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Cook
How To Reheat Fried Chicken For A First-Day Crunch Factor
There's nothing worse than soggy fried chicken, so follow our tips for using the right tools and prep methods to reheat it to its former crispy glory.
By Louise Rhind-Tutt
Cook
Rub Your Plates And Bowls With Garlic And Thank Us Later
By Annie Epstein
Food
The Americanized Origins Of Dutch Baby Pancakes
By Erica Martinez
Cook
What You Can Do With Leftover Buffalo Chicken Dip
By Louise Rhind-Tutt
Restaurants
The Company Behind Starbucks' Egg Bites
By Hannah Beach
More Stories
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Cook
Rub Your Plates And Bowls With Garlic And Thank Us Later
Cut a raw garlic clove in half andrubit along the surface of your dinner plate - the aroma will seep into the food, but won’t overpower your meal.
By Annie Epstein
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Food
The Americanized Origins Of Dutch Baby Pancakes
While Dutch baby pancakes don't resemble American-style flapjacks, these large, puffy pancakes are actually thought to have originated in Seattle.
By Erica Martinez
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Drink
The Malty Difference Between Pilsner And Lager Beers
Due to their higher hops content compared to most lagers, pilsners have a spicier flavor than their light color and crisp, carbonated mouthfeel might suggest.
By Chris Sands
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Recipes
Pepperoni Pizza Pasta Bake Recipe
Yes, this combo is as good as it sounds. With pepperoni, mushrooms, and a ton of mozzarella, this pizza-inspired pasta bake comes out gooey and delicious.
By Milena Manolova
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Food
Your Freezer Is Key For Crunchier Potato Chips
If you want to prevent your open bag of potato chips from going stale, you need to try this hack: Simply put your bag straight into the freezer.
By Riya Anne Polcastro
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Cook
These 2-Ingredient Biscuits Should Be Your Go-To Party Favor
Need a good party favor idea for an upcoming gathering you're hosting? Try these 2-ingredient biscuits that cook up quick and leave an impression.
By Sarah Mohamed
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Cook
Giada De Laurentiis' Secret To Better Pomodoro Sauce
To give her pomodoro sauce an irreplaceable depth of flavor, Giada de Laurentiis uses a tasty 'scrap' ingredient that is sadly overlooked in the kitchen.
By Erica Martinez
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Food
The Secret To Storing Bananas Without Bruising Them
The best storage method for bananas mimics how they grow: hanging. This prevents bruising from the pressure of other bananas, as well as accelerated ripening.
By Hannah Beach
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Cook
The Pillowy Pasta You Can Make From Stale Bread
Save your old bread and heels in the freezer so that you can whip up this delicious, rustic pasta from northern Italy that's cooked in chicken broth.
By L Valeriote
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Restaurants
Order Panera Mac And Cheese With Stir-Ins For An Easy Upgrade
Panera's mac and cheese is great all on its own, but if you want to switch it up, try some creative stir-in ingredients from the menu to make a whole new dish.
See AlsoQuick Classic Soup RecipesBy Arianna Endicott
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Food
Foods Anthony Bourdain Hated With A Passion
Anthony Bourdain had a lot of opinions about food, and there were a number of foods he admitted he could not stand. Here are a few of those foods.
By Josie Addison
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Food
Why Canned Fish Comes In Such Small Containers
Small tins of fish make sense for many consumers who want to snack on the go, especially since storing pungent fishy leftovers isn't high on everyone's list.
By Riya Anne Polcastro
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Cook
The Best (And Worst) Kitchen Tool For Mashing Potatoes
Before you reach for a potato masher or blender to make mashed potatoes, learn which tools can do a more effective job and which ones will create a gummy mess.
By Sarah Mohamed
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Cook
Mistakes Everyone Makes With Their Homemade Pizza Dough
If you've never made homemade pizza dough, you really should consider giving it a whirl! To help you, we're highlighting several common mistakes to avoid.
By Elaine Todd
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Food
Debone Your Rotisserie Chicken With A Simple Plastic Bag Hack
Rotisserie chicken feels luxurious but won't break the bank. However, deboning it can be a pain. You can make it so much easier with only a plastic bag.
By Jennifer Mathews
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Drink
How French Roast Coffee Gets Its Smoky Flavor
There are maybe a million ways to drink your coffee, but one popular roast is French, known its deep notes and smoky quality. But how does it taste so smoky?
By Annie Epstein
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Cook
A Fork Is All You Need To Easily Peel Shrimp
Buying shell-on shrimp is always a better value but it can be intimidating to think about all the work that goes into peeling them - unless you use a fork.
By Emily Voss
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Cook
14 Complicated Dishes That Aren't Worth Making At Home
Cooking up a creamy risotto or a rich beef Wellington sounds great in theory -- until you discover just how much time, skill, and money they require.
By James Hastings
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Cook
The Cookbooks Ina Garten Reads For Inspiration
Ina Garten has authored numerous cookbooks of her own, but she still turns to a mix of both classic and more modern cookbooks for inspiration.
By Jennifer Waldera
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Cook
How To Easily Clean In Between The Glass Panes Of Your Oven
Cleaning your oven is no easy task, especially if you're attempting to do so in between the glass panes of the door. But a trick using duct tape can help.
By Jennifer Mathews
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Food
The Difference Between Clementines And Mandarin Oranges
Technically speaking, all clementines are mandarins, though not all mandarins are clementines - but clementines are seedless, and tend to be sweeter.
By L Valeriote
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Cook
FIFO: The Rule You Need To Store Food Like A Chef
FIFO seems like a mysterious term, but this food storage mantra used by pro chefs couldn't be easier to understand and follow, saving you money and food waste.
By Sarah Mohamed
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Cook
What Makes Tomatillos Different From Tomatoes?
Tomatillos and tomatoes may seem closely related, but before you use them interchangeably, know that they actually have more differences than similarities.
By Caryl Espinoza Jaen
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Cook
The Last-Minute Mistake That Causes Overly Dry Meatloaf
Have overly dry meatloaf? It's common but it can also be remedied by avoiding this last-minute mistake. Here's what not to do the next time you make the dish.
By Erica Martinez
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Drink
Upgrade Your Vermouth Game For An Elevated Manhattan, According To A Whiskey Expert
Chris Blatner spoke with Food Republic about upgrading a basic Manhattan co*cktail's flavor profile by playing around with different vermouth choices.
By Sarah Mohamed
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Cook
Martha Stewart's Must-Know Tip For Picking Clams
Martha Stewart recommends purchasing live clams whose shells are tightly shut, as when steamed, they will gradually open, revealing their delicious meat.
By Caryl Espinoza Jaen
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Cook
Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step.
By Erica Martinez
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Restaurants
The Key Difference Between A French Restaurant And A Brasserie
When traveling in France, you're going to see plenty of eateries, but how, precisely, do restaurants and brasseries differ? Turns out, it's more than the food.
By Erica Martinez
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Restaurants
The State With The Most Olive Garden Restaurants In The US
Olive Garden has restaurant locations in every single U.S. state and territory, but what is the region with the most spots to enjoy their Italian fare?
By Audrey Enjoli
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