You never know what to expect in the Food52 Test Kitchen.  Whether it's missing a food delivery, spilling a container full of peppercorns, or standing over a pot of caramel that won't seem to cooperate, we try to handle any hurdles in style.  This week was no different, but we still had fun cooking, tasting, and folding (yes, folding). Check out snapshots from another day in the kitchen, and remember to follow us on Instagram @Food52 for more foibles and fun.

If cakes are the reliable, put-together friend in the world of desserts, caramel is the angsty adolescent.

Last week, our former intern Dana Loia showed us her pro tips for making French macarons. Now you can buy them ready-made, thanks to her brand-new business Dana's Bakery!

With classic French style but a decidedly American twist, Dana's macarons come in flavors like Birthday Cake (complete with gorgeous pink swirling and edible glitter), Fruity Pebbles (our editorial assistant Brette's favorite), and Peanut Butter & Jelly (like a Girls Scouts Tagalong after a semester abroad in Paris). (The other 9 flavors are S'mores, Thin Mint, Caramel Popcorn, Choco-Lot, Orange Creamsicle, Cookie Dough (!), Cup of Joe, Key Lime Pie, and Red Velvet. Amazing, right?)

Delivery is currently limited to New York, with pickup locations in the West Village at Corrado Bread & Pastry, and at Dana's HQ in Hawthorne, NJ. But don't worry, national shipping is on its way!

Meanwhile, we're thrilled to offer FOOD52 readers 20% your first order at Dana's Bakery -- just enter the code DBOPEN at checkout.

Be sure to follow Dana's Bakery on Twitter and to like their Facebook page. Dana's Bakery: not your ordinary macaron!

Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about macarons and caramels, questions about FOOD52 recipes, and inquiries on how to maintain stainless steel cookware, it's a lively place. Here are our top 5 Hotline questions of the week.

Inspiration for tonight's dinner: just good food. A steak, medium-rare please, and some tangy, goat cheesy mashed potatoes.