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

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Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie

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Take Leftover Holiday Lamb And Make A Savory Shepherd's Pie

Your leftover holiday lamb is already bursting with savory flavor, and can be easily transformedinto a rich, bubbly, and creamy sherperd’s pie.

By Sarah Mohamed

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The Step Rachael Ray Never Skips When Making Quesadillas

By Jennifer Mathews

Drink

The Desperate Wartime Origins Of The Kir Royale co*cktail

By Erica Martinez

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Baking Soda Is The Ingredient Your Stir-Fry Is Missing

By Sarah Mohamed

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The Secret To Getting The Buttery Soft Texture Of Milk Bread

By Erica Martinez

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  • Cook

    The Step Rachael Ray Never Skips When Making Quesadillas

    If you want the most delicious quesadillas ever, take a tip from celeb chef Rachael Ray and follow the one step she never skips when making the Mexican dish.

    By Jennifer Mathews

  • Drink

    The Desperate Wartime Origins Of The Kir Royale co*cktail

    The Kir Royale was created by a French Catholic priest named Felix Kir, who was a key figure in the French resistance against the Nazis during World War II.

    By Erica Martinez

  • Food

    The Key Difference Between Naan And Roti Bread

    The most distinguishing difference between naan and roti is that the former is a leavened bread, making it thick and fluffy, while the latter is not.

    By Khyati Dand

  • Drink

    Despite Their Similar Shape, Highball And Collins Glasses Are Not The Same

    Collins glasses are designed to hold drinks with more than two components; highball glasses are intended for mixed drinks made from a single spirit and a mixer.

    By Catherine Rickman

  • Cook

    6 Canned Meats You Should Buy And 4 You Should Avoid

    Grab your shopping list as I sort through my picks for the canned meats everyone needs in their pantry - and the ones everyone should always avoid.

    By Brian Good

  • Cook

    The One-To-One Bread Flour Substitute You Should Memorize

    If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.

    By Khyati Dand

  • Cook

    31 Mouthwatering Sauce Recipes

    Who doesn't love a good sauce? From mustard sauce to the amazing aioli, let's dive in to these terrific sauces, and get your mouth watering!

    By Suzannah Kolbeck

  • Drink

    Add Canned Condensed Milk To Red Wine For A Sweet And Creamy Twist

    Drizzling a bit of condensed milk into your glass of red wine might sound unusual, but the flavors actually complement each other beautifully.

    By Avery Tomaso

  • Cook

    How Giada De Laurentiis Turns Brie Into A Sweet And Savory Dip

    Whipped cheeses can be a great topping for crostinis and a dip for veggies; here's how Giada De Laurentiis turns brie into a creamy sweet and savory delight.

    By Avery Tomaso

  • Cook

    The Easy Tip To Separate Your Bacon Without Stretching It

    Whether you're cooking the whole package or just a few slices of bacon for a BLT, there's a way to separate the strips without stretching or tearing them.

    By Jennifer Mathews

  • Cook

    How To Reheat Rotisserie Chicken To Keep The Skin Nice And Crispy

    Nothing is sadder than floppy skin on a rotisserie chicken, so use our recommended method to reheat the meat for a crisp outside and juicy interior.

    By Louise Rhind-Tutt

  • Cook

    A Paper Bag Is Key To Making Jalapeños Last Longer In The Fridge

    If you've got a haul of jalapeños and don't know how to keep them fresh, the good news is you can pop them into the fridge -- just keep them dry.

    By Caryl Espinoza Jaen

  • Cook

    How A Near-Empty Mayo Jar Can Shake Up Your Next Pasta Salad

    To use up those annoying leftovers in a mayo jar that you can barely reach, toss in some pasta salad for a delicious, convenient, portable meal.

    By Hannah Beach

  • Food

    The Oldest Pub In The World Has Been Around Since 900 AD

    The oldest pub dates back to more than a thousand years ago, located deep in the heart of Ireland, on the iconic river Shannon -- and you can still visit today.

    By Bridget Kitson

  • Cook

    Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles

    Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender.

    By Sarah Mohamed

  • Cook

    The Temperature Secret To Correctly Stretch Pizza Dough

    If you want the best homemade pizza ever, temperature really matters. If not you use dough that's too cold, it won't stretch or bake properly.

    By Louise Rhind-Tutt

  • Restaurants

    The Las Vegas co*cktail Bar You Can't Miss, According To Mixologist Tony Abou-Ganim - Exclusive

    We spoke to Tony Abou-Ganim at Nassau Paradise Island Wine and Food Fest's Jerk Jam event and asked about his favorite Las Vegas watering hole.

    By Arianna Endicott

  • Food

    When In Italy, You Should Know The Difference Between An Osteria And Trattoria

    Anyone who is planning a trip to Italy needs to know the differences between the two primary eatery types (aside from ristorantes): an osteria and a trattoria.

    By Erica Martinez

  • Cook

    Pasta Is The One Ingredient Your Pizza Has Been Missing

    When pasta noodles are used as the base of a pizza, they bake up crispy, crunchy, and caramelized on the outside, while the center stays soft and velvety.

    By Annie Epstein

  • Cook

    The Creamy Ingredient Bobby Flay Dollops Into His Scrambled Eggs

    There are, perhaps, a thousand ways to make scrambled eggs, but Bobby Flay's version features a type of dairy not often found in American homes.

    By Louise Rhind-Tutt

  • Food

    Greek Vs Regular Yogurt: Everything You Need To Know

    Texture, taste, nutrition; not all yogurt is created equal. As for Greek yogurt vs regular yogurt, there are some key differences you should know about.

    By Josie Addison

  • Drink

    How The Real Dom Pérignon Stopped Champagne From Exploding

    Before Dom Pérignon, champagne would often explode as temperatures rose. Thanks to his know-how, he configured the bottles to prevent them from popping.

    By Bridget Kitson

  • Cook

    Enchiladas Divorciadas Use 2 Canned Sauces For A More Complex Flavor

    For those who can't decide between green and red enchiladas, the divorciadas style of the dish uses both, creating a taste that's the best of both worlds.

    By Sarah Mohamed

  • Cook

    Applesauce Is The Egg Substitute You Have To Try

    Applesauce can add moisture to sweet treats, and won't significantly alter the flavor of your bake, making it suitable for a variety of flavored desserts.

    By Annie Epstein

  • 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

  • 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

  • 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

  • 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

  • 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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