What Is an Egg Cream, Anyway?

A well-made chocolate egg cream is hard to find. The beverage was invented by Louis Auster in 1980, and remained popular throughout the early 20th century. Famously containing neither eggs nor cream, the sweet treat was once poured freely by soda jerks…

A well-made chocolate egg cream is hard to find. The beverage was invented by Louis Auster in 1980, and remained popular throughout the early 20th century. Famously containing neither eggs nor cream, the sweet treat was once poured freely by soda jerks in candy stores throughout Bay Ridge and the Lower East Side of Manhattan in New York City. Recently, it’s been popping up on menus as a relic of the past or a novelty; but, if you order it, odds are you will be disappointed with the taste. Not many people know how to make it well anymore—egg creams often come out too chocolatey, too watery, too thin-tasting.

what is an egg cream?

When made correctly, a chocolate egg cream is made with cold, whole milk, chocolate syrup, and seltzer water in just the right proportions. Not eggs or cream. Not chocolate milk or ice cream. Too much chocolate results in a drink that's cloyingly sweet. Too much seltzer from the soda fountain, and the drink will taste diluted, a bubbly embodiment of disappointment. An egg cream is the perfect balance of sweetness, richness, and effervescence. And a very good egg cream is a frothy, refreshing treat. As for why it’s called “egg cream?” Auster’s grandson, Stanley Auster, has one theory: That the name had simply gotten mangled over time. The drink had been originally called “echt” (or “genuine, real” in Yiddish) cream, as in “good cream,” but somehow “egg” had stuck.

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The Whirlwind History of Food52’s First 10 Years

Food52 turned 10 this year (ICYMI), which got us to reflecting on the past—how we started, how far we’ve come, and everything we’ve done with our community along the way. In our first 10 years, we grew from two employees (see above—hi, A&M!) to 92,…

Food52 turned 10 this year (ICYMI), which got us to reflecting on the past—how we started, how far we've come, and everything we've done with our community along the way. In our first 10 years, we grew from two employees (see above—hi, A&M!) to 92, collected over 50,000 recipes, moved five times, won quite a few awards, and even baked with Cookie Monster. Below are some of our very favorite moments. If the next decade is this good, we sure have a lot to look forward to.


2004

Amanda meets Merrill.

The two team up for The Essential New York Times Cookbook, the 1,000-plus recipe project that inspires them to launch a startup called Food52.

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Community Members Who’ve Made Food52 a Home (Plus, Their Recipes We Love)

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take ‘em in!

When Food52…

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take ‘em in!


When Food52 began its journey—as Amanda and Merrill write here—we were trying to build a business around a crowd-sourced cookbook. Building a community was not necessarily the plan. However, in a matter of months, maybe even weeks, that changed: You helped us figure out what Food52 would become.

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Big Things Are Happening at Food52

Dear Food52ers,
You’ve been with us as we set out to become the very best resource for everyone who sees food as the center of a well-lived life—a place where people feel welcome and connected, where you can get exactly what you need, be it a new reci…

Dear Food52ers,
You’ve been with us as we set out to become the very best resource for everyone who sees food as the center of a well-lived life—a place where people feel welcome and connected, where you can get exactly what you need, be it a new recipe or a new dish rack, where the meaning of home and good food are explored to infinity.

And today, we’re thrilled to share some very exciting news: We’ve taken on a majority investment from TCG Capital Management, to help us grow. (You can read the news here.) This means we’ll be able to create more of the things you love, like stories, recipes, videos, and podcasts; open pop-up stores across the country; kick-start new partnerships; give you best-in-class customer care; and dream big about the future—with you.

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Our 14 Favorite Genius Recipes of All Time

Our Genius Recipes column, skippered by Food52’s resident Genius Kristen Miglore since 2011, is a lot of things. It’s an award nominee (thanks, James Beard Foundation!) and an award winner (thanks, IACP!). It’s been the launchpad for not one, but two c…

Our Genius Recipes column, skippered by Food52’s resident Genius Kristen Miglore since 2011, is a lot of things. It’s an award nominee (thanks, James Beard Foundation!) and an award winner (thanks, IACP!). It’s been the launchpad for not one, but two cookbooks, Genius Recipes and Genius Desserts (with another on the way). It’s a newsletter. It’s a video series. It’s even a chocolate bar.

But besides all that, Genius Recipes is what we really want to eat.

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Chrissy Teigen’s Crispy Rice Salad & 18 Other Recipes We’re Cooking This Week

Hey there! Welcome back to What We’re Cooking This Week, a new weekly dispatch from our kitchen to yours, with all the recipes our team is cooking—and talking and dreaming about—off the clock.

If we haven’t met, I’m Emma, a recipe developer and writer…

Hey there! Welcome back to What We’re Cooking This Week, a new weekly dispatch from our kitchen to yours, with all the recipes our team is cooking—and talking and dreaming about—off the clock.

If we haven’t met, I’m Emma, a recipe developer and writer here. (Maybe you've seen me complain about crickets on the Hotline?)

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The 10 Food52 Recipes Our Co-Founders Will Never, Ever Stop Making

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take ’em in!

They say th…

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we're rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take 'em in!


They say that picking your favorite child is impossible. But seeing that A) I'm an only child, and therefore always the favorite, and B) don't have kids, I can't really comprehend this dilemma.

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Food52 Is 10! (& We Couldn’t Have Done It Without You)

Hello Food52ers!

10 years ago, while cooking together in Amanda’s kitchen, we came up with the idea to create an online hub—the first of its kind—for those who believe that food is at the center of a well-lived life. We knew there was a world full of …

Hello Food52ers!

10 years ago, while cooking together in Amanda’s kitchen, we came up with the idea to create an online hub—the first of its kind—for those who believe that food is at the center of a well-lived life. We knew there was a world full of people who cared about how they eat and cook and live—homebodies, just like us!—and we wanted to bring them all together to share ideas, tips, and inspiration for eating thoughtfully and living joyfully.

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