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

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How Long Canned Tuna Is Good For Once It's Opened

Food

How Long Canned Tuna Is Good For Once It's Opened

Got an open can of tuna but can't finish it all in one go? Stick that sucker in the fridge and, if stored properly, it should last about four days.

By Caryl Espinoza Jaen

Exclusives

Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive

By Jennifer Mathews

Cook

Is There A Flavor Difference Between Pork Shoulder And Pork Butt?

By Joey DeGrado

Drink

Giada De Laurentiis' Favorite Smoothie To Replace Morning Coffee

By L Valeriote

Cook

How To Open A Pineapple Without Using A Knife

By Erica Martinez

More Stories

  • Exclusives

    Andrew Zimmern's Go-To Chicago Restaurant For Birria - Exclusive

    When asked about his preferred dining spots when not making tacos at home, Andrew Zimmern told Food Republic he loves Birrieria Zaragoza in Chicago.

    By Jennifer Mathews

  • Cook

    Is There A Flavor Difference Between Pork Shoulder And Pork Butt?

    Pork shoulder and pork butt might sound like they are wholly different cuts of meat but they have big differences. Here's how the flavor is translated in each.

    By Joey DeGrado

  • Cook

    The Best Type Of Ribs To Buy For Braising

    Braised short ribs are a delectable way to enjoy low-and-slow cooked meat but there's one best type of rib to buy for this dish that makes it perfect.

    By Annie Epstein

  • Cook

    How To Store Cooked Rice So It Doesn't Dry Out

    Rice is one of those ubiquitous sides that goes with everything, and it's so easy to batch prep. But how do you store it without it drying out?

    By Louise Rhind-Tutt

  • Cook

    Should You Store Radishes In Water?

    Storing radishes in water might seem fussy, but it's not difficult to do and just might beat out every other storage method in terms of longevity.

    By Hannah Beach

  • Cook

    13 Ways To Take Store-Bought Cinnamon Rolls To The Next Level

    So you've bought some cinnamon rolls and you want to know how to really kick 'em up a notch! Great news -- because we've got lots of ways to do just that.

    By Bimini Wright

  • Cook

    The Smoky Alternative For Meatloaf That Will Appease Ketchup Haters

    Ingredients like molasses and apple cider vinegar in barbecue sauce complement meatloaf in a similar way that ketchup does, hitting sour and sweet flavor notes.

    By Erica Martinez

  • Cook

    How To Clean A Juicer For The Best Tasting Results

    Cleaning a juicer might seem like a pain, but it actually couldn't be easier to deep clean and maintain these machines for delicious drinks every time.

    By Caryl Espinoza Jaen

  • Food

    Is Hagelslag The Same As Fairy Bread?

    Hagelslag is a classic Dutch food that can be savored for breakfast, whilefairybread is a colorful birthday treat in Australia and New Zealand.

    By Kristina Vanni

  • Cook

    Why Your Garlic Sometimes Turns Green And How To Prevent It

    Garlic that has turned an unappetizing blue-green color results from a natural chemical reaction, which can be slowed or prevented using a few simple tips.

    By Arianna Endicott

  • Cook

    The Canned Sardine Labels You Should Always Look Out For

    Sardines are having a moment in social media, and for good reason, but how can you ensure the fish you're buying is ethically and sustainably sourced?

    By Hannah Beach

  • Cook

    What Do Bay Leaves Actually Taste Like?

    Bay leaves are an incredibly versatile herb that can be used in a number of dishes (and can be a natural air freshener too). But what do they taste like?

    By Joey DeGrado

  • Grocery

    If You Forget Reusable Bags At Aldi, Pick Up An Empty Product Box

    Aldi's empty product boxes are free to take and designed to maximize space, making them a perfect choice for organizing your purchases after checkout.

    By Kristina Vanni

  • Cook

    The Trick To A Better Rice Bowl Is Aggressively Seasoned Toppings

    For rice bowls that aren't bland, follow our tips for choosing flavorful toppings and seasoning them strongly so they can stand up to the grain base.

    By Caryl Espinoza Jaen

  • Restaurants

    The Dark History Behind Tipping In Restaurants

    Tipping may be an established institution in the United States these days, but it's a relatively recent one, and one with very disturbing orgins.

    By Chris Sands

  • Cook

    The Easy Way Ina Garten Makes Her Breakfast Bacon

    Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.

    By Caryl Espinoza Jaen

  • Cook

    The Creamy Mayo Alternative That Gives Your BLT Sandwich The Salad Treatment

    For mayonnaise haters, this condiment adds the right amount of tang and creaminess to a BLT, without that characteristic mayo texture that some of us loathe.

    By Emily Voss

  • Cook

    The Melted Chocolate Hack That's Ideal For Spring Picnics

    This easy chocolate dessert is meant to melt in the spring sunshine, so you won't have to worry about collapsing cakes or puddles of ice cream at your picnic.

    By L Valeriote

  • Cook

    The Whisking Mistake That Causes Disappointing Eggs

    Even if you whisk your eggs thoroughly in hopes of making the fluffiest scrambled eggs, you might be making a serious mistake with the timing.

    By Caryl Espinoza Jaen

  • Food

    Is The Dishwasher Salmon Hack Genius Or Salmonella-Inducing?

    When was the last time you made buttery salmon but didn't heat up the kitchen or scent the house with fish? If you use your dishwasher, you can do just that.

    By Jennifer Waldera

  • Cook

    The Best Way To Make Ice Cubes Without A Tray

    Don't have a built-in ice maker in your fridge and your trays have all gone missing? No problem! There are other ways to make ice cubes using kitchen tools.

    By Arianna Endicott

  • Drink

    What A 7 And 7 co*cktail Really Is

    The 7 and 7 highball is a simple combination of Seagram's 7 Crown blended whiskey and 7UP. The refreshing soda quells the burn of the whiskey.

    By Chris Sands

  • Cook

    The Controversial, But Crucial Step You Need To Know For Better Stir-Fries

    Stir-fries are quick to cook and delicious to eat, but there's a traditional (and controversial) step that you shouldn't overlook to tenderize your meat.

    By Jennifer Mathews

  • Cook

    A Dish Towel Is The Key To Bobby Flay's Rolled Omelet

    For those aspiring to elevate their omelet-making skills, Bobby Flay offers a dish towel tip for creating a French-style omelet that's rolled instead of folded.

    By Jennifer Mathews

  • Food

    What Is A Torte And How Is It Different From A Standard Cake?

    Originally from European countries like Germany and Austria, a torte is a type of cake that is made with ground nuts and breadcrumbs, and little to no flour.

    By Emma Pilger

  • Cook

    There's A Wrong Way To Use A Mortar And Pestle For Making Guacamole

    A molcajete, or Mexican mortar and pestle, makes the most flavorful guacamole, but you have to add the ingredients in a certain order to avoid a watery result.

    By Sarah Mohamed

  • Cook

    Should You Be Reusing Your Cooking Oil?

    Throwing out a whole pot full of oil can be messy and wasteful, but learning how to clean and reuse it comes with a learning curve, as well.

    By Sarah Mohamed

  • Restaurants

    Starbucks' New Line Of Ready-To-Drink Canned Coffee Features An Oatmilk Frappuccino

    On March 28, Starbucks announced the release of a wide array of new offerings, including the Starbucks Oatmilk Frappuccino Chilled Coffee Drink.

    By Chris Sands

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