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Cook
The Less Spicy Swap For Perfect Jalapeño Poppers
There are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead.
By Amy Davidson
Drink
Should You Shake Or Stir A Manhattan Cocktail? We Asked Celeb Mixologist Tony Abou-Ganim - Exclusive
By Erica Martinez
Cook
Giada De Laurentiis' Tip You Need For Organizing Your Countertop
By Jennifer Mathews
Cook
The Best Blue Cheese Alternative For Those Intimidated By Mold
By Emily Voss
Cook
How To Store Pre-Sliced Tomatoes In Your Fridge
By Hannah Beach
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Drink
Should You Shake Or Stir A Manhattan Cocktail? We Asked Celeb Mixologist Tony Abou-Ganim - Exclusive
Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan cocktail. His advice? Stir it.
By Erica Martinez
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Cook
Giada De Laurentiis' Tip You Need For Organizing Your Countertop
Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter.
By Jennifer Mathews
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Drink
When To Use Añejo Vs Reposado Tequila For The Best Cocktails
There are several different kinds of tequila, but which is best for a cocktail? Añejo and reposado both work well but in very different ways.
By Bridget Kitson
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Cook
The Kitchen Appliance Bobby Flay Says Everyone Should Have In Their Kitchen
It might seem obvious, but if you want to cook like a pro, there's one tried and true appliance you should always have in your kitchen, according to Bobby Flay.
By Arianna Endicott
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Cook
How Spelt Flour Differs From Its All-Purpose Counterpart
Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour.
By Emily Voss
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Cook
How Many Pounds Of Ham You Need Per Person For Easter
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.
By Jennifer Mathews
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Cook
Why You Should Always Keep Your Wok Oil In A Squeeze Bottle
Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.
By Joey DeGrado
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Food
The Stinky Sandwich Charlie Chaplin Loved To Hate
Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin.
By Joey DeGrado
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Cook
The Best Liquors To Amp Up Your Cheesecake
If you're looking to take your cheesecake up a notch, you should try pairing your favorite bakes with these liquors for a dreamy flavor burst.
By Sarah Mohamed
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Cook
Why You Should Never Eat Raw Flour
We all know that there's a risk of salmonella from raw cookie dough, but there's also a chance of E. coli -- and not from the eggs but the raw flour.
By Catherine Rickman
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Cook
The Best Sweet Potatoes You'll Ever Eat Are Hand Torn
For sweet potatoes that are creamy on the inside, and crispy on the edges, hand tear them into rough, craggy pieces after roasting - and then roast them again.
By Jennifer Mathews
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Cook
How Michael Symon Puts His Own Spin On The Viral Pesto Egg Recipe
We've all seen the viral ways people combine pesto and eggs, but Michael Symon is here to set us straight: Pesto does not belong in a hot pan.
By L Valeriote
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Food
We Finally Know Why Canned Beans Are Foamy When Rinsed
Canned beans make so many meals just that much easier -- they're nutritious, quick, and delicious. But just what is that foam that appears when you rinse them?
By Sharon Rose
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Cook
The Mistake You're Making With DIY Frozen Vegetables
Are your home-frozen vegetables not turning out the way you expected? If you're freezing them raw, that may be the problem -- you need to blanch them first.
By Amy Davidson
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Drink
The Reason Black Ivory Coffee Is So Expensive
Black Ivory isn't an above-average coffee sold at an exorbitant price, but a truly special variety produced in a way unlike any other beans in the world.
By Erica Martinez
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Cook
The Container Matters When It Comes To Storing Grapes
Buying fresh grapes comes with a responsibility to store them properly so they last - and when it comes to the container, the type really matters.
By Hannah Beach
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Cook
Ina Garten's Extra Step For The Absolute Best Vodka Sauce
If you want to enjoy the best vodka sauce of your life, don't ignore culinary queen Ina Garten's advice. Put the sauce in the oven to finish.
By L Valeriote
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Food
The Water Myth Behind Great NYC Bagels
There is little doubt in our minds that New York City produces some of the best bagels in the world, but why is that? It's less to do with water than technique.
By Catherine Rickman
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Cook
For The Perfect Burger, Skip The Pan And Break Out The Plancha
The even heating and large surface area of a plancha contribute to crafting burger patties with a crispy outer layer and a juicy, flavorful interior.
By Kristina Vanni
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Cook
Cereal Is The Coating Alternative That Adds Crunch To Chicken Tenders
Some chicken tenders taste better than ever, especially if the wrong breading is used. If you're making them at home, try an alternative coating with cereal.
By Joey DeGrado
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Cook
Powdered Eggs Are The Foolproof Substitute At Empty Grocery Stores
When eggs are so expensive that they make your wallet hurt, or you can't even find a carton, powdered eggs are an affordable, easy-to-use, versatile substitute.
By Jennifer Waldera
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Drink
Do You Really Need A Coffee Canister To Keep Your Morning Joe Fresh?
Coffee lovers know that there are plenty of gadgets, tools, and machines to make the best, freshest cup of joe. But is a coffee canister necessary?
By Hannah Beach
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Drink
Starbucks Reserve Unveils 2 New Drinks That Embrace Sweet Heat
Exclusively at its special Reserve locations, Starbucks is adding two new drinks to the menu that both feature hot honey as the star ingredient.
By Annie Epstein
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Cook
The Do's And Don'ts Of Adding Dried Herbs To Pasta Sauce
Not allherbsremain as vibrant as their fresh counterparts when dried, but woody aromatics like bay leaves, rosemary, and oregano taste potent when dehydrated.
By Caryl Espinoza Jaen
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Food
When Do You Have To Worry About Fried Rice Syndrome?
The so-called fried rice syndrome actually applies to any cooked starch left at room temperature, and yes, it can be quite serious to many people.
By Bridget Kitson
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Cook
What Makes Breakfast And Dinner Sausage Taste Different
It's true that any sausage can be eaten for breakfast, but the specific product Americans call breakfast sausage has unique flavors and traits that define it.
By Joey DeGrado
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Cook
Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes.
By Jennifer Mathews
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Food
The Food Anthony Bourdain Said Was The Worst He Ever Ate
Anthony Bourdain tried a lot of foods in his time, with his palate as adventurous as his travels across the world. Yet there was one food he deemed the worst.
By Khyati Dand
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Drink
If You're Drinking Salt Water, Use Sea Salt
If you've decided to give the TikTok trend of drinking salt water a try, we recommend using sea salt above all other varieties due to its minerals.
By Jennifer Mathews
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