New & Now

UPDATE: Foodpickle

0 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

UPDATE: Since we started previewing our new real-time food Q&A Foodpickle last week we've learned, among other things, how to sharpen a food processor blade and re-tin a French copper gratin pan, the best sources for banana leaves, and some very diverse opinions on gas vs. charcoal grilling.

We're officially launching Foodpickle today and we're adding some handsome rewards for the best answers. Each week we'll name the best Foodpickler, who'll win a prize worth up to $150 from Viking!

For more on Foodpickle, read on.

Foodpickle Beta

We're testing out an exciting new section of the site and we want your feedback. It's called foodpickle (because who among us hasn't been in a food pickle?).

We created foodpickle to resolve all your shopping and cooking troubles – in real time. The beauty of it is you can ask a question (on the site or on Twitter) no matter where you are -- at the stove, in the grocery store, at a street food cart in Thailand -- and get a super fast response delivered to you by email or direct message or an @ reply.

Aside from karma and the sheer satisfaction of helping your peers, you'll soon be able to earn recognition (and win sweet prizes) based on how often and how well you answer questions.

So give it a spin and let us know what you think, either in the comments section below or at [email protected] Thanks, and here's to happy pickling!

Foodpickle Twitter

Here's how it works:

Ask a question:

Tweet @foodpickle your question, or ask the question on the foodpickle section of food52, and our community of smart, informed food experts will leap to answer. We'll send you a message (email, direct message or @reply) as soon as the first answer to your question is posted, so you have on-the-spot assistance. And we'll continue to update you as more answers come in.

Answer questions:

Respond on the question's page on food52, or click on the links to questions broadcast on Twitter.

Keep up with the latest pickles:

Follow @foodpickle on Twitter to see questions and answers as they come in. You'll also see them on the activity log on food52, and you can check back to foodpickle section for recent & unanswered pickles.


💬 View Comments ()