Food Republic

MISSION Food Republic delves into the world of food by sharing stories, conducting interviews, and engaging in global discussions and experiences. It's the go-to place for those who seek to enjoy delicious food and beverages while living wisely. VISION Food Republic aspires to be the worldwide source for news and insights into the evolving food culture, connecting a lively community of individuals who prioritize food and drink in their daily lives across various media platforms.

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Oreo's Newest Addition Puts A Savory Spin On The Famous Cookie

1 day ago | foodrepublic.com | Jack Rose

With dozens of flavors ranging from jelly donut to classic cookies and creme, Oreo has enough variety under its belt to satisfy even the most particular sweet tooth. However, Oreo's newest addition takes a different route, satisfying both sweet and savory cravings while still giving customers the opportunity to twist, lick, and dunk to their hearts' content. In an email sent to Food Republic, the company shared its latest addition: the Chocolate Covered Pretzel Oreo.
What's The Most Expensive Steak At Outback Steakhouse?

2 days ago | foodrepublic.com | Jack Rose

Weighing in at a hefty 22 ounces, the Melbourne Porterhouse is not only the biggest steak at Outback Steakhouse but also the most expensive. Though the price may vary depending on location, the flavor and unique cut of this entrée make it easy to see why it's so pricey. Like all porterhouses, Outback's signature steak actually consists of two different cuts: strip and tenderloin.
The Fiery Snack That Makes Fried Chicken Even More Flavorful

2 days ago | foodrepublic.com | Jack Rose

Whatever flour you use when cooking homemade fried chicken, you've got to season it properly. While there are hundreds, if not thousands, of seasoning suggestions at a chef's disposal, one of the best and easiest solutions only requires you to grind up some a popular snack food: Takis. It may sound a bit odd, but tossing a bold ingredient into your dry coating to create spicy, acidic fried chicken is nothing new.
What Is The Best Wine To Use For Poached Pears?

3 days ago | foodrepublic.com | Jack Rose

Whether as a snack, dessert, or salad topping, poached pears are a versatile ingredient that are always great to keep on hand. However, to capture the perfect balance of flavors, you have to pick the right wine. We spoke to chef Michael White ahead of the Nassau Paradise Island Wine & Food Festival to learn more about the best bottles for the best results.
Transform Your Cooking With Wagyu Beef Tallow: The Decadent Butter Substitute You Need - Food Republic

3 days ago | foodrepublic.com | Simone Paget

Whether you are searing a steak or baking a pie, fat is a crucial component of the preparation process. You need fat to help develop complex flavors, prevent food from sticking to cooking surfaces, and play a crucial role in achieving your desired texture. Everything from a perfectly crispy exterior on a pan-fried piece of meat to a delightfully flaky pastry crust depend on this versatile ingredient.
Can You Use Buttermilk For Air Fryer Fried Chicken?

5 days ago | foodrepublic.com | Jack Rose

Buttermilk is essential for fried chicken, but that may not necessarily apply when you cook your poultry in an air fryer. Sarah Hill, food photographer, recipe developer, and Master of Public Health, spoke with Food Republic about her thoughts on this classic ingredient cooked in a modern way. In her mind, there's still room for buttermilk, but you may want to change up its role.
The Affordable Cut Of Meat Used To Make Buckboard Bacon - Food Republic

5 days ago | foodrepublic.com | Jack Rose

Traditional bacon is such a delicious and in-demand cut of meat, that it often comes at a hefty price tag. Sometimes, you just can't justify doling out the cash required to bring it home. Buckboard bacon, however, is an affordable alternative from a different cut of pork that mimics many of bacon's great qualities without breaking the bank. It's not quite true to say bacon is the same as pork belly, but the belly area of a pig is typically used to make bacon.
Here's How An Expert Makes Easy Caramel Sauce With A Can Of Sweetened Condensed Milk

5 days ago | foodrepublic.com | Jennifer Waldera

A drizzle of creamy caramel sauce can elevate nearly any dessert from cakes and cookies to simple three-ingredient ice cream, but making it can take time and precision. However, Odette D'Aniello, baking expert and Dragonfly Cakes CEO, suggested swapping out the typical butter, sugar, and heavy cream for sweetened condensed milk for a far easier version of the sauce.
The Secret Spice You're Missing For Chicken Wings With A Seriously Unique Flavor Kick - Food Republic

5 days ago | foodrepublic.com | Simone Paget

There's something incredibly satisfying about enjoying a plate of savory, crispy chicken wings — even when it makes a bit of a mess. Not only is the finger food perfect for sharing, but they're also highly versatile and work with various flavors and sauces. If you're bored with your usual chicken wing sauce, there is a way to spice up traditional recipes.
How Are Hot Dogs Really Made And How Much Are They Processed?

6 days ago | foodrepublic.com | Danielle Esposito

Hot dogs are one of the world's favorite foods — so much so that it seems like every country (and even every city) has their own spin on one. Even Anthony Bourdain had his favorite hot dog style. We wanted to learn more about what goes into making one — like what ingredients go into them and how they're processed. To do so, Food Republic spoke to Chris Mattera, culinary innovator at North Country Smokehouse, to get his expert hot dog opinion.