Food Republic

1 day ago | foodrepublic.com | Eli Cohen

Many places boast a unique connection to fried chicken. Kentucky has a fast food chicken chain restaurant named after it while the term "Nashville chicken" is used to describe a whole type of fried chicken. Perhaps even more impressively, South Korea created a style of fried chicken very different to its American counterpart. But, two lesser-known American cities share the honor of being the true fried chicken capitals of the world: Barberton, Ohio and Gordonsville, Virginia.

2 days ago | foodrepublic.com | Eli Cohen

While air fryers are a versatile and dependable cooking device for all manner of food, there are few things more satisfying than cooking up a big batch of crispy fried chicken in the air fryer. Doing so allows you to get consistent results without the mess, grease, or smoke of a typical deep fryer. THis handy kitchen gadget makes fried chicken easier than ever, but according to an expert, there's one mistake that can ruin your meal before it even gets started.

3 days ago | foodrepublic.com | Michael Palan

Chipotle has been a fresh and flavorful destination for fast casual diners over the last three decades. Over that span of time, the chain has seemed to nail down all the necessary ingredients required to make the perfect burrito, bowl, salad, taco, and quesadilla. Yet, that hasn't stopped the test kitchen at HQ from trying something new.

3 days ago | foodrepublic.com | Chala June

The 1950s were undeniably the birth of the fast food burger boom in the United States. While mega-popular companies like White Castle and McDonalds were founded earlier in the 20th century (1921 and 1940, respectively), both saw explosive franchise growth in the '50s as American car culture soared to new heights. Even the Anthony Bourdain-beloved chain In-N-Out Burger, founded in 1948, became so popular during this decade that its founders perfected the drive-through service.

5 days ago | foodrepublic.com | Eli Cohen

In an age of convenience and commodity, there's something rewarding about making things yourself. This is especially true if doing so allows you to repurpose something that would otherwise be wasted to create a new, useful product for around the house. That's why Food Republic went to an expert to learn why you shouldn't throw away those apple peels, but use them to make apple cider vinegar.