Spring is here! The birds are chirping, the asparagus is growing, and we're taking pictures of everything.

Our staff discusses the most perfect food in the world.

Our test kitchen tends to get hectic. We do our best to run a tight ship, but we're often prepping, cooking, and shooting multiple dishes at once; we're like a troupe of unicyclists trying to juggle swords while taming a lion or two. In other words, we'll take all the help we can get. 

This week, we took on a temporary intern and did our best to keep our messes contained -- or at least out of sight. See our favorite outtakes from the week, and follow us on Instagram for more.

We came, we saw, we milked a cow. 

How do you take your matzoh? Our team weighs in -- and we want your answers, too.

March Madness refers to cooking a lot of food and playing with babies -- right?

Cooking is a life-long effort, peppered with equal numbers of feed-them-to-the-dog disappointments and I-can't-believe-it-turned-out-so-well successes. This week, we're discussing the recipes we're determined to get right.

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, we're talking decoration. Pro tip: Legos are the new mason jar.

Today, we're talking all things fried, salty, and wanting of a cool drink to wash everything down.