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 »
Toast some pita, and get out your best bottle of olive oil. We've got a labneh recipe to rival the best labnehs in Israel.Read More »
Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations.Read More »
Nicholas finds kid food in an unlikely place -- this time, it's a hamburger.Read More »