure or mix anything, all you need to do is simply pour and bake for an effortlessly delicious treat.

  By Sharon Rose Read More

• Forget Cakes, Make An Ice Cream Pizza For A More Customizable Treat

  While you can always whip up a delicious ice cream cake for your next celebration, why not try an ice cream pizza with a wider variety of toppings?

  By Crystal Antonace Read More

• Do Yourself A Favor And Store Leftover Cookie Dough In Ice Cube Trays

  If you want an easy way to store cookie dough, freeze it in your ice cube tray. Doing so will give you individual-sized portions you can bake any time.

  By Chala June Read More

• Give Your Ice Cream A Crumbly Topping For A More Luxurious Experience

  Making a crumbly ice cream topping is the key to leveling up your nighttime treat with a luxurious spoonful - and it's relatively simple to make.

  By Paige Novak-Goberville Read More

• You Can Avoid Destroying Puff Pastry With One Simple Rule

  Puff pastry sheets enable you to make a wide array of tasty desserts and even savory snacks, but it's all too easy to destroy the dough if you aren't careful.

  By Eli Cohen Read More

• Added Too Much Vanilla To A Dish? Here's How To Fix It

  Vanilla is always a necessary ingredient in baking and some culinary uses too, but what if you used too much? Here's how to fix the problem.

  By Eli Cohen Read More

• The Simple Mixing Mistake That Ruins Quick Breads Every Time

  There's a real art and science to making quick breads, and it all comes down to the proper mixing technique. Here's a tip on how to do it right every time.

  By Dahlia Ghabour Read More

• It's So Easy To Swap In Vegan Butter For All Your Favorite Cookie Recipes

  If you've been wondering how to make your favorite cookie recipe vegan or dairy-free, we have good news! Using vegan butter is a super easy swap.

  By Paige Novak-Goberville Read More

• The Sweet Topping That Gives Boxed Cornbread The Crunch It Deserves

  Whether trying to give your boxed cornbread a fall flair or simply level up the salty, crunchy factor in every bite, here's a helpful baking tip.

  By Paige Novak-Goberville Read More

• Never Break One Butter Rule When It Comes To Baking

  While ingredient substitutions can work in baking, there are good reasons why butter (or margarine) should never be replaced by a certain type of product.

  By Jack Rose Read More

• Why Frozen Bananas Make Better Banana Bread

  If you want the most delicious, moist banana bread, the trick is to use frozen bananas. Here's why it works and the best way to freeze your fruit.

  By M Lavelle Read More

• Transform Canned Biscuits Into Scones With Ingredients From Your Pantry

  You can easily turn refrigerated canned biscuits into a variety of flavorful scones with some simple ingredients you likely already have at home.

  By Crystal Antonace Read More

Beer and Wine (8)

• The Nifty Trick For Re-Corking Wine Bottles Without Any Fuss

  You might have been led to believe that, once the cork is removed from a bottle of wine, there's no putting it back in, but that isn't accurate.

  By Patrice J. Williams Read More

• The Worst Budget Cabernet Sauvignon You Can Drink, According To Our Taste Test

  Food Republic tried and ranked eight budget boxed cabernet sauvignon wines so you wouldn't have to, and our final verdict placed this brand dead last.

  By Katie Moore Read More

• The State That Drinks The Most Beer Per Capita Doesn't Tax Booze

  The states that drink the most beer by volume and per capita are not the same, and not what you might expect, and the latter state doesn't even tax booze.

  By Patrice J. Williams Read More

• What Is A Tripel Beer And Is It Different From Others?

  Tripel beer, pronounced the same way we say triple, is native to Belgium monastic breweries, and what makes it unique is the amount of alcohol in each bottle.

  By Betsy Parks Read More

• How To Play Japan's Famous Ping Pong Pang Drinking Game

  The drinking game Ping Pong Pang, famous in Japan, is so simple that anyone (over the age of 21) can play. Just make sure you have at least four players.

  By Megan Forrester Read More

• The Best Wine To Pair With Each Course Of Your Thanksgiving Feast

  When you're planning out your Thanksgiving feast, don't forget about the wine. We tapped a sommelier for his choices that pair well with the holiday meal.

  By Erin Metz Read More

• You Need A Special Type Of Glass For The Best Port Sipping Experience

  Port is a special kind of wine, so put down the generic flute or bowl-shaped glass and use a unique vessel to fully experience its flavors and aromas.

  By Louise Rhind-Tutt Read More

• The Only Way Alexander The Great Would Drink Wine

  Back in the day, Greeks would often dilute their wine with water to avoid drinking too much. But not Alexander the Great - here's how he enjoyed his wine.

  By Eli Cohen Read More

Casual Dining (4)

• Krispy Kreme's Generous Birthday Freebie You Can't Skip

  The only thing better than donuts are free donuts, so make sure to take advantage of Krispy Kreme's birthday offer well in advance of the actual day.

  By Jennifer Waldera Read More

• Why Pancakes Taste So Much Better At Cracker Barrel

  At this point, it's established that Cracker Barrel makes some cracking pancakes, but what about them is so special? It largely comes down to the ingredients.

  By Shaun Melady Read More

• You Can Order Olive Garden's Soup By The Half-Gallon. Here's How

  If you love Olive Garden's soup, why not take a carton home? Here's how you can order the chain's famous dish by the gallon - and some breadsticks too.

  By Cami Cox Read More

• What Really Makes Texas Roadhouse's Steak Sauce So Good

  Texas Roadhouse's steak sauce stands out among its fan base thanks to its unique flavor profile that has people coming back again and again for more.

  By Shaun Melady Read More

Cleaning Tips (4)

• There's One Part Of The Grill You're Probably Forgetting To Clean

  Even if your grates are spotless, you shouldn't ignore cleaning another essential part of your grill, or you could wind up with sooty food or a sudden fire.

  By Jack Rose Read More

• Easily Clean Your Grill Grates With A Fresh Pot Of Coffee

  If you have a bag of cheap coffee you're not keen on drinking, use it to remove stubborn burnt-on food and grease from your grill grates instead.

  By Jack Rose Read More

• Easily Clean Dirty Grill Grates With One (Obvious) Cleaning Agent

  Cleaning grimy grill grates can take literally hours if you only use soap and water, but this powerful cleaning agent can get the job done within minutes.

  By Jordyn Stone Read More

• The Best Way To Clean Your Microwave Relies On Pantry Staples

  If you want to get a deep clean of your microwave, you can do so using common kitchen ingredients found in your pantry. Here's what to grab and how to do it.

  By Jordyn Stone Read More

Cocktails and Spirits (15)

• What's The Strongest Alcohol In The World You're Legally Allowed To Drink?

  This super strong spirit contains enough alcohol to get it banned in several areas, despite being legally produced in Poland, and it should be used with care.

  By Sharon Rose Read More

• Drink Cider With One Fiery Liqueur For A Spicy Upgrade

  To make a boozy apple cider drink that wakes your senses up, combine it with a popular flavored liqueur that provides an extra spicy, alcoholic bite.

  By Crystal Antonace Read More

• What Type Of Alcohol Is Moonshine, Exactly?

  Moonshine, white lightning, rot gut -- whatever you call it, it's typically distilled at home and produces a clear liquor, but what is that liquor exactly?

  By Andy Hume Read More

• Salmoncito: The Mexico City Cocktail Perfect For Grapefruit Lovers

  If you love a good paloma and appreciate a gin and tonic, it's time to meet a drink that brings the best of both with a splash of negroni: the salmoncito.

  By Sarah Sierra-Mohamed Read More

• The Simple Swap That Turns An Old Fashioned Into A Fancy Free Cocktail

  A fancy free cocktail is what you call an improved cocktail -- which means that its base, in this case, an old fashioned, as maraschino liqueur added.

  By Lesley Jacobs Solmonson Read More

• The Ingredient Swap To Give Your Highball Cocktail A Tropical Twist

  Highballs may only have two ingredients, but you still have room to get creative, and using this tropical ingredient instantly makes your drinks more dyanmic.

  By Lesley Jacobs Solmonson Read More

• The Boozy Swap That Turns A Sidecar Into A Cable Car Cocktail

  The Cable Car, a twist on the classic sidecar cocktail, makes a big impact simply by swapping out the brandy for another type of intense booze.

  By Lesley Jacobs Solmonson Read More

• Bourbon May Be An American Spirit, But Its Name Comes From France

  As far as spirits go, nothing is more American than bourbon whiskey, but if it's so darn Yankee doodle, why is it named after a French royal dynasty?

  By Alba Caraceni Read More

• How To Spice Up Your Ice Cubes For Better Cocktails

  Elevate your cocktails by transforming plain, flavorless ice cubes into vibrant bursts of spice and flavor, adding both heat and complexity to every sip.

  By Lili Kim Read More

• The 29th President Who Served Whiskey At The White House During Prohibition

  The 29th President of the United States was notorious for his love of whiskey - never mind that he was the first president during Prohibition.

  By Katie Moore Read More

• The Vodka Press Is A 3-Ingredient Cocktail For Fizzy Drink Lovers

  Not all cocktails need to be elaborate creations. Sometimes, something simple like a vodka press can be exactly what you need. Here's how to mix one.

  By Paige Novak-Goberville Read More

• What Is A Metropolitan Cocktail And How Does It Differ From A Cosmopolitan?

  A cosmopolitan is a classic cocktail that every aficionado knows, but fewer people might know about the similarly named metropolitan. Here's the difference.

  By Lesley Jacobs Solmonson Read More

• What Type Of Alcohol Is Jägermeister, Anyway?

  Jägermeister is one of those drinks with a reputation that precedes it. But while you might know it as a party staple, do you know what kind of alcohol it is?

  By Jordyn Stone Read More

• Connoisseurs Distill The Ultimate Guide To Japanese Whisky

  If you're into whiskey, but you've never really delved into Japanese (whisky) here's an opportunity to learn all about it from some pros.

  By Emily M Alexander Read More

• How To Give Sangria A Wintry Twist For Your Thanksgiving Party

  Sangria, notorious as a perfect summer spritzer, can be made festive with a few tweaks perfect for the holiday season and your Thanksgiving bash.

  By Sarah Sierra-Mohamed Read More

Coffee and Tea (9)

• The Intense Coffee Drink Ina Garten Calls Rocket Fuel — in A Good Way

  When Ina Garten needs a serious boost of caffeine, she reaches for a delightfully strong espresso drink that is somewhat underrated outside of its home country.

  By Megan Forrester Read More

• Your Homemade Iced Coffee Is Yearning For A Fresh Strawberry Twist

  Berry lovers who also adore iced coffee should try this delicious technique to combine java with fresh strawberries, making for a more exciting latte.

  By Megan Forrester Read More

• Super Coffee: Here's What Happened After Shark Tank

  Sometimes, you just need a premade coffee to get you started in the morning. Super Coffee sought to change the game by eliminating sugar in the RTD scene.

  By Audrey Simons Read More

• Is An Espresso Bean Different From A Normal Coffee One?

  A regular coffee and an espresso essentially use the same coffee beans. Yet the two drinks are not the same. See what makes each one different.

  By Shaun Melady Read More

• Forget Honey, Here's What You Need To Sweeten Coffee Without Ruining Its Flavor

  If you want some sweetness in your coffee, you don't need to rely on sugar, honey, or artificial options. Here's the pantry staple that can do the trick.

