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Cook
The Bougie Ingredient Ina Garten Adds To Deviled Eggs
Ina Garten tops her deviled eggs with salmon roe for a visually striking twist that adds flavor and textural contrast without overpowering the snack.
By Arianna Endicott
Drink
Why Coffee Tastes So Much Worse At Room Temperature
By Joey DeGrado
Cook
White Lily Flour Is The Secret To Unbearably Fluffy Biscuits
By L Valeriote
Cook
Double The Bacon In Your BLT With Leftover Grease Aioli
By Joey DeGrado
Cook
Why Bobby Flay Refuses To Put Tomatoes In Guacamole
By Chris Sands
More Stories
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Drink
Why Coffee Tastes So Much Worse At Room Temperature
If you let your piping hot mug of coffee cool down too much you may notice it has a less appealing taste - here's why it tastes worse at room temperature.
By Joey DeGrado
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Cook
White Lily Flour Is The Secret To Unbearably Fluffy Biscuits
White Lily Flour is made from soft red winter wheat, which contains less protein than hard wheats and, therefore, produces perfectly pillowy biscuits.
By L Valeriote
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Cook
The Blender Trick For Scrambled Eggs So Fluffy They Make Clouds Jealous
This is why hauling the blender out of your cabinet is worth it for the most fluffy, light scrambled eggs, without pulling a muscle from whisking too hard.
By Louise Rhind-Tutt
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Grocery
The Tiny Grocery Chain That Beats Inflation Like No Other
Inflation who? This grocery store, available only in New England, inspires loyalty from consumers and employees alike thanks to its pricing and culture.
By Joey DeGrado
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Cook
Ina Garten's Favorite Cookie Recipe Is A Real Crowd Pleaser
Ina Garten, queen of the Hamptons and our hearts, knows her way around the kitchen, and she's a fantastic baker, too. Her favorite cookie? It's a game changer.
By Erica Martinez
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Cook
The Muffin Tin Hack For Delicious Cookie Cups
Want to know what makes any day of the week a whole lot better? A scoop of ice cream inside a cookie cup. You don't need fancy tools to make one, either.
By Sarah Mohamed
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Cook
Skip The Meat And Make Meatballs With Ricotta Cheese
Want to stretch your budget just a bit or simply try something new and delicious? Swap out the meat in your meatball for ricotta and enjoy polpette di ricotta.
By L Valeriote
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Cook
Fridge Vs Pantry: The Best Way To Store Hot Sauce
You might think hot sauce basically lasts forever, but it actually can go bad, and the best place to store your bottle depends heavily on its ingredients.
By Emily Voss
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Cook
Mistakes To Avoid When Poaching Eggs, According To An Expert
Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, told Food Republic how to properly approach the daunting task of poaching eggs.
By Jennifer Mathews
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Cook
The Best And Worst Type Of Pan To Make Scrambled Eggs In
Eggs arenotoriousfor sticking to skillets, but nonstick pans are designed to keep food from adhering to their surfaces. They’re perfect for scrambled eggs.
By Caryl Espinoza Jaen
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Cook
3-Ingredient Bang Bang Sauce Is Too Versatile To Ignore
Bang bang sauce is simple to make, but all it really needs to take just about any meal from good to stinking fantastic is a whopping three ingredients.
By Chris Sands
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Cook
Age Your Easter Peeps For A Crunchy Twist
Whether you're a Peeps fan or you've never really loved them, it's time you tried aging these marshmallow critters to give their soft texture a curious crunch.
By Jennifer Waldera
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Cook
Bobby Flay's Go-To Sauce For Dipping French Fries
Bobby Flay's french fry sauce couldn't be easier to throw together, and its versatile smoky and savory flavor will reward you ten times over.
By Erica Martinez
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Cook
The Fishy Twist Jamie Oliver Puts On His Easter Lamb
Jamie Oliver's unconventional seasoning for a roast rack of lamb can create the most savory, meaty, delicious version you've ever served on your Easter table.
By Caryl Espinoza Jaen
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Cook
The Knife Hack To Pry Spam Out Of The Can
There are plenty of ways to enjoy SPAM, but only if you can manage to get it out of its can. This knife trick makes easy work of freeing your ham.
By Sharon Rose
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Cook
Simplify Your Purim Hamantaschen With Cake Mix
Purim is known for costumes, drinking, and hamantaschen -- take away some of the difficulty of making those little cookies by using a kosher cake mix.
By Erica Martinez
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Food
Chicago-Style Pizza Is More Than Just Deep Dish
With its thin, crispy crust and square-cut slices, tavern-style pizza is vastly different from deep-dish, but just as integral to Chicago’s culinary history.
By Emily Voss
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Cook
Alex Guarnaschelli's Non-Negotiable Easter Dinner Sides
Alex Guarnaschelli has great ideas for Easter side dishes that are delicious, won't add much fuss to your already-big meal, and carry the spirit of spring.
By Erica Martinez
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Drink
Expert-Approved Toppings To Take Your Irish Coffee To The Next Level
Food Republic spoke to a whiskey expert to find out what kinds of fun toppings complement a delicious Irish coffee, whether for St. Paddy's day or any day.
By Erica Martinez
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Cook
The Tricky Reason Chocolate Easter Bunnies Are Usually Hollow
Easter bunnies are a delicious tradition, but they can also be a taste of disappointment -- why are they hollow, darn it? Well, the answer is actually twofold.
By Jennifer Mathews
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Cook
5 Kitchen Innovation Trends To Watch At The Inspired Home Show 2024
Food Republic got a sneak peek at the latest kitchen wares and gadgets from all over the world that will be on display at The Inspired Home Show 2024.
By Selena Fragassi
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Cook
The Simple Method To Properly Clean Collard Greens
You may have heard that you're meant to soak your collard greens, but that can actually risk spreading disease and germs. Clean them this way instead.
By Sharon Rose
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Cook
The Easy Egg Swap For Tender Purim Hamantaschen
There are as many recipes for hamantaschen as there are bakers who make them, but trust us when we say yours should include a plain egg yolk for a tender crumb.
By Annie Epstein
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Cook
The Boozy Vanilla Extract Alternative You Need In Rotation
Vanilla extract is pivotal in so many desserts and baked goods -- or is it? If you find yourself plumb out, you can turn to your liquor cabinet for a swap.
By Annie Epstein
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Cook
The Cleaning Mistake That Will Destroy Your Favorite Frying Pan
Buying quality frying pans for your kitchen is an investment. It's important to protect them by cleaning them properly, which requires a bit of patience.
By Emma Pilger
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Cook
Why Jacques Pépin Uses Ice Cream To Make French Toast
Jacques Pépin uses melted French-style vanilla ice cream to make his French toast, resulting in a deliciously rich and eggy dish with minimal cleanup.
By Jennifer Mathews
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Cook
The Reason Your Zucchini Noodles Turned Out Soggy
Instead of babysitting your zucchini noodles to make sure they don't fall apart, use these easy prep tips that really cut down on the risk of sogginess.
By Hannah Beach
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Cook
Replace Flour With Chickpeas For Ridiculously Rich Chocolate Cake
That can of chickpeas sitting in your pantry is actually thesecretingredient for a deeply delicious and decadent gluten-free chocolate cake.
By L Valeriote
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Cook
How To Dye Easter Eggs With Whipped Cream And Kool-Aid
Follow our easy steps for turning whipped cream or Kool-Aid into edible dyes, so you can make classic pastel Easter eggs or even rainbow tie-dyed versions.
By Hannah Beach
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