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

Table of Contents
The One-Step Secret To Thwarting Rubbery Bacon Why You Shouldn't Bother With Crumbled Feta, According To José Andrés What Makes The Perfect British Pie, According To Expert Judges José Andrés Most Popular Dishes, According To Customer Requests TIHS 2024: Our Favorite Products For Home Cooks Juice Leftover Limes Into An Ice Cube Tray For Easy Future Margaritas Alton Brown's Secret Weapon Ingredient For Velvety Cheesecake Top Your Starbucks Pink Drink With Matcha Cold Foam And Thank Us Later The Hardest Dish Bobby Flay Ever Made On Beat Bobby Flay Add Champagne To Your Pizza Dough For A Better Crust Why It's Better To Go To Costco's Food Court When The Line Is Long An Almost Empty Jam Jar Is The Perfect Vessel For Your Next Batch Of Iced Tea Carla Hall's Technique For Chicken Fried Steak Makes It Extra Crispy The Best Grilling And BBQ Accessories We Found At TIHS 2024 Is It Safe To Eat Undercooked Floppy Bacon? How Long A Rotisserie Chicken Will Last In The Fridge The Baking Mistake That Causes Domed Cakes Trader Joe's Cashews Are Being Recalled Over Salmonella Lime Mayo Is The Key To Perfecting Restaurant-Style Ranch At Home You Can Order Ina Garten's Carrot Cake For Easter This Year — Here's How Bobby Flay's Lid Tip To Avoid Burnt Food While Grilling Butter Shouldn't Be The Only Fat You Use When Making Cookies The Last Thing To Make Before You Throw Away Used Stock Bones Dry Vs. Liquid Measuring Cups: Which Is Better For Mayo? How An Immersion Blender Can Mess Up Your Mashed Potatoes For More Flavorful Box Cakes, Swap Out The Plain Milk Why Hot Chicken And Pickles Taste So Good Together If You're Not Dry-Charring Asparagus, You're Making A Huge Mistake Why Branzino Is Almost Always Served Whole

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Ina Garten's Brilliant Tip To Freeze Cupcakes For Later

Cook

Ina Garten's Brilliant Tip To Freeze Cupcakes For Later

We dish on Ina Garten's cupcake freezing secret: a pre-chilling step that preserves texture, keeping your treats fresh and tasty for months to come.

By Arianna Endicott

Cook

The One-Step Secret To Thwarting Rubbery Bacon

By Jennifer Mathews

Cook

Why You Shouldn't Bother With Crumbled Feta, According To José Andrés

By Sarah Mohamed

Cook

The Lemon Hack To Prevent Sugar From Crystalizing

By Hannah Beach

News

Martha Stewart's Roasted Lobster And Chicken Dish Is An Interesting Life Choice

By Hannah Beach

More Stories

  • Cook

    The One-Step Secret To Thwarting Rubbery Bacon

    No one wants a mouthful of rubbery bacon. To make sure each piece is a crispy delight, you need to cook your meat in a few tablespoons of water.

    By Jennifer Mathews

  • Cook

    Why You Shouldn't Bother With Crumbled Feta, According To José Andrés

    If you love feta cheese, there's good reason why you should only ever use it in block form according to popular Mediterranean chef José Andrés.

    By Sarah Mohamed

  • Cook

    What Makes The Perfect British Pie, According To Expert Judges

    In Britain, pie is more than a meal: It's an illustrious tradition, full of history and flavor. Our experts discuss what, exactly, makes the perfect pie.

    By Louise Rhind-Tutt

  • Cook

    José Andrés Most Popular Dishes, According To Customer Requests

    In his new cookbook that commemorates some of his most popular restaurants, José Andrés reveals which dishes have customers begging for a recipe.

    By Erica Martinez

  • Cook

    TIHS 2024: Our Favorite Products For Home Cooks

    The variety of gadgets we found at The Inspired Home Show are perfect for the consummate host, the baker who always volunteers to bring a snack, and more.

    By Annie Epstein

  • Drink

    Juice Leftover Limes Into An Ice Cube Tray For Easy Future Margaritas

    Juice your limes into an ice cube tray, and save the frosty citrus nuggets for your next margarita to ensure delicious co*cktails that won't get diluted.

    By Avery Tomaso

  • Cook

    Alton Brown's Secret Weapon Ingredient For Velvety Cheesecake

    Alton Brown uses an easy-to-find secret ingredient to give his cheesecake an extra creamy texture and balanced flavor, with no cloying sweetness in sight.

    By Louise Rhind-Tutt

  • Drink

    Top Your Starbucks Pink Drink With Matcha Cold Foam And Thank Us Later

    Is your Pink Drink missing a certain je ne sais quoi? Of course it is, and you absolutely need to try it topped with matcha cold foam to spice things up.

    By Sharon Rose

  • Cook

    The Hardest Dish Bobby Flay Ever Made On Beat Bobby Flay

    It may be difficult to believe, but the most challenging dish Flay ever made on "Beat Bobby Flay" was actually lasagna, and not for obvious reasons.

