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Cook
Giada De Laurentiis' Secret To Better Pomodoro Sauce
To give her pomodoro sauce an irreplaceable depth of flavor, Giada de Laurentiis uses a tasty 'scrap' ingredient that is sadly overlooked in the kitchen.
By Erica Martinez
Cook
The Pillowy Pasta You Can Make From Stale Bread
By L Valeriote
Food
Why Canned Fish Comes In Such Small Containers
By Riya Anne Polcastro
Food
Debone Your Rotisserie Chicken With A Simple Plastic Bag Hack
By Jennifer Mathews
Cook
The Cookbooks Ina Garten Reads For Inspiration
By Jennifer Waldera
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Cook
The Pillowy Pasta You Can Make From Stale Bread
Save your old bread and heels in the freezer so that you can whip up this delicious, rustic pasta from northern Italy that's cooked in chicken broth.
By L Valeriote
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Food
Why Canned Fish Comes In Such Small Containers
Small tins of fish make sense for many consumers who want to snack on the go, especially since storing pungent fishy leftovers isn't high on everyone's list.
By Riya Anne Polcastro
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Food
The Secret To Storing Bananas Without Bruising Them
The best storage method for bananas mimics how they grow: hanging. This prevents bruising from the pressure of other bananas, as well as accelerated ripening.
By Hannah Beach
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Restaurants
Order Panera Mac And Cheese With Stir-Ins For An Easy Upgrade
Panera's mac and cheese is great all on its own, but if you want to switch it up, try some creative stir-in ingredients from the menu to make a whole new dish.
By Arianna Endicott
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Food
Foods Anthony Bourdain Hated With A Passion
Anthony Bourdain had a lot of opinions about food, and there were a number of foods he admitted he could not stand. Here are a few of those foods.
By Josie Addison
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Cook
The Best (And Worst) Kitchen Tool For Mashing Potatoes
Before you reach for a potato masher or blender to make mashed potatoes, learn which tools can do a more effective job and which ones will create a gummy mess.
By Sarah Mohamed
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Cook
Mistakes Everyone Makes With Their Homemade Pizza Dough
If you've never made homemade pizza dough, you really should consider giving it a whirl! To help you, we're highlighting several common mistakes to avoid.
By Elaine Todd
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Drink
How French Roast Coffee Gets Its Smoky Flavor
There are maybe a million ways to drink your coffee, but one popular roast is French, known its deep notes and smoky quality. But how does it taste so smoky?
By Annie Epstein
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Cook
A Fork Is All You Need To Easily Peel Shrimp
Buying shell-on shrimp is always a better value but it can be intimidating to think about all the work that goes into peeling them - unless you use a fork.
By Emily Voss
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Cook
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Cook
How To Easily Clean In Between The Glass Panes Of Your Oven
Cleaning your oven is no easy task, especially if you're attempting to do so in between the glass panes of the door. But a trick using duct tape can help.
By Jennifer Mathews
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Food
The Difference Between Clementines And Mandarin Oranges
Technically speaking, all clementines are mandarins, though not all mandarins are clementines - but clementines are seedless, and tend to be sweeter.
By L Valeriote
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Cook
FIFO: The Rule You Need To Store Food Like A Chef
FIFO seems like a mysterious term, but this food storage mantra used by pro chefs couldn't be easier to understand and follow, saving you money and food waste.
By Sarah Mohamed
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Cook
What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities.
By Caryl Espinoza Jaen
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Cook
The Last-Minute Mistake That Causes Overly Dry Meatloaf
Have overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish.
By Erica Martinez
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Drink
Upgrade Your Vermouth Game For An Elevated Manhattan, According To A Whiskey Expert
Chris Blatner spoke with Food Republic about upgrading a basic Manhattan co*cktail's flavor profile by playing around with different vermouth choices.
By Sarah Mohamed
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Cook
Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.
By Caryl Espinoza Jaen
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Cook
Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step.
By Erica Martinez
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Restaurants
The Key Difference Between A French Restaurant And A Brasserie
When traveling in France, you're going to see plenty of eateries, but how, precisely, do restaurants and brasseries differ? Turns out, it's more than the food.
By Erica Martinez
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Restaurants
The State With The Most Olive Garden Restaurants In The US
Olive Garden has restaurant locations in every single U.S. state and territory, but what is the region with the most spots to enjoy their Italian fare?
By Audrey Enjoli
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Cook
Mix 2 Different Sugars For Spongy, Cake-Like Cookies
If you prefer your cookies to be fluffy, soft, and cake-like rather than thin and crispy, follow our tips for using two types of sugar in your recipe.
By Hannah Beach
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Cook
12 Unexpected Ways You Should Be Using Cottage Cheese
Cottage cheese doesn't always have the best reputation, and you might be seriously underestimating its potential to elevate some of your favorite dishes.
By Brian Good
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Food
These Are The Only States That Don't Have A Trader Joe's
Trader Joe's is known and well loved across the United States -- that is, unless you live in one of the unfortunate eight states that don't have a TJ's.
By Audrey Enjoli
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Cook
How Much Your Burger Patties Should Actually Weigh
There are a million ways to make a burger, but if you want a solid standard, your patties should be around a quarter pound in weight before they hit the grill.
By Louise Rhind-Tutt
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Drink
How To Pair Sake With Food
Leo Lê, the Beverage Director at Momoya Soho, told Food Republic that sake is a versatile beverage that pairs well with many dishes and cuisines.
By Catherine Rickman
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Drink
Why Coffee Cost A Penny During The Enlightenment Period
We may lament the price of coffee today, but it was once one of the cheapest beverages available, and that affordability fueled the Age of Enlightenment.
By Emily Voss
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Cook
How To Turn Leftover Meat Into Mouthwatering Rillettes
If you have leftover meat and are tired of the same old, same old, then it's time to try making rillettes. A type of confit, it's a fab way to preserve meat.
By Catherine Rickman
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Food
Why Chipotle Employees Have To Wear Chainmail Gloves For Food Prep
Yes, you read that right: Employees at Chipotle have to wear real chainmail gloves while doing food prep to prevent injuries when on the clock.
By Sharon Rose
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Drink
The Best Wine To Pair With Smelly Cheeses, According To An Expert
Sommelier and natural wine expert Doreen Winkler told Food Republic that a full-bodied glass of orange wine pairs amazingly with stinky cheese.
By Jennifer Waldera
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