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Cook
Giada De Laurentiis' Fruity Substitute For Egg Wash
To give pastries a shiny glaze that's totally egg-free and vegan, use Giada De Laurentiis' egg wash substitute that adds a bonus burst of fruity flavor.
By Hannah Beach
Cook
Here's How Long You Can Eat Cream Cheese After Opening
By Riya Anne Polcastro
Food
Why The Irish Actually Don't Eat Corned Beef On St. Patrick's Day
By Chris Sands
Cook
How To Cook Orzo In A Rice Cooker
By Louise Rhind-Tutt
Drink
The Biggest Mistake People Make With Batch co*cktails, According To An Expert
By Sarah Mohamed
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Cook
Here's How Long You Can Eat Cream Cheese After Opening
As a fresh cheese, cream cheese can be delicate, but learning about its shelf life and how to store it properly can help you use it before it goes bad.
By Riya Anne Polcastro
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Food
Why The Irish Actually Don't Eat Corned Beef On St. Patrick's Day
Corned beef may be the de facto meal for St. Patrick's Day in America, but due to Ireland's history with the dish, revelers there enjoy a much different meal.
By Chris Sands
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Cook
Naturally Dye Your St. Patrick's Day Food With Spinach
This is how to use spinach in place of artificial dyes to add a festive green hue to your St. Patrick's day side dishes, baked goods, and even desserts.
By Jennifer Mathews
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Cook
Yes, You Can Freeze Leftover Canned Pineapple
If you have leftover canned pineapple, don't throw it away! Freeze it and use it for later applications like making smoothies, sorbets, and even meat glazes.
By Jennifer Mathews
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Cook
Ina Garten's Under-The-Skin Tip For Flavoring Chicken
While you might be used to working with skinless chicken, cooking the bird with the skin on lets you take advantage of a tip from cookbook author Ina Garten.
By L Valeriote
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Food
Ranking Fast Food Fish Sandwiches From Hit To Skip
Either you love 'em or you hate 'em -- but we've ranked fast food fish sandwiches. From Popeye's to Sonic, let's go fishing!
By Stephanie Mee
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Drink
Lavender Is The Star Of Starbucks' Spring Lineup
Spring has officially sprung at Starbucks with the introduction of two new lavender drinks: Iced Lavender Cream Oatmilk Matcha and Iced Lavender Oatmilk Latte.
By Jennifer Waldera
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Cook
Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.
By Jennifer Mathews
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Cook
The Kitchen Tool Duff Goldman Says Every Beginner Baker Should Have
Duff Goldman is a baker extrodinaire, with a successful business and TV empire, so when he says beginner bakers need this tool to start, we listen.
By Madeline Murphy
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Drink
Turn Canned Pumpkin Into A Creamy Smoothie With 2 Ingredients
Pumpkin pie filling can be used for more than a baked dessert. Combine it with milk or yogurt and blend, and you'll have an easy smoothie to enjoy year-round.
By Sarah Mohamed
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Food
Oscar Mayer Announces Its First Meatless Hot Dogs
Meatless hot dogs are here! From none other than Oscar Meyer. NotHotDogs and NotSausages will start rolling out later this year as part of a unique partnership.
By Jennifer Waldera
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Restaurants
7 Best And 7 Worst Steakhouse Chains In The US
It might be a bit expensive to dine at one of the best steakhouses, but it's worth it to avoid spending your money at a chain that serves low-quality meat.
By Stephanie Mee
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Cook
The Only Flour You Need For Perfect Oatmeal Raisin Cookies
This special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight.
By Erica Martinez
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Cook
Martha Stewart's Tip For Reviving Hard Parmesan Cheese
Nothing is worse than reaching for your parmesan cheese and finding out its dried out. Fortunately, Martha Stewart shows us how to refresh it.
By Arianna Endicott
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Food
What Is Sweet And Sour Sauce, Anyway?
Sweet and sour sauce adorns some of our favorite Chinese-American dishes, like sweet and sour pork or chicken. But what, exactly, is in the sauce?
By Samantha Jenkins
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Cook
For The Most Flavorful Instant Mashed Potatoes, Skip The Water
Instant mashed potatoes can be a blessing for your weeknight dinner routine, but there's a way to make them richer and more flavorful - sub this for the water.
By Annie Epstein
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Exclusives
The Red Flags To Avoid While Buying Cheese At The Grocery Store
Food Republic asked cheesemonger Kathleen Serino to explain what red flags shoppers should look out for in the cheese section of the grocery store.
By Annie Epstein
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Cook
Bobby Flay Revamps Barbecue Sauce With A Red Wine Twist
Leave it to Bobby Flay to find a fun and tasty way to amplify barbecue sauce. The "Grill It!" chef adds some red wine to the mix to bring out the flavor.
By Louise Rhind-Tutt
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Cook
The Clever Reason Chopsticks Are Slanted
Some chopsticks have narrow, tapered ends, while others are more blunt, and these shapes are suited to the cuisines and histories of their countries of origin.
By Hannah Beach
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Cook
The Yeast Mistake That Stops Bread From Rising
Yeastis like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
By Annie Epstein
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Drink
The Reason European Cafes Serve Shots Of Water With Their Coffee
If you visit Italy and stop to get a cheeky espresso, you may be surprised to see a small glass of water plopped down beside your coffee. Here's why.
By Erica Martinez
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Drink
6 Inexpensive Tequilas To Buy And 6 To Avoid, According To Bartender
There are some high-quality, inexpensive tequilas out there, but it's easy to mix them up with low-quality bottles that will give you a mean hangover.
By Emily M Alexander
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Cook
The One Type Of Sauce To Keep Far Away From Your Instant Pot
If you're cooking your dinner in an Instant Pot, you absolutely need to keep anything with dairy away from the pressure cooker, as it will curdle fast.
By Jakob Eiseman
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News
Trader Joe's Soup Dumpling Recall: The Contamination Risk You Should Know
Trader Joe's has just launched another recall of a product, specifically its chicken soup dumpling. This time, it isn't contaminated by rocks.
By Sarah Mohamed
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Cook
Tyler Florence's Texture Tip For Perfect Burgers
Many factors go into making the perfect burger, but chef Tyler Florence believes he's mastered one by focusing on the texture of burgers and the meat blend.
By Jennifer Mathews
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Cook
The Oil Mistake Everyone Makes When Cooking Steak
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results.
By Louise Rhind-Tutt
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Drink
The Reason Moscow Mules Are Served In Copper Mugs
Some co*cktail aficionados believe that the iconic copper mug accentuates the flavors of the Moscow Mule's ingredients, and enhances their aromas as well.
By Chris Sands
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Food
Why We Think Of Apple Pie As American, Even Though It's Not
There's nothing quite as American as apple pie, right? Well, maybe not considering apple pie originated in 1300s England. Or does that make it more American?
By Jakob Eiseman
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Food
Bannock Bread Is Peak Canadian Cuisine
Bannock bread may not be famous outside of Canada, but it has an important and ever-changing role in both the nation's history and its modern cuisine.
By Erica Martinez
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