Take Your Mashed Potatoes To The Next Level With A Smoky Homemade Ingredient
Chef and recipe expert Dennis Littley of Ask Chef Dennis gave Food Republic the secret to turning your mashed potatoes into a smoky masterpiece.
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Why Are Steaks Normally Paired With Heavier Wines?
Food Republic spoke with certified sommelier Ang Cosenza to help break down exactly what makes steak such a perfect pairing for heavier wines. -
Don't Throw Away Your Vegetable Scraps: Use Them In Stocks And Broth
If you are currently throwing your vegetable scraps away after cooking, you're doing yourself a disservice. Save them to make fresh stock instead. -
The Japanese Ingredient That'll Take Your Roast Chicken To The Next Level
Food Republic spoke with chef Richard Sandoval, who shared one delicious Japanese ingredient that can instantly elevate an oven-roasted chicken dish. -
Up Your Sommelier Status By Pairing A Delicate Wine With Your Steak
Sometimes you need a change of pace, and pairing what may at first seem like conflicting foods and wines can create a beautifully dichotomous meal. -
What's The Best Cut Of Beef For Steak Tartare?
Making steak tartare at home is a great way to enjoy a fantastic cut of steak and show off your knife skills, but which cut is the best and why? -
The Unexpected Secret To The Crispiest Roast Potatoes
If you want your roasted potatoes to be as crispy as is physically possible, then you need to add this one ingredient commonly found in pasta. -
Why You Should Be Using Shio Koji For The Most Tender Meat
You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently. -
The Mild, Secret Ingredient To Add For Perfectly Moist Cakes
If you want a cake that's full of rich, delicious moisture but still has a light, gentle crumb, you need to add this one type of dairy to your bake. -
How To Judge The Quality Of A Sausage (According To A Butcher)
To find out how to shop for the best sausage available, Food Republic spoke to chef Thomas Odermatt, founder and CEO of Butcher's Bone Broth. -
The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods. -
Is Sushi Supposed To Be Warmed Up?
For an authoritative answer on whether sushi should ever be warmed up, Food Republic reached out to Dr. Jae Choi, executive chef and owner of Yakitori Jinbei. -
7 Tips You Need To Serve Steak And Impress Your Guests
Chefs have tons of steak tips, but finding the perfect recipe can be tough, especially when cooking for guests. Here are 7 tips for steak perfection. -
Can You Substitute All Purpose Flour And What's The Best Way To Do So?
Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes. -
Here's The Best Types Of Fish You Can Eat Raw
For advice on which fish are safe (and even encouraged) to eat raw, Food Republic spoke to Dr. Jae Choi, the executive chef and owner of Yakitori Jinbei. -
Betty Crocker Vs Duncan Hines: Which Boxed Devil's Food Cake Mix Is Better?
We decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out. -
Why Is Buttermilk So Crucial When Making Biscuits?
When it comes to buttery, flaky, perfectly risen biscuits, what's the key ingredient? Most likely it's going to be buttermilk, and here's why it's vital. -
4 Best Salts To Season Steak, And 4 You Should Avoid
When it comes to grilling or searing a steak, the type of salt you use for your crust matters -- here are four types to use and four to avoid. -
How To Mill Flour At Home Without A Dedicated Miller
If you want to mill your own flour at home without a dedicated miller, take these tips from baking expert Jerrelle Guy on the best practices. -
Rules To Remember When Pairing Wine With Pasta
While you might think red wine with red sauce or white wine with white sauce is your standby rule of pairing, it actually isn't true at all. -
Can You Substitute Coconut Flour For All-Purpose Flour?
All-purpose flour lives up to its name in baking, but can you swap it out for coconut flour in certain recipes? Here's what an expert baker suggests. -
Temaki Vs Maki: What Makes These Sushi Rolls Different?
There are many different types of sushi, and temaki and maki are easy to confuse given how similar their names are. Here's what sets them apart. -
Does A Milk Frother Improve The Taste Of Bourbon?
Looking for a way to improve the taste of your favorite bourbon? Some suggest a milk frother, but is that wise? We asked an expert. -
Should You Use Fresh Or Frozen Fruit In Your Baked Goods?
Picking between fresh and frozen fruit when baking may sound like a no-brainer, but as an expert explains, the answer might not always be so obvious. -
How Proofing Time Affects Your Homemade Bread
To perfect your homemade sourdough bread, you need to master the art of proofing. Part of that is knowing how time affects your proof and dough. -
What's The Best Way To Cook Venison?
Cooking game meat, such as venison, requires a different method than domesticated animals, like cow. Here's how you should treat it for tender results. -
This Affordable Cut Of Steak Is Probably One You've Never Heard Of
With grocery prices on the rise, every penny saved at the store counts. To eat steak without breaking the bank, you just need this one particular cut.
