It’s Time to Give the Push-Powered Lawn Mower a Shot

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The time to mow is upon us. Old shoes have been unearthed, AirPods are…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

The time to mow is upon us. Old shoes have been unearthed, AirPods are charged, Saturday mornings cleared, and people everywhere are frantically googling information about sparkplugs and the best mower fuel.

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What Exactly Is “Good” Olive Oil?

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No single phrase in the cookbook lexicon inspires more terror in me tha…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.


No single phrase in the cookbook lexicon inspires more terror in me than “good olive oil.” Occasionally it’s mentioned outright in the ingredient list, but more often it’s passed over breezily in the introductory text. Royalty like Ina Garten and Marcella Hazan use the phrase, normalizing its usage so much that it appears over 100 times on NYT Cooking alone.

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