  By Lesley Jacobs Solmonson Read More

• The Ideal Water Temperature For Brewing Coffee

  Think the water you use for coffee just needs to be hot? We consulted an expert to find out what temperature is really best for your brew and why it matters.

  By Jennifer Waldera Read More

• Canned Pumpkin Is All You Need To Give Chai A Fall Flair

  The warm spices in chai are a match made in heaven for fall's favorite gourd, so put that can of pumpkin puree in your pantry to good use with the drink.

  By Sarah Sierra-Mohamed Read More

• Stop Adding Ice First To Your Lattes. Here's The Best Timing For The Perfect Drink

  The exact moment when you drop ice cubes in your latte matters way more than you think, and doing it wrong can erase the flavors of your favorite java.

  By Sarah Sierra-Mohamed Read More

• The Ice Mistake That's Ruining Your Espresso Drinks

  One of the most common ways to make iced espresso is also one of the worst, and correcting it all has to do with how you add ice to a freshly-pulled shot.

  By Khyati Dand Read More

Cook (13)

• The Simple Trick To Prevent Your Ice Cream Cone From Dripping

  Ice cream cones are amazing - until the ice cream starts melting and you're left with a soggy cone and sticky forearms. Luckily, there's a way around this.

  By Lili Kim Read More

• Curly Vs Tuscan Vs Russian Red: What's The Difference Between These Types Of Kale?

  There are about 150 types of kale, differing in flavor, texture, and appearance. The three most popular ones in stores are curly, Tuscan, and Russian red kale.

  By Khyati Dand Read More

• Break Out The Fruit For A Sweet Twist On A Kebab

  Are you always on the hunt for new and creative ways to serve fresh fruit and sweet, bite-sized treats? Try making kabobs.

  By Crystal Antonace Read More

• 2-Ingredient Garlic Puree Is The Condiment You Should Always Have On Hand

  Condiments are the unsung heroes of a meal and many are easy to create at home. Tasty garlic purée can be made with just two simple ingredients.

  By Jordyn Stone Read More

• The Secret To Upgrading Bagged Salad Is Already In Your Pantry

  In addition to enhancing bagged salads with leftovers in your fridge, such as cooked meats and vegetables, you can also turn to your pantry for a fast upgrade.

  By Cami Cox Read More

• Take Chocolate Ice Cream To New Heights With A Spicy Drizzle

  While the idea of hot sauce on ice cream may sound wild to some, it's not so far-fetched when you think about it.

  By Danielle Esposito Read More

• 3-Ingredient Ice Cream Is The No-Churn Treat You Need To Try

  Homemade ice cream is always a special treat, but it can also be a time-consuming task. Save yourself the hassle with this delicious and simplified version.

  By Jack Rose Read More

• Here's The Perfect Temperature To Cook Zucchini For A Showstopping Char

  There are so many recipes that use zucchini that it often gets neglected as an independent dish. However, if you use this cooking tip, it's great all by itself.

  By Adam Raphael Read More

• Add Subtle Sweetness To Sausage Gravy With One Breakfast Staple

  Traditional, savory sausage gravy is delicious, but you can also give the dish a sweet twist by using maple sausage or adding maple syrup.

  By Jack Rose Read More

• Give Your Club Sandwiches An Herby Twist With One Addition

  There are numerous variations on the classic club sandwich, but people often neglect the sauce, which can have a huge impact on the final flavors.

  By Paige Novak-Goberville Read More

• What Is Seafood Boil Sauce Made Of?

  If you're looking to do seafood boil for family and friends, the sauce is essential. Here are some ingredients to include based on your tatstes.

  By Carole Mac Read More

• Elevate Your Burgers By Taking Inspiration From The Bánh Mì

  The bánh mì is a delicious and deeply beloved Vietnamese sandwich, and you can use the basic recipe to level up your homemade burgers as well.

  By Jack Rose Read More

• Go Ahead And Air Fry Your Nachos For The Ultimate Party Treat

  Nachos may just be the ultimate party treat, and air frying the dish allows for layering chips and toppings while ensuring extra crispy chips.

  By Richard DiCicco Read More

Cooking Tips (178)

• Oil Vs Butter: What's The Best Choice For Making French Toast?

  French toast is a classic for a reason. It's simply delicious. We settle the butter vs oil debate when it comes to cooking French toast in a frying pan.

  By Megan Forrester Read More

• The Easy Way To Make Ice Cream Without A Freezer Or Dedicated Machine

  There's a way to make ice cream that requires no machinery and just a couple of simple ingredients, and it's nearly as customizable as regular ice cream.

  By Crystal Antonace Read More

• Why You Should Visit A Salad Bar Before Making Homemade Pizza

  The next time you're planning to make your own pizza at home, consider this time-saving hack, and stop at a salad bar first. You'll probably save money too.

  By Cami Cox Read More

• The Best Steak Cut Out There, According To Jacques Pépin

  There are many cuts of steak out there, and everybody has their favorites for one reason or another. For Jacques Pépin, New York strip was ideal.

  By Patrice J. Williams Read More

• Give Grilled Cheese A New Flavor Profile With One Spicy Addition

  We've all heard about grilled cheese and tomato soup, but we have a spicy Korean pairing that may be your new favorite: just add kimchi.

  By Kaddie Stephens Read More

• Give Canned Salmon A Smoky Twist With One Ingredient

  Since it's already cooked, canned salmon makes the perfect quick and easy meal at home - but you can give it a smoky twist with this ingredient.

  By Jennifer Waldera Read More

• Elevate Ham Sandwiches With One Sweet Addition

  If you’ve been craving a bit more contrast to the savory flavors of your typical ham sandwich, try adding this one sweet touch to your meal.

  By Crystal Antonace Read More

• Amish Caramel Toast Is The Quick 4-Ingredient Snack You Need To Try

  For a snack that's deliciously sweet and more creative than peanut butter on bread, try crispy and warming Amish caramel toast that couldn't be easier to make.

  By Crystal Antonace Read More

• The Easiest Way To Fry Up Garlic Doesn't Involve Your Stove

  Crispy fried garlic makes for a delicious meal topper, but you won't always have the burner space or attention needed to fry it on the stove. Do this instead.

  By Eli Cohen Read More

• The Ingredient That Makes Risotto A More Hearty Meal

  Risotto is known for being a finicky dish, and once you put in all that work, you want it to be a hearty meal. Add one ingredient for a more satisfying dish.

  By Danielle Esposito Read More

• The Important Kitchen Tool You Need When Making Pizza Dough At Home

  Homemade pizza dough is undertaking that is well worth the effort, so you'd better make sure you've got all the tools you need at your disposal.

  By Eli Cohen Read More

• Vanilla Extract Doesn't Always Need Alcohol. Here's How To Swap It Out

  While vodka, rum, or bourbon are popular choices for making homemade vanilla extract, sometimes you might prefer to skip the booze. Here’s how to do it.

  By Danielle Esposito Read More

• Level Up Your Coleslaw With A Saucy Mayo Swap

  Coleslaw is a fantastic side with grilled meat, barbecue sandwiches, or even fried chicken. Amp it up by ditching the mayo for this sauce instead.

  By Alba Caraceni Read More

• The Vibrant Spread That Levels Up Tomato Sandwiches

  If you're looking for a way to jazz up your next tomato sandwich with almost no effort, this vibrant spread is the perfect go-to for an instant flavor upgrade.

  By Jennifer Waldera Read More

• 24 Types Of Lettuce For Salads, Sandwiches, And Beyond

  If you think you don't like lettuce, think again. Here's a look at varieties of lettuce you might not have even known existed, plus recipes for every type.

  By Brian Good Read More

• The Clever Way To Add Nuts To Your Salads

  Tossing whole walnuts or pecans in your salad is the standard way to do it, but this alternative technique ensures easier eating and more flavor in every bite.

  By Cami Cox Read More

• The Unexpected Ingredient For An Easy Gluten-Free Wrap

  Gluten-free bread can get pricey, so having a delicious and nutritious alternative in the form of a homemade wrap is a great way to change things up.

  By Crystal Antonace Read More

• Which Spices Do You Use For Homemade Apple Cider?

  Apple cider has a signature spiced bite to it, but precisely which spices go into it to give it that delicious kick? Usually, it's the same three.

  By Lili Kim Read More

• The Fruity Secret To Delicious No-Bake Snickerdoodle Balls

  If you've ever wished you could eat snickerdoodle cookie dough, try these delicious no-bake treats that use an unexpected fruit for the perfect texture.

  By Sarah Sierra-Mohamed Read More

• For Easier Chocolate Covered Strawberries, Break Out The Ice Cube Tray

  Chocolate covered strawberries are a wonderful (and delicious) showstopper, but they can be a challenge to make. With an ice cube tray, it's simple.

  By Amara Michelle Read More

• The Baking Agent That Seriously Belongs In Your Pasta Sauce

  When faced with a pasta sauce that makes your mouth pucker, grabbing a baking staple from your pantry is one of the easiest ways to balance out the acidity.

  By Jennifer Waldera Read More

• The Kitchen Tool You Use For Stirring Gravy Matters

  Whether it's the holidays or a standard Tuesday, the tool you use to make gravy may be the difference between lumps and a deliciously smooth texture.

  By Sarah Sierra-Mohamed Read More

• Top Your Cornbread With Tuna For A Twist On A Classic Melt

  When you're bored of bread or English muffins, cornbread provides a delicious sweet and savory base for tuna melts while keeping the dish easy to prepare.

  By Crystal Antonace Read More

• The One-Step Solution To Overly Salty Store-Bought Ham

  If you've bought a ham from the shop, and you know it's going to be too salty for your liking, never fear: You can fix it in one simple step.

  By Jack Rose Read More

• Turn Your Deviled Eggs Into Mini Sandwich Buns For An Unforgettable Appetizer

  You can turn your mini sandwiches from ho-hum to delectable by swapping out the bread for savory deviled eggs, not to mention it creates a stunning look.

  By Louise Rhind-Tutt Read More

• The Hands-Down Best Cut Of Meat For Pepper Steak

  Pepper steak is a hearty dish that's bursting with flavor, and best of all, it's not particularly time-intensive. But what cut of meat should you use?

  By Eli Cohen Read More

• Cinnamon Sugar Milk Is The Ultra Sweet Way To Elevate Homemade Ice Cream

  Next time you make ice cream, try switching up the dairy base itself with a nostalgic cinnamon cereal, creating an irresistible sugar and spice flavor.

  By Eli Cohen Read More

• You Only Need 2 Ingredients To Make Chocolate Ganache

  Chocolate ganache may sound like something in the annals of great French pâtissiers, but it's shockingly easy to make and needs only two ingredients.

  By Sarah Sierra-Mohamed Read More

• Here's How To Turn Leftover Buffalo Chicken Dip Into A Legendary Grilled Cheese Sandwich

  To amp up your grilled cheese game and add protein while packing in flavor, add some leftover Buffalo chicken dip as a sandwich stuffer and never look back.

  By Louise Rhind-Tutt Read More

• The Crunchy Fall Fruit You Should Be Adding To Tuna Salad

  Tuna salad is a staple in many households for a reason: It's easy, inexpensive, and customizable to just about anyone's taste. One such customization? Fruit.

