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Cook
The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time.
By Sarah Mohamed
Cook
The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
By Louise Rhind-Tutt
Cook
Revamp Your Pizza Rolls With Instant French Onion Soup Mix
By Avery Tomaso
Food
The Science Behind Why Bacon And Eggs Taste So Good Together
By Louise Rhind-Tutt
Food
How Long Canned Tuna Is Good For Once It's Opened
By Caryl Espinoza Jaen
More Stories
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Cook
The Cold Water Hack That Cooks Pasta Faster Than You Can Eat It
If you want to cook pasta quickly, skip the boiling water. That's right - cooking noodles in cold water can speed up the process and lead to a silkier sauce.
By Louise Rhind-Tutt
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Cook
Revamp Your Pizza Rolls With Instant French Onion Soup Mix
To give your pizza rolls an extra-indulgent twist that makes them fancy enough for a dinner party, add some French onion flavors in one simple step.
By Avery Tomaso
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Cook
12 Egg Slicer Hacks You Shouldn't Go Another Day Without
Your egg slicer is good for more than just eggs, and it can be used as a versatile kitchen tool for slicing an assortment of foods into perfect rounds.
By Elaine Todd
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Drink
What Type Of Alcohol Is Hennessy?
Hennessy is sometimes confused for a different type of liquor than it really is, and the unique and exacting way it's actually made deserves appreciation.
By Chris Sands
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Cook
The Egg White Mistake That Ruined Your Meringue
If your egg whites are too cold, they will take longer to whip, and your meringue might not achieve the desired impressive volume due to excess moisture.
By Kristina Vanni
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Restaurants
Why It's A Mistake To Ignore The Texas Roadhouse Kids' Menu
Food isn't getting any cheaper, so it's good to save where you can, which brings us to the Texas Roadhouse kids' menu -- a great way to save on takeout.
By Arianna Endicott
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Recipes
Double-Fried Karaage Chicken Recipe
Karaage is known for its juicy, umami-rich interior thanks to a savory soy marinade. With two stints in the fryer, this version comes out extra crispy.
By Kevin Chen
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Cook
The Best Type Of Ribs To Buy For Braising
Braised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.
By Annie Epstein
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Exclusives
Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive
When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago.
By Jennifer Mathews
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Cook
Is There A Flavor Difference Between Pork Shoulder And Pork Butt?
Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.
By Joey DeGrado
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Cook
How To Store Cooked Rice So It Doesn't Dry Out
Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?
By Louise Rhind-Tutt
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Drink
Giada De Laurentiis' Favorite Smoothie To Replace Morning Coffee
If you're looking for a refreshing way to get your coffee boost in the morning, take a page of Giada De Laurentiis' book and add your java to a fresh smoothie.
By L Valeriote
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Cook
Should You Store Radishes In Water?
Storing radishes in water might seem fussy, but it's not difficult to do and just might beat out every other storage method in terms of longevity.
By Hannah Beach
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Cook
How To Open A Pineapple Without Using A Knife
If you want to try that viral hack for cutting open a pineapple without using a knife, there's more than meets the eye. Here's what to know before starting.
By Erica Martinez
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Cook
13 Ways To Take Store-Bought Cinnamon Rolls To The Next Level
So you've bought some cinnamon rolls and you want to know how to really kick 'em up a notch! Great news -- because we've got lots of ways to do just that.
By Bimini Wright
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Cook
The Smoky Alternative For Meatloaf That Will Appease Ketchup Haters
Ingredients like molasses and apple cider vinegar in barbecue sauce complement meatloaf in a similar way that ketchup does, hitting sour and sweet flavor notes.
By Erica Martinez
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Cook
How To Clean A Juicer For The Best Tasting Results
Cleaning a juicer might seem like a pain, but it actually couldn't be easier to deep clean and maintain these machines for delicious drinks every time.
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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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
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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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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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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 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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Cook
The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment
For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.
By Emily Voss
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Cook
The Melted Chocolate Hack That's Ideal For Spring Picnics
This easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.
By L Valeriote
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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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