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Cook
The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.
By Emily Voss
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The Melted Chocolate Hack That's Ideal For Spring Picnics
By L Valeriote
Cook
The Whisking Mistake That Causes Disappointing Eggs
By Caryl Espinoza Jaen
Food
Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
By Jennifer Waldera
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The Best Way To Make Ice Cubes Without A Tray
By Arianna Endicott
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Cook
The Melted Chocolate Hack That's Ideal For Spring Picnics
This easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.
By L Valeriote
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Cook
The Whisking Mistake That Causes Disappointing Eggs
Even if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.
By Caryl Espinoza Jaen
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Drink
What A 7 And 7 co*cktail Really Is
The 7 and 7 highball is a simple combination of Seagram's 7 Crown blended whiskey and 7UP. The refreshing soda quells the burn of the whiskey.
By Chris Sands
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Cook
The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
By Jennifer Mathews
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Cook
A Dish Towel Is The Key To Bobby Flay's Rolled Omelet
For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.
By Jennifer Mathews
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Food
What Is A Torte And How Is It Different From A Standard Cake?
Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour.
By Emma Pilger
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Cook
There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
By Sarah Mohamed
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Cook
Should You Be Reusing Your Cooking Oil?
Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.
By Sarah Mohamed
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Restaurants
Starbucks' New Line Of Ready-To-Drink Canned Coffee Features An Oatmilk Frappuccino
On March 28, Starbucks announced the release of a wide array of new offerings, including the Starbucks Oatmilk Frappuccino Chilled Coffee Drink.
By Chris Sands
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Drink
When To Use Añejo Vs Reposado Tequila For The Best co*cktails
There are several different kinds of tequila, but which is best for a co*cktail? Añejo and reposado both work well but in very different ways.
See AlsoTurkish Delight RecipeBy 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
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
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Drink
Should You Shake Or Stir A Manhattan co*cktail? 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 co*cktail. 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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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
The Best Blue Cheese Alternative For Those Intimidated By Mold
Taking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes.
By Emily Voss
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Cook
How To Store Pre-Sliced Tomatoes In Your Fridge
Sliced tomatoes can be incredibly delicate, so learn how to to properly store them and use them up, even if they become squishy and overripe.
By Hannah Beach
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Cook
How Much 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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