  By Andy Hume Read More

• Reinvent Your Favorite Pasta With A Hot Pan Technique

  If you want to taste spaghetti like you never have before, try an unconventional Italian technique that uses a hot pan to add a uniquely toothsome texture.

  By Danielle Esposito Read More

• An Ice Cube Tray Is The Secret To Making Easy 2-Ingredient Candy

  For homemade confections that both look neat and are super easy to make, try this 2-ingredient recipe that only requires an ice cube tray as kitchen gear.

  By Crystal Antonace Read More

• The Fluffy Bread Swap That Will Change Your Tuna Sandwiches Forever

  You might like white, wheat, or rye bread on your tuna sandwich, but this ultra-soft and special type can make your humble lunch far more delicious.

  By Louise Rhind-Tutt Read More

• What If We Told You Chicken Caesar Salad Could Be A Pizza?

  Tired of the same old Caesar salad? Turn humdrum to exciting by turning you salad into a pizza -- and no, we don't just mean as tasty toppings.

  By Eli Cohen Read More

• The Simple Rule You Should Always Follow When Cooking With Fresh Herbs

  While they have the same names, dried and fresh herbs are as different as they can possibly be, including when you should add them to our dish as it cooks.

  By Khyati Dand Read More

• How To Make Toffee Bits With 3 Ingredients You Already Have

  Toffee bits are delicious little bites that add texture to desserts like ice cream, and they're so easy to make with only three ingredients.

  By Katie Moore Read More

• The Easy Way To Add More Flavor And Protein To Tuna Salad

  Tuna salad is one of the most versatile meals out there. If you want to make it more luxurious and amp up its protein content, add this one ingredient.

  By Jennifer Waldera Read More

• Bulk Up Your Soups With One Prepped Steak Product

  When you want more protein and flavor in your veggie soup, bean stew, or instant ramen, reach for this steak product that will literally beef up your recipes.

  By Sarah Sierra-Mohamed Read More

• The Go-To Oven Rack You Should Always Use When Roasting Veggies

  While not the most complicated cooking feat in the world, roasting vegetables can be improved with many tips and tricks, like knowing which oven rack to use.

  By Patrice J. Williams Read More

• Add The Right Amount Of Spice To Ramen With One Flavorful Condiment

  Ramen can soar on the strengths of its add-ons and mix-ins. If yours could use a little spice, there's one condiment that is a perfect ramen upgrade.

  By Patrice J. Williams Read More

• Boost The Flavor Of Tomato Sauce With One Extra Step

  Want to improve your favorite store-bought or homemade tomato sauce, without changing the flavor too drastically? This extra prep step is just what you need.

  By Andy Hume Read More

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• Restaurant Fried Chicken Always Tastes Better Than What You Make At Home: These Chefs Know Why

  There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some tips from a couple pros.

  By Emily M Alexander Read More

• For The Best Steak Frites, Start The Fries In Cold Oil

  Babysitting a steak in a pan as well as a pot full of bubbling-hot fries can make steak frites stressful, unless you use this lower-maintenance frying method.

  By Louise Rhind-Tutt Read More

• The Number One Rule Of Cooking Starts Before You Even Open The Fridge

  Do you end up juggling tasks and frantically running around your kitchen while cooking? Never forget this essential step that gets you on the right track early.

  By Sarah Sierra-Mohamed Read More

• A Slow Cooker Is Your All In One Tool For An Easier Taco Tuesday

  Taco Tuesday is always a crowd-pleaser, but it doesn’t need to be a chore. A slow cooker is the ultimate time-saver for prepping delicious tacos.

  By Jack Rose Read More

• Swap Grapes For Tomatoes For A Sweet Twist On Salsa

  When you're tired of tomatoes, grapes make for a delicious sweet and savory salsa that pairs well with all kinds of flavorings, plus other fruits and veggies.

  By Crystal Antonace Read More

• Can't Decide Between Burgers Or Pizza? There's An Easy Way To Have Both

  For the ultimate comfort food mash-up, you can combine burgers with pizza in delicious ways ranging from the fancy to the super easy yet satisfying.

  By Louise Rhind-Tutt Read More

• Grill Salmon Directly On Top Of Citrus For The Perfect Flavor

  Salmon on the grill is one of life's simple pleasures, but adding a citrus fruit could add flavor and make for a a better grilling experience.

  By Jordyn Stone Read More

• The Korean Staple You Should Be Serving With Steak

  Korean cuisine offers a diverse range of rich salty and sweet flavors, but this tabletop staple pairs well with many different cuts of steak.

  By Adam Raphael Read More

• How To Tell If Your Steak Has Gone Bad

  The last thing you want is to wonder whether or not a steak you just bought has gone bad. Here are telltale signs, as well as how to preserve its freshness.

  By Jack Rose Read More

• Make Pancakes With A Cheesy Ingredient For The Fluffiest Result

  Pancakes are already good, but if you fold this cheesy ingredient into the batter, you'll end up with pancakes that are light and full of milky, creamy flavor.

  By Adam Raphael Read More

• How Water Can Help You Chop An Onion Without Crying

  Onion is the backbone for many savory recipes, but the chopping process can be brutal. Here's how water can help you chop an onion without crying.

  By Khyati Dand Read More

• Add One Crispy Ingredient To Change Your Fried Rice Forever

  Fried rice is an iconic dish and for good reason: it's delicious. If you like to make it at home, this crispy ingredient will change how you make it forever.

  By Danielle Esposito Read More

• Epic Pasta Salad Starts With The Right Shapes

  With so many different pasta shapes to choose from, we've got a handy tip to help you choose what works best in your favorite pasta salad recipe.

  By Betsy Parks Read More

Costco (15)

• Who Makes Costco's Kirkland Hard Seltzers?

  There's often a lot of excitement when it comes to uncovering the producer of a Kirkland product - and Kirkland Signature Hard Seltzer is no exception.

  By Andy Hume Read More

• The Three-Cheese Blend Behind Costco's Mac And Cheese

  Forget what you heard on social media; Costco's viral mac and cheese only has three distinct types of cheese in its creamy sauce and melty topping.

  By Sharon Rose Read More

• The Popular Brand Behind Costco's Espresso Blend Coffee

  Customers flock to Costco to collect all manner of Kirkland Signature goods, and at the top of many grocery lists is the expresso blend coffee.

  By Molly Wilson Read More

• The Company Behind Costco's Kirkland Brand Balsamic Vinegar

  It's always fun to try and find out what companies are behind Kirkland brand products. The maker of its balsamic vinegar comes as no surprise.

  By Kaddie Stephens Read More

• Can You Get Free Beef Fat At Costco? Not So Fast

  If you've heard that Costco will hand you free beef fat if you ask nicely, you'll want to know if this rumor is true and what you can do to save money instead.

  By Jack Rose Read More

• What Green Price Tags Mean At Costco

  Costco price tags don't come in different colors for no reason; green tags denote a special type of product that some customers really want to seek out.

  By Betsy Parks Read More

• What Company Is Behind Costco's Kirkland Brand Water Bottles?

  Most Costco shoppers understand that the retail giant doesn't actually make its Kirkland brand products, but that just leaves us wondering who does.

  By Andy Hume Read More

• Costco Korea Has Boozy Samples, But Does The US?

  American Costco fans may be shocked to see liquor samples at international locations, and might wonder if there's any hope of picking some up in the States.

  By Katie Moore Read More

• The Costco Pizza Hack That Combines 3 Food Court Favorites

  Costco's iconic food court offers several delicious menu choices, but this one hack combines the cheesy pizza slice with two other popular items.

  By Erin Metz Read More

• What Brand Is Behind Costco's Kirkland Tequila?

  It's well-known that Costco outsources the production of its Kirkland wines and spirits, and the producers' names are often shrouded in mystery.

  By Andy Hume Read More

• The Unique Costco Location That Features A Natural Cenote

  This Costco location might be the most breathtaking in the world due to its natural surroundings: a beautiful cenote with a history spanning millions of years.

  By Sharon Rose Read More

• Costco's Kirkland Butter Is Under A Recall, So Check Your Fridge

  Costco's Kirkland Signature brand usually offers reliable products, but its butter is being recalled due to missing allergen info on the packaging.

  By Betsy Parks Read More

• The Notable Brand Behind Costco's Kirkland Signature Spiced Rum

  You may already know that Costco outsources all of its products, and liquor is no exception. So who makes Costco's Kirkland Signature spiced rum?

  By Sadie Stringer Read More

• Is Costco Open For Thanksgiving 2024?

  To make the most out of your Thanksgiving shopping, going to Costco makes a lot of sense, but for last-minute necessities, is the warehouse open on the day?

  By Betsy Parks Read More

• Why You Should Shop At Costco Right After A Big Holiday

  Costco's aisles are filled with customers before every holiday, but it turns out there are many benefits to visiting your Costco location post-celebration.

  By Erin Metz Read More

Cutlery (4)

• Your Bread Knife Has Other Uses Apart From Cutting Loaves

  Bread knives, with their long and serrated blades, make quick work of a crusty loaf of bread, but they're good for so much more than slicing a baguette.

  By Katie Moore Read More

• The Type Of Wood Alton Brown Suggests For Your Cutting Board

  Alton Brown knows a thing or two about food and the tools you use to prepare, so his recommendation for the ideal type of cutting board carries a lot of weight.

  By Chala June Read More

• Here's Why Alton Brown Doesn't Think You Need A Paring Knife

  It's important that you're using the right knife when working in the kitchen. However, according to Alton Brown, a paring knife is not one you need.

  By Richard DiCicco Read More

• The Bread Test For Determining How Sharp Your Knives Are

  If you think your knives may be getting dull, there's any easy way to find out that doesn't require any fancy tools. All you need is just a simple loaf of bread

  By Eli Cohen Read More

Drink (7)

• Kentucky's Official State Drink Isn't Its Famous Bourbon

  Kentucky may be synonymous with bourbon to many Americans, but its actual state drink is unexpected and even caused some uproar among residents.

  By Erin Metz Read More

• Is It A Bad Idea To Order Your Drink With Ice On A Plane

  It's important to stay hydrated while flying, but before you order your drink with extra ice on your next flight, you might want to reconsider those ice cubes.

  By Erin Metz Read More

• Night Cap: Here's What Happened After Shark Tank

  Seventeen-year-old Shirah and her older brother Michael arrived on "Shark Tank" and enthusiastically introduced Night Cap to the investor Sharks.

  By Erica Martinez Read More

• What Kind Of Alcohol Is In White Claw's Hard Seltzers?

  Hard seltzers like White Claw can certainly bring on a buzz, but the type of alcohol in these drinks isn’t always clear. So, what’s actually in one?

  By Erin Metz Read More

• How To Play Australia's Goon Of Fortune Drinking Game

  A favorite backyard pastime in Australia, Goon of Fortune is a raucous delight. The first, and most important, item needed to play is a box of wine.

  By Sadie Stringer Read More

• The State That Consumes The Least Alcohol Per Capita Is Part Of The Four Corners

  While residents of some U.S. states share a widespread enjoyment of a good drink, this state consumes the least alcohol per capita for a few reasons.

