The five steps to making any risotto, using whatever odds and ends you've got.

Merrill shows us a trusty last-minute hors d'oeuvre.

The Modernist Cuisine team teaches us how to cook, defrost, and reheat safely on the big day.

Today: Polite (and still-cool) ways to send out party invitations.

What class of Dutch oven belongs in a first kitchen? 

This is the final installment in our 3-part series on food science from the Modernist Cuisine team. We're giving away a copy of Modernist Cuisine at Home below, along with some handy equipment for your own Modernist kitchen. We're also selling Modernist Cuisine at Home at an exclusive discount you won't find anywhere else in the Food52 Shop.

The Modernist Cuisine team shares their 7 Essential Food Safety Tips (and debunks a few myths along the way).

This is the first in a 3-part series on food science from the Modernist Cuisine team. On October 8th, we'll be selling Modernist Cuisine at Home at an exclusive discount in the FOOD52 Shop, and giving away a copy too!

Today: Learn heat transfer's tricky ways (and stop burning so much toast).

What kind of mixing bowls do you use?

Amanda breaks down how remodeled her kitchen (and ours!) on a budget.