As part of their bi-weekly blog series, Raw Materials, General Assembly takes a look at what you can almost always find on our kitchen counter, from laptops, to our latest Instagram shots, to what we sprinkle on everything that stands still: coarse sea salt. 

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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.

It was a week of surprises -- from babies to errant cucumbers -- and gorgeous food here at FOOD52. You know, just like normal

On Friday, FOOD52 was named Publication of the Year by the James Beard Foundation.

Whoop! W00T! Hooray!

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're sharing some of the best discoveries from our food lives. This week: We go from farmers' market to Finals Week to Hawaii -- a busy week for us FOOD52ers.

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're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.

Are you going to a #makemozzarella potluck this weekend? (Are you hosting one?) If not, remember that the California Olive Ranch Tasting Set is 36% off in the FOOD52 Shop and that we're pleased to announce an Olive Oil Tasting Kit Giveaway!

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.

It was a truly beautiful weekend in New York. Between Easter, Passover, and the sunny weather, everyone had something to celebrate. We documented some of our fun moments -- some related to food and some not. Inspired by the fabulous lunches in Christopher and Melissa's Canal House newsletter (check it out if you haven't already), we thought we'd start sharing the best discoveries from our food lives.

Remedy Quarterly, an independent, community-based, ad-free food magazine, wants your stories.

Last October, the FOOD52 community came together to celebrate the release of our cookbook -- and the subsequent potlucks were quite the festive events. We love it when our digital community gets together in the real world, and we want to do it all over again: we're thrilled to announce our Make Mozzarella Potlucks, sponsored by California Olive Ranch and scheduled for the weekend of April 20, 2012.

Learn more about the potlucks and how you can join!

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.

If you spend enough time in the kitchen with someone who's serious about cooking, you're bound to start noticing the little things they do that seem so unusual to you, but so natural to them. We call them "kitchen tics" -- if you've ever spent twenty minutes trimming thyme from its stems to get it "just right," or oiled your cast iron pans so obsessively that your roommates are scared to so much as look at them, you know what I mean.

This week, we share our (perceived) kitchen tics. And for a treat, our significant others share what they see as our tics, as well.

What are the weird things that you do in the kitchen? Of course, they're not weird when you do them.