  By Erin Metz Read More

• One Of Julia Child's Favorite Beverages Was An Uncommon 3-Ingredient Drink

  Significantly less potent than Julia Child's famous Upside-Down Martini, this 3-ingredient drink is a fantastic low ABV option for any occasion.

  By Sadie Stringer Read More

Drink Recipes (1)

• Creamy Pumpkin Spice Latte Recipe

  Get your seasonal PSL fix with this easy at-home creamy pumpkin spice latte recipe.

  By Julianne De Witt Read More

Entertaining (1)

• England Is Full Of Unique Dining Etiquette Rules You Have To Follow

  There are a plethora of dining etiquette rules, and a lot of them are commonly used in England. Here are some interesting ones to note for your own life.

  By Lauren Bair Read More

Exclusives (54)

• How To Prevent Soggy Fillings In Your Apple And Cherry Pies

  One of the pitfalls of making a fruit pie from scratch is the risk of a stodgy, soggy crust. Food Republic consulted an expert on how to keep crusts crisp.

  By Eli Cohen Read More

• You're Probably Making Matcha Wrong: Common Mistakes To Avoid

  Making a smooth cup of delightfully grassy matcha isn't as easy as it might seem, but if you follow our expert's advice, you'll have a delicious cup every time.

  By Louise Rhind-Tutt Read More

• The Best Palate Cleanser To Enjoy With Sushi (It's Not Ginger)

  One aspect of enjoying sushi is delicately cleansing your palate between types for the best experience, but before you grab ginger, consider this instead.

  By Louise Rhind-Tutt Read More

• The Best Way To Freeze Leftover Pie

  Jennifer Boggiss, CEO and co-founder of Heilala Vanilla, spoke with Food Republic about how to freeze pies to preserve their flavor and texture.

  By Jack Rose Read More

• When Baking, Leave The High Quality Matcha On The Shelf

  Coffee and tea sommelier Jee Choe, creator of the "Oh, How Civilized" blog, shared her advice on using matcha powder in sweet treat recipes and bakes.

  By Crystal Antonace Read More

• The Best Cooking Method For Marinated Salmon And Tuna

  Food Republic consulted Kory Foltz, executive chef at the Sunseeker Resort, for his expert advice on the best way to cook marinated tuna and salmon.

  By Jack Rose Read More

• Don't Make This Common Rice Mistake When Rolling Sushi At Home

  One of the key elements of quality homemade sushi is the rice. Unfortunately, this one mistake is all too easy to make if you don't know to avoid it.

  By Katie Moore Read More

• Stop Settling For Dry Meatballs, And Start Cooking Them Correctly

  One of the reasons meatballs of all kinds dry out is because of the way they're cooked. Make them delicious every time with these cooking methods.

  By Sarah Sierra-Mohamed Read More

• The Unexpected Tool You Need For The Smoothest Matcha

  You might think that a whisk is the best way to get a smooth cup of matcha, but there's another tool that creates a better mouthfeel in your tea.

  By Eli Cohen Read More

• The Safety Rules You Need To Follow When Making Sushi At Home

  Making sushi at home isn't difficult once you know the basics. But it's important that you have a solid understanding about how to handle raw fish safely.

  By Betsy Parks Read More

• Gabrielle Chappel's Simple Tip For Cooking (And Eating) More Veggies

  While it can seem like a challenge to incorporate more vegetables into your diet, Gabrielle Chappel has some simple advice to eat more produce.

  By Louise Rhind-Tutt Read More

• Tired Of The Same Old Meatball? Try These Flavor Variations

  Classic Italian meatballs may be delicious, but when you're craving other flavors from around the globe, try these delicious chef-recommended combos.

  By Erin Metz Read More

• The Vegetarian Sushi Roll You Can Easily Make At Home

  If you don't eat seafood or working with raw fish makes you nervous, try this expert-recommended sushi roll that's 100% vegetarian and simple to make yourself.

  By Jack Rose Read More

• Easy Ways To Elevate Frozen Meatballs

  We asked a pro chef how to make a delicious meal out of frozen meatballs, and we have tons of other tips for making sure they come out flavorful and juicy.

  By Crystal Antonace Read More

• Make Store Bought Pie Crust Taste Homemade With One Easy Addition

  Pie made with a pre-prepared crush doesn't have to taste bland and unexciting, so long as you incorporate an extra flavorful addition to make it sing.

  By Paige Novak-Goberville Read More

• The Easy Filling You've Probably Never Thought Of For Stuffed Peppers

  The classic stuffing for baked peppers includes ground meat of some kind coupled with rice and tomato sauce. However, make this swap to instantly amp up flavor.

  By Jennifer Waldera Read More

• The Best Spirits To Add To Your Cappuccino For A Boozy Twist

  Chris Cusack, a Level 1 sommelier and cicerone, shared his recommendations for the best spirits to add to your cappuccino for a balanced and boozy twist.

  By Carole Mac Read More

• You're Probably Making These Big Mistakes With Your Meatballs

  Meatballs are a delicious and relatively easy dinner, perfect for preparing in advance, but they're also easy to get wrong. Avoid dry meatballs with these tips.

  By Louise Rhind-Tutt Read More

• How To Make Caffè Corretto: An Italian Specialty

  A caffè corretto literally translates to corrected espresso in Italian, and consists of a shot of espresso and a shot of liquor (or, sometimes, liqueur).

  By Adam Raphael Read More

• These Are The Best Spices For Mulled Wine

  A wine expert has told us which spices he loves to use for a classic cup of mulled wine, and we also have suggestions for more adventurous options.

  By Adam Raphael Read More

• The One Prep Step You Shouldn't Skip For Irish Coffee

  Irish coffee is as delicious as it is warming on a cold day or a breezy night, but if you're skipping this one vital step, you're sorely missing out.

  By Betsy Parks Read More

• The Biggest Mistake You're Making With Homemade Temaki

  Chef Shingo Akikuni of the Michelin-starred omakase restaurant Shingo told Food Republic how to avoid the biggest mistake people make when preparing temaki.

  By Adam Raphael Read More

• Why You Shouldn't Prep Mulled Wine In Advance

  When the holidays roll around, mulled wine is everyone's favorite boozy party drink, but here's why it's not a good idea to prep it in advance.

  By Jack Rose Read More

• The Unexpected Mixed Drink You Should Add Irish Cream To

  Irish cream liqueur is a delicious blend of cream, Irish Whiskey, and something sweet (usually chocolate), and it pairs shockingly well with this mixed drink.

  By Chala June Read More

• The Genius Tip To Make Thanksgiving Leftovers Way More Exciting

  When you can't stand to look at another turkey sandwich, take a page from a pro chef and turn your Thanksgiving leftovers into a delicious crispy finger food.

  By Erin Metz Read More

• The Best Desserts To Pair With An Espresso Martini

  To turn happy hour into a dessert spread worthy of a special occasion, try pairing these expert-recommended desserts with a round of espresso martinis.

  By Sarah Sierra-Mohamed Read More

• How To Spruce Up Store-Bought Mulled Wine

  Pre-made mulled wine is certainly a time saver, but if you find that it tastes a bit flat, use this expert advice to adjust the flavor to your preferences.

  By Crystal Antonace Read More

• How Strong Your Brew Has To Be For The Ultimate Irish Coffee

  While it might seem that any coffee can be turned Irish with a quick shot and stir, the best Irish coffee actually requires a specific type of brew.

  By Erin Metz Read More

• The Pitfalls To Avoid When Adding Bacon To Desserts

  Adding bacon to desserts can be a huge hit or a total miss, depending on how you prepare your protein. Expert chef Tyler Malek explains what pitfalls to avoid.

  By Erin Metz Read More

• The Best Wine To Pair With Pumpkin Dishes

  Tis the season of all desserts, breads, and dishes pumpkin, but when you're hosting a shindig, what type of wine pairs best with the autumnal squash?

  By Adam Raphael Read More

• The Best Type Of Fish To Use When Making Sashimi At Home

  When you want to make sashimi at home, you want to start with something easy but delicious. To find the best fish, we turned to a sushi expert.

  By Louise Rhind-Tutt Read More

• The Simple Calculation To Determine How Much Gravy You Need For Thanksgiving

  No one wants to run out of gravy to smother their mashed potatoes, turkey, and other Thanksgiving staples, so aim for this gravy-per-person ratio.

  By Eli Cohen Read More

• The One Kitchen Tool You Need To Keep Mulled Wine At The Perfect Temperature

  Want to get your mulled wine to the perfect temperature every time? Stop using the stovetop method, and break out this kitchen tool instead.

  By Chala June Read More

• The Most Affordable Type Of Port Is Also The Best Suited For Beginners

  Port is delicious as a digestif or just as a glass accompanying some fine cheese, but for those who are unfamiliar, what is the best type for beginners?

  By Adam Raphael Read More

• The 2 Best Ways To Incorporate Bacon Into Ice Cream

  Bacon and ice cream may sound hard to combine successfully, but these two tricks from an expert make it easy to whip up a savory, sweet, and smoky treat.

  By Sarah Sierra-Mohamed Read More

• How To Store And Reheat Turkey Without It Drying Out

  Don't stick leftover turkey in the microwave and nuke it into cardboard; instead, follow these expert tips to store and reheat it for the juciest results.

  By Sarah Sierra-Mohamed Read More

• 5 Key Tips To Consider When Cooking Wagyu At Home

  Cooking Wagyu at home isn't possible or even particularly hard, so long as you follow these tips that cover everything from temperature to seasoning.

  By Louise Rhind-Tutt Read More

• The Unexpected Dish You Should Make On Your Blackstone

  Food Republic reached out to Chef Steve of Chef Steve Creations to discuss his unexpected favorite dish to whip up on a hot Blackstone griddle.

  By Jennifer Waldera Read More

• The Biggest Mistake People Make When Cooking Sous Vide

  Sous vide cooking is a way perfectly cook meats, but you need to know how. Here's some expert advice on the one big thing you need to remember before you start.

  By Jack Rose Read More

• The Highest Quality Port You Can Buy

  Food Republic consulted wine expert Lexi Stephens, owner of Lexi's Wine List, to find out what truly defines the highest quality port you can buy.

  By Louise Rhind-Tutt Read More

• When It Comes To Kebabs, Size Does Matter

  Put down those skewers! You may be making a mistake when cutting up ingredients for kebabs. We consulted an expert who says size and consistency are key.

  By Adam Raphael Read More

• Why You Should Serve Port With Your Next Cheese Board

  Port is sweeter than other wines with a huge range of complicated flavors, but with our expert tips, you can still pair it with cheese in a harmonious way.

  By Louise Rhind-Tutt Read More

• Deep Vs Pan Frying: Which Is Better For Cooking Fish?

  Joe Gurrera, author of "Joe Knows Fish" and owner of Citarella, told Food Republic about his preferred method for cooking the crispiest fish.

  By Adam Raphael Read More

• The Seasoning Mistake You're Probably Making With Steak

  Seasoning can make or break even the juiciest steak. However, there's more to the process than simply adding the right spices. We went to an expert for tips.

  By Adam Raphael Read More

• Yes, You Can Sous Vide A Frozen Steak. Here's How

  The sous vide cooking method can yield incredibly tasty and tender steak, but does the technique work well with frozen meat? We consulted an expert chef.

