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Cook
The Simple Grilling Hack That Gives You Double The Roasting Room
When you've got a lot of food to grill and wish your cooking surface were a bit bigger, grab some empty metal cans and create a DIY space-saving setup.
By Hannah Beach
Drink
Why AriZona Iced Tea Is Still 99 Cents Despite Inflation
By Chris Sands
Cook
Edamame Is The Vibrant Chickpea Alternative Your Hummus Needs
By Emma Pilger
Cook
You Can't Have The Best Bacon Grilled Cheese Without Maple Syrup
By Emily Voss
Drink
You Can Thank Mormonism For Dirty Soda
By Samantha Jenkins
More Stories
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Drink
Why AriZona Iced Tea Is Still 99 Cents Despite Inflation
To maintain its pricing consistently at 99 cents, AriZona Iced Tea employs a variety of strategies, including foregoing conventional flashy advertising.
By Chris Sands
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Cook
Edamame Is The Vibrant Chickpea Alternative Your Hummus Needs
Hummus has really had a moment lately, but now that the fascination has worn off, it's time to switch it up and make a protein-packed version with edamame.
By Emma Pilger
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Grocery
7 Frozen Pot Pies You Should Buy And 7 You Should Leave At The Store
When you're craving comfort food, pot pie hits the spot. We've rounded up the best and worst pot pies you can find in your supermarket freezer aisle.
By Lauren Bair
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Food
No, Puff Pastry And Phyllo Dough Aren't The Same Thing
Whether you're making a creme puff with puff pastry or spanikopita with phyllo dough, there are big differences between these two ingredients.
By Joey DeGrado
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Cook
How Long Store-Bought Salsa Lasts Once It's Been Opened
Contrary to popular belief, both homemade and store-bought salsas can go bad and make you sick, and in a much shorter time period than you might think.
By Arianna Endicott
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Cook
The Easy Vegan Alternative For Heavy Cream
With just two ingredients, you can can whip up a vegan substitute for heavy cream that works great in soups, pastas, dips, and even some desserts.
By Arianna Endicott
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Cook
How To Store Roasted Chickpeas So They Don't Get Soggy
Crispy roasted chickpeas can easily go soggy in just a few hours, so follow our tips to cook and store them the right way for lasting crunch.
By Hannah Beach
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Cook
Duff Goldman's Prep Tip For Unrivaled Oatmeal Raisin Cookies
If you want the best oatmeal raisin cookies possible, there's two things you can do to the main ingredients to prep them, according to Duff Goldman.
By L Valeriote
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News
The Herb Gwyneth Paltrow Said 'Should Be Illegal'
Gwyneth Paltrow recently appeared on the interview series "Hot Ones" and got into it about a certain herb she dislikes so much she thinks it should be outlawed.
By Chris Sands
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Cook
Ree Drummond Has A Problem With The Way We Make Cinnamon Toast
If you like to scatter some cinnamon and sugar on bread and call it a day, Ree Drummond wants to show you how your cinnamon toast could be so much better.
By Sarah Mohamed
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Cook
The Side Of Steak You Cook First Actually Matters
Cooking a steak at home can be an incredibly rewarding experience but how you cook it matters, including what side of the meat you start with.
By Joey DeGrado
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Drink
The Scientific Reason Red Wine Gives People Headaches
If you often find yourself having headaches even after just a glass of red wine, there's a probable reason for it - and it all comes down to science.
By Khyati Dand
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Restaurants
Nestlé Recalls 440,000 Starbucks Mugs For Overheating — Here's What To Know
Starbucks is recalling roughly 440,500 Metallic Mugs included in the 2023 Holiday Gift Sets due to safety concerns. These mugs have caused 10 injuries so far.
By Arianna Endicott
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Drink
Why Mezcal That Isn't Smoky Can Be A Red Flag, According To An Expert Mixologist - Exclusive
Food Republic spoke to co*cktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality.
By Jennifer Mathews
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Cook
Why Frosting And Icing Aren't Interchangeable
Frosting and icing are both sugary ingredients often used to decorate baked goods, but they have very different components and shouldn't be swapped.
By Avery Tomaso
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Drink
Fernet Shots Are A Secret Code Between Bartenders. Here's What It Means
For many bartenders, offering a fellow server a digestif like fernet, which will settle their stomach, is a sign of camaraderie and respect.
By Emma Pilger
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Drink
What You Need For The Perfect Margarita, According To Tony Abou-Ganim - Exclusive
Food Republic spoke to co*cktail expert and author Tony Abou-Ganim to find out what ingredients go into his absolute best version of a classic margarita.
By Erica Martinez
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Food
Is Sourdough Bread Gluten-Free?
Sourdough bread is delicious, surprisingly nutritious, and while it contains lower levels of chemicals that will irritate tummies, it is not gluten free.
By Catherine Rickman
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Drink
One Mistake You Shouldn't Make When Picking A Bottle Of Wine, According To An Expert
Food Republic spoke with wine expert Doreen Winkler about how to shop mindfully for wine. Her advice? Don't buy a cheap bottle just for the cute label.
By Jennifer Mathews
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News
José Andrés Apparently Would Eat The Big Worm From Dune 2
Celebrated chef José Andrés is curious about how the massive sandworms in "Dune: Part Two" would taste, and the best methods to cook and serve them.
By Chris Sands
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Food
Chicago's Gravy Bread Is Exactly What It Sounds Like
If you haven't heard of gravy bread, you're missing out on a Chicagoan delicacy. No, it isn't fancy. Yes, it is exactly what it sounds like, and it's delicious.
By Emily Voss
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Drink
What Do Hops Actually Do For Beer?
Not all beers are created equal, and not all beers are hoppy delights. But what, precisely, is it that hops do for beer? Turns out they affect taste and aroma.
By Amy Kent Myers
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Cook
The Tedious Step Duff Goldman Never Skips While Baking
Duff Goldman used to be skeptical about a certain prep step found in many baking recipes, but he now understands and believes in its power, as should you.
By Khyati Dand
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Cook
What Makes The Perfect British Pie, According To Expert Judges
In Britain, pie is more than a meal: It's an illustrious tradition, full of history and flavor. Our experts discuss what, exactly, makes the perfect pie.
By Louise Rhind-Tutt
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Cook
Ina Garten's Brilliant Tip To Freeze Cupcakes For Later
We dish on Ina Garten's cupcake freezing secret: a pre-chilling step that preserves texture, keeping your treats fresh and tasty for months to come.
By Arianna Endicott
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Cook
The One-Step Secret To Thwarting Rubbery Bacon
No one wants a mouthful of rubbery bacon. To make sure each piece is a crispy delight, you need to cook your meat in a few tablespoons of water.
By Jennifer Mathews
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Cook
Why You Shouldn't Bother With Crumbled Feta, According To José Andrés
If you love feta cheese, there's good reason why you should only ever use it in block form according to popular Mediterranean chef José Andrés.
By Sarah Mohamed
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Cook
The Lemon Hack To Prevent Sugar From Crystalizing
To prevent caramel and other sugar-based candies from turning gritty, use a squeeze of lemon and some other tips to cut down on sugar crystal formation.
By Hannah Beach
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News
Martha Stewart's Roasted Lobster And Chicken Dish Is An Interesting Life Choice
Through her Instagram account, Martha Stewart has shined a light on an eye-catching lobster-chicken hybrid dish served by the Maison Barnes restaurant.
By Hannah Beach
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