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Cook
What Do Bay Leaves Actually Taste Like?
Bay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like?
By Joey DeGrado
Cook
The Trick To A Better Rice Bowl Is Aggressively Seasoned Toppings
By Caryl Espinoza Jaen
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The Easy Way Ina Garten Makes Her Breakfast Bacon
By Caryl Espinoza Jaen
Cook
The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
By Emily Voss
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The Melted Chocolate Hack That's Ideal For Spring Picnics
By L Valeriote
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Cook
The Trick To A Better Rice Bowl Is Aggressively Seasoned Toppings
For rice bowls that aren't bland, follow our tips for choosing flavorful toppings and seasoning them strongly so they can stand up to the grain base.
By Caryl Espinoza Jaen
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Cook
The Easy Way Ina Garten Makes Her Breakfast Bacon
Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.
By Caryl Espinoza Jaen
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Food
Is Hagelslag The Same As Fairy Bread?
Hagelslag is a classic Dutch food that can be savored for breakfast, whilefairybread is a colorful birthday treat in Australia and New Zealand.
By Kristina Vanni
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Cook
12 Ingredients You Should Be Using In Your Lasagna
From tasty and vibrant saffron to miso paste, we've got the ingredients you should be using in your lasagna. Go for the wow factor, and kick it up a notch.
By Bonnie Hearn Hill
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Cook
Why Your Garlic Sometimes Turns Green And How To Prevent It
Garlic that has turned an unappetizing blue-green color results from a natural chemical reaction, which can be slowed or prevented using a few simple tips.
By Arianna Endicott
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Cook
The Canned Sardine Labels You Should Always Look Out For
Sardines are having a moment in social media, and for good reason, but how can you ensure the fish you're buying is ethically and sustainably sourced?
By Hannah Beach
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Grocery
If You Forget Reusable Bags At Aldi, Pick Up An Empty Product Box
Aldi's empty product boxes are free to take and designed to maximize space, making them a perfect choice for organizing your purchases after checkout.
By Kristina Vanni
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Restaurants
The Dark History Behind Tipping In Restaurants
Tipping may be an established institution in the United States these days, but it's a relatively recent one, and one with very disturbing orgins.
By Chris Sands
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Cook
The Whisking Mistake That Causes Disappointing Eggs
Even if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.
By Caryl Espinoza Jaen
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Food
Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?
When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.
See AlsoSome of Our Favorite Pennsylvania Dutch Recipes for Delicious Christmas Treats – Bird-in-HandBy Jennifer Waldera
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Cook
The Best Way To Make Ice Cubes Without A Tray
Don't have a built-in ice maker in your fridge and your trays have all gone missing? No problem! There are other ways to make ice cubes using kitchen tools.
By Arianna Endicott
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Drink
What A 7 And 7 co*cktail Really Is
The 7 and 7 highball is a simple combination of Seagram's 7 Crown blended whiskey and 7UP. The refreshing soda quells the burn of the whiskey.
By Chris Sands
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Cook
The Controversial, But Crucial Step You Need To Know For Better Stir-Fries
Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.
By Jennifer Mathews
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Cook
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Food
What Is A Torte And How Is It Different From A Standard Cake?
Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour.
By Emma Pilger
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Cook
There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole
A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.
By Sarah Mohamed
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Cook
Should You Be Reusing Your Cooking Oil?
Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.
By Sarah Mohamed
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Restaurants
Starbucks' New Line Of Ready-To-Drink Canned Coffee Features An Oatmilk Frappuccino
On March 28, Starbucks announced the release of a wide array of new offerings, including the Starbucks Oatmilk Frappuccino Chilled Coffee Drink.
By Chris Sands
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Drink
When To Use Añejo Vs Reposado Tequila For The Best co*cktails
There are several different kinds of tequila, but which is best for a co*cktail? Añejo and reposado both work well but in very different ways.
By Bridget Kitson
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Cook
The Kitchen Appliance Bobby Flay Says Everyone Should Have In Their Kitchen
It might seem obvious, but if you want to cook like a pro, there's one tried and true appliance you should always have in your kitchen, according to Bobby Flay.
By Arianna Endicott
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Cook
The Less Spicy Swap For Perfect Jalapeño Poppers
There are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead.
By Amy Davidson
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Drink
Should You Shake Or Stir A Manhattan co*cktail? We Asked Celeb Mixologist Tony Abou-Ganim - Exclusive
Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan co*cktail. His advice? Stir it.
By Erica Martinez
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Cook
Giada De Laurentiis' Tip You Need For Organizing Your Countertop
Do you have certain pantry ingredients you use pretty much every night? Take a page out of Giada De Laurentiis' book and get a lazy Susan for your counter.
By Jennifer Mathews
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Cook
How Spelt Flour Differs From Its All-Purpose Counterpart
Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour.
By Emily Voss
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Cook
The Best Blue Cheese Alternative For Those Intimidated By Mold
Taking blue cheese out of a recipe can make it taste flat, so try these replacement cheeses to restore the right texture and flavor into your mold-free dishes.
By Emily Voss
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Cook
How To Store Pre-Sliced Tomatoes In Your Fridge
Sliced tomatoes can be incredibly delicate, so learn how to to properly store them and use them up, even if they become squishy and overripe.
By Hannah Beach
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Cook
How Much Ham You Need Per Person For Easter
If you plan to serve a spiral or honey-glazed ham for Easter, there are some general guidelines to keep in mind when shopping including pounds per person.
By Jennifer Mathews
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Cook
Why You Should Always Keep Your Wok Oil In A Squeeze Bottle
Using a wok can be intimidating, so grab a squeeze bottle to oil the pan for greater control over the whole cooking process and less risk of burning your food.
By Joey DeGrado
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Food
The Stinky Sandwich Charlie Chaplin Loved To Hate
Would you eat a sandwich that smelled of body odor? This odd food item was popular at the turn of the century and joked about by figures like Charlie Chaplin.
By Joey DeGrado
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