  By Crystal Antonace Read More

• The Absolute Best Type Of Fish For Sashimi

  We asked a pro sushi chef which fish he recommends for the most transcendent sashimi, and it's more of an underrated pick than your average tuna.

  By Adam Raphael Read More

• How Long Port Should Last After Opening

  Port is not your average table wine and can be a tad mysterious, so we asked an expert how long a bottle should last once opened and how to keep it fresh.

  By Khyati Dand Read More

• Why You Should Sous Vide Dried Beans

  Sous vide your dried beans to cook up the most perfect beans of your life, shares executive Chef Matt Kreider in an exclusive interview with Food Republic.

  By Sarah Sierra-Mohamed Read More

• For Better Grilled Steaks, Give Them A Sweet And Salty Coating

  A sweet and salty coating can give your plain grilled steaks a huge burst of flavor. We have some expert tips on why and how this unique dry rub works.

  By Sarah Sierra-Mohamed Read More

• The Best Side Dishes To Pair With Kebabs

  Kebobs are easily prepared entrees that are perfect for cookouts and other parties. We have expert tips on the best sides for your savory skewers.

  By Erin Metz Read More

• The Best Oil To Use When Making Hibachi At Home On A Blackstone

  A Blackstone is the perfect surface for fiery, high-heat hibachi grilling. But, what cooking oil should you use, and which ones should you definitely avoid?

  By Jack Rose Read More

• The Biggest Mistake People Make When Cooking Wagyu, And How To Fix It

  Messing up wagyu is just about the last thing any chef would want to do, but cooking it is easier than you think, so long as you avoid a common pitfall.

  By Sarah Sierra-Mohamed Read More

• Andrew Zimmern's Tips To Elevate Your Cooking Game

  When you want good cooking tips, you go to the pros. Food Republic got some time with Andrew Zimmern recently - here's his latest pearls of wisdom.

  By Louise Rhind-Tutt Read More

• The Humble Thai Dish Jet Tila Says Is Underrated

  Chef Jet Tila says this humble dish is not fancy, but it's easy to make and very satisfying. He calls this underrated dish "every Thai person's childhood."

  By Sarah Sierra-Mohamed Read More

Fast Food (10)

• McDonald's Vs White Castle: Which Fast Food Chain Came First?

  We're always curious about the origins of our favorite go-to restaurants, and you might be surprised to learn which one dates back the farthest.

  By Paige Novak-Goberville Read More

• What's Going On With The Drink Upcharge At McDonald's?

  Consumers are up in arms over hidden upcharges on drinks at McDonald's. What's the deal with this unexpected and costly practice? We're looking for answers!

  By Casey Murphy Read More

• What Type Of Fish Is In Burger King's Big Fish Sandwich?

  If you've ever wondered what kind of fish is in your Burger King Big Fish sandwich, we have the answer. This is the inside story of a versatile seafood.

  By Alba Caraceni Read More

• Where You'll Find The Largest McDonald's Location In The World

  If you think you've enjoyed all McDonald's has to offer, think again. In this U.S. state resides the largest McD's location in the world, with a very big menu.

  By Cami Cox Read More

• The Type Of Oil McDonald's Uses For Fries

  McDonald's carefully engineers its menu items to taste both unique and consistent, so naturally, it uses a specific kind of oil to cook its crispy fries.

  By Erin Metz Read More

• The Saucy Swap That Will Make Your McDonald's Filet-O-Fish Droolworthy

  McDonald's hacks offer a ton of great menu modifications - one to try the next time you visit is a sauce swap on the Filet-O-Fish that provides a flavor boost.

  By Cami Cox Read More

• What's The Actual Reason Wendy's Burgers Are Square?

  Wendy's is known for its unique, square-shaped burgers. But the reason why the fast food chain's founder chose this shape is more than just restaurant branding.

  By Erin Metz Read More

• Why McDonald's Ice Cream Machine Is Always Down

  Your local McDonald's may not have its ice cream machine running for multiple reasons, but one of them could be rendered moot in the near future.

  By Megan Forrester Read More

• How Is McDonald's Ice Cream So Smooth?

  McDonald's is known for many things, and its creamy, smooth ice cream is one. But just how do they get it so smooth, and why is it called a Vanilla Cone?

  By Shaun Melady Read More

• How Does Chick-Fil-A Make Its Signature Lemonade?

  Chick-fil-A's lemonade is the perfect mixture of sweet and sour, and we figured out exactly how to make a batch of the signature drink at home.

  By Jack Rose Read More

Fine Dining (1)

• The Popular French Bistro You'll Find In A North Carolina Gas Station

  Gas stations and their mini-marts are a convenient way to grab some grub, but you don't typically visit one for fine dining. Caffé REL is an exception

  By Jocelyn Kerr Read More

Fish Recipes (1)

• Firecracker Salmon Sticky Rice Bowl Recipe

  Firecracker chicken gets a nutritious makeover in this salmon-bowl version, which showcases tender marinated salmon, sticky rice, and a fiery sriracha mayo.

  By Julianne De Witt Read More

Food (34)

• The Comically Large Sandwich You Can Only Find In Indiana

  This iconic sandwich from Indiana isn't just tasty - it's made with a breaded pork cutlet so laughably big it often dwarfs the bun it's perched on!

  By Alba Caraceni Read More

• No Bake Vs Baked Cheesecake: What Makes Them Different, Besides The Obvious?

  Most people know that baked cheesecake is denser, while no-bake cheesecake has an airier texture - but there are other key differences worth considering.

  By Erin Metz Read More

• Whatever Happened To Ben & Jerry's Fossil Fuel Ice Cream?

  Have you ever wondered why Ben & Jerry's decided to discontinue its beloved Fossil Fuel ice cream flavor, which was full of fudge, back in 2016?

  By Megan Forrester Read More

• What Gives Arrabbiata Sauce Its Iconic Spice?

  Since Italian food isn't necessarily known for being spicy, you may be wondering where the characteristic heat in arrabbiata sauce comes from.

  By Lili Kim Read More

• The Reason Texas Dedicated An Official State Cobbler

  While Georgia might be thought of as the peach state, Texas also has a claim to that title. Peaches are the star of the state's official cobbler.

  By Jocelyn Kerr Read More

• The Absolute Best Frozen Lasagna Has Award-Winning Cheese In The Mix

  Food Republic ranked 10 different frozen lasagna brands from best to worst, and our undisputed winner features delicious award-winning cheese curds.

  By Cami Cox Read More

• Canned Escargot Makes Gourmet Appetizers Accessible

  Using quality canned escargot is an easy and accessible way to prepare gourmet appetizers for your dinner party without the hassle of sourcing fresh snails.

  By Lili Kim Read More

• What Is A Gâteau Dessert And How Does It Differ From Cake?

  Some say a gâteau is different from any old cake, while others say they're the same, so here's a rundown of similarities and differences to guide your opinion.

  By Sarah Sierra-Mohamed Read More

• Why King Salmon Is So Expensive

  It's fun to splurge on delicacies when we can, but some get so pricey it's hard to tell if it's worth it. Here's why that's the case with king salmon.

  By Lili Kim Read More

• What Type Of Olives Are In Your Olive Oil?

  If you've eaten different types of olives like green, black, and purple, you may find yourself wondering which kind is used to make your cooking oil.

  By Chala June Read More

• The Buzzy Ice Cream Topping You May Have Been Overlooking

  Experimenting with ice cream toppings can elevate your dessert to new heights. If you're looking for inspiration, why not try this buzzy ingredient?

  By Alba Caraceni Read More

• Make Easier Ice Cream Cakes With One Store-Bought Trick

  Ice cream cakes can be tricky to assemble from scratch, but you can create a professional-looking one in minutes with perfectly even layers with this trick.

  By Betsy Parks Read More

• The Unexpected Condiment That Adds Loads Of Flavor To Ice Cream

  If you really want to level up your next bowl of creamy, store-bought ice cream, look no further than this deliciously sweet and spicy ingredient.

  By Jennifer Waldera Read More

• What Exactly Is A Beefsteak Tomato And What Sets Them Apart From The Rest?

  A beefsteak's meaty texture and wide range of flavors - depending on its variety and level of ripeness - make it a versatile and adaptable ingredient.

  By Jack Rose Read More

• French Bread Vs Baguette: What's The Difference?

  While French bread and baguettes are both on the longer side and typically made of white bread, they actually have a lot less in common than you might assume.

  By Erin Metz Read More

• South Korea's Popular Salt Bread Is (Literally) Packed With Butter

  With perfectly balanced flakes of salt on top, South Korea's popular salt bread features a crusty exterior, a pillowy-soft middle, and a buttery crunch.

  By Carole Mac Read More

• The Quick Way To Tell How Hot Your Jalapeños Will Be

  No one enjoys the awkward revelation that the pepper they thought was going to be mild is actually way outside of their heat tolerance zone.

  By Amara Michelle Read More

• The State That Beats New York In Maple Syrup Production By Over A Million Gallons

  If you thought that New York was the state that produced the most maple syrup in the U.S., think again. Not only does one state beat it, it eclipses it.

  By Jocelyn Kerr Read More

• The Holiday Candy That Transforms A Bland Bowl Of Store-Bought Ice Cream

  Even bland, store-bought ice cream has its charm when paired with the right toppings - and this holiday candy will transform your next bowl of frozen dessert.

  By Betsy Parks Read More

• What Makes Philadelphia's Water Ice Different From Other Frozen Treats?

  Water ice might not sound exciting to anyone outside Pennsylvania, but this frozen treat is unlike your typical shaved ice and beloved for a reason.

  By M Lavelle Read More

• The One Dish That Stumped Ina Garten

  Not even Ina Garten can get everything right on the first try, as shown by her years-long struggle to perfect her version of one classic American dessert.

  By Cami Cox Read More

• Bachan's Japanese Barbecue Sauce Is The 5-Pack You Need To Splurge On

  Discover your new favorite barbecue sauce with Bachan's five-pack, featuring The Original, Hot and Spicy, Yuzu Citrus, Miso, and Sweet Honey varieties.

  By Paige Novak-Goberville Read More

• Yumble: Here's What Happened After Shark Tank

  Most parents understand that sometimes feeding children can be a challenge, to put it mildly. Yumble aimed to create easy, healthy meals for kids.

  By Louise Rhind-Tutt Read More

• Soupergirl: Here's What Happened After Shark Tank

  When we think ready-made soup, usually cans of processed gelatinous liquid come to mind. Soupergirl aims to change the face of ready-made soup.

  By Sharon Rose Read More

• Can You Eat Edamame Pods?

  If you find yourself facing a plate full of edamame that has been cooked in the pods, you're probably wondering if you can eat the whole thing.

  By Amara Michelle Read More

• One Country Produces A Bunch More Grapes Than The Rest Of The World

  With their rolling vineyards and delicious wine, most people would expect Italy or France to lead the globe in grape production, but they don't.

  By Kaddie Stephens Read More

• Simply Good Jars: Here's What Happened After Shark Tank

  Simply Good Jars offers layered salads with all ingredients in one container you can eat from. After appearing on "Shark Tank," here's how the company is today.

  By Erica Martinez Read More

• The Case For Cutting Your Sandwiches Diagonally

  Why do some people prefer triangular sandwiches, with no room for compromise? Factors from ease of eating to ingredient distribution might explain it.

