Blog Posts by Food Republic

The coffee craze is about to get crazier. Chefs and even in-the-know home cooks are increasingly playing off the rich, complex flavors in coffee and espresso beans to punch up sauces, add depth to meat or flavor up their desserts. And with the abundance of haute coffee shops springing up across the country, you can easily get your hands on this gourmet ingredient that you've been missing.

Related: Food Republic Coffee Power Rankings »

We asked some of our favorite chefs and baristas for their coffee-inspired recipes (both sweet and savory) so that you can get your caffeine boost in all forms, from espresso-glazed bacon to Turkish coffee shortbread. And for those of you already firing up the grill, consider adding coffee to your barbecue sauce or using it to braise your ribs.

Related: 10 Coffee Orders To Step Up Your Game »

You've got your Big Mac fans and your Whopper people and your Dave's Hot 'N Juicy lovers. But what about the rest of us - those who love a salty, fried, fat-saturated good time, but without beef entering the equation? Allow me to speak for the fast food fish fillet lovers out there.

The recent news that Wendy's is surpassing Burger King as the second-highest grossing fast food franchise gave me pause. It took me off guard. I had never taken Wendy's seriously. I have never even been to the establishment. A brilliant idea was sprung: a taste test, in which I eat a fish fillet meal at each of the three franchises during one lunch hour!

Related: Chipotle Mexican Grill: By The Numbers »

Fish fillet sandwiches from Wendy's, McDonald's, and Burger King come under scrutiny.

Wendy's Fish Sandwich
The first thing I noticed about this sandwich was the bun; it had a roll-like quality, like it earnestly aspired to emulate its ciabatta cousin. Which is not to say that it had any taste, but it wasn't doughy and weird like a Subway roll, and it was fairly innocuous. What's most

Cook like a professional with homemade stock.Make your own stock; the reasons are endless. First and foremost, homemade stock tastes dramatically better than the closest grocery option. Making stock allows you to cook frugally, putting every scrap of meat and vegetable to good use, and while it takes time, a good stock requires little attention. Stock can be "stockpiled" in ice cube form and frozen for up to a year - drop a few cubes into any savory dish that calls for liquid. Lastly, it is all but impossible to cook restaurant quality food without first-rate stock.

Stock is an ace in the hole for many a top chef, and it can be your secret ingredient as well. The process has only a few steps, so keep in mind: the little things matter.

Related: Vichyssoise Soup Recipe »

Step 1: Slather bones, meat and trimmings with vegetable oil, and roast until brown in a high oven. The scraps should develop a colorful, crispy brown surface - a process known as the Maillard reaction, which takes place between 300 and 500 degrees Fahrenheit,

Chicago-style hot dog from Hot Doug's.Snobs, all of us. We may prefer the more adorable labels, calling ourselves gourmets, gourmands, culinarists, foodists, foodies. Er, actually, could we maybe agree to quit that last one? We are an army of picky eaters and snobbish ones at that. Why, then, would we ever set foot in a tourist trap? Why infiltrate the masses requesting steaks well-done and ordering after-dinner cappuccinos? Because, like pizza and OK Computer, some things are popular for a reason. Read on for the eight best restaurants you'll find on the road well-traveled.

Related: Top 5 Restaurants in Napa and Sonoma »

1. San Francisco: Tartine Bakery
Devotees journey from near and far to queue for husband and wife team Chad Robertson and Elisabeth Prueitt's freshly baked offerings, ranging from Niman Ranch pastrami and gruyere on Chad's legendary country bread, to éclairs glazed with bitter Valrhona chocolate. 600 Guerrero Street, San Francisco, CA

Related: Guide: Craft Distilling in San Francisco »

2. Moscow: Varvary

80/20 is the key to great homemade meatloaf.There are meatloaf recipes, and then there are meatloaf recipes. This one falls under one of those categories. Simply put, like our recipe for mashed potatoes, this is the last one you'll ever need. As with all recipes starring ground beef, we recommend you head to a real-life legitimate butcher for your 80/20 (that's 80% beef and 20% fat - trust us). Then, whip up a batch of homemade breadcrumbs. Once that's done, all you'll need are eager, willing and recently washed hands. There's only one way to mix meatloaf. Make extras, because you'll want sandwiches.

Related: The Easiest Mashed Potatoes Ever »

Treat this formula as a blank canvas. Everyone has their favorite meatloaf add-in - some can't do without chopped carrots, others require parsley or other such vegetation. We recommend mixing in a caramelized onion or two before baking, because nothing loves ground beef like sweet, sticky onions.

And FYI, we discovered meatloaf's favorite side dish during our last test kitchen.

We did it. We read the entire Passover schpiel in advance and not once is there mention of gefilte fish. You got your unleavened bread, plenty of wine, lots of delicious "mortar"... and yet no gefilte fish. If that's not a reason to leave it off this year's Passover menu, we give up. That said, Passover food is one of the most delicious spreads of the year. Delicious soup with fluffy (hopefully) matzoh balls, a big hunk of meat with all the fixings - classic medium-rare roast beef, as we're doing this year - and a flourless dessert come together to make a memorable feast for family and friends. Now if we could only find that bag of plagues that was such a hit last year...

More from Food Republic: Other Things Delis Have For Lunch, it's not all about Reubens and slaw

Basic Matzo Ball Recipe

In a large pan, over medium heat add the chicken fat. Saute onions until translucent. In a bowl beat eggs. Add matzo meal, salt, chopped parsley and onions in fat. To that add enough water to

For us the end of winter means the annual purging of our coats and sweaters… and the sad realization that we retained a few more pounds in our gut than we had anticipated. Like our brethren in Major League Baseball, we've got our mind set on a spring training regimen for the season. For nourishment we visited our local farmers market and were delighted by the return of some kitchen favorites like leeks and avocados. A change in season is the best time to be a cook: so many possibilities and so much time to try them all. Here are some of our recipes that feature our most anticipated seasonal ingredients. Batter up!

Related: Seasonal Chopped Salad Recipe »

Stir Fried Dandelion Greens Recipe

Trim the tough ends from the dandelion greens and discard. Wash the greens thoroughly and drain. Bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain in a colander. When the greens are cool enough to handle, place them on a cutting board

Cold beer. Hot wings. Loud TV. These are the foundations of American red-bloodedness. Right? Only, the first of these might be a little misguided. Those enticing beer commercials flashing money shots of frosty mugs and bottles glistening with condensation as they're yanked in slow-mo out of ice-filled coolers, splashing refreshing mist and Americana onto the bikini-clad hotties frolicking all around? They're hiding something sinister: bad beer.

Related: Food Republic Craft Beer Power Rankings »

Big, corporate breweries -- the Buds, Millers and Coorses of the world -- have long emphasized the requisite iciness at which their beers should be served, going so far as to now peddle temperature-controlled bottles that tell you when your beer is cold enough. The problem with such gimmicks is that too-cold temperatures actually dull the taste of beer. At least, it's a problem if you happen to be drinking a finely crafted microbrew. If you are, indeed, knocking back an ice-cold Coors, the deep