Food Republic | Restaurants, Reviews, Recipes, Cooking Tips (2024)

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Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon

Cook

Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon

If you love the morning combo of coffee and bacon, now there's a way to enjoy them even more closely in this special recipe that offers a java-infused marinade.

By L Valeriote

Food

Why Some States Are Banning Lab-Grown Meat

By Chris Sands

Cook

How To Clean Asparagus Perfectly Every Time

By Khyati Dand

Cook

The Secret Ingredient José Andrés Tops His Garbanzo Beans With

By Annie Epstein

Food

What Is Glögg And How Do You Drink It Traditionally?

By L Valeriote

More Stories

  • Food

    Why Some States Are Banning Lab-Grown Meat

    Lab-grown meat is a growing industry that has many proponents and many critics. Here's why some U.S. states are trying to ban the manufacture and sale of it.

    By Chris Sands

  • Cook

    How To Clean Asparagus Perfectly Every Time

    Asparagus is one of those veg that's delicious, quick to prepare, but can be tricky to clean thanks to their odd nature. Fortunately, it's easier than it seems.

    By Khyati Dand

  • Cook

    The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs

    Queen Elizabeth was known for her regimented diet, but occasionally, she would indulge in some truly delicious eggs with a very unique topping.

    By Louise Rhind-Tutt

  • Food

    The Beer-Inspired Origins Of Conveyor Belt Sushi

    Yes, the originator of the sushi conveyor belt, also called kaiten-zushi, was actually inspired by a trip he took to a beer factory in the 1950s.

    By Bridget Kitson

  • Cook

    The Secret To Easy Corn On The Cob Is In Your Slow Cooker

    Corn on the cob can be enjoyed pretty much all year round but if you don't have a grill at hand, consider easily preparing it in your slow cooker.

    By Jennifer Mathews

  • Cook

    How Bobby Flay Cooks A Juicy Steak Every Time

    If you want a juicy, perfectly cooked steak worthy of a pro every time, chef Bobby Flay has some tips. And it all has to do with the right temperature.

    By Louise Rhind-Tutt

  • Cook

    Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie

    Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformedinto a rich, bubbly, and creamy sherperd’s pie.

    By Sarah Mohamed

  • Food

    The Key Difference Between Naan And Roti Bread

    The most distinguishing difference between naan and roti is that the former is a leavened bread, making it thick and fluffy, while the latter is not.

    By Khyati Dand

  • Drink

    Despite Their Similar Shape, Highball And Collins Glasses Are Not The Same

    Collins glasses are designed to hold drinks with more than two components; highball glasses are intended for mixed drinks made from a single spirit and a mixer.

    By Catherine Rickman

  • Cook

    The Step Rachael Ray Never Skips When Making Quesadillas

    If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish.

    By Jennifer Mathews

  • Drink

    The Desperate Wartime Origins Of The Kir Royale co*cktail

    The Kir Royale was created by a French Catholic priest named Felix Kir, who was a key figure in the French resistance against the Nazis during World War II.

    By Erica Martinez

  • Cook

    The One-To-One Bread Flour Substitute You Should Memorize

    If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.

    By Khyati Dand

  • Cook

    31 Mouthwatering Sauce Recipes

    Who doesn't love a good sauce? From mustard sauce to the amazing aioli, let's dive in to these terrific sauces, and get your mouth watering!

    By Suzannah Kolbeck

  • Cook

    Baking Soda Is The Ingredient Your Stir-Fry Is Missing

    If you want to enhance your stir-fry with meat that melts in your mouth, then you need to try velveting, which relies on a baking soda marinade.

    By Sarah Mohamed

  • Drink

    Add Canned Condensed Milk To Red Wine For A Sweet And Creamy Twist

    Drizzling a bit of condensed milk into your glass of red wine might sound unusual, but the flavors actually complement each other beautifully.

    By Avery Tomaso

  • Cook

    The Secret To Getting The Buttery Soft Texture Of Milk Bread

    Japanese milk bread is known for its unbelievably soft and fluffy texture, and achieving it at home requires a special technique that's simple but effective.

    By Erica Martinez

  • Cook

    How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip

    Whipped cheeses can be a great topping for crostinis and a dip for veggies; here's how Giada De Laurentiis turns brie into a creamy sweet and savory delight.

    By Avery Tomaso

  • Cook

    The Easy Tip To Separate Your Bacon Without Stretching It

    Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them.

    By Jennifer Mathews

  • Cook

    How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy

    Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.

    By Louise Rhind-Tutt

  • Cook

    A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge

    If you've got a haul of jalapeños and don't know how to keep them fresh, the good news is you can pop them into the fridge -- just keep them dry.

    By Caryl Espinoza Jaen

  • Cook

    How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad

    To use up those annoying leftovers in a mayo jar that you can barely reach, toss in some pasta salad for a delicious, convenient, portable meal.

    By Hannah Beach

  • Food

    The Oldest Pub In The World Has Been Around Since 900 AD

    The oldest pub dates back to more than a thousand years ago, located deep in the heart of Ireland, on the iconic river Shannon -- and you can still visit today.

    By Bridget Kitson

  • Cook

    Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles

    Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender.

    By Sarah Mohamed

  • Cook

    The Temperature Secret To Correctly Stretch Pizza Dough

    If you want the best homemade pizza ever, temperature really matters. If not you use dough that's too cold, it won't stretch or bake properly.

    By Louise Rhind-Tutt

  • Restaurants

    The Las Vegas co*cktail Bar You Can't Miss, According To Mixologist Tony Abou-Ganim - Exclusive

    We spoke to Tony Abou-Ganim at Nassau Paradise Island Wine and Food Fest's Jerk Jam event and asked about his favorite Las Vegas watering hole.

    By Arianna Endicott

  • Food

    When In Italy, You Should Know The Difference Between An Osteria And Trattoria

    Anyone who is planning a trip to Italy needs to know the differences between the two primary eatery types (aside from ristorantes): an osteria and a trattoria.

    By Erica Martinez

  • Cook

    Pasta Is The One Ingredient Your Pizza Has Been Missing

    When pasta noodles are used as the base of a pizza, they bake up crispy, crunchy, and caramelized on the outside, while the center stays soft and velvety.

    By Annie Epstein

  • Cook

    The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs

    There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.

    By Louise Rhind-Tutt

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