An all-season pasta sauce made from your pantry, spice rack, and cheese bin -- in the time it takes water to boil. (It's also vegetarian and easily made vegan, if you're into that sort of thing.)

The mysterious powers of corn milk.

Capturing all of tomatoes' greatness, to the last drop.

Because when people get a day off work, they really just want to eat deviled eggs and guacamole, bold salad and equally creamy pasta, and steak. And of course, cake.

Nathan Myhrvold explains the magic behind the one-ingredient "ice cream" that's taken the internet by storm.

On her 100th birthday, Julia Child shows us how to cut zucchini down to size.

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.

There's something about August that calls for simple meals, lots of fruit-laden dessert, and...making a mess with your CSA's extra tomatoes? Here's what we've been up to this week, from babies to gingerbread beach babes.

Filet mignon has a midlife crisis, and stops being so boring.

Polenta that makes the most of August.

Cucumbers evade heavy brines and thick cream dressings, and find a brighter future.