How to Recork Champagne for Long-Lasting Bubbles

I come to you today to tell you about something magical—a foolproof trick that will teach you how to recork champagne and store it for days. I find this magical for several reasons, the first and foremost being that it has to do with Champagne&md…

I come to you today to tell you about something magical—a foolproof trick that will teach you how to recork champagne and store it for days. I find this magical for several reasons, the first and foremost being that it has to do with Champagne—or really, any sparkling wine at all. And, anything having to do with sparkling wine I find naturally has a certain allure and sophistication. It is immediately something I want to know about because sparkling wine—in any guise, be it a flute, a coupe, a cocktail, a spritz—is one of my very favorite things to drink.  

Champagne is second only to water and coffee, which I guess technically makes it third. But it's first in my heart, even if it's third in the pecking order of necessity for functioning. Along with all other sane people, I turn toward a regular rotation of Aperol spritzes and sparkling rosé during the stretches of summer that are the most sun-soaked and Mediterranean.

Read More >>

Can Wax Paper Actually Go in the Oven?

We’ve all done it, just admit it. You’ve put wax paper in the oven when you should have used parchment paper. Maybe you made a genuine mistake, or maybe you ran out of parchment paper in the kitchen and needed to find a swap fast. You thought to yourse…

We’ve all done it, just admit it. You’ve put wax paper in the oven when you should have used parchment paper. Maybe you made a genuine mistake, or maybe you ran out of parchment paper in the kitchen and needed to find a swap fast. You thought to yourself, “Can wax paper go in the oven?” and then probably shrugged your shoulders and said, “Eh, it’ll be fine.” Except the you in this case is actually me. This is my memoir.

What Is Wax Paper?

First things first: What even is wax paper? It’s paper that has been coated in a thin layer of paraffin wax, which makes it nonstick and moisture resistant, but not heat resistant. If the paraffin wax makes you feel concerned, don’t worry—it’s totally food-safe. And if it makes you feel better, the paper used to be dipped in earwax. Yes, literal earwax. So paraffin wax is a substantial improvement.

Read More >>

5 Time-Saving Ways to Get Dinner on the Table Fast

We’ve teamed up with Blue Apron to share smart tips, cooking inspiration, and gift ideas to get you through the holidays. A delicious idea: Give the gift of Blue Apron’s top-rated meal kits so your friends and family can get cooking this winter and bey…

We've teamed up with Blue Apron to share smart tips, cooking inspiration, and gift ideas to get you through the holidays. A delicious idea: Give the gift of Blue Apron's top-rated meal kits so your friends and family can get cooking this winter and beyond.


Peak holiday season is almost here—and you know what that means: From the launch of seasonal beverages to nonstop holiday movie marathons to Black Friday and Cyber Monday sales, it’s practically impossible not to get in the spirit of the season.

Read More >>

The Thanksgiving Leftovers Hack We’ll Never Skip

Thanksgiving is over. You’ve packed up all the leftovers you couldn’t eat or give away, and now the second marathon begins: how to turn it all into something you want to eat again. If you’ve roasted a turkey (or chicken) before, odds are you know to sa…

Thanksgiving is over. You’ve packed up all the leftovers you couldn’t eat or give away, and now the second marathon begins: how to turn it all into something you want to eat again. If you’ve roasted a turkey (or chicken) before, odds are you know to save that carcass to use as the base for stock.

But when it comes to the most flavorful stock, the kind that you’d be happy to sip on straight when you just can’t get it up to make soup, there’s one thing you simply must do. Before making stock, you’ll need to roast the turkey carcass.

Read More >>

How to Chill Pie Dough at the Absolute Last Minute

Thanksgiving is just around the corner. Maybe you’re reading this a few days in advance, the night before, or gulp the morning of. You followed all the proper avenues to get ready for the Thanksgiving feast—you defrosted and brined the turkey; you cut …

Thanksgiving is just around the corner. Maybe you’re reading this a few days in advance, the night before, or gulp the morning of. You followed all the proper avenues to get ready for the Thanksgiving feast—you defrosted and brined the turkey; you cut a loaf of sourdough or cornbread into cubes for stuffing and left them out to dry; you even ironed the linens and bought flowers for a centerpiece. But the one thing you forgot? Chilling the pie dough for your pumpkin, pecan, and apple pie. For the best pie, it’s always best to work with very cold dough.

