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Food Republic •

The Canned Ingredient You Should Add To Fried Eggs

Fried eggs have a satisfying richness that feels like the result of hours of cooking, rather than mere minutes. They taste even better — their browned edges sweeter, and their yolky centers even more luxurious — when paired with a sweet, umami-rich ingredient, particularly one that might otherwise go to waste. We're talking about canned tomato paste, a powerhouse pantry item that we usually have on hand and rarely finish in one cook.
To put it to work, use olive oil rather than butter for crispy...
Food Republic •

Are You Using Your Citrus Reamer Wrong?

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By Annie Epstein•July 26, 2024 10:15 am EST

There's a question dividing households and causing ongoing fights between partners. No, this debate has nothing to do with politics or career choices. This is a quandary that pops up each time you take out your citrus squeezer, juicer, or reamer: What's the right way to use this gadget? It's about time you had a definitive explanation to share with your lo...
Food Republic •

The Country That Produces The Most Potatoes

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By Annie Epstein•July 24, 2024 1:15 pm EST

Looking at cuisines around the world, you might assume that potato-loving countries like Russia or the United States are neck-and-neck when it comes to production. After all, spuds account for a $100.9 billion industry in the U.S. (per the National Potato Council), and mashed potatoes are practically our national side dish come Thanksgiving. Or m...
Food Republic •

The Plastic Fruit Cup Hack That Makes Meal-Prepping More Convenient

After finishing the last bites of a cup of mandarin oranges or peaches, you probably put the plastic container in the recycling bin and move on with the day. But what if we told you that you're missing out on a surprisingly simple meal prep hack? You can hold on to and repurpose your fruit cups to store chips, pretzels, crackers, popcorn, and so much more.
The opening at the top of your plastic container is roughly the same width as the opening of a wide-mouth mason jar, which means the two can...
Food Republic •

What Is Sweet And Sour Mix Made Of?

If you've ever walked by an electric yellow bottle of sweet and sour mix at the liquor store, you may have wondered what's in there, exactly. These premade cocktail bases are a common addition to margaritas and drinks with "sour" in the name — or, at least, they were. Sweet and sour mix had its heyday in the latter half of the 20th century, from roughly the '70s to the '90s, but you still have your pick of a wide variety of brands today, and ingredients vary a lot from bottle to bottle.
The most...
Food Republic •

Canned Tuna Is A Must-Have For A Flavorful Pasta Salad

It's time to allow pasta and tuna salad to combine forces to create the ultimate pantry staple, budget-friendly lunch. The seafood offers a creamy contrast to the chewy noodles, adds a welcome savoriness, and both tuna and pasta salads are endlessly adaptable, so a combo allows you to have even more fun with channeling cuisines from around the world. Plus, a 4-ounce serving of canned tuna in water offers 24 grams of protein, nudging this classic picnic side into "filling main dish" territory.
Wh...
Food Republic •

The Best Cocktail To Pair With Vodka Sauce

When biting into a plate full of spaghetti with vodka sauce, you ideally get a mouthful of creamy, sweet, and acidic pasta. In part, that's thanks to the alcohol, which can draw out fruity aromas and even add a hint of heat to the meal. You may wonder, then, with a vodka-heavy sauce, if your best bet is to use the same alcohol in an accompanying cocktail.
Since the meal features robust ripe tomatoes, you may also be tempted to pour a bold red wine. Based on the advice of Nathan Grunow, Wine Dire...
Food Republic •

Start Grilling Pickles This Summer For Incredible Smoky Notes

It's amazing how a few minutes on the grill can transform even the most familiar foods into something new. We're used to applying smoky magic to our proteins and produce, but there's another cookout-friendly food that could use a touch of heat. Pickles, when given a caramelizing char, taste smoky but don't lose the nuanced flavors of their brine.
There are tons of approaches to making them at home. You can either grill cucumbers before you move on to making a quick pickle, or place fermented spe...
Food Republic •

The International McFlurry Flavor That Is Making A Jump To US Stores

The wait is over, America! McDonald's popular international treat, the Kit Kat McFlurry, is hitting stores nationwide starting July 10. The U.S. version does the dessert one better though, adding in the flavors of a tried and true ice cream shop staple. Called the Kit Kat Banana Split McFlurry, the new launch features the company's beloved soft serve blended together with real banana, crunchy strawberry-flavored clusters, and Kit Kat bits. And, of course, it's thick enough to eat by the spoonful...
Food Republic •

Store-Bought Pie Crust Is The Gateway To Easy Homemade Pop-Tarts

Breakfasters of all ages can find a certain joy in ripping open a silver package of Pop-Tarts. For some, it's nostalgia, and for others, it's the delightful start of a sweet meal. As eaters get older, though, they begin to ask an enduring question: Why doesn't the frosting cover the entire pastry?
We can't settle this ongoing dispute, but we can suggest the next best thing. Make your own Pop-Tarts with little effort and a handful of store-bought ingredients. The DIY breakfast is as easy as buyin...
Food Republic •

The One Ingredient Ree Drummond Adds To Upgrade Store-Bought Saltines

Saltines are the white sneakers of the food world: They're simple, versatile, and go with pretty much anything. These salted, crispy bites have a retro feel — in part because commercial production of the crackers dates back to the 1800s — but they remain a favorite in modern households. No matter how much you like them plain, though, you might find that The Pioneer Woman Ree Drummond's elevated saltine recipe is even better.
Drummond knows how to transform these soup or salad buddies into a zing...
Food Republic •

