Behind the Scenes Articles

Top 3 Moments In the Test Kitchen

By • July 18, 2012 • 0 Comments

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It's been a couple of weeks since we've taken a peek into our day in the test kitchen! Yesterday we cooked up all things mint for our current contest -- you'll see plenty of photos from the shoot in the coming days, but meanwhile here's a meta-look into how photographing all those recipes went. It was a busy day!

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Too Many Cooks: What's your Favorite Food Movie?

By • July 13, 2012 • 35 Comments

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We've talked about favorite gadgets and guilty pleasures, now on to something a little more visual: this week's question is, what's your favorite food movie?

These video clips should do a thorough job of sending you off into the weekend. Post your favorite food movies (and TV shows, why not) in the comments!

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Remembering Marion Cunningham

By • July 12, 2012 • 3 Comments

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We wanted to take a minute to remember our friend, baker, and inspiration Marion Cunningham, whom we lost on Wednesday. Famous for the rewrite of the Fannie Farmer Cookbook, we remember her for her many other contributions to the table as well. Namely, writing salaciously about pancakes, championing a waffle recipe that is not to be beat, and, most importantly, being a strong spokeswoman for home cooking in her own quiet way.

Her dessert-for-breakfast Heavenly Hots, as Amanda once wrote, “clarify what’s wrong with other pancakes,” which, come to think of it, is much like she did with everything else. Starting with run-of-the-mill ingredients, she developed, tested and tasted so that home cooks everywhere could have the very best version grace their tables. Like biscuits (also Merrill’s go-to recipe), say, or peanut butter cookies.

Marion’s homemaking was always cut with a sharp, sense of humor. An article from the Times points out that, while instructing how to crack a coconut in a recipe, she suggests to throw it on a patio. “That’s how monkeys do it,” she wrote, “and they are professionals.” Which, as it happens, was -- and remains -- a very sounds argument.

The New York Times printed a poem in her remembrance, one that we think is very apt, and reminiscent of her no-nonsense, crisco-using, cooking for the laymen ways. Which she did beautifully. Marion was, in short, the mother that lives on our cookbook shelves.

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Too Many Cooks: What was Your Childhood Guilty Pleasure?

By • June 29, 2012 • 37 Comments

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

With their still-developing tastebuds, kids love the strangest snacks. The FOOD52 staff was no exception -- today, we answered the question What was your childhood guilty pleasure?

Some of them are outright strange, but none are so weird that we aren't secretly planning a kid-themed snacktime for ourselves. Meet you after school with a bag of uncooked pasta, a peanut butter and dill pickle sandwich, and Chex with butter!

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Thank you, Kitchen Butterfly!

By • June 27, 2012 • 13 Comments

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We had a special guest in the office today -- FOOD52er Kitchen Butterfly, visiting New York from her native Nigeria, came to pay us a visit! (The weekend before several FOOD52 users met up at Eataly -- you can see Panfusine's recap of the event here.)

It wasn't until the end of her visit that she surprised us all with a set of gorgeous gifts -- we were speechless! From left to right, we have a reprint of a 1930s-era Yoruba cookbook, gorgeous placemats made from coconut fibers, grains of paradise -- which apparently cost next to nothing in Nigeria -- Kitchen Butterfly's favorite curry powder, dried chiles, ground melon seeds, and a gorgeous wooden bowl.

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Too Many Cooks: What are your Best and Worst Kitchen Tasks?

By • June 22, 2012 • 24 Comments

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

When it comes to cooking, everyone has a task that they look forward to doing -- and one that they put off as long as possible. This week, we tackle the question What are your favorite and least favorite kitchen tasks?

The results were surprising and fun -- quite a few of us love doing tasks that others of us can't stand. (Ahem, washing dishes.) Reply with your most and least favorite kitchen tasks in the comments!

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Too Many Babies: No Such Thing

By • June 15, 2012 • 10 Comments

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You'll be hearing from the staff babies at FOOD52 every week in Too Many Cooks Babies, our group column in which we pool our answers to questions about food, cooking, life, and more children are adorable all the time.

We really wanted to share our photos with you this week, but Charlie (Peter Steinberg's son) and Clara (Merrill's daughter) unequivocally stole the show. Peter, who is something of a baby whisperer, was able to divine the secret drama unfolding between the babies as they played together.

Secret drama, you ask? Well, read on... 

 

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Test Kitchen Top 3: We Did It!

By • June 13, 2012 • 1 Comment

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Things were a little touch and go yesterday in the test kitchen -- our beloved test kitchen manager Jennifer was out for the week and we missed her badly! Without her prowess at planning and cooking, we all jumped in to lend a hand with the recipes on deck. Here were our top three moments of the day -- and as always, follow us on Instagram @food52 for more.

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Too Many Cooks: Our Satellite Office in California

By • June 8, 2012 • 4 Comments

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

This week, among other things, Amanda saw patterns in the strangest places, Christina gave homage to Julia Child, and Kristen abandoned us for the West coast. (Don't worry, she's coming back. We think.)

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Dana's Bakery: Macarons Go American

By • June 6, 2012 • 1 Comment

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Last week, our former intern Dana Loia showed us her pro tips for making French macarons. Now you can buy them ready-made, thanks to her brand-new business Dana's Bakery!

With classic French style but a decidedly American twist, Dana's macarons come in flavors like Birthday Cake (complete with gorgeous pink swirling and edible glitter), Fruity Pebbles (our editorial assistant Brette's favorite), and Peanut Butter & Jelly (like a Girls Scouts Tagalong after a semester abroad in Paris). (The other 9 flavors are S'mores, Thin Mint, Caramel Popcorn, Choco-Lot, Orange Creamsicle, Cookie Dough (!), Cup of Joe, Key Lime Pie, and Red Velvet. Amazing, right?)

Delivery is currently limited to New York, with pickup locations in the West Village at Corrado Bread & Pastry, and at Dana's HQ in Hawthorne, NJ. But don't worry, national shipping is on its way!

Meanwhile, we're thrilled to offer FOOD52 readers 20% your first order at Dana's Bakery -- just enter the code DBOPEN at checkout.

Be sure to follow Dana's Bakery on Twitter and to like their Facebook page. Dana's Bakery: not your ordinary macaron!

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