And now it’s the morning of Thanksgiving and you want to bake pies, but the dough is still too warm to roll out. Did you forget to put the pie or cookie dough in the fridge overnight? Did you pull out any hairs yet? Don't fret, don't pull your hair! Our beautiful community of smart, savvy home cooks has faced this very conundrum time and time again. And that’s where our hotline comes in. Food52 user and pie prowess CV posted a very simple, very cool (pun intended) trick over on the hotline to help us out:

Read More >>

How to Give Your Slow Cooker the Deep Clean it Needs

Slow cookers are a godsend for busy families, bustling professionals, and anyone who loves having a low-effort, perfectly cooked meal waiting for them at the end of a long day—so, all of us. This set-it-and-forget-it style of cooking couldn’t be more c…

Slow cookers are a godsend for busy families, bustling professionals, and anyone who loves having a low-effort, perfectly cooked meal waiting for them at the end of a long day—so, all of us. This set-it-and-forget-it style of cooking couldn’t be more comforting (or stress-free); find evidence of this in our roundups on warm and nourishing soups, another filled with all the most in-season produce for fall, and another still on the cookers themselves.

But, while pulling together one of these slow-cooked meals is as easy as pushing a button, cleanup still requires some effort. Everything from scorched BBQ sauces and glazes to rings of crusted, stuck-on food emerge after hours of simmering—and their ceramic interior bowls require specific precautions before scrubbing commences.

Read More >>

How to Make a Flax Egg

Vegan recipes have long been using ground flax seeds mixed with water as a replacement for real eggs. Even if you’re not into vegan baking, you can learn how to make a flax egg substitute for many recipes that require regular eggs for binding ingredie…

Vegan recipes have long been using ground flax seeds mixed with water as a replacement for real eggs. Even if you’re not into vegan baking, you can learn how to make a flax egg substitute for many recipes that require regular eggs for binding ingredients, especially if you’re in, well, a bind.


What the Heck Is a Flax Egg?

A flax egg is a pretty simple mixture of flaxseed or flaxseed flour with water to create a binder in place of an egg. It’s a clever way that vegans and non-egg-eaters have been mimicking the qualities of eggs in vegan baked goods for years. Flax eggs and regular eggs are a 1:1 ratio, meaning that for every egg that a recipe calls for, you’d make one flax egg mixture. To do that, you will need:

Read More >>

The Magical Shelf Organizer That Found Space Where There Was None

For someone who lives in a household of just two, my husband and I have a surprisingly large amount of dinnerware. Most of the pieces are leftovers from our first apartment, some are “new home” purchases we decided to invest in, and others are generous…

For someone who lives in a household of just two, my husband and I have a surprisingly large amount of dinnerware. Most of the pieces are leftovers from our first apartment, some are “new home” purchases we decided to invest in, and others are generous gifts from family and friends. Maybe it’s because I work in the food and kitchen space, but dinner plates, ice cream bowls, and more have just piled up to the point where I worry they’ll shatter under their own weight.

Normally, this wouldn’t bother me—I could rearrange the height of my cabinet shelves and organize the dinnerware better, and I could hide the stacks behind closed cabinet doors. If I can’t see it, it doesn’t exist, right? Well, joke’s on me because I have glass fronts on my cabinets and no matter how much rearranging I did, I still wouldn’t have enough shelves to fit everything.

Read More >>

How to Get Rid of Ants in the Kitchen—Once & for All

My log cabin in upstate New York has been the retreat from the city that my parents, friends, and family have flocked to since I was two years old. For the past 29 years (go ahead, do the math), we’ve spent countless holidays, long weekends, and what f…

My log cabin in upstate New York has been the retreat from the city that my parents, friends, and family have flocked to since I was two years old. For the past 29 years (go ahead, do the math), we’ve spent countless holidays, long weekends, and what felt like endless stretches of hot summer days and cool firepit nights enjoying both the cabin and the dense forest surrounding it. But with the country, of course, come the critters, and while I’ve become used to them, it’s always a bit of a riot to see who will scream over a spider (we all always marvel at the deer). The one insect I can’t get used to indoors, however, are the ants that invariably manage to find their way into the kitchen.

Ants aren’t a rural phenomenon, as anyone (myself included) who has ever left a crumb behind on their counter will tell you. It always seems as if ants find a way to get in and then tell all their relatives about it, and before you know it, there’s a line of them stemming from god-knows-where to your countertops—and into your pantry.

Read More >>

A Bakery Hack for Sky-High Muffins

There’s an infinite number of ways to achieve a perfectly perky muffin, from not overmixing batter to using jumbo molds or fancy industrial ovens. But as a former professional baker, I’m here to share one more trick that helps muffins rise to the occas…

There’s an infinite number of ways to achieve a perfectly perky muffin, from not overmixing batter to using jumbo molds or fancy industrial ovens. But as a former professional baker, I’m here to share one more trick that helps muffins rise to the occasion. And it all has to do with how you fill—scratch that—how you don’t fill the muffin tin.

I learned this clever practice when I worked at Levain Bakery in New York City. Instead of filling every cavity, like most recipes tell you to, use every other cavity. At the bakery, we’d generously spray the pans with Pam, add fat plops of batter, and be rewarded with super-domed muffins. Kind of like an Alice in Wonderland toadstool, only made of tender cake and studded with jammy blueberries.

Read More >>