Food Republic | Restaurants, Reviews, Recipes, Cooking Tips (2024)

Table of Contents
A Few Bay Leaves Are All You Need To Elevate Basic Rice How Long You Have To Eat An Open Package Of Hot Dogs Store-Bought Oatmeal Is The Easiest Way To Elevate Streusels And Crisps Why You Should Buy The Heaviest Rotisserie Chicken Every Time The 3 Cheeses You Need To Make Masters Pimento Cheese Sandwiches How To Store Cooked Bacon In The Freezer Deviled Egg Tulips Put A Springy Twist On A Classic Appetizer The Only Type Of Wine You Should Pair With Sushi, According To An Expert José Andrés Favorite Childhood Sandwich Reinvents The Omelet The Water Cup Method To Store Fresh Asparagus In Your Fridge What Separates Kimchi From Sauerkraut? How Pimento Cheese Sandwiches At The Masters Stay $1.50 Move Over Chopped Sandwiches — Chopped Bagels Switch Up Your Breakfast Why Anthony Bourdain Stopped Eating Swordfish The Biggest Red Flag To Look For When Buying Avocado Oil Why Your Cast Iron Skillet Has A Rough Surface The Crowd-Favorite Girl Scout Cookie Giada De Laurentiis Doesn't Like Hold Up, José Andrés Dips His Potato Chips In Stew Starbucks Continues Its Lavender Era With New Oatmilk Chill You Should Test Your Punch Bowl For Leaks Before Batching co*cktails Boost The Flavor Of Your Collard Greens With An Easy Water Swap Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon Why Some States Are Banning Lab-Grown Meat How To Clean Asparagus Perfectly Every Time The Secret Ingredient José Andrés Tops His Garbanzo Beans With What Is Glögg And How Do You Drink It Traditionally? The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs The Beer-Inspired Origins Of Conveyor Belt Sushi FAQs

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The Best Use For Coulotte Steak When Cooking

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

Cook

A Few Bay Leaves Are All You Need To Elevate Basic Rice

By Joey DeGrado

Cook

How Long You Have To Eat An Open Package Of Hot Dogs

By Caryl Espinoza Jaen

Drink

The Boozy Difference Between Caipirinha And Caipiroska co*cktails

By Chris Sands

News

Chick-Fil-A Is Testing A New Chicken Sandwich, But There's A Twist

By Erica Martinez

More Stories

See Also
Soft Fennel Taralli RecipeBest Italian Pizzelle Cookies Recipe (Vanilla Waffle Cookie)Slow Cooker Vegetable Barley Soup - Vegan Crockpot RecipeSticky & Crispy Sesame Cauliflower Recipe | The First Mess

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

    See Also
    5 Delicious Olive Oil Dipping Recipes You Must Try

    By Hannah Beach

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Restaurants

    Starbucks Continues Its Lavender Era With New Oatmilk Chill

    Starbucks is in its lavender era with the release of yet another drink featuring the floral herb. The new Lavender Oatmilk Chill is a caffeine free sipper.

    By Annie Epstein

  • Drink

    You Should Test Your Punch Bowl For Leaks Before Batching co*cktails

    Have you bought a new (or at least, new to you) punch bowl recently? Before you batch a drink, you need to make sure that it's watertight and won't spill.

    By L Valeriote

  • Cook

    Boost The Flavor Of Your Collard Greens With An Easy Water Swap

    Many of us know that boiling thick greens like collards can make them tender, but how do you make them flavorful? Swap water for beer or stock.

    By Emily Voss

  • Cook

    Reheat Leftover Ham In The Oven To Make It Taste Good The Second Time Around

    Reheated meat often turns out dry, but a classic honey-glazed ham can be restored to its juicy glory so long as you use the oven and a few extra tips.

    By Emily Voss

  • Cook

    Coffee Is The Secret Ingredient That Adds A Strong Kick To Bacon

    If you love the morning combo of coffee and bacon, now there's a way to enjoy them even more closely in this special recipe that offers a java-infused marinade.

