Food Republic - Restaurants, Reviews, Recipes, Cooking Tips

This Simple Whisking Trick Changes The Texture Of Your Scrambled Eggs

staff@foodrepublic.com (Max Dean) — Fri, 26 Sep 2025 11:17:00 +0000

There are many different ways to make scrambled eggs. Here's how to achieve a more rustic texture when making this breakfast classic, according to an expert.

This Simple Mixing Mistake Will Ruin Your Homemade Pancakes Every Time

staff@foodrepublic.com (Danielle Esposito) — Thu, 25 Sep 2025 22:17:00 +0000

Food Republic spoke to an expert to nail down what the biggest mistake is that people make at home when trying to whip up a stack of fluffy pancakes.

We Asked Driscoll's The Best Way To Store Strawberries

staff@foodrepublic.com (Cara J Suppa) — Thu, 25 Sep 2025 20:17:00 +0000

Fresh strawberries are always a treat, but we often aren't eating them all in one sitting. Here's how to keep them at their best for as long as possible.

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.

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.

What Are The Advantages Of Boxed Wine Over Bottled?

staff@foodrepublic.com (Creshonda A. Smith) — Tue, 23 Sep 2025 12:17:00 +0000

Beyond its outdated reputation for being inferior, boxed wine actually offers several advantages over bottled wine, once you look past the stigma.

The Best Drink For Spicy Wings Isn't Water Or Milk, According To Hot Ones' Sean Evans

staff@foodrepublic.com (Lili Kim) — Mon, 22 Sep 2025 22:17:00 +0000

In an exclusive interview with "Hot Ones" host Sean Evans, he revealed what he thinks the best drink is to have on standby when eating hot wings.

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.

The Neutral Backsplash Color That's Nearly A Thing Of The Past

staff@foodrepublic.com (Creshonda A. Smith) — Mon, 22 Sep 2025 20:47:00 +0000

Kitchen design trends are always changing, and one formerly popular backsplash color has gone down in popularity in favor of a fresher look.

For The Crispiest Roasted Potatoes, Cook Them Like The Greeks Do

staff@foodrepublic.com (Max Dean) — Mon, 22 Sep 2025 19:17:00 +0000

If you want to really double-down on the crispiness of your roasted potatoes, as well as infuse them with flavor, make sure to cook them like the Greeks do.

Choose This Door Style To Make Your Small Kitchen More Accessible

staff@foodrepublic.com (Max Dean) — Mon, 22 Sep 2025 15:47:00 +0000

No two kitchens are exactly alike, and the design and layout of your space is something you'll need to consider before deciding which style of door to install.

Master This Simple Move To Toss Food In A Wok Like A Pro

staff@foodrepublic.com (Nikita Ephanov) — Mon, 22 Sep 2025 14:47:00 +0000

When a cook tosses food in a wok, it's not just theatrics. We spoke to an expert who explained how using the proper technique can make dishes more flavorful.

Give Your Coffee A Flavor Boost With This Unexpected Spice

staff@foodrepublic.com (Nikita Ephanov) — Sun, 21 Sep 2025 18:47:00 +0000

Coffee already offers a really robust flavor, and java expert Heather Perry gave Food Republic on an additional spice that will give your drink more dimension.

Restaurant Fried Rice Always Tastes Better Than Homemade. Here's Why

staff@foodrepublic.com (Max Dean) — Sat, 20 Sep 2025 13:47:00 +0000

We spoke to an expert about why it's so hard to achieve restaurant-quality fried rice at home, and she gave us some tips on how to improve homemade fried rice.

Here's How Long You Should Boil Chicken Breast (Without Overcooking It)

staff@foodrepublic.com (Alba Caraceni) — Sat, 20 Sep 2025 11:17:00 +0000

In the endless list of ways to prep chicken, boiling is rarely considered. However, Chef Kolby Kash told Food Republic about the benefits of simmering chicken.

Is There Really A Difference Between Dicing And Chopping? Here's What To Know

staff@foodrepublic.com (Cara J Suppa) — Fri, 19 Sep 2025 15:17:00 +0000

Joanne Gallagher, co-founder of Inspired Taste, spoke to Food Republic about the difference between dicing and chopping and why it matters for your dishes.

Here's The Easy Way To Tell If Your Butter Has Gone Bad

staff@foodrepublic.com (Max Dean) — Wed, 17 Sep 2025 23:17:00 +0000

Despite its long shelf life, butter doesn't last forever. So, how can you tell when this ingredient has gone bad? We consulted an expert to find out.

What That Cloudy Residue In Kombucha Really Is

staff@foodrepublic.com (Max Dean) — Wed, 17 Sep 2025 21:17:00 +0000

You might have noticed that kombucha comes with a signature cloudy residue, but is this really cause for concern or a natural part of the process?

Your Kitchen Island Doesn't Have To Be A Rectangle: How To Pick The Right Shape For Your Space

staff@foodrepublic.com (Cami Cox) — Wed, 17 Sep 2025 14:17:00 +0000

We spoke to a design expert for tips on how to choose the right shape and placement for your kitchen island. All kinds of shapes are possible.