This week, Merrill (and her baby Clara) tackle yogurt. Which is not as simple as it sounds.Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Steve Sando, the founder of Rando Gordo -- now in the FOOD52 Shop! -- travels Mexico far and wide in search of the best heirloom beans, corn, and chiles.Read More »
How to make the most of an unsung ingredient.Read More »
Today: Brette tackles the sharp kitchen tool family: the mandolines, microplanes, and box graters.Read More »
The Modernist Cuisine team shares their 7 Essential Food Safety Tips (and debunks a few myths along the way).Read More »
A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask?Read More »
Jenny indulges with a new halibut recipe.Read More »
To the uninitiated, spiciness is binary: just hot or mild. When you look closer, though, you'll find that "spicy" can encompass fruity, meaty, and citrusy flavors. Today we're looking at 9 spicy members of the plant family Capsicum -- hot peppers -- and how they differ from each other.Read More »
It's that time again -- help us pick the contest finalists for Your Best Shellfish!
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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.
The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.
What's your favorite way to eat eggs?Read More »