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

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Bobby Flay Reveals His Favorite Pizza Spots In NYC

Food

Bobby Flay Reveals His Favorite Pizza Spots In NYC

Bobby Flay grew up surrounded by what is arguably some of the best pizza on the planet, so it's safe to say he knows a good pie when he tastes one.

By Erica Martinez

Cook

Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta

By Audrey Enjoli

Cook

The Most Common Mistake People Make With Eggs Benedict, According To An Expert

By Jennifer Waldera

Cook

What Is Tres Leches Cake And Why Doesn't It Get Soggy?

By Sarah Mohamed

Cook

Make One Easy Switch To Avoid Burning Fresh Garlic Forever

By Jakob Eiseman

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  • Cook

    Giada De Laurentiis' Bold Secret Ingredient For Bucatini Pasta

    Giada De Laurentiis, veritable queen of pasta, has done it again with another unexpected but wow-worthy pairing. For extra umami, she mixes in miso to bucatini.

    By Audrey Enjoli

  • Cook

    The Most Common Mistake People Make With Eggs Benedict, According To An Expert

    Eggs Benedict can be a tricky dish to master, from poaching the eggs just right to making the perfect hollandaise sauce. But there's one big mistake to avoid.

    By Jennifer Waldera

  • Cook

    Why You Should Roll Salmon Steaks Before Grilling Them

    There are plenty of ways to grill salmon, but if you aren't taking the time to roll it first, you're going to end up with an unevenly cooked fish.

    By Samantha Jenkins

  • Cook

    11 Dishes Ina Garten Improves With A Secret Ingredient

    Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.

    By Elaine Todd

  • Cook

    The Reason Your Homemade Ice Cream Cones Turned Out Soggy

    Homemade ice cream cones can turn out soft and soggy all too easily, but minding both the batter and the cooking process can help you make them perfectly crisp.

    By Hannah Beach

  • Food

    The 2 Celebrity Chefs Who Constantly Inspire Bobby Flay

    These two female celebrity chefs have had a huge impact on Bobby Flay, lending inspiration to everything from his newest restaurant to his many TV shows.

    By Louise Rhind-Tutt

  • Cook

    Chef Reveals The Canned Foods They Will And Won't Buy

    Chef Harris Mayer, owner of Creamline, weighs in on the canned food debate. Here's what he likes and what he doesn't. Garbanzo beans get a big thumbs up, fyi!

    By Beth McMurray

  • Food

    Potato Candy Puts A Sweet Spin On Leftover Mashed Potatoes

    It's easy to dismiss potato candy as a strange and gimmicky idea, but this treat is beloved around the world and even has a special place in American history.

    By Riya Anne Polcastro

  • Food

    How Long You Have To Eat An Open Container Of Pesto

    Once your pesto has been opened, you should close its lid tightly, store it in the refrigerator, and plan to finish it quickly: within three days is best.

    By Arianna Endicott

  • Cook

    Swap Tortillas With Bao Buns For Next Level Birria Tacos

    The next time you indulge in Tijuana's special, birria tacos, try switching out the traditional corn tortillas for soft, spongy Chinese bao buns.

    By Erica Martinez

  • Cook

    Making Sweetened Condensed Milk At Home Couldn't Be Easier

    Whether you need some for a baked good or a drink, sweetened condensed milk is a kitchen staple. But if you don't have any on hand, you can make it at home.

    By Annie Epstein

  • Food

    Why Cottage Cheese Has That Chunky Texture

    A unique production process gives cottage cheese a chunky texture that many people love, but if you're not one of them, there are ways to get around it.

    By Sarah Mohamed

  • Food

    What It Means When You Hear The Bell Chime In A Costco

    Shopping at Costco is an experienced like no other, often one that is more than it appears. Have you ever heard a chime when shopping? Here's what it means.

    By Sharon Rose

  • Cook

    Your Toaster Is The Key To Making Hard Shell Tacos At Home

    Hard shell tacos can really hit the spot on Taco Tuesday but if you don't have any on hand, don't fret. Your toaster is actually the key to making them.

    By Sharon Rose

  • Cook

    The Best Poached Eggs Are Frozen Before They Hit The Water

    Everyone has their own way to poach eggs, but if you haven't tried freezing them first, you're missing out. It takes the stress out of keeping the egg's shape.

    By Arianna Endicott

  • Food

    The Importance Of Suhoor And Iftar During Ramadan, Explained

    Suhoor and iftar are the two hearty and nutritious meals eaten during the month of Ramadan, each with its important part to play in the fasting holiday.

    By Caryl Espinoza Jaen

  • Cook

    Leave Okra Out Overnight For A Texture Transformation

    If you love okra but hate the slime, there can be a way to avoid it and it simply involves cutting the veggie open and leaving it out to 'dry' overnight.

    By Khyati Dand

  • Cook

    The Sweet Ingredient That Amplifies Homemade Salsa

    Salsa is a popular condiment that is easy to make it at home and lends itself to experimentation, including with sweet ingredients to elevate the experience.

    By L Valeriote

  • Cook

    Guy Fieri's Succulent Bacon Swap For Better Nachos

    For delicious nachos, take a page out of Guy Fieri's book and swap out your crumbled bacon topping for savory cubes of chewy, salty Italian pancetta.

    By Louise Rhind-Tutt

  • Cook

    How To Clean Blackened Aluminum Pans Correctly

    If your aluminum pans have constant black spots, don't give up and throw them away. Here's how to clean them properly - and prevent stains in the first place.

    By Khyati Dand

  • Food

    Skip The Pantry When It Comes To Storing Grits

    You may have been raised storing grits in the pantry, but there's a better way to avoid mold and pests: Pop the whole thing into the freezer.

    By Annie Epstein

  • Cook

    Got Leftover Bacon Grease? Make Southern-Style Biscuits

    You can incorporate bacon's smoky flavor directly into your biscuits; just take asimple buttermilk biscuit recipe, andreplacethe butter with bacon grease.

    By Jennifer Waldera

  • Food

    Ingredients That Will Save Your Mediocre Watermelons

    While a lackluster watermelon may never rival its perfectly ripened counterpart, you can enhance its existing flavor and sweetness with smart seasoning choices.

    By Felicia Lee

  • Food

    How Pineapple Became A Controversial Pizza Ingredient

    When pineapple was first added to pizza in the 1960s, its creator was actually just trying to capitalize on the Tiki-obsessed population of the time.

    By Avery Tomaso

  • Grocery

    How To Read The Shelf Layout In Grocery Stores

    Master the grocery store mind game! Learn how supermarkets manipulate shelf layout, product placement, and more to entice you into spending extra.

    By Caryl Espinoza Jaen

  • Cook

    14 Comforting Soup Recipes

    Good soup recipes are essential tools for your cooking life, and you can never have too many of them -- here are 14 of our Food Republic favorites.

    By Lauren Bair

  • Cook

    Mayonnaise Is The Creamy Shortcut Your Homemade Biscuits Need

    Making biscuits from scratch can take up tons of time and effort, unless you use mayonnaise as a secret weapon for fluffy, delicious results in a flash.

    By Hannah Beach

  • Cook

    The Non-Kitchen Tool Alton Brown Uses To Raise Bread Dough

    Master chef Alton Brown has a surprising kitchen trick for speeding up bread dough rising. Learn his secret to create the perfect dough anytime of year.

    By Erica Martinez

  • Cook

    Mary Berry's Noodle Tip For Better Lasagna

    If you want to make a quick-cook lasagna but have heard negative things about no-cook pasta, then you need to read Mary Berry's tip to improve texture.

    By Arianna Endicott

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