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Food
What Does SPAM Stand For, Anyway?
Specially Processed American Meats, Spiced Ham, we've likely heard it all - but where did the name SPAM really come from? It's a bit of a mystery still.
By Sharon Rose
Drink
Order A Shaken Espresso From Starbucks For A Cheaper, Stronger Latte Alternative
By Sharon Rose
Cook
The Best Fish To Use For Fried Fillet Sandwiches
By Joey DeGrado
Cook
The Easiest Way To Store Curry Leaves In The Fridge
By Annie Epstein
Drink
The Alcohol That Puts The Twist In Twisted Tea
By Avery Tomaso
More Stories
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Drink
Order A Shaken Espresso From Starbucks For A Cheaper, Stronger Latte Alternative
Do you wish your latte had more pep in its step? Maybe it's time to switch things up and try the stronger (and cheaper) shaken espresso at Starbucks.
By Sharon Rose
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Cook
The Best Fish To Use For Fried Fillet Sandwiches
Turn to a flakywhitefish for the besthomemade fried fish sandwich; they’re fairly mild, which means they'll complement the bold flavor of tartarsaucewell.
By Joey DeGrado
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Food
The Oldest Sourdough Starter In The World Has Been Around For Quite A While
Sourdough baking'shistoryis long and varied - andthe oldest known sourdough starter available for use today dates back to the ancient Egyptians.
By Kristina Vanni
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Cook
Ina Garten's Genius Tip For Grating Butter Without Any Mess
Ina Garten suggestssimply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
By Kristina Vanni
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Cook
How Long An Open Orange Juice Bottle Should Last In The Fridge
Orange juice may be a breakfast table staple, but that carton won't last forever - and if it's freshly squeezed, it will have an even shorter lifespan.
By Arianna Endicott
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Cook
Store Guacamole With A Layer Of Water To Prevent It From Browning
If you want to keep your guacamole that beautiful shade of green, one of the best things you can do is put a layer of water on top to block oxygen.
By Khyati Dand
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Cook
How To Eat A Whole Fish And Look Like A Pro Doing It
Eating a whole fish can seem intimidating, but carving the meat is a much easier affair if you take it step-by-step and keep the type of fish in mind.
By Emily Voss
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Cook
The Easy Solution To Bringing Hot Dogs To A Picnic — No Grill Required
To bring ready-to-eat hot dogs to a picnic or sports game with no grill or other appliances in sight, all you need is a thermos and some hot water.
By Hannah Beach
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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
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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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Drink
The Boozy Difference Between Caipirinha And Caipiroska co*cktails
When making a caipirinha, a Brazilian sugar-cane liquor known as cachaça is paired with sugar and lime. The caipiroska, on the other hand, uses vodka.
By Chris Sands
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News
Chick-Fil-A Is Testing A New Chicken Sandwich, But There's A Twist
Chick-fil-A's exciting new chicken sandwich comes with a caveat, but the chain is also teasing a new line of beverages that should satisfy all customers.
By Erica Martinez
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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.
By 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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