Each week, we’ll be sharing a comprehensive list of links to help you master a cooking technique. Culinary greatness, here you come.

Get your candles into party gear with just some parchment paper, glue, and a pair of scissors.

Our Guest Editor Louisa Shafia finds a drink for a summer gathering.

Louisa Shafia's beet burgers are not your run-of-the-mill veggie burger. They're sweet, savory, eye-catching, and delicious atop a bun or a salad. 

Beans: the cheap chef's best friend. 

This week's day in the test kitchen felt a little bit like working inside an ice cream truck. Minus the soundtrack.

How to clean and prepare squid for cooking. 

We've already discussed basic avocado toast -- today, Gena adds even more green.

All week, Louisa Shafia has been sharing recipes from her new book, The New Persian Kitchen. She's talked about the virtues of pomegranate molasses, and given us a fragrant, exotic side for our weeknight roast chicken. But now, we want you to be able to ask her your own questions -- because coming together over food is what Food52 is all about.

Pork belly isn't just for restaurants anymore.