  By Erin Metz Read More

• The Salty Cheese Your Ice Cream Has Been Missing

  There's a whole world of unconventional ice cream toppings out there. If you're a fan of the salty-sweet combo, try topping your next sundae with this cheese.

  By Chala June Read More

• Is It Safe To Eat An Egg With A White Yolk?

  It's unnerving to crack into an egg with a white yolk because no one wants to be surprised when it comes to eggs - but there's no need to panic here.

  By Andy Hume Read More

• Sorry, But Drumsticks Don't Contain Real Ice Cream. Here's What They Are

  Drumsticks are undoubtedly delicious, but they do not melt the same way real ice cream does. So, what are the frozen treats actually made of?

  By Molly Wilson Read More

• The Precise Difference Between Collard And Mustard Greens

  Mustard greens and collard greens sound and look similar at a glance, but they require different cooking methods to get the most out of them.

  By Chala June Read More

• One Of The Most Affordable BBQ Sauces Is From A Famous Texas Ranch

  Despite this barbecue sauce's pedigree - it hails from a famous Texas ranch - and quality, it's surprisingly affordable at just under $7 per 14-ounce bottle.

  By Sharon Rose Read More

• The Red Flag You Should Never Ignore At A BBQ Joint

  Not all barbecue restaurants are truly worthy of the title, and you can get a decent sense of how authentic a place is by following your nose.

  By Jack Rose Read More

Food History (27)

• What Was The Oldest Alcoholic Beverage In The World Made Of?

  Fermented and alcoholic beverages have always had their place in the human diet, and researchers found evidence that dates back to ancient China.

  By Eli Cohen Read More

• What Makes Belgian Fries Different From Classic French Fries?

  Belgian fries aren't just any old thick-cut fry; they have a long and proud history and a unique cooking process that sets them apart from the average kind.

  By Khyati Dand Read More

• The Cheesy Ice Cream Flavor That Was Oddly Popular In The 1700s

  We tend to think of ice cream as a sweet treat these days, but in the 1700s Parmesan ice cream was all the rage, and savory ice cream may be making a comeback.

  By Andy Hume Read More

• The Components That Make Ohio's Polish Boy Hot Dog Unique

  The darling of Cleveland, Ohio's food scene may not be known to everyone, but those who have eaten one swear it's the best. Here's what it's made of.

  By Jocelyn Kerr Read More

• How This Classic Southern Cake Was Popularized By To Kill A Mockingbird

  Harper Lee gave us one of the most memorable books in history, and in it she shined the light on a deliciously boozy Southern favorite.

  By Amara Michelle Read More

• The Sweet History Of Indiana's Iconic Sugar Cream Pie

  Indiana's unofficial state dessert is the sugar cream pie, a simple but versatile concoction of cream and sugar, which has a sweet and storied history.

  By Shaun Melady Read More

• The Fast Food Fried Chicken Anthony Bourdain Couldn't Resist

  Anthony Bourdain had broad taste and appreciation of food from many different cultures, but there was a specific fast food chicken he truly adored.

  By Alba Caraceni Read More

• The Murky Origins Of Yema, A Popular Milk Candy In The Philippines

  Yema, meaning egg yolk in Spanish, is a popular dish in both Spain and the Philippines, but why is its history so contested? No one can agree when it was made.

  By Eli Cohen Read More

• One Of Delaware's Oldest Restaurants Is Named After A Civil War General

  One of the oldest still-operating restaurants in Delaware is Kelly's Logan House, a tavern named after a lauded Union general from the Civil War.

  By Jocelyn Kerr Read More

• The Country That Makes The Most Chocolate Isn't Belgium

  While some countries are perhaps more associated with chocolate, the country that produces the most of the stuff flies under the radar in Europe.

  By Cami Cox Read More

• The Rainy State That Grows The Most Cherries

  If you love cherry pie, cherry turnovers, and cherry juice, there's one state in the U.S. that you have to thank for the abundance of the fruit.

  By Lili Kim Read More

• What Makes Syracuse Salt Potatoes Stand Out From The Rest?

  A Central New York favorite, Syracuse salt potatoes are a creamy, briny delight. Here's what gives them an edge over your run-of-the-mill spuds.

  By Alba Caraceni Read More

• The Renaissance-Era Steak Dish We Still Eat The Same Way Today

  When you think of the Renaissance, you most likely don't think of steak. However, there is a steak dish from this era that we still eat the same way.

  By Sadie Stringer Read More

• The 28th US President Drank An Absurd Egg Concoction For Breakfast

  The 28th president of the United States reportedly consumed eggs for breakfast - only, rather than eating them scrambled, he drank them in a bizarre concoction.

  By Jordyn Stone Read More

• The Festive Drink That New Orleans Serves Frozen

  If you're in New Orleans around the holidays you may want to search out this festive frozen drink that is a new take on a spirited favorite.

  By Carole Mac Read More

• The History Of Kentucky's Iconic Hot Brown Sandwich Began During Prohibition

  The Kentucky Hot Brown is a classic hangover cure (and a delicious one), but funnily enough, its origin story has roots in the anti-alcohol age of Prohibition.

  By Cami Cox Read More

• The Jamaican Origins Of Hummingbird Cake, A Southern Classic

  This delicious cake made with pineapples, bananas, spices, and cream cheese frosting may be a Southern favorite, but it was first made in the Caribbean.

  By Amara Michelle Read More

• The 5th President's Favorite Food Was A Souffle-Like Bread Dish

  The United States' Virginia-born 5th president had typically Southern tastes when it came to food. His favorite was a variant of a beloved regional favorite.

  By Alba Caraceni Read More

• What Flavor Is The Pink Starburst Actually Supposed To Be?

  Widely known as the "pink" Starburst (or "the pink one"), people often don't know what the actual flavor is meant to be even though it's written on the wrapper.

  By Katie Moore Read More

• How Did French Silk Pie Become An American Staple?

  Unlike french fries, beef bourguignon, and crepes, a French silk pie is actually a totally American creation. Here's who is behind it and how it got so popuarl.

  By Megan Forrester Read More

• For A Smokier Version Of Spaghetti, Try It Memphis-Style

  Most families for spaghetti don't involve barbecue sauce, unless you're in Memphis. Don't knock this smoky combination until you try it.

  By Sadie Stringer Read More

• The Classic Cereal That's In One Of New England's Favorite Ice Cream Flavors

  The U.S. is full of local specialty ice creams, with all kinds of interesting flavors. In New England, the variety everyone knows uses breakfast cereal.

  By Sharon Rose Read More

• How Mississippi Changed The Pot Roast Game With Their Very Own Version

  Traditional pot roast is a staple meal in many households, but the state of Mississippi's version puts a tangy spin on the hearty classic. This is its story.

  By Danielle Esposito Read More

• One Of Grover Cleveland's Favorite Meals Was A Hearty Dish Meant For His Servants

  Not all U.S. presidents prefer to dine fancy; in fact, Grover Cleveland once went out of his way to enjoy a humble dish in lieu of an extravagant spread.

  By Jennifer Waldera Read More

• Green Chiles On Ice Cream? In New Mexico, It's A Specialty

  Different regions of the country have their own ice cream traditions, but slathering a sundae in spicy green chile jam is particular to New Mexico.

  By Sonali Gupta Read More

• The History Of The Sandwich Goes All The Way Back To The 18th Century

  The sandwich is one of the best inventions in food history, but who's credited with making the first one? The history is more complicated than you may think.

  By Megan Forrester Read More

• Minnesota's Original Hot Dish Included Only 3 Basic Ingredients

  Is hot dish a new concept to your after hearing Vice Presidential hopeful Tim Walz describing it? The classic Midwestern food is actually almost a century old.

  By Richard DiCicco Read More

Food Science (6)

• Why Are Some Butters More Yellow Than Others?

  A wide variety of butters are available for your cooking needs. But have you ever noticed that some butters are more yellow than others? Let us explain.

  By Betsy Parks Read More

• The Science Behind Why Cheese Sweats Happen

  Have you experienced the cheese sweats, also known as gustatory sweating, when enjoying a delicious hunk of cheddar? We've got the answer as to why.

  By Sadie Stringer Read More

• Why Is The Texture Of Cottage Cheese Always So Inconsistent?

  Sometimes the curds are small, sometimes big -- sometimes the cheese is super wet, other times, dry. Just why is cottage cheese's texture so inconsistent?

  By Louise Rhind-Tutt Read More

• Will Eating Bourbon Balls Actually Give You A Buzz?

  Bourbon balls, as their name implies, contain real bourbon, but how much? Can you actually get drunk while eating these traditional Southern delights?

  By Shaun Melady Read More

• Almond Bark Vs White Chocolate: What's The Difference?

  Almond bark and white chocolate look nearly identical. However, there are some key differences that make them each better for certain dishes and recipes.

  By Paige Novak-Goberville Read More

• The Difference Between Using Chicken Broth Vs Stock In Gravy

  When you're in a pinch, broth and stock can both be used to flesh out homemade gravy, but you should use each one in slightly different circumstances.

  By Betsy Parks Read More

Grilling and Smoking Tips (8)

• Why You Should Forgo Grilling Asparagus Whole

  Don't even think about slapping whole asparagus stalks on the grill; use this superior method that gives you more flavor and a way easier time cooking.

  By Jack Rose Read More

• Bobby Flay's Hands-Off Rule You Need To Follow For Perfect Grilling

  Grilling can require a lot of effort, but according to Bobby Flay, you should actually step back and take it easy while your food is cooking for a vital reason.

  By Louise Rhind-Tutt Read More

• Give Grilled Fruit An Extra Sweet Layer With One Addition

  The grill is perfect for coaxing rich, caramelized sweetness out of your favorite fruits, and adding this ingredient can take grilled fruits to the next level.

  By Eli Cohen Read More

• The One Step You Can't Ignore Before Grilling Artichokes

  Grilling artichokes imparts a delectable smokiness to the vegetable, but for the best results, don't skip this one step before throwing them on the grill.

  By Sharon Rose Read More

• Fire Up The Grill To Upgrade Your Salad

  When your cookout salads seem a little blah next to all those steaks and kebabs, we have the right tips for taking your produce to the grill for an upgrade.

  By Danielle Esposito Read More

• Broiling Vs Grilling: What's The Difference?

  Broiling and grilling both use high and direct heat to cook foods, but they don't both come from the same direction or yield identical results.

  By Eli Cohen Read More

• Flip Kebabs Easily With This Skewer Grilling Hack

  Grilling kebabs can be a complicated process to maneuver the skewers and make sure each piece cooks completely. We turned to an expert for advice.

  By Jack Rose Read More

• Upgrade The Tomatoes On Your Burger With One Extra Step

  There's nothing wrong with a classic burger, but there are plenty of ways to make it even tastier. Here's a way you can upgrade the tomatoes.

  By Adam Raphael Read More

Grocery (4)

• The Gluten-Free Pizza Alton Brown Recommends The Most

  In a taste test of several popular frozen gluten-free pizzas, Alton Brown proclaimed one brand the winner, mainly due to its superior, crispy crust.

  By Cami Cox Read More

• What Do Grocery Stores Actually Do With Recalled Food?

