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Cook
Use A Cheap Loaf Of French Bread As An Effortless Pizza Base
A loaf of French bread from the grocery store serves as the perfect base for a tasty pizza with a crisp crust, and all the toppings you love.
By Erica Martinez
Cook
All The Different Ways To Cut Garlic And How It Affects Taste
By Khyati Dand
Cook
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
By Joey DeGrado
Restaurants
The 2024 Oscars' Dinner Spread Is Basic Yet Bougie
By Catherine Rickman
Food
Does Cacao Fruit Actually Taste Like Chocolate?
By Samantha Jenkins
More Stories
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Cook
All The Different Ways To Cut Garlic And How It Affects Taste
Garlic is a great ingredient no matter how it's prepared and added to a dish, but the method used matters. Here are all the different ways to cut it for taste.
By Khyati Dand
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Cook
Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside.
By Joey DeGrado
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Cook
You Can't Make The Best Homemade Salad Dressing Without Ice
It may not seem intuitive, but adding ice to your homemade salad dressing is really a game changer. Believe it or not, ice emulsifies vinegar and oil together.
By Jakob Eiseman
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Drink
The Best Liquor To Minimize Your Chances Of A Gnarly Hangover
Beyond the alcoholic strength of a drink, there's sneaky factor that influences why certain liquors give you a nasty hangover more quickly than others.
By Riya Anne Polcastro
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Cook
Why The Fridge Isn't The Best Place To Store Cucumbers
We tend to over-refrigerate our produce and in the case of cucumbers this could be detrimental to their shelf-life. Here are some better options for storage.
By Hannah Beach
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Cook
Cast Iron Cookware Hacks You Wish You Knew Sooner
Already revered, cast iron cookware has even more uses than many might think. Get the most out of your skillets with these simple, surprising hacks.
By Lauren Bair
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Cook
Naturally Dye Your St. Patrick's Day Food With Spinach
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts.
By Jennifer Mathews
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Cook
Giada De Laurentiis' Fruity Substitute For Egg Wash
To give pastries a shiny glaze that's totally egg-free and vegan, use Giada De Laurentiis' egg wash substitute that adds a bonus burst of fruity flavor.
By Hannah Beach
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Cook
Here's How Long You Can Eat Cream Cheese After Opening
As a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad.
By Riya Anne Polcastro
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Cook
Yes, You Can Freeze Leftover Canned Pineapple
If you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes.
By Jennifer Mathews
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Food
Why The Irish Actually Don't Eat Corned Beef On St. Patrick's Day
Corned beef may be the de facto meal for St. Patrick's Day in America, but due to Ireland's history with the dish, revelers there enjoy a much different meal.
By Chris Sands
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Cook
How To Cook Orzo In A Rice Cooker
It couldn't be easier to learn how to cook perfect orzo in a rice cooker, and you can customize the pasta in several ways that barely add extra time or effort.
By Louise Rhind-Tutt
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Drink
The Biggest Mistake People Make With Batch co*cktails, According To An Expert
Food Republic spoke to an expert to find out what to avoid when making batched co*cktails, plus ideas for more suitable drinks that won't do you wrong.
By Sarah Mohamed
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Cook
Ina Garten's Under-The-Skin Tip For Flavoring Chicken
While you might be used to working with skinless chicken, cooking the bird with the skin on lets you take advantage of a tip from cookbook author Ina Garten.
By L Valeriote
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Food
Ranking Fast Food Fish Sandwiches From Hit To Skip
Either you love 'em or you hate 'em -- but we've ranked fast food fish sandwiches. From Popeye's to Sonic, let's go fishing!
By Stephanie Mee
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Drink
Lavender Is The Star Of Starbucks' Spring Lineup
Spring has officially sprung at Starbucks with the introduction of two new lavender drinks: Iced Lavender Cream Oatmilk Matcha and Iced Lavender Oatmilk Latte.
By Jennifer Waldera
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Cook
Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.
By Jennifer Mathews
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Cook
The Kitchen Tool Duff Goldman Says Every Beginner Baker Should Have
Duff Goldman is a baker extrodinaire, with a successful business and TV empire, so when he says beginner bakers need this tool to start, we listen.
By Madeline Murphy
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Drink
Turn Canned Pumpkin Into A Creamy Smoothie With 2 Ingredients
Pumpkin pie filling can be used for more than a baked dessert. Combine it with milk or yogurt and blend, and you'll have an easy smoothie to enjoy year-round.
By Sarah Mohamed
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Food
Oscar Mayer Announces Its First Meatless Hot Dogs
Meatless hot dogs are here! From none other than Oscar Meyer. NotHotDogs and NotSausages will start rolling out later this year as part of a unique partnership.
By Jennifer Waldera
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Restaurants
7 Best And 7 Worst Steakhouse Chains In The US
It might be a bit expensive to dine at one of the best steakhouses, but it's worth it to avoid spending your money at a chain that serves low-quality meat.
By Stephanie Mee
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Cook
The Only Flour You Need For Perfect Oatmeal Raisin Cookies
This special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight.
By Erica Martinez
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Cook
Martha Stewart's Tip For Reviving Hard Parmesan Cheese
Nothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it.
By Arianna Endicott
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Food
What Is Sweet And Sour Sauce, Anyway?
Sweet and sour sauce adorns some of our favorite Chinese-American dishes, like sweet and sour pork or chicken. But what, exactly, is in the sauce?
By Samantha Jenkins
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Cook
For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water.
By Annie Epstein
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Exclusives
The Red Flags To Avoid While Buying Cheese At The Grocery Store
Food Republic asked cheesemonger Kathleen Serino to explain what red flags shoppers should look out for in the cheese section of the grocery store.
By Annie Epstein
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Cook
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
By Louise Rhind-Tutt
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Cook
The Clever Reason Chopsticks Are Slanted
Some chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin.
By Hannah Beach
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Cook
The Yeast Mistake That Stops Bread From Rising
Yeastis like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
By Annie Epstein
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