The Mistake You're Probably Making With Your Egg Salad
Egg salad is one of those basic dishes we all can fall back on, but if you make a few tweaks along the way, you can end up with something beyond basic.
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Make An Easy Burrata-Inspired Snack With One Affordable Alternative
Any fan of antipasto has made burrata Caprese salad, but that deliciously creamy, curdy cheese gets pricey fast. Here's a cheaper way to enjoy it.
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What Does Rabbit Meat Really Taste Like?
If you're like many Americans, you haven't tried rabbit meat, but you might be curious as to what it tastes like. In all honesty, kinda like chicken.
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The Best Ways To Use Tofu In Your Sandwiches
Putting plain, unseasoned tofu in your sandwich is a sad way to treat this delicious protein, so try our ideas for using it to delicious effect.
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Rethink Your Charcuterie Boards By Having A Focus On Fish
Forget charcuterie. Seacuterie boards, featuring delights like smoked salmon, oysters, mussels in pickled sauce, and more are growing in popularity.
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Can You Cook Steak In The Microwave?
Cooking steak can be intimidating because there are so many different tips out there. Can you cook it in the microwave to save all the hassle?
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Stop Tossing Out Stale Bagels And Use Them In Your Next Salad
Even when stored properly, bagels tend to go stale quickly. But don't toss them out, because they can be repurposed into a tasty topping for salads.
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The Affordable Alternative You Can Try For Truffles
Truffles are synonymous with luxury and fancy eating, but their flavor can be inexpensively replicated with another fungus -- you just need to know which.
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The Step You Can't Skip For Crispy Country Fried Steak
If you've tried your hand at making country-fried steak at home, you may have noticed it sometimes comes out a little less crispy than desired.
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Alton Brown's Unusual Egg Carton Hack For Meatballs Is Quite Genius
Alton Brown, food scientist, gentleman, and scholar, has the best -- and weirdest -- technique for making mess-free meatballs with the easiest cleanup.
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Why The Slow Cooker Isn't Ideal For Cooking Beef Tenderloin
Many cuts of beef turn tender and juicy in the slow cooker, but there are a few good reasons why you'll want to look elsewhere for beef tenderloin.
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13 Things You're Putting In The Microwave But Actually Never Should
Microwaves are excellent kitchen appliances -- but while they're fast and convenient, you should consider the things you're putting in them.
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The Best Base For Creamy Salad Dressings, According To A Chef
Food Republic asked Chef David Kirschner, CEO and founder of dineDK Private Dining, to share his go-to base for ultra-creamy salad dressings.
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The Assembly Mistake That's Making Your Fish Sandwich Fall Apart
When putting together a fish sandwich, there are a few things you can do to make sure you do not create a big mess for yourself.
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Why Marcella Hazan's Famous Tomato Sauce Calls For Half An Onion, Not Diced
Marcella Hazan's famous tomato sauce recipe is so simple, it doesn't even require you to dice the onion, and yet it's still deeply aromatic and rich.
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Add A Peppery Punch To Your Salad With An Unexpected Spice
This spice is the perfect addition to salads if you'd like to add some texture, an eye-catching garnish, and something new, peppery, and unexpected.
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Pro Tips For Making The Crispiest Veggie Chips
Veggie chips are tasty from the grocery store, but they're even better when you make them yourself. Here's how to ensure crispy results, every time.
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Instantly Upgrade The Flavor Of Your Steak Dish With One Briny Spread
For those who like their steak with a little something extra, this powerful condiment will add an instant burst of salty, savory, and aromatic flavor.
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Baking Fish In Salt Is Easier Than You Might Think
Costas Spiliadis, the founder of the fine dining establishment Estiatorio Milos, shared his method for preparing salt-baked fish with Food Republic.
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Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
On the surface, cooking scrambled eggs seems super easy. But these experts tell us the common mistakes many people make -- and how to avoid them.
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What Cut Of Meat Is Used For Swiss Steak?
Swiss steak may seem like it comes from Switzerland, but it doesn't -- Swissing is a type of tenderization, and it usually applies to one cut of meat.
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The Easy 2-Ingredient Flavor Upgrade For Frozen Pizza
To take your frozen pizza up a notch (or, let's be honest, two), then all you need to do is add these two ingredients to your crust before and after cookin.
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The Dish To Grab If You Don't Have A Roasting Pan Available
An absent roasting pan in the kitchen doesn't have to mean a poorly equipped one. One alternative to a roasting pan is more obvious than you might've thought.
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The Fruity Addition That Adds A New Flavor Component To BBQ Sauce
If you prefer your barbecue sauce on the sweeter side, you may want to try combining sauce with this particular type of jam.
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11 Expert Tips For Making The Crispiest Fried Chicken You've Ever Tasted
If you're looking to try the crispiest fried chicken you've literally ever had, then you have to turn to these chicken experts for all the top tips.
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Don't Forget One Step When Cooking Fries In The Air Fryer
No appliance is better suited for quickly crisping up your frozen french fries than the air fryer, but be sure not to skip this one essential step.
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Ina Garten's 5-Ingredient, No-Cook Sauce Will Bring Life To Your Beef Tenderloin
If you're cooking a beef tenderloin, you don't need to spend hours working over a hot stove to make a fancy sauce; you just need these five staples.
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