  Every year, hundreds of products are recalled, resulting in millions of pounds of food waste. But where precisely does that food go once it's returned?

  By Katie Moore Read More

• Everything Legendary: Here's What Happened After Shark Tank

  Duane Myko, Danita Claytor, and Jumoke Jackson appeared on Season 12, Episode 15 of "Shark Tank" with Everything Legendary, their meat-free burgers.

  By Khyati Dand Read More

• Popular Canned Campbell's Soup Ranked From Most Delicious To Disappointing

  Ah, the comforts of diving into a bowl of Campbell's soup. Here, we're ranking canned Campbell's Chunky soup from super tasty to super meh.

  By Lauren Bair Read More

How-Tos (12)

• Arizona Cheese Crisp Is The 3-Ingredient Savory Snack You Need To Try

  If you're looking for a tasty snack with a Southwestern flair, consider making Arizona cheese crisps with ingredients you may already have in your kitchen.

  By Lili Kim Read More

• Make Chunkier Chicken Stew With One Easy Extra Step

  If you're among those who prefer their chicken stew to be thicker and chunkier, follow our easy steps to tweak your dish and get a delicious meal in minutes.

  By Danielle Esposito Read More

• How To Decarbonate A Drink With One Sweet Addition

  Whether you simply don't like bubbles or they hurt your stomach, there are easy ways to decarbonate a drink when you're out to eat or at home.

  By Cami Cox Read More

• You Only Need 3 Ingredients For Protein-Rich Pistachio Ice Cream

  If you want to make a protein-heavy but creamy and delicious ice cream at home, you only need three ingredients -- not including a quality blender.

  By Crystal Antonace Read More

• How To Trick Your Friends Into Thinking Store-Bought Cookies Are Fresh

  So you want to make it seem like those store-bought cookies are really made from scratch. Doing so is easier than you think and just requires reheating.

  By Paige Novak-Goberville Read More

• How To Transform Cream Cheese Into Delicious, No-Bake Cheesecake Filling

  Making a no-bake cheesecake is a simple way to get a crich, decadent filling without the rigamarole of a water bath, and it only takes a few ingredients.

  By Andy Hume Read More

• The Leftover Breakfast Staple That Makes A Perfect Ice Cream Topping

  Ice cream already has plenty of classic toppings, but consider taking the flavor of your frozen treat up a notch next time with this leftover breakfast staple.

  By Sharon Rose Read More

• A New Take On Smash Burgers Doesn't Require A Bun

  Forget the buns. If you're looking for something new for dinner, consider this tasty take on a smash burger that still lets you add all your favorite toppings.

  By Sarah Sierra-Mohamed Read More

• The Leftover Dessert Your Ice Cream Has Been Needing

  Ice cream may be America's favorite dessert, but you can jazz up your frozen treat even more by pairing it with leftovers that will satisfy your sweet tooth.

  By Cami Cox Read More

• If You Can Roast Potatoes, You Can Make Cottage Fries

  With all the different ways to prepare potatoes, consider making cottage fries. They're delicious, easy to make, and suitable with your favorite spices.

  By Lili Kim Read More

• Stabilize Whipped Cream And Add Flavor With One Instant Trick

  The next time you prepare homemade whipped cream, make sure you have this extra ingredient on hand so that your dairy topping stays fluffy and holds its shape.

  By Cami Cox Read More

• Reheat Donuts In The Air Fryer To Warm, Crispy Results

  If you're craving fresh, warm donuts at home, you can recreate that "fresh out the shop" taste. All you need is your trusty air fryer to reheat them.

  By Betsy Parks Read More

Kitchen Tools (1)

• Ice Shot Glasses Are The Gorgeous Way To Elevate Parties

  If you want to wow your guests with classy but surprisingly practical shot glasses, it's time to break out the ice -- keep it classy with icy shot glasses.

  By Katie Moore Read More

Mixology and Techniques (2)

• Flavorful Ice Cubes Are The Key To Richer Espresso Martinis

  Espresso martinis are sweet, refreshing cocktails that pair well with many things, and you can amp up their flavor by adding coffee ice cubes.

  By Eli Cohen Read More

• Here's How Many Jell-O Shots You Can Get From A Single Box

  If you're planning a big party and want to know how many Jell-O shots you can get out of one box of gelatin, we have the answer to help you plan ahead.

  By Erin Metz Read More

News (11)

• The Concern That's Prompting A Recall For A Batch Of Raw Milk In California

  If you live in California and regularly purchase raw milk, you need to know that a dangerous, illness-causing pathogen could be found in your carton.

  By Sarah Sierra-Mohamed Read More

• Tortilla Strip Salad Toppings Have Been Recalled Nationwide For A Serious Allergy Risk

  Sugar Foods' Santa Fe style tortilla strips received a class one recall from the FDA. The item contained wheat despite being listed as gluten free.

  By Katie Moore Read More

• Why It Might Be Hard To Find Eggs For Your Holiday Recipes

  Stock up on eggs for your stuffing, pies, and cookies while you can, as they could be scarce this holiday season due to significant damage to the egg industry.

  By Sarah Sierra-Mohamed Read More

• Over 160k Pounds Of Ground Beef Have Been Recalled For E. Coli Risk. Here's What To Know

  Restaurant staff and customers should listen up: A huge E. coli outbreak has affected certain ground beef products that were distributed across America.

  By Erin Metz Read More

• Which Carrots Are Affected By The E. Coli Recall? Here's What You Need To Know

  If you have organic carrots in your fridge, you need to know about a major E. coli recall that has affected 18 U.S. states, as well as Canada and Puerto Rico.

  By Erin Metz Read More

• 'I Expect A Stampede Into Our Restaurants': Red Lobster Brings Back Fan-Favorite Item

  Red Lobster is predicting a serious influx of customers due to its revamped menu, which brings back a sorely-missed side dish in addition to adding new items.

  By Erin Metz Read More

• Starbucks Red Cup Is Finally Announced And There's A New, Festive Design

  Starbucks Red Cup Day returns November 14, 2024 and the coffee chain is offering a festive new design for its handcrafted beverages. Here's how to get it.

  By Erin Metz Read More

• Nearly 5,000 Pounds Of Meat And Poultry Were Just Recalled. Here's Why

  Watch out if you've purchased pre-prepared pork belly products or a host of other ready-to-eat meats, as they could be contaminated with dangerous bacteria.

  By Erin Metz Read More

• Taco Bell Is Adding A Crispy Fan-Favorite Item To Its December Menu

  Ever wish you could order fast food standbys besides tacos and nacho fries at Taco Bell? The chain is answering your prayers with their latest crispy offering.

  By Jennifer Waldera Read More

• Check Your Fridge: Recalled Cheese Is Posing The Latest Listeria Risk

  Pay attention to this U.S. recall of soft-ripened Brie cheeses from several brands, as the affected products could be contaminated with dangerous listeria.

  By Erin Metz Read More

• Here's When Trader Joe's Will Have Turkeys In Stock This Season

  Looking for an organic turkey, or maybe you're just a huge fan of Trader Joe's? Find out when Thanksgiving birds debut at the popular grocery chain in 2024.

  By Erin Metz Read More

Non-Alcoholic (6)

• Never Drink Plain Hot Chocolate Again With The Help Of One Pantry Staple

  Hot chocolate is just about as comforting as a drink can get, but you can take it from plain to elegant with one simple addition likely already in your pantry.

  By Betsy Parks Read More

• Spice Up Your Hot Chocolate With An Unexpected Infusion

  Hot chocolate is the ultimate comfort drink, but if you're looking to liven up your go-to recipe, consider infusing it with a spicy, flavorful twist.

  By Amara Michelle Read More

• The Warm Spice Your Lemonade Has Been Missing

  Lemonade is great all on its own but if you really want to punch it up, try adding in some ground cinnamon or sticks. It'll bring some warmth, too.

  By Danielle Esposito Read More

• You Should Be Drinking Hot Chocolate With A Festive Rim

  Hot chocolate is a uniquely soothing drink during the longer nights of the year and giving your mug a festive rim can add an extra decadent twist.

  By Cami Cox Read More

• Whatever Happened To Sierra Mist?

  You may have noticed Sierra Mist has disappeared from soda fountains and grocery store shelves. What happened to the lemon-lime soda? Is it really gone?

  By Richard DiCicco Read More

• Your Sweet Tea Is Good, But Vanilla Makes It Better

  Who doesn't love a nice sweet tea - it's a foolproof, two-ingredient beverage for a hot day. But there are still ways ways for you to level your recipe up.

  By Megan Forrester Read More

Restaurants (11)

• The Idaho Eatery That's Menu Is Entirely Bacon-Centric

  Calling all bacon lovers! It's time to hitch a ride to Boise, because what could be better than an entire restaurant focused on the smoky favorite?

  By Jocelyn Kerr Read More

• The Rules To Live By When Tipping On A Split Check At A Restaurant

  Nothing really beats dining out with friends or family after a long work week, but splitting a check can complicate things, especially when calculating the tip.

  By Cami Cox Read More

• The Rhode Island Restaurant That Transports Diners To The Trailer Park

  If you're in the Providence area and looking for a unique place to dine, this local favorite serving classic comfort dishes is hard to beat.

  By Shaun Melady Read More

• In California's Bay Area, One Restaurant Smashes Through 3,000 Pounds Of Garlic Every Month

  This Italian restaurant in California is for garlic-lovers, with appetizers, main dishes, drinks, and even desserts featuring the bulbous allium.

  By Sadie Stringer Read More

• The Oldest Tavern In Pennsylvania Has Been A Staple Since 1681

  The oldest tavern in Pennsylvania was first established in 1681 and rebuilt in 1765. It's been a local staple and a worthy stop for tourists ever since.

  By Shaun Melady Read More

• The Scenic Washington Restaurant That Lets You Eat Oysters Right On The Farm

  This incredibly scenic restaurant serves shellfish, chowder, Dungeness crab cakes, and fresh oysters straight from the farm right off the Olympic Peninsula.

  By Rachel Dennis Read More

• The Restaurant Meal Deal You Should Consider Avoiding

  There are many ways that restaurants trick us into thinking we are getting a deal when we really are not. Here's one "deal" you should avoid.

  By Kaddie Stephens Read More

• Biker Jim's Is Where To Go For The Most Unique Hot Dogs In Colorado

  With ingredients like elk, ostrich, and German veal, Biker Jim's Gourmet Dogs in Colorado offers some of the most unconventional frankfurters you'll find.

  By Cami Cox Read More

• Gordon Ramsay's Favorite Dessert Is Served At Most Of His Restaurants

  The dish not only appears in some form on the menus of over 20 of Gordon Ramsay's U.S. restaurants but it's listed first on the lineup at most locations.

  By Cami Cox Read More

• Giada De Laurentiis' Favorite Way To Order A Salad When Eating Out

  Giada De Laurentiis knows her way around the kitchen. However, when dining out, she also makes a special request when it comes to ordering her salad.

  By Cami Cox Read More

• It's Official: This Restaurant Chain Is Bankrupt

  The restaurant industry has seen a rough stretch of years, and the hits keep coming. One of the bigger names in the food business has declared bankruptcy.

  By Betsy Parks Read More

Shopping Tips (11)

• What You're Really Paying For With More Expensive Dried Pasta

  People tend to lump dried pastas together -- but in fact there's a huge variety and choosing the right one is an art in itself.

