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Cook
The Water Hack That Tells You If Your Blueberries Will Be Sweet
With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again.
By Annie Epstein
Cook
No, Hollandaise And Bearnaise Sauce Are Not The Same
By Sarah Mohamed
Cook
Give Your Next Batch Of Gnocchi The Dessert Treatment
By Avery Tomaso
Cook
How Long An Open Jar Of Spaghetti Sauce Lasts In The Fridge
By Khyati Dand
Food
The Difference Between Poke And Ceviche Is All In The Acid
By Sarah Mohamed
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Cook
No, Hollandaise And Bearnaise Sauce Are Not The Same
Hollandaise and béarnaise look similar and even share some ingredients and uses in the kitchen, but they also have deliciously distinctions that set them apart.
By Sarah Mohamed
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Cook
Give Your Next Batch Of Gnocchi The Dessert Treatment
Gnocchi is traditionally thought of as a pasta dinner but the bite-sized morsels can also easily be transformed into a tempting dessert similar to fried dough.
By Avery Tomaso
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Cook
The Easy Tortilla Trick For Satisfying Egg Quesadillas
Leave it to TikTok to provide an easy tortilla trick that will give you satisfying egg quesadillas for a filling breakfast every morning. Here's how to do it.
By Jennifer Mathews
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Drink
What To Drink With Scallops For Harmonious Flavors
Scallops are seafood jewels deserving of the perfect drink to accompany them, and these recommendations for beer, wine, and mixed drinks are surefire hits.
By Caryl Espinoza Jaen
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Food
Steer Clear Of These 15 Mistakes When Ordering Italian Cuisine
Ordering Italian cuisine is easy once you get the hang of it, but these common mistakes could impact how much you enjoy your meal when the food arrives.
By Elaine Todd
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Cook
Salt Is The Key To Cleaning That Onion Smell From Your Cutting Board
Onions are fantastic in so many dishes, but we can all agree that they leave quite the smell behind on our cutting boards. Fortunately, salt cures that.
By Samantha Jenkins
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Restaurants
Why Lasagna Always Tastes Better At A Restaurant Than At Home
Lasagna served at restaurants always seems to taste much better than you've ever made in your own kitchen, but there are ways to get your recipe closer.
By Stephanie Mee
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Cook
The Key To Making Restaurant-Quality Flour Tortillas
Restaurant-quality flour tortillas can be yours at home; with one simple ingredient, the pillowy, flexible texture will be ready to fill with meat and cheese.
By Caryl Espinoza Jaen
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Grocery
Jungle Jim's Is Like A Grocery Store Inside Of A Theme Park
Jungle Jim's offers a true sensory experience, filled with surprises - it's unlikely you'll find a more entertaining grocery shopping adventure anywhere else.
By Erica Martinez
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Cook
8 Fish You Can Eat Regularly And 8 You Should Avoid
Health, cost, and sustainability play a big part in what seafood we choose to consume. Here are eight fish you can eat regulary -- and eight you should avoid.
By Mary O'Brien
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Cook
The Unexpected Ingredient To Boost Any Caramel Sauce
For those who prefer slightly savory desserts over cloyingly sweet ones, this ingredient can add instant depth caramel sauce for a deliciously complex treat.
By Louise Rhind-Tutt
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Cook
Leave The Tails On Shrimp To Avoid A Common Overcooking Error
Do your shrimp turn out rubbery? Curled up into tight messes that are difficult to eat? The problem -- you're likely removing the tail before you cook them.
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
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
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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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Restaurants
The 2024 Oscars' Dinner Spread Is Basic Yet Bougie
The 2024 Oscars are upon us once again, and the after-party, the Governor's Ball, is going to be full of bougie but basic dishes aimed to please the masses.
By Catherine Rickman
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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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Food
Does Cacao Fruit Actually Taste Like Chocolate?
Chocolate is one of the most consumed foods in the U.S. but it doesn't just come from anywhere. It comes from cacao fruit, which tastes very different.
By Samantha Jenkins
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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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