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Cook
How You Should Be Cleaning Your Flour Sifter
Cleaning your flour sifter is imperative if you want to avoid ingredient transfer from bake to bake - here's how to do it the right way to avoid rust.
By Annie Epstein
Exclusives
Why You Should Buy Cheese At A Specialty Shop, Not The Grocery Store
By Sarah Mohamed
Cook
Aluminum Foil Vs Parchment Paper: Which Is Better For Cooking Bacon?
By Louise Rhind-Tutt
Restaurants
Starbucks' Releases New Merch And Stanley Just In Time For Mother's Day
By Erica Martinez
Cook
Liven Up Bland Spaghetti Sauce With One Briny Ingredient
By Sarah Mohamed
More Stories
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Exclusives
Why You Should Buy Cheese At A Specialty Shop, Not The Grocery Store
Food Republic spoke to a cheese expert to find out what kind of perks make a specialty cheese shop worth visiting, instead of settling for the supermarket.
By Sarah Mohamed
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Cook
Aluminum Foil Vs Parchment Paper: Which Is Better For Cooking Bacon?
You can use both foil and parchment to make less messy bacon in the oven, but the two also have their own advantages and pitfalls to be aware of.
By Louise Rhind-Tutt
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Restaurants
The Not-Obvious Tipping Mistake You Shouldn't Make When Dining In Europe
When dining out in Europe, it can be confusing to know when and how much to tip -- but even more importantly is how you leave the tip for your server.
By Erica Martinez
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Cook
How Bobby Flay Perfectly Melts The Cheese On His Burgers Every Time
Do you want your cheeseburger to have perfectly melted, ooey-gooey, deliciously drippy cheese every single time? Try Bobby Flay's melting technique.
By Louise Rhind-Tutt
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Cook
A Cast Iron Skillet Is Key To Upping Your Pancake Game
Making pancakes is often a weekend ritual, but you might want to switch up your go-to habits a bit and cook them with a cast iron skillet. Here's why.
By Joey DeGrado
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Cook
The Plates Ina Garten Never Uses When Hosting A Dinner Party
No one throws a dinner party like Ina Garten throws a dinner party, and if you want to know her secrets, a lot of it boils down to presentation.
By L Valeriote
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Food
How Mole Poblano Became The Signature Dish For Cinco De Mayo
Among the most famous of dishes that has come out of Puebla is mole poblano, a dark, rich, savory sauce often served with meats like chicken or turkey.
By Erica Martinez
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Cook
The Chopstick Mistake You Should Never Make When Eating Hot Pot
Eating hot pot with family and friends is a great dining experience but there's one big mistake to avoid and it involves the chopsticks you use to cook it all.
By Khyati Dand
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Cook
The Ricotta Alternative You Should Try When Making Lasagna
If you're fresh out of ricotta or simply want the most creamy, silky lasagna possible, try this alternative fresh cheese or any of its cousins.
By Erica Martinez
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Cook
The Best Way To Clean Burnt Food From Stainless Steel Pans
Burnt-on food on a stainless steel pan can be a stubborn beast, but these easy methods for cleaning it off can leave your cookware sparkling in no time.
By Arianna Endicott
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Cook
You Can (And Should) Try Using Your Keurig To Make Ramen
Your Keurig is a kitchen workhorse that can do so much more than just make coffee. Use it to make ramen, too - it's incredibly simple and nearly instant.
By Khyati Dand
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Cook
Gas Or Charcoal Grill? Ina Garten Has A Clear Winner
The debate about gas versus charcoal grills is never going to be settled, but Ina Garten has her own personal choice that might be right for you, too.
By Erica Martinez
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Drink
Read The Room Before Ordering Margaritas At A Mexican Restaurant
If the restaurant you're at doesn't have a bar, its margaritas are likely made with a mix, which means your drink will generally be sweeter and less boozy.
By Bridget Kitson
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Cook
What Makes Mornay Sauce Different From Béchamel?
You've likely eaten Mornay and béchamel before, and learning the difference between the sauces allows you to appreciate their flavors and easily make your own.
By Louise Rhind-Tutt
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Food
What Is Boudin Sausage And What Makes It Different From Andouille?
Boudin is a type of sausage made from cooked pork, rice, onions, green peppers, and seasonings; andouille does not include rice, and is always smoked.
By Erica Martinez
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Cook
11 Mistakes Everyone Makes When Cooking Salmon
Salmon is a versatile fish, but there are still plenty of mistakes everyone makes when choosing, preparing, and cooking it. Here are some you'll want to avoid.
By Josie Addison
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Drink
Apparently, Some Beers Are Best Served Warm
Not much can beat an ice cold beer, but did you know that some beers actually taste best when they are served closer to room temp? Here's why.
By Bridget Kitson
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Cook
Hamburger Buns Shouldn't Be Your First Choice For Sloppy Joes
A Sloppy Joe on a plain old hamburger bun can be rather boring, so try any of these alternatives for a more well-composed, tasty, and interesting sandwich.
By Sarah Mohamed
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Restaurants
The Real Reason Crumbl Cookies Is Closed On Sundays
Crumbl cookies is one of the fastest growing dessert enterprises in the country, but each location is only open six days a week -- why is that?
By Sharon Rose
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Cook
17 Sauces To Boost Your Steak Meal
A perfectly cooked steak is delicious on its own - no frills required. But to truly take things to the next level, try one of these accompanying steak sauces.
By Brian Good
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Food
Whatever Happened To Umaro Foods After Shark Tank?
Umaro Foods produce a unique take on bacon -- made out of sustainably harvested seaweed. Great for the environment, but how did it fare with the Sharks?
By L Valeriote
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Cook
The Gruyère Swap You Should Try When Making French Onion Soup
Gruyère may be the only traditional choice for French onion soup, but other cheeses can offer deliciously savory flavors and an even better melty texture.
By Louise Rhind-Tutt
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Cook
Texas Trash Dip Is The Best Use For Canned Refried Beans
If you have leftover canned refried beans but are bored by the idea of eating another helping, try making Texas trash dip with them and prepare to be wowed.
By Hannah Beach
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Cook
The Coffee Grinder Ina Garten Uses For Her Homemade Spice Blends
There are certain kitchen tools Ina Garten always keeps handy, and a Krups coffee grinder, which she uses to create homemade spice blends, is one of them.
By Kristina Vanni
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Drink
The Best Way To Decant Wine Without A Decanter
If you don't have a wine decanter, all hope is not lost. Really any old glass vessel will do the trick and an aerator is a great tool as well.
By Sarah Mohamed
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Restaurants
Why It's Bad Form To Wear Perfume To A Sushi Restaurant
Wearing a lot of perfume might be okay in some settings, but there's a good reason why it's rude when you're at a sushi restaurant (or any restaurant).
By Hannah Beach
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Drink
What Is Lillet Blanc And How Do You Mix It In co*cktails?
You may have heard of the drinks that feature Lillet Blanc, like the notorious French Blonde, but do you know what goes into it? Well, it's technically secret.
By Jennifer Waldera
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Food
Ever Wonder Who Invented Fortune Cookies?
Although some aspects of China's culinary history bear similarities to the fortune cookie, the prophetic treats we know today originate from Japanese culture.
By Jennifer Waldera
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Cook
What Magnolia Blossoms Taste Like (And How To Prepare Them)
Spring means bright, beautiful magnolia blossoms perfuming the air, but you can do more than enjoy their scent -- you can actually eat them.
By Catherine Rickman
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