  By Adam Raphael Read More

• 7 Regional American Barbecue Sauces You Can Find On Amazon

  Ah, the taste of regional American barbecue sauces. And here's a review of the regional sauces you can find on Amazon. Hello Prime!

  By Emily M Alexander Read More

• The Canned Cream Of Mushroom Soup Brand That's Bland Beyond Belief

  Whether as a hearty bowl of bisque on a cold day or as the base of your fav casserole, you want to be sure you grab the best canned cream of mushroom soup.

  By Rhonda Cawthorn Read More

• The Color Rule To Follow When Picking The Most Delicious Strawberries

  We all know to thump a watermelon to check if it's ripe, but there's never been a similar commonplace rule for strawberries, until now.

  By Kaddie Stephens Read More

• The Only American Grocery Chain That Doesn't Accept Credit Cards

  This American grocery store chain will always turn away your credit cards, but it's for a good reason that fits in with the company's mission.

  By Cami Cox Read More

• Where Do You Find Tahini In The Grocery Store?

  Tahini, a smooth and buttery (but vegan!) sesame paste, has gained popularity in recent years. If you want to try it, here is where you can find it in stores.

  By Sharon Rose Read More

• Is It Cheaper To Buy 2 Small Pizzas Instead Of One Large?

  In today's economy, every penny counts, so figuring out whether it's a better deal to buy one large or two small pizzas is pretty important.

  By Shaun Melady Read More

• The Worst Day Of The Week To Shop At The Grocery Store If You Hate Crowds

  For a grocery shopping experience that doesn't make you feel claustrophobic (or like you can't find anything you need), avoid this one day of the week.

  By Betsy Parks Read More

• Our Least Favorite Jarred Alfredo Sauce Is From A Popular Grocery Store

  Jarred Alfredo sauce can make a cost-effective dinner in a snap, but out of all the brands around, be sure to avoid this one, ranked the worst.

  By Dahlia Ghabour Read More

• The Absolute Worst Day Of The Week To Go Grocery Shopping

  When it's time to stock up on groceries, it's important to plan your trip to the store properly. That means avoiding the store on one particular day.

  By Cami Cox Read More

• What's The Most Expensive Type Of Vanilla In The World?

  When you're restocking your pantry, the vanilla aisle can leave you a bit stumped. Is the most expensive vanilla in the world really worth buying?

  By Lesley Jacobs Solmonson Read More

Smoothies and Shakes (3)

• One Ice Cube Hack Is The Ultimate Shortcut For Quicker Smoothies

  To add protein, a creamy texture, and delightfully complex flavor to your smoothies all at once, freeze a powerhouse dairy ingredient in an ice cube tray.

  By Crystal Antonace Read More

• The Caffeinated Ingredient You Should Start Adding To Smoothies

  If coffee and energy drinks aren't to your taste, put a spring in your step by whipping up a smoothie using a refreshing, all-natural caffeinated ingredient.

  By Lili Kim Read More

• The Boston Cooler Is An Ice Cream Concoction You Need To Know About

  What, exactly, is a Boston Cooler? We have the scoop on this sweet ice cream concoction that takes the standard milkshake to a whole new level.

  By Crystal Antonace Read More

Starbucks (3)

• What Ever Happened To Starbucks' Silver Card And How Many Were Available?

  Just like the other limited-edition gift cards Starbucks has released over the years, the silver card sold out fast and became a collectable.

  By Jocelyn Kerr Read More

• Review: Starbucks Rings In Their Holiday Menu With Treats Galore That Made Our Nice List

  Starbucks has rolled out their holiday menu, and there are plenty of treats in store. Eggnog Espresso Martini, anyone? So much to be thankful for!

  By Fletcher Huntley Read More

• Instead Of Plane Food, Here's What Giada De Laurentiis Gets At Starbucks Before A Flight

  Giada De Laurentiis, known for her lifestyle brand Giadzy, her cookbooks, and her TV appearances, has her airport food routine nailed down to a science

  By Megan Forrester Read More

Storage and Preservation Tips (17)

• The Oil Hack That Prevents Pasta From Clumping In Storage

  Pasta is one of those beautiful foods that's easy to prep and store for meals later, but it often clumps together once cold. Here's how to stop that.

  By Jordyn Stone Read More

• The Reason Unopened BBQ Sauce Doesn't Need To Be Refrigerated

  Starved for fridge space? You don't have to cram on that unopened bottle of BBQ sauce into the door, due to certain factors that influence its freshness.

  By Alba Caraceni Read More

• Why You Should Start Storing Tomatoes Upside Down

  Do your fresh tomatoes always go wrinkly before you can use them? Flipping them upside down might be all you need to keep them in great shape.

  By Jack Rose Read More

• Why You Should Start Taping Your Bananas When Storing Them

  One day the bananas you just bought are green, another day they seem perfect, and the next they're bruised and brown all over. Use tape to fix this issue.

  By Kaddie Stephens Read More

• How Long Summer Sausage Lasts After Opening

  In case the guests at your holiday party don't finish off a whole summer sausage, here's how long it lasts and how to store it properly after opening.

  By Erin Metz Read More

• Dry Ice Is The Secret For Higher-Quality Frozen Produce

  Dry ice isn't just for scientists; it can actually help you freeze fresh fruits and veggies in a more efficient way, leading to much fresher-tasting results.

  By Katie Moore Read More

• How Long Is Eggnog Good For After It's Been Opened?

  Eggnog's shelf life can vary based on if you bought it or made it yourself, but you ought to use it up quickly by drinking or cooking with it in either case.

  By Erin Metz Read More

• The Safety Reason Store-Bought Bagged Iced Isn't Worth The Buy

  It's stressful enough to worry about impurities and foodborne illnesses in your food, but can they can also show up in your bag of ice?

  By Amara Michelle Read More

• The Best Way To Store Leftover Baked Potatoes For Ultimate Freshness

  Baked potatoes are delicious, and can be repurposed into a variety of different meals. Proper storage is important to keep them as fresh as possible.

  By Louise Rhind-Tutt Read More

• How To Store Cut Grapefruit To Keep It Fresh For Longer

  When you want to save half a grapefruit for later or keep some slices on hand as a garnish, use these tips to prevent spoilage or drying the fruit out.

  By Khyati Dand Read More

• Organize Kitchen Drawers Like A Pro With An Easy Parchment Paper Trick

  Unorganized kitchen drawers are a hassle that can cut into to your cooking and entertaining time. We've found a simple solution to keep everything in place.

  By Megan Forrester Read More

• Does Vanilla Extract Ever Really Expire?

  Vanilla extract has an extraordinarily long shelf-life, but does it ever really expire? It depends on whether it's pure or imitation vanilla extract.

  By Chala June Read More

• The Best Way To Store Fennel For Ultimate Freshness

  Fennel might be a mysterious vegetable to some cooks, but that doesn't mean it's complicated; it's actually quite easy to store for lasting freshness.

  By Khyati Dand Read More

• Aluminum Foil Is The Key To Keeping Ice Cream Frozen In A Cooler

  When your ice cream always seems to melt at the picnic, no matter what you do, use aluminum foil to keep the sun's rays away from your cooler.

  By Sarah Sierra-Mohamed Read More

• You're Better Off Buying Green Bananas. Here's Why

  Sure, yellow bananas are convenient the day you buy them, but they very quickly become too ripe to eat. Avoid a squishy, overly brown fate by buying green.

  By Sharon Rose Read More

• Why You Should Never Eat Ice Cream That's Been Melted And Refrozen

  Not only does melted and refrozen ice cream taste unpleasant when you're expecting a creamy and fresh dessert, but it can also present risks to your health.

  By Erin Metz Read More

• How To Store Vanilla Beans So They Stay Fresh For Longer

  No one wants the high price and gorgeous flavor of fresh vanilla beans to go to waste, so learn how to store them properly, whether opened or unopened.

  By Khyati Dand Read More

Stores And Chains (1)

• The Grocery Stores That Crack A Fresh Wheel Of Parmigiano Reggiano

  Parmigiano Reggiano only comes from specific regions in Italy, but certain grocery store chains in the U.S. regularly crack authentic wheels.

  By Betsy Parks Read More

World Cuisines (13)

• TikTok's Dry Yogurt Trend Isn't Exactly New. Here's What To Know

  You may have seen the pretty bowls of dry yogurt on TikTok, but it's actually a technique straining yogurt that's popular in Middle Eastern cuisine.

  By Louise Rhind-Tutt Read More

• One Of Italy's Most Traditional Lasagnas Is Made With Tiny Meatballs (And No Tomato Sauce)

  There are all kinds of lasagna in Italy, and one of them doesn't have tomato sauce. Instead, it’s layered with tiny meatballs, and is served in broth.

  By Alba Caraceni Read More

• Italy's 'Instant' Lasagna Has An Unexpected Egg Topping

  Italy's instant lasagna isn't about using precooked noodles -- it's a unique dish made from flatbread dipped in broth and topped with a poached egg.

  By Jack Rose Read More

• The Unique Sliced Pizza Style You Might Find In Rome

  There are many different delicious types of pizza around the world, but pizza al taglio is the go-to staple pizza style in Rome that should be on your radar.

  By Jocelyn Kerr Read More

• What Is New Zealand's Kiwiburger?

  New Zealand's take on a classic burger is surely unique, but, believe it or not, the Kiwiburger is not named after and does not contain the popular fruit.

  By Sadie Stringer Read More

• Which Country Produces The Most Bread In The World?

  Bread is such a staple that many of us don't even think twice about it, which is why some countries bake and export it in surprisingly large amounts.

  By Jordyn Stone Read More

• The Italian Dessert Rocco DiSpirito Wishes Got More Love In The US

  Food Republic asked if Rocco DiSpirito could let us in on the Italian sweet he thinks hasn't quite made its way to the U.S. yet but really needs to.

  By M Lavelle Read More

• Soup Dumplings Vs Potstickers: The Important Differences To Know

  Chinese cuisine offers a variety of unique dumplings. Though similar, two of the most popular (soup dumplings and potstickers) possess important differences.

  By Betsy Parks Read More

• Fougasse Vs Focaccia: What's The Difference Between These Breads?

  Italy's renowned focaccia and France's fougasse both start off from a similar dough, and yet, are two entirely different breads. Here are the main differences.

  By Khyati Dand Read More

• What Is Temaki And How Do You Eat It

  From sashimi to nigiri, there are many types of sushi, but have you heard of temaki? Here's what you need to know about the dish, including how to eat it.

  By George Embiricos Read More

• What Does A Traditional French Breakfast Look Like?

  Everyone eats some kind of morning meal, but not everyone eats the same thing. How does a French petite dejeuner compare to the typical American breakfast.

  By Richard DiCicco Read More

• Why You Should Think Twice Before Drinking Hot Chocolate In Spain

  When you sit down at a cafe in Spain and see people with small cups of hot chocolate, don't expect them to drink it. It's for dunking churros.

  By Shaun Melady Read More

• The After School Sandwich French Children Look Forward To

  French school children can look forward to the perfect 3-ingredient salty-sweet after school snack: a baguette with salted butter and squares of chocolate.

  By Betsy Parks Read More