Emily M Alexander - Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| Food Republic
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
Food industry news, cooking tips, reviews, rankings, recipes, and interviews from the experts at Food Republic - since 2010.| 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
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
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
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
