Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf.| Food Republic
Shrimp is such a versatile protein. There are so many ways to prepare it that you might not even think to try a brand-new recipe.| Food Republic
You've already experimented with adding caramel and chocolate chips to your brownies, so what next? These creative additions are surprisingly tasty!| Food Republic
Boxed mixes, like brownies, make life so much simpler. Still, you can make them even better by following Buddy Valastro's extra ingredient boost.| Food Republic
Even Ina Garten agrees that these frequently homemade (and often expensive or time-consuming) dishes can be substituted for their store-bought counterparts.| Food Republic
As a restaurateur and co-host of "MasterChef," you better believe Graham Elliot has got something as basic as a burger recipe nailed down to a science.| Food Republic
S'mores are getting an upgrade with the addition of watermelon. The fruit provides a bit of crunch and juiciness that complements the texture and flavors.| Food Republic
Alton Brown's recipe, which first appeared in Season 7 of his show "Good Eats," only requires four ingredients, ten minutes, and two pieces of cookware to make.| Food Republic
Scrambled eggs reach new heights of deliciousness with the addition of melty cheese, creating a creamy and flavorful experience. But when do you add the cheese?| Food Republic
There's one simple ingredient that can elevate simple scrambled eggs into an ultra crispy and toasty version of the favorite breakfast dish.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Home cooks might be intimidated by cooking steak in super-hot oil, but avoiding this one mistake can make the process less risky and lead to better results.| Food Republic
Reverse searing has soared in popularity recently, and while it seems relatively simple, we consulted an expert so we will always have crispy and juicy steaks.| Food Republic
Hummus is everyone's favorite dip -- but there's more to it than that. These are some things you didn't know about hummus.| Food Republic
For brownies that feel grown-up enough to serve at a dinner party, add some red wine that complements the chocolate and other ingredients in your recipe.| Food Republic
Your trusted air fryer is the secret to customizable, ooey-gooey s'mores, ready in just a fraction of the time, all from the comfort of your home.| Food Republic
Take a s'more from basic to bold with the simple addition of fruit. Whether you choose something sturdy like an apple, or pureed berries, it does the trick.| Food Republic
Setting your oven to a high broil can replicate the heat of the flames from a campfire, allowing you to make gooey, chocolatey s'mores.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Making fudge on the stovetop can create some unwanted scenarios like an unwanted grainy texture in the final result. Here's what causes it and how to fix it.| Food Republic
So you're looking for new ways to cook eggs for dinner, eh. Well, we've done some homework here -- check out these amazing egg dishes for dinner.| Food Republic
Pumpkin pie is a seasonal delight that, when baked right, the entire nation can get behind. And to keep it creamy and custardy, just add eggnog.| Food Republic
Louise has over two decades of professional experience in PR and in writing for UK and international publications, predominantly about food, drink and hospitality across the North of England and Scotland. She has written and reviewed for publications including the i Paper, iNews, National Geographic Traveller, National Geographic Traveller Food, The Caterer, SquareMeal, The Sunday Telegraph, The Scotsman, The Evening Standard, The Guardian, The Yorkshire Post, Postcards magazine, and I Love M...| Food Republic
If you want to give steak the perfect sear and the most delicious crust you've ever tasted, you just need to slather the meat with mayo.| Food Republic
Native to the Middle East and made from ground sesame seeds, tahini is a staple ingredient in some of the regional foods you love best.| Food Republic
Lili is a freelance writer and photographer originally from Monroe, WA, and is currently based in San Diego, CA. Her love for the city of San Diego led her to work with San Diego Magazine, for which she has written articles and created illustrations.| Food Republic
Find out how to pair beans such as white, kidney, and black with your favorite tinned tuna and sardines for a perfect protein-heavy lunch.| Food Republic
Canned tuna can be packed in water or oil. It really comes down to personal taste, but there are certain dishes where it makes sense to use one over the other.| Food Republic
Sean is an Orlando geek of many trades. Over the course of many years, he's written extensively about theme parks, Orlando's local culinary culture, and the media industry.| Food Republic
Grilled cheese is a classic sandwich for a reason, but if you're using plain old butter to fry it, you're missing out on a world of flavor.| Food Republic
There are lots of ways to amp up a standard grilled cheese, but to get it extra crispy, it's time to jump on the bandwagon and use mayonnaise.| Food Republic
When done well, grilled cheese is an ooey gooey delight with balanced flavors, fab for lunch or dinner. Here's how Alton Brown nails the perfect grilled cheese.| Food Republic
Eli has been a professional writer since 2015, when he started a career in sports journalism. He has been a restaurant industry professional for even longer.| Food Republic
Crème brûlée is a classic dessert that feels rich and luxurious. Luckily, there's a kitchen tool you can use to get that classic crackly top at home.| Food Republic
Alongside the popular charcuterie and cheese boards, give your guests even more by building a fresh crudités board for your next party or gathering.| Food Republic
Velveting is a cooking technique that tenderizes and imparts a silky texture to meat by marinating it in a mixture of alkaline ingredients before cooking.| Food Republic
If you're in search of a tasty turkey with crispy skin, dry-brining offers a less messy way to infuse the turkey with flavor without introducing liquids.| Food Republic
Not all steaks are created equal -- some require a variation on cooking techniques. Here's a bunch of excellent steak cuts and how to make them to perfection!| Food Republic
Adam is a writer, filmmaker and chef, born and raised in London. After learning to cook in Italy, he has spent the last decade in the film industry, travelling around the world and tasting as much food as he possibly could, picking up techniques and philosophies everywhere he went.| Food Republic
The next time your menu includes store-bought breadsticks, consider giving them a boost of flavor with this easy upgrade. You won't regret it.| Food Republic
Sadie is a writer based out of Southern California. Between her background in the service industry and her multicultural family, she has been able to develop a stellar palette, always willing to experiment and try new foods.| Food Republic
The star of a grilled cheese sandwich is, of course, the melted cheese. To make the perfect grilled cheese sandwich, consider tweaking one ingredient.| Food Republic
We asked the owner of an award-winning steakhouse in Illinois for some of his best tips when making restaurant-quality creamed spinach at home.| Food Republic
If your tofu scramble turns out dry every time, then you need to add creamy vegan tahini to revolutionize your next breakfast or brunch.| Food Republic
Catherine is a food and travel writer who has spent years voyaging around the world in search of new stories. As an editor for the travel and culture magazine Frenchly, she has interviewed the founders of women-only champagne clubs in Paris and amateur truffle farmers in California.| Food Republic