Sourdough Baps Are the Ultimate Burger Buns (Yeah, We Said It.)

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather…

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, an explainer on baps, a bun you’ll want to use to house sausage, eggs, and burgers alike.


Baps are soft, leavened rolls, typically eaten for breakfast in the United Kingdom—but I find they also serve as a pretty stellar hamburger or egg sandwich bun. The distinction between a bap and bun you’d typically use for a burger seems to primarily revolve around the fat used in the recipe, with some claiming a true bap must be made with lard.

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How Long Does Leftover Thanksgiving Turkey Last in the Fridge?

It’s a few hours, maybe a day or two at most after Thanksgiving, and you’re hungry. Or maybe you’re not hungry but you’re craving pecan pie. And turkey. And mashed potatoes and stuffing and green beans and Grandma’s corn casserole and cornbread and cra…

It’s a few hours, maybe a day or two at most after Thanksgiving, and you’re hungry. Or maybe you’re not hungry but you’re craving pecan pie. And turkey. And mashed potatoes and stuffing and green beans and Grandma’s corn casserole and cornbread and cranberry sauce. You know, the fixin’s. So you go to the fridge or the freezer to grab a storage container packed to the brim with leftovers from Thanksgiving dinner and wonder, “is this safe to eat?” How long does leftover turkey last?

On this very site we’ve dedicated a contest and many, many posts to tips on how to let all those Thanksgiving leftovers live their best lives—because eating leftover Thanksgiving turkey for an entire week straight can wear down even the most avid of poultry fans.

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How to Shop For Cheese, According to An Expert

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise in all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you …

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise in all things cheddar, comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is sharing how to make the most out of shopping for cheese.


Shopping for cheese can be an intimidating process. There are countless styles to choose from, wide price ranges, different milk types, and many countries of origin. In my years of cheese plating, I’ve learned to always invest in good cheese, specifically cheese from a farmstead or small-batch dairy farm. Typically at these smaller operations, the animals are treated sustainably, and the cheesemaking process isn’t completely mechanically produced. The cheese is the base of your creation, acting as the founding flavors to build pairings upon. With high-quality cheese, the sensory experience is much more impactful.

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The Best Cornstarch Substitutes for Cooking & Baking

The Food52 Hotline has been around for nearly a decade, so it’s no surprise that some of the most common cooking questions have come up again and again. How to substitute cornstarch is one of them. Our community has been quick to share their favorite s…

The Food52 Hotline has been around for nearly a decade, so it’s no surprise that some of the most common cooking questions have come up again and again. How to substitute cornstarch is one of them. Our community has been quick to share their favorite substitutes for cornstarch). Tapioca flour and arrowroot powder are fan favorites, but user Ophelia notes that tapioca flour and powder are more expensive products and have a tendency to clump quite easily. Other users have pointed out that all-purpose flour can work as a thickening agent like cornstarch. For a gluten-free substitute for cornstarch, our savvy community members recommend potato or rice starch. With so many suggestions, we wanted to find out once and for all what is the best substitute for cornstarch.

It should come as no surprise that the particular cornstarch substitute you choose should depend on what you’re cooking or baking. The type of ingredient needed for a coating on something that you’ll be deep-frying may be different from what is best for thickening a sauce or soup

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How to Make Long-Lasting Whipped Cream

Don’t weep, whipped cream, it’s all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we’re about to fix that.

Chin up! There are lo…

Don't weep, whipped cream, it's all going to be alright. Sure, you have a tendency to lose your spine as you sit out for a while (you fall, you run, and, no offense, you become a little unappetizing), but we're about to fix that.

Chin up! There are lots of ways to make longer-lasting, more stable whipped cream that won't have a breakdown as it graces chocolate cake, strawberry ice, rhubarb buckle, or a pile of vegetables (yes, you read that right). That means more opportunity to prep in advance and less of an urge to rush through dinner to get to that cream-topped lemon custard pie (though, let's be real, I do that no matter what).

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How to Keep Your Scrambled Eggs From Getting Rubbery

We’ve teamed up with Eggland’s Best to share egg-cooking mistakes we’ve probably all made before—plus, what to do instead so a good egg never goes to waste again. Speaking of good eggs, we’re fans of Eggland’s Best Classic Eggs. These farm-fresh eggs n…

We’ve teamed up with Eggland’s Best to share egg-cooking mistakes we’ve probably all made before—plus, what to do instead so a good egg never goes to waste again. Speaking of good eggs, we’re fans of Eggland’s Best Classic Eggs. These farm-fresh eggs not only taste great, but are an excellent source of vitamins E, D, B2, B5, and B12, as well as lutein and omega-3 fatty acids. Even better, they stay fresher for longer compared to ordinary eggs, making them one of our go-to fridge staples.


