The perfect bean doneness can be elusive, often feeling deceptively challenging to achieve. Putting a pot of beans on to simmer can feel like an act of faith, and it sometimes seems like you’ll never reach that ideal creamy, tender bite. But then—final…
Cream cheese frosting can be notoriously difficult to get right, especially the consistency (if you can’t relate, I commend you). The goal: a silky frosting that’s pipable and holds its shape. And yet—cream cheese frosting can easily turn into a concoc…
Welcome to Hotline Roundup, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Sourdough is the pinnacle of baking projects, and as such, people tend to have…
Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. When the weather is—gestures broadly at everything—like this, nothing is more s…
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers question…
You’ve ditched your skinny jeans. You no longer covet an open floor plan. And your summer was decidedly neon green. In all aspects of life—and culture—trends shape the way we behave and what we want to consume.
The food world is no different. With eac…
Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.
In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers our deep…
Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are deli…
Hailee Catalano doesn’t come from a long line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water enthusiasts: She’s from Chicago, scared of sharks, and decidedly out on swimming. Yet, despite her coastless roots, Hailee has the ideal mindset…
This article was updated in June 2024 to include more of our favorite products.
I looked out Amanda Hesser’s kitchen door at one of my very first Food52 photo shoots, and there Merrill was: Out on the deck, wrangling a very hot, flaming grill. Badas…
This article was updated in June 2024 to include more of our favorite products.
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things veget…
We’ve teamed up with Green Chef to make veg-forward, weeknight dinners easier. Sign up now to get sustainably-sourced ingredients, organic produce, and chef-crafted recipes delivered to your door. Now through May, use code FOOD52 to get 60% Off + free …
It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own…
Cooking (and hosting) Thanksgiving dinner can make you feel like you need six arms and maybe also six ovens. Since you probably don’t have the ability to make either of those things appear out of thin air, we’ve put together this short-and-sweet guide …
There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies.
“A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in a recent episode …
We’ve all seen them on social media: packed platters and wooden boards filled with perfectly layered wedges of cheese, neat piles of fruit and nuts, and slices of salami that have—somehow—been artfully molded into the shape of a rose. Known interchange…
Thanksgiving is great, but I’d argue that Friendsgiving is really where it’s at. Thanksgiving celebrations can sometimes feel stuffy and beholden to old traditions, whereas Friendsgiving is, at its core, just an excuse to host an epic, themed dinner pa…
Take a peek at your spice cabinet: If it’s anything like mine, you’ve got a mix of plastic and glass jars, and maybe a few pouches here and there, too. All of them are from different retailers, ranging from the nearby dollar store to Kalustyan’s, and t…
Erin Jeanne McDowell, baking expert and Food52 Resident, is no stranger to making pies. She’s written a whole book on the subject (called, literally, The Book on Pie), graced our
Bake It Up a Notch videos with hours of helpful advice, and shared her r…
Hosting a holiday meal—Thanksgiving especially—is almost inescapably hectic. On top of orchestrating a multi-course feast for friends and family who hold comically strong feelings about every dish (see: canned vs. homemade cranberry sauce), you also ne…
We’re teaming up with our friends at Finish, the #1 recommended detergent in America by dishwasher brands*, to share some of our Test Kitchen’s best tips for reducing mess while hosting this holiday season.
So, you’ve decided to host this holiday se…
We’ve teamed up with Le Creuset to share our favorite no-fuss, one-pot technique for the crispiest, juiciest roast chicken. Psst: We’ve got other ideas for cooking in their signature Dutch oven, too.
There are two things we look for in a roast chick…
Every day on our Hotline—one of Food52’s oldest, coolest features—curious cooks ask questions that the experts in our community answer. Often the questions relate to a specific recipe, but we get open-ended queries, too, like this one from Katie McDona…
As part of our 52 Days of Thanksgiving, we’re giving you all the tools and tips to pull off the best Thanksgiving ever, from setting a stylish table to curating the ultimate menu. Sign up for emails here to unlock the secrets of planning the most memor…
As home cooks, we at Food52 think a lot about grocery shopping—which types of produce we’re gravitating towards, what ingredients we’re willing to splurge on, and (perhaps most importantly) which pantry staples we lean on each and every day. The answer…
