Food Republic - Restaurants, Reviews, Recipes, Cooking Tips

How To Make Cloud Cake With Just 2 Ingredients

staff@foodrepublic.com (Jack Rose) — Fri, 26 Sep 2025 15:17:00 +0000

If you want to make a cake that's lighter than air itself but full of delicious flavor, you don't need to work hard: You just need two pantry staples.

Super Easy Rice Pudding Starts With One Canned Ingredient

staff@foodrepublic.com (M Lavelle) — Thu, 25 Sep 2025 18:47:00 +0000

Rice pudding is a nostalgic (and delicious) dessert, but it can take a fair amount of work to get that creamy texture. Skip the hassle with a canned ingredient.

We Asked A Pro Baker What Pans Are Worth Buying And Why

staff@foodrepublic.com (Cara J Suppa) — Thu, 25 Sep 2025 17:17:00 +0000

The price of bakeware varies dramatically, so how do you know which pans are worth the investment? An expert weighs in on which kind impacts your bake the most.

Elevate Your Favorite Pillsbury Halloween Shape Cookies With This Layering Trick

staff@foodrepublic.com (Cheryl Kochenderfer) — Thu, 25 Sep 2025 12:17:00 +0000

Sure, Pillsbury Halloween shape cookies are adorable as-is, but you can kick things up a notch with an adorable layering trick that's so, so easy.

The Easiest Way To Hold Edible Flowers In Place On A Cake

staff@foodrepublic.com (Creshonda A. Smith) — Wed, 24 Sep 2025 17:17:00 +0000

If you want to make any cake, from sheet cakes to multi-tiered confections, look elegant with minimal effort, then you just need this one trick.

Are Quail Eggs A Good Substitute For Chicken Eggs?

staff@foodrepublic.com (Cheryl Kochenderfer) — Tue, 23 Sep 2025 19:17:00 +0000

According to an expert, here are the key differences you need to consider before you try swapping chicken eggs with quail eggs in your favorite recipes.

Easy Pumpkin Spice Banana Bread Starts With One Boxed Mix

staff@foodrepublic.com (Creshonda A. Smith) — Tue, 23 Sep 2025 16:17:00 +0000

You don't need a can of pumpkin to make some easy pumpkin spice banana bread. If you have this one boxed mix, you're already more than halfway there.

Turn Any Boxed Cake Mix Into A Moist Fall Dessert With 2 Pantry Additions

staff@foodrepublic.com (Cami Cox) — Tue, 23 Sep 2025 15:17:00 +0000

If you have a box of cake mix, and a couple other pantry staples, you have everything you need to make a moist dessert that sings of autumn.

How Sifting Flour Twice Transforms Your Angel Food Cake Texture

staff@foodrepublic.com (Cami Cox) — Mon, 22 Sep 2025 21:17:00 +0000

To guarantee the perfect airy and light angel food cake texture every time you bake, add the simple extra step of double-sifting and watch the magic happen.

Soak Your Chocolate Cakes In This Popular Drink For Maximum Flavor

staff@foodrepublic.com (Cara J Suppa) — Mon, 22 Sep 2025 17:47:00 +0000

Want to make that delicious chocolate cake even better? This popular drink can add a burst of flavor to elevate your cake to the next level. Here's how.

The Reason Your Cheesecake Ingredients Should Be At Room Temperature

staff@foodrepublic.com (Cami Cox) — Sun, 21 Sep 2025 17:17:00 +0000

Cheesecake recipes often recommend getting ingredients to room temperature before mixing. This is critical to bake a light and airy dessert.

Julia Child's Secret To Perfectly Roasted Broccoli

staff@foodrepublic.com (Max Dean) — Sun, 21 Sep 2025 15:47:00 +0000

Julia Child brought accessibility to both French food and cooking to the American people, so it makes sense that her broccoli is perfectly roasted.

How To Easily Transform Banana Bread Into A Classic English Dessert

staff@foodrepublic.com (Danielle Esposito) — Sun, 21 Sep 2025 14:47:00 +0000

The next time you're making a batch of your favorite banana bread, consider elevating it by turning it into a beloved (and easily customizable) English dessert.

The Tulip Method For Perfectly-Shaped Parchment Paper Muffin Liners

staff@foodrepublic.com (Jordyn Stone) — Wed, 17 Sep 2025 15:17:00 +0000

Looking to make the presentation of your muffins or cupcakes look a step above basic liners? This method for a tulip-inspired design is just what you need.

What Is The 1-2-3 Rule For Making Cookie Dough, And Does It Actually Work?

staff@foodrepublic.com (Max Dean) — Wed, 17 Sep 2025 10:17:00 +0000

If you want to make a quick (but delicious) shortbread cookie, then the 1-2-3 method of baking is perfect, but it falls short with other types of dough.

The Actual Difference Between Cookies And Biscuits

staff@foodrepublic.com (Nikita Ephanov) — Tue, 16 Sep 2025 16:17:00 +0000

Biscuits and cookies - the distinction is pretty apparent, right? Well, if you throw the American and English terms for each together, you may be confused.

How To Give Store-Bought Frosting That Homemade Fluffy Texture

staff@foodrepublic.com (Danielle Esposito) — Sat, 13 Sep 2025 18:17:00 +0000

There are plenty of ways to take canned frosting to the next level, but we wanted to take a deeper dive into one trick that can give it a fluffy consistency.

11 Elegant Cupcake Decorating Ideas That Don't Require Pro Skills

staff@foodrepublic.com (Danielle Esposito) — Sat, 13 Sep 2025 12:17:00 +0000

You can really get creative with how you decorate your cupcakes, and it doesn't require years of culinary school to make them look spectacular.

The Step You Shouldn't Be Skipping For The Crunchiest Granola Bars

staff@foodrepublic.com (Jack Rose) — Wed, 10 Sep 2025 14:17:00 +0000

If you want delicious, tasty, moisture-free granola bars with that little extra oomf to their crunch, there's an important step you need to take first.

You Can Make No-Knead Bread Without A Dutch Oven. Here's How

staff@foodrepublic.com (Max Dean) — Tue, 09 Sep 2025 15:17:00 +0000

Love the taste of rustic, homemade bread, but don't have a Dutch oven? Don't worry - these expert tips can help you make delicious no-knead bread another way.