Eggs were one of the first things I ever learned to cook, and they’ve been a go-to staple ever since—for a quick breakfast, baked good, custardy dessert, appetizer, and more. Though making eggs may seem like an easy task, there's been more than one occasion where I’ve accidentally let a perfectly good egg end up in the trash can.

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The Right Way to Store Cucumbers (So They Don’t Turn to Mush)

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you…

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you take care of these green gems properly, they should last up to a week. Ahead, we’re sharing our top tips for storing cucumbers the right way.

Shopping for Cucumbers

Before you grab any cukes off the shelves (we’re close enough that we can give them a nickname, right?), choose carefully. The best cucumbers will be pure green (not yellow) and have no soft spots. Any signs of wrinkles, shrinkage, or dimples signal that the cucumber is overripe. Overripe or rotten cucumbers will have a sour taste and funky smell, so, unlike overripe bananas or apples, which are great for baking, pass on past-peak cucumbers.

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Our Tips for the Crispiest, Crunchiest, Charred-est Pizza Ever

We love ordering pizza from our favorite local slice joint or Neapolitan-style spot, but the taste of homemade pizza—especially our favorite grilled pizza recipes—is something truly special. A lightly charred crust drizzled with olive oil, a sprinkle o…

We love ordering pizza from our favorite local slice joint or Neapolitan-style spot, but the taste of homemade pizza—especially our favorite grilled pizza recipes—is something truly special. A lightly charred crust drizzled with olive oil, a sprinkle of basil leaves, a swirl of marinara sauce, and a generous amount of ooey-gooey mozzarella cheese is as simple and delicious as can be. Of course you can go all out with truffle-flavored ingredients or meat-lover toppings galore. If you’re looking for an upgrade to your summer dinner (after all, who doesn’t want a new and improved menu for entertaining family or friends?), make homemade pizza on the grill. Ahead, we’ll tell you how to do just that like a pro.

How to Grill Pizza

Any great pizza—whether wood-fried, brick-oven baked, or grilled—starts with the perfect pizza dough. You can make your own with your favorite recipe or buy store-bought from a local pizzeria. Even if you love a deep-dish or Sicilian-style pizza, now’s not the time to make an extra-large pie. Instead, Paula Disbrowe, author of Food52’s Any Night Grilling: 60 Ways to Fire Up Dinner (and More), recommends stretching the pizza dough out to ½ inch thick or less. “Place the stretched crust on a pizza peel dusted with cornmeal or semolina flour, then add your toppings right before you slide the pizza onto the hot grates,” says Disbrowe. For an extra-crispy crust, grill one side of the pizza dough first, add toppings like pizza sauce, pepperoni, meatballs, clams, or an assortment of different cheeses to the charred pizza crust, and then slide the pie (uncooked side down) back onto the grill for an additional few minutes.

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Out of Half & Half? Here Are 4 Easy Substitutes

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these …

Half-and-half is a delightful dairy product—it works just as well as a coffee creamer as it does for making luscious, rich mashed potatoes. But sometimes, you run out because life happens and you need a substitute for half-and-half. That’s where these genius swaps come in. Next time you’re using a recipe that calls for half-and-half and all you have is milk or cream in the fridge, turn to these savvy substitutions.

What Is Half-and-Half?

Well, it’s exactly what it sounds like! Half-and-half is a dairy product that is made by homogenizing a mixture of whole milk and heavy cream. According to the United States Department of Agriculture, which is the governing body that defines things like the difference between half-and-half and heavy whipping cream, half-and-half must contain at least 10.5 percent milkfat, but not more than 18 percent milkfat. Unlike heavy cream, half-and-half doesn’t hold its structure when whipped, so you can’t use it to make whipped cream. However, we have plenty of other brilliant recipes, like our Creamed Spinach & Parsnips, this refreshing, award-winning Lemon Basil Sherbet, and Cauliflower Gratin With Mornay Sauce.

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Making Crème Fraîche at Home Has Never Been Easier

A few months into my first year in college, I realized that I hadn’t prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that la…

A few months into my first year in college, I realized that I hadn't prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that lasted maybe a few weeks, I had no relevant work experience. So when it came time for my interview, I did what I seem to do best: I winged it. I spoke about everything that wasn't relevanthow pretty the detailing on the general manager's shirt was, how nicely designed the restaurant was (it had a hideous interior), how challenging school was, etc.

Eventually I had to face the music and come clean, admitting to having no experience, but really, really needing money. The general manager was visibly bummed; she genuinely wanted to hire me, but how could she at this point? She looked down at my application and said, "Well, okay, so you have no experience. I can teach you how to juggle tables. I care more about people who know and like food. Can you answer this: What is crème fraîche?" My eyes lit up immediately.

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