    By Madeline Murphy

  • Cook

    Add Champagne To Your Pizza Dough For A Better Crust

    Do you love a nice, crispy pizza crust that still has a deliciously bubbly rise? If yes (of course it's yes), then you need to put Champagne in your dough.

    By Madeline Murphy

  • Grocery

    Why It's Better To Go To Costco's Food Court When The Line Is Long

    Costco's food court lines can be so long that you may have doubts about scoring a pizza or hot dog, but busier times can offer a big upside for your order.

    By Sharon Rose

  • Drink

    An Almost Empty Jam Jar Is The Perfect Vessel For Your Next Batch Of Iced Tea

    This genius TikTok recipe shows you how to make fruity iced tea while simultaneously using up the hard-to-get leftovers that cling to a jam or jelly jar.

    By Avery Tomaso

  • Cook

    Carla Hall's Technique For Chicken Fried Steak Makes It Extra Crispy

    Texture matters in a dish like chicken fried steak. But there are simple ways to make it even more crispy, and Carla Hall has a great trick.

    By Joey DeGrado

  • Cook

    The Best Grilling And BBQ Accessories We Found At TIHS 2024

    At The Inspired Home Show 2024, brands showed off a variety of helpful accessories to make all things grilling and barbecuing easier and more fun.

    By Annie Epstein

  • Cook

    Is It Safe To Eat Undercooked Floppy Bacon?

    Are you a floppy bacon lover? Do you enjoy how it just melts in your mouth? Unfortunately, you're putting yourself at risk for some serious food poisoning.

    By Caryl Espinoza Jaen

  • Cook

    How Long A Rotisserie Chicken Will Last In The Fridge

    Rotisserie chicken is one of the most cost-effective food items available, and will last up to four days in a fridge set at or below 40 degrees Fahrenheit.

    By Caryl Espinoza Jaen

  • Cook

    The Baking Mistake That Causes Domed Cakes

    It can be a drag to painstakingly slice off the domed tops of your layer cakes, so can avoid these mistakes and a few precautions to keep doming to a minimum.

    By Hannah Beach

  • Grocery

    Trader Joe's Cashews Are Being Recalled Over Salmonella

    Trader Joe's 50% Less Salt Roasted & Salted Whole Cashews, sold in one-pound portions, have been recalled due to possible salmonella contamination.

    By Sarah Mohamed

  • Cook

    Lime Mayo Is The Key To Perfecting Restaurant-Style Ranch At Home

    All you need to do to create delicious restaurant-worthy ranch dressing at home is to swap in some tangy lime mayonnaise for the regular kind.

    By Erica Martinez

  • Cook

    You Can Order Ina Garten's Carrot Cake For Easter This Year — Here's How

    Everyone wishes they could make an Easter spread like Ina Garten, and this year you can order her signature carrot cake right to your door via Goldbelly.

    By Erica Martinez

  • Cook

    Bobby Flay's Lid Tip To Avoid Burnt Food While Grilling

    Bobby Flay is an undeniable master of the grill, so when he says to use the lid of your grill with larger cuts of meat and sturdier vegetables, we listen.

    By Caryl Espinoza Jaen

  • Cook

    Butter Shouldn't Be The Only Fat You Use When Making Cookies

    When you want the best baked cookies, you might think it's ideal to load in the butter. But actually there's another fat you should add in, too.

    By Samantha Jenkins

  • Cook

    The Last Thing To Make Before You Throw Away Used Stock Bones

    One classic way to reuse stock bones is called remouillage, a French culinary practice that involves making a second, weaker stock with used bones.

    By Catherine Rickman

  • Cook

    Dry Vs. Liquid Measuring Cups: Which Is Better For Mayo?

    Mayonnaise seems neither totally liquid nor solid, and while one type of popular measuring cup is better for this ingredient, other tools be more accurate.

    By Hannah Beach

  • Cook

    How An Immersion Blender Can Mess Up Your Mashed Potatoes

    An immersion blender is a convenient, powerful tool that looks like it could mash potatoes in no time, but its high blending power can result in a disaster.

    By Louise Rhind-Tutt

  • Cook

    For More Flavorful Box Cakes, Swap Out The Plain Milk

    There are so many ways to doctor up boxed cake mix, but one of the absolute easiest things to do is swap out water (or milk) with something more flavorful.

    By Jennifer Mathews

  • Food

    Why Hot Chicken And Pickles Taste So Good Together

    The tangy and slightly sweet brightness of pickles cuts through the spice and elevates the complexity and layers of flavor in your hot chicken.

    By Avery Tomaso

  • Cook

    If You're Not Dry-Charring Asparagus, You're Making A Huge Mistake

    What's worse than soggy, limp asparagus? Not a whole lot. Avoid the disappointment by dry charring the asparagus for crispy, delicious results.

    By Jennifer Mathews

  • Food

    Why Branzino Is Almost Always Served Whole

    A whole branzino is a common meal at Italian and Greek restaurants but did you ever wonder why it's served that way? It has to do with its size and skin.

    By Joey DeGrado

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