    By L Valeriote

  • Food

    Why Some States Are Banning Lab-Grown Meat

    Lab-grown meat is a growing industry that has many proponents and many critics. Here's why some U.S. states are trying to ban the manufacture and sale of it.

    By Chris Sands

  • Cook

    How To Clean Asparagus Perfectly Every Time

    Asparagus is one of those veg that's delicious, quick to prepare, but can be tricky to clean thanks to their odd nature. Fortunately, it's easier than it seems.

    By Khyati Dand

  • Cook

    The Secret Ingredient José Andrés Tops His Garbanzo Beans With

    Humanitarian and chef José Andrés is known for his delicious and creative combinations with Spanish flair, and his garbanzo bean topping is no exception.

    By Annie Epstein

  • Food

    What Is Glögg And How Do You Drink It Traditionally?

    Glögg is a Swedish take on mulled wine -- but not just any old mulled wine! This cozy drink includes extra alcohol and comes with its own snacks.

    By L Valeriote

  • Cook

    The Unique Ingredients Queen Elizabeth Sprinkled On Her Scrambled Eggs

    Queen Elizabeth was known for her regimented diet, but occasionally, she would indulge in some truly delicious eggs with a very unique topping.

    By Louise Rhind-Tutt

  • Food

    The Beer-Inspired Origins Of Conveyor Belt Sushi

    Yes, the originator of the sushi conveyor belt, also called kaiten-zushi, was actually inspired by a trip he took to a beer factory in the 1950s.

    By Bridget Kitson

Next >Skip »

Food Republic | Restaurants, Reviews, Recipes, Cooking Tips (2024)

FAQs

Who is the founder of Food Republic? ›

About Food Republic

Founded in 2010 by chef Marcus Samuelsson and the Samuelsson Group and launched in April 2011, Food Republic has deep roots in the restaurant scene.

Get More Info ›
Why does restaurant food taste better than home cooking? ›

One of these factors is the ingredients and equipment. Lack of ingredients or the special type of kitchen equipment can affect the taste of food. As the restaurant has access to all these, home cooking is at a loss here. Time preparation is another factor.

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Is Food Republic reliable? ›

We source responsibly with robust supplier approval processes and put food safety first with our AA rated BRC accreditation, and our temperature-controlled fleet of vehicles.

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Who is the chief who make food? ›

A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen.

Learn More ›
Which company owns Chicken Republic? ›

Chicken Republic is headquartered in Lagos, Nigeria. The company is a subsidiary of Food Concepts Plc, a Nigerian food based company. The company is arguably Nigeria's largest chicken restaurant chain with over 40 outlets in Lagos and over 190 outlets nationwide.

Read The Full Story ›
What makes a dish restaurant quality? ›

We first discover a dish with our eyes. The dish must be harmonious and balanced; its colours, shape, presentation or originality must be eye-catching. It must arouse our curiosity and make us really want to taste it, regardless of the technique or culinary style used (classic, new-style or evolutionary).

Know More ›
How do you make high quality food? ›

First and foremost, consider quality in everything you buy. The fresher and less traveled your produce, meat and fish are, the better flavor you'll get, and the more nutritional value they'll retain. This goes for everything, not just produce. Think about your vinegars, oils, herbs and spices as well.

Explore More ›
How do restaurants make food so good? ›

Chefs season at every step of the cooking process

For restaurant chefs, this means seasoning at every step and tasting as they go to ensure each component tastes great. Salt can help coax the natural flavor out of ingredients like vegetables and meat, while herbs and spices infuse them with additional flavors.

View More ›
How is cooking at home different from cooking in a restaurant? ›

The most universal difference is that restaurants tend to use more fat and more salt than a typical home cook. More oil in the pan for frying. More butter in the sauce. Restaurant cooks are more consistent with salting/seasoning than home cooks are.

Explore More ›
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