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Cook
The Best Use For Coulotte Steak When Cooking
Although coulotte is less popular in America, it is a fairly lean cut of steak that is a staple in Brazilian cuisine, where it is often grilled over live coals.
By Joey DeGrado
Cook
A Few Bay Leaves Are All You Need To Elevate Basic Rice
By Joey DeGrado
Cook
How Long You Have To Eat An Open Package Of Hot Dogs
By Caryl Espinoza Jaen
Drink
The Boozy Difference Between Caipirinha And Caipiroska co*cktails
By Chris Sands
News
Chick-Fil-A Is Testing A New Chicken Sandwich, But There's A Twist
By Erica Martinez
More Stories
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Cook
A Few Bay Leaves Are All You Need To Elevate Basic Rice
Introducing a bay leaf or two when cooking a pot of rice will infuse it with a subtle but fragrant essence reminiscent of green tea orthyme.
By Joey DeGrado
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Cook
How Long You Have To Eat An Open Package Of Hot Dogs
An open pack of hot dogs lasts a little longer than fresh meat, but they do go bad eventually, and you need to store them properly to ward off spoilage.
By Caryl Espinoza Jaen
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Cook
Store-Bought Oatmeal Is The Easiest Way To Elevate Streusels And Crisps
A single packet of store-bought instant oatmeal contains nearly all the components required for a delightfully easy streusel or crumble crust.
By Kristina Vanni
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Grocery
Why You Should Buy The Heaviest Rotisserie Chicken Every Time
Take home the heaviest rotisserie chicken you can find at the grocery store, because its weight indicates that the meat is still tender and juicy.
By Kristina Vanni
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Cook
The 3 Cheeses You Need To Make Masters Pimento Cheese Sandwiches
Anyone who has been to the Masters probably knows how celebrated the pimento cheese sandwich is -- but which three cheeses are in it, exactly?
By L Valeriote
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Cook
How To Store Cooked Bacon In The Freezer
Cooked and frozen bacon is a super convenient item to keep around, but it doesn't last forever, and should be frozen properly for the longest shelf life.
By Caryl Espinoza Jaen
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Cook
Deviled Egg Tulips Put A Springy Twist On A Classic Appetizer
Want to impress your guests with the perfect springtime display at your next gathering? Turn your deviled eggs into beautiful (edible) tulips.
By Caryl Espinoza Jaen
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Drink
The Only Type Of Wine You Should Pair With Sushi, According To An Expert
Food Republic spoke to a wine expert to find out which type of wine best complements sushi, while not overwhelming the delicate raw fish and rice.
By Jennifer Mathews
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Cook
José Andrés Favorite Childhood Sandwich Reinvents The Omelet
José Andrés is known for both his humanitarian work but also his delicious food. But one of his favorite snacks is surprisingly simple and features an omelet.
By Louise Rhind-Tutt
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Cook
The Water Cup Method To Store Fresh Asparagus In Your Fridge
To keep your asparagus stalks fresh and crisp for as long as possible, use this easy storage method that cleverly uses a cup or vase of water.
See AlsoOur New Favorite Chili RecipeBy Hannah Beach
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Food
What Separates Kimchi From Sauerkraut?
While both foods are typically made from cabbage and fermented, kimchi and sauerkraut have key differences in origins, preparation, and seasonings.
By Catherine Rickman
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Food
How Pimento Cheese Sandwiches At The Masters Stay $1.50
The Masters golf tournament's ultra-cheap, ultra-popular pimiento cheese sandwiches have begged many questions, with the big one being how they stay so cheap.
By Sarah Mohamed
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Cook
Move Over Chopped Sandwiches — Chopped Bagels Switch Up Your Breakfast
Sure, chopped sandwiches gave us a new way to stuff salads into sandwiches, but chopped bagels? This might be the best way to eat bagels since the sliced bagel.
By Emily Voss
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Food
Why Anthony Bourdain Stopped Eating Swordfish
Although he had no issues with its taste, Anthony Bourdain ceased consuming swordfish because of the parasitic worms that frequently infest this saltwater fish.
By Sharon Rose
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Grocery
The Biggest Red Flag To Look For When Buying Avocado Oil
In recent years, avocado oil has surpassed olive oil in popularity as a go-to cooking ingredient. But there are some red flags to look for when buying it.
By Annie Epstein
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Cook
Why Your Cast Iron Skillet Has A Rough Surface
There's a historical reason why modern cast iron pans have such a bumpy and rough surface, compared to vintage models that look surprisingly different.
By Catherine Rickman
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Food
The Crowd-Favorite Girl Scout Cookie Giada De Laurentiis Doesn't Like
Who doesn't love Girl Scout cookies? Yet for every favorite someone has, another person isn't a fan and the flavor disdained by Giada De Laurentiis is a shock.
By Erica Martinez
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Cook
Hold Up, José Andrés Dips His Potato Chips In Stew
José Andrés' favorite chips and dip combo actually involves a tasty stew, creating an easy and delicious meal that can be adapted to your tastes.
By Arianna Endicott
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Restaurants
Starbucks Continues Its Lavender Era With New Oatmilk Chill
Starbucks is in its lavender era with the release of yet another drink featuring the floral herb. The new Lavender Oatmilk Chill is a caffeine free sipper.
By Annie Epstein
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Drink
You Should Test Your Punch Bowl For Leaks Before Batching co*cktails
Have you bought a new (or at least, new to you) punch bowl recently? Before you batch a drink, you need to make sure that it's watertight and won't spill.
By L Valeriote
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Cook
Boost The Flavor Of Your Collard Greens With An Easy Water Swap
Many of us know that boiling thick greens like collards can make them tender, but how do you make them flavorful? Swap water for beer or stock.
By Emily Voss
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Cook
Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around
Reheated meat often turns out dry, but a classic honey-glazed ham can be restored to its juicy glory so long as you use the oven and a few extra tips.
By Emily Voss
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Cook
Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon
If you love the morning combo of coffee and bacon, now there's a way to enjoy them even more closely in this special recipe that offers a java-infused marinade.
By L Valeriote
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Food
Why Some States Are Banning Lab-Grown Meat
Lab-grown meat is a growing industry that has many proponents and many critics. Here's why some U.S. states are trying to ban the manufacture and sale of it.
By Chris Sands
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Cook
How To Clean Asparagus Perfectly Every Time
Asparagus is one of those veg that's delicious, quick to prepare, but can be tricky to clean thanks to their odd nature. Fortunately, it's easier than it seems.
By Khyati Dand
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Cook
The Secret Ingredient José Andrés Tops His Garbanzo Beans With
Humanitarian and chef José Andrés is known for his delicious and creative combinations with Spanish flair, and his garbanzo bean topping is no exception.
By Annie Epstein
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Food
What Is Glögg And How Do You Drink It Traditionally?
Glögg is a Swedish take on mulled wine -- but not just any old mulled wine! This cozy drink includes extra alcohol and comes with its own snacks.
By L Valeriote
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Cook
The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs
Queen Elizabeth was known for her regimented diet, but occasionally, she would indulge in some truly delicious eggs with a very unique topping.
By Louise Rhind-Tutt
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Food
The Beer-Inspired Origins Of Conveyor Belt Sushi
Yes, the originator of the sushi conveyor belt, also called kaiten-zushi, was actually inspired by a trip he took to a beer factory in the 1950s.
By Bridget Kitson
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