Over the next four years, the canned cold brew coffee market is expected to grow by more than $400 million, reaching a total valuation of $1.37 billion. This shouldn’t come as a surprise. In 2021, cold drinks accounted for 75 percent of Starbucks’ tota…
For the second installment of our series exploring our favorite chefs’, content creators’, and Food52ers’ kitchens and pantries, we turned to our Editorial Assistant, Paul Hagopian. If you’ve spent time on our site, you’ve probably read at least one of…
If you keep up with music-industry news and stadium tours, the NFL, celebrity dating and divorces, Deuxmoi, or even the condiments celebrities are dipping their chicken into, you’ve probably been hearing a lot about Taylor Swift these last few months.
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This article was updated in June 2024 to include more of our favorite products.
The Mezcal Amaro—a smoky, acidic, and spiced cocktail that includes its namesake ingredients, plus ginger beer, grapefruit, and lime juice—is what a Dark & Stormy wa…
We are teaming up with FreshDirect to show our favorite Hispanic-owned brands. From Siete Grain Free Taco Shells to Don Carvajal Café Costa Rican Light Roast Whole Bean Coffee, these Hispanic-owned brands are delivered right to your door. Order online …
Every night at Valhalla, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.
Unlike the breadsticks…
“The smell of freshly ground cardamom is strong and pungent, and it reminds me of eucalyptus or menthol,” said Nichole Accettola, whose new book, Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden, hit shelves this we…
At the conclusion of a frosty commute, when my toes and fingers and ears are numb, I throw off my bulky jacket and immediately pop a large mug of water in the microwave (I’m too impatient to wait for a kettle to boil). I’m already halfway to my favorit…
Kyle Lee—the 31-year old commercial fisherman turned owner of Alaskan Salmon Company—is regularly banned from TikTok.
“I respond to too many comments in a short period of time,” he told me. Read More >>
For all of its suspense and campy horror, Stranger Things, at its core, is really just a nostalgic, guilty pleasure. My (very young) Gen Z kids binge it for the gang of children keeping Hawkins, Ind. safe from a Cold War experiment gone deeply wrong, a…
With a valuation of $22 billion as of 2022, the nonalcoholic (NA) beer market is roughly 100 times larger than that of NA spirits. While this size disparity primarily exists because NA beer has been around much longer (at least since Prohibition), I wo…
Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—…
Food wasn’t always the path for Klancy Miller. But, after earning a diplôme de pâtisserie from Le Cordon Bleu Paris, it was an easy choice. Now, her work has been featured in New York Times, Bon Appetit, Food Network, Vogue, and more (including Food52!…
My best advice for anyone seeking a crowd-pleasing chocolate dessert that requires no baking, minimal technique, and primarily pantry ingredients: Turn to meat. More specifically, cured, mold-encased meat secured with twine. You’re reading this correct…
In 2021, the global non-alcoholic (NA) spirits market generated $281 million in sales—none of which came from me. This isn’t from a lack of interest in non-alcoholic products (I’ve dabbled in NA beer), but rather from the general belief that non-alcoho…
We’ve teamed up with FreshDirect to get your school year off to a great start. From snacking superstars to dinnertime staples, FreshDirect has the kitchen staples to keep things stress-free for kids and parents alike. Order online or via their app to s…
Of our 52 most popular cocktails of all time, eight are margaritas. This should surprise no one: Margaritas—when executed well—are perfect. And while all eight of those very popular recipes are fantastic, in practice, you only need one of them. Enter: …
In a restaurant kitchen, a towel never goes on your shoulder. I learned this the hard way. Two months into my first cooking job—and somewhere in the middle of what I thought was an impressive shift—I tossed a towel over my shoulder.
The chef noticed, …
Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer every night. The team that stays late so you can order half the menu five minutes before closing—and then organizes, sanit…
This article is part of an interview series called Tools of the Trade, a column featuring expert-approved tips, tricks, and product recommendations. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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