New & Now

This 10-Second Hack Took My Credenza From Sad to Styled

I must admit, the most difficult thing about my apartment upgrade series, Rental Sweet Rental, is the styling aspect of it. I can decorate a cake or a sheet of brownies without blinking an eye, but when it comes to laying out a room… well, let’s just s…

Composting Curious? We Answer All Your Questions

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. For years, I thought composting was a super complex process, reserved only for …

This Dessert is Trending—And Endlessly Tweakable

Tiramisu is one of those desserts that never goes out of style, no matter the season or occasion. And right now—it’s reaching a peak. From tiramisu pancakes to the viral tiramisu brownies, it’s clear the iconic flavors are having a major moment. And ac…

Remembering #FoodTok and All The Recipes It Gave Us

We are gathered here today to address the question that’s been on everyone’s mind this weekend—will the TikTok ban really happen? As the seconds tick down and we prepare to say goodbye to the platform we love to hate, we here at Food52 have found ourse…

The Perfect Party Drink is Only Two Ingredients

First things first: For the uninitiated, a kalimotxo is equal parts red wine and cola served over ice, often with a squeeze of lemon or lime juice. It’s a Spanish drink, a classic from the Basque Country but enjoyed all over. It’s also a party drink: l…

The Trends Designers Are Leaving Behind in 2025

Spend enough time on any of your social media feeds and you’ll start seeing some of the same pieces of furniture, paint colors, and textiles dotting the photos from your favorite follows. Curvy sofas, color-blocked storage, that platform bedframe every…

Amanda Reflects on Home & Family

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

5 Interior Designers We’re Excited to Follow in 2025

As we head into a new year, creating comfortable spaces drenched in personality is more important than ever. That’s a big prompt, which is why looking to the creatives who are doing just that is so important. There are tons of designers on our radar at…

A Conversational Guide to NA Beer

In August 2017, Seattle Weekly published an article posing a simple (albeit cheeky) question: “Is N/A Body Making Good Nonalcoholic Beer?” Eight years later, the column’s well-reported answer—no and probably never—best serves as a reminder for how nona…

We Can’t Believe It Either: Malört is Trending

This just in: Malört, the bitter wormwood liqueur long popular across greater Chicagoland, is going national. The Windy City’s greatest secret is out, and you’re now just as likely to find this bartender’s handshake in a Bushwick cocktail bar as you ar…

How to Host a Party When Nobody’s Drinking

Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal’s newsletter that’s all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails.

I secretly love Dry January. It…

Welcome to the Magic of Making Your Own Mustard

Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consid…

Amanda Wants to Know: Which Pizza Oven Is Best?

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

We Predict These Food Trends Will Take Over in 2025

Spotting future food trends can feel tricky, but the simplest way to gauge what’s coming is by paying attention to what’s already gaining traction—not just in restaurants, but in cocktails, grocery aisles, and home kitchens. As someone who loves food…

We’re Calling It: This Will Be the Cocktail of 2025

2021 had the Espresso Martini. 2022, the Negroni Sbagliato. And now that 2025 is officially here, we can’t help but take our best guess at what food and drink trends are about to explode. If there’s one cocktail poised to soar in popularity this year,…

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