This week, Merrill and Clara tackle finger food.

This year, the Piglet cookbook contest will be featuring Community Picks -- a chance for our community to review some of the year's best recipes.

Today, we're demystifying one of the more intimidating ingredients in your pantry: yeast.

Eight quickbread recipes to gift this holiday season, or to keep all for yourself.

Today: what kind of casserole pan should a First Kitchen stock?

According to Jenny, this is the most delicious sandwich in the world. 

Thanksgiving is over -- just you, at home, back to normal. Celebrate.

Celeriac -- also just called celery root -- has got to be the craggiest, least lovable plant there is. Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.

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'll be running essays about food memories on Feed52. Want to share your story? View our submission guidelines.