The Important Tip That Could Make Or Break Your Grilled Pineapple

Grilled pineapple is sweet, tender, and a touch smoky. Or, at least, it should be. The best version of the charred fruit heightens its natural caramel notes and sugars, but only when it's prepared the right way.
The secret is not in the way you chop pineapple or its marinade, but in the fruit itself. For the best possible grilled pineapple, you need to use the freshest, ripest produce possible. If it tastes delicious when you slice into it, it'll taste even better after a brush with some flames....
Food Republic •

The Best Whiskey Cocktail To Sip Alongside Barbecue

Whiskey, smoke, and an open yard sound like the start of a country song, but you don't have to be a cowboy to appreciate the combo of strong brown liquor with backyard barbecue. While it may be classic to pair beer with barbecued ribs and brisket, a more robust and aromatic spirit better complements the char of the grill. All sorts of whiskeys, from blended to bourbon to rye, offer notes of smoke, caramel, pepper, and warm spices, which can open up your palate to the deep flavors of spice rubs a...
Food Republic •

Fish Sticks Are The Key To A Low Maintenance Taco Night

Fish Sticks Are The Key To A Low Maintenance Taco Night

Fish sticks are often overlooked or relegated to the kids' table, but it's time to give these mild, crispy treats another chance. They're budget-friendly, a breeze to prepare, and play well with other ingredients. We suggest keeping a bag in your freezer for when a hankering for fish tacos strikes.

In lieu of buying, battering, and frying a whole fish or fresh filets, fish sticks create delicious tacos in a snap. Any type will work well w
Food Republic •

The Temperature Tip For Perfectly Crispy Country Fried Steak

The best country fried steak offers a crispy golden crust and meltingly tender beef. As any seasoned frier knows, this is easier said than done. Although cooks rightfully place a lot of emphasis on the tastiest seasonings for their flour dredge, the frying process requires just as much thought, planning, and care to produce a standout meal.

We turned to expert Bob Bennett, head chef of Zingerman's Roadhouse, for his tips for cooking the perfect country fried steak. He told Food Republic that th
Food Republic •

The Best Potatoes To Use For Grilling, According To An Expert

The Best Potatoes To Use For Grilling, According To An Expert

Potatoes show off all their best qualities — soft and fluffy on the inside, crispy and browned on the outside — when introduced to your backyard best friend, the grill. They only need a quick sizzle to absorb a hint of smoke that pairs deliciously with entrees like a perfectly grilled skirt steak. However, to achieve the tastiest flame-kissed spuds, you'll want to choose the right type of potato.

Grilling expert Max Daniel, chef of
Food Republic •

Ree Drummond's Major Tip For A Successful Layered Salad

Layered salads are one retro food that's due for a comeback. Aesthetically pleasing and delicious, these 1950s-era dishes are similar to a seven-layer dip. Layers of veggies, cheese, and more are assembled in a clear bowl or trifle dish to show off each ingredient. Since '50s foods are having a revival, why not try your hand at making this show-stopper using pro chef Ree Drummond's help?

Whether you have a beloved family recipe for layered salad or you're a newcomer, you'll want to try the Pion
Food Republic •

Add Tomato Juice To Your Next Summer Margarita To Bring Out The Tequila's Flavor

Add Tomato Juice To Your Next Summer Margarita To Bring Out The Tequila's Flavor There's no doubt that sweet, umami-rich tomatoes are well-overdue for a cocktail makeover. We'll happily sip a bloody maria, but tomato juice and tequila can do much more. Look no further than the margarita (cocktail, not pizza), where summer produce shines alongside this crisp liquor. An easy starting point when incorporating the fruit is to combine store-bought or homemade tomato juice with a sweet simple syrup or
Food Republic •

How Bobby Flay Keeps Food From Falling Through The Grill Grates

How Bobby Flay Keeps Food From Falling Through The Grill Grates As nimble as you may be with tongs and a spatula, there are some spindly vegetables and petite proteins that inevitably will always slip through the grill grates. Rather than testing your reflexes, we suggest following in the footsteps of celebrity chef Bobby Flay. The grilling expert recommends a simple solution to avoid lost food: Cut larger portions of vegetables and meat. That's right, the answer is as simple as slicing produce
Food Republic •

Yes, Your Blender Can Actually Clean Itself

Yes, Your Blender Can Actually Clean Itself When it comes to using the blender, one of the biggest barriers to entry is the cleanup. Many cooks are reluctant to add another appliance to their pile of dirty dishes — especially one with sharp blades at the bottom. We're happy to report that intrepid smoothie and cocktail makers can ditch the sponge in favor of an easy, hands-off cleaning method. Once you finish blitzing, give the empty plastic a quick rinse to remove any larger bits of stuck-on fo
Food Republic •

How To Prevent Your Cooked Meat From Drying Out When You Reheat It

How To Prevent Your Cooked Meat From Drying Out When You Reheat It

Meal prepping can help cooks save money and time, reduce weeknight stress, and maintain a balanced diet. Cooking food, particularly meat, ahead of time ensures a fridge packed with helpful, flavorful ingredients. However, you may find it frustrating to labor over a juicy roast chicken or a succulent pork shoulder, only to find yourself with a container full of dry or stringy leftovers the next day.

Before you give up on making
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