Kebabs have come a long way since their 1970s heyday. Tom shares a recipe for bringing kebabs into the 21st century, along with 8 tips for getting them right.Read More »
Articles Tagged “heat”
Shauna's letting us in on a secret the rest of the world has already discovered: sorghum is a stand-out in the world of whole grains.Read More »
Why, if we choose, we don't need gluten in baked goods at all -- plus a recipe for Buckwheat-Rhubarb Scones.Read More »
Add some new grains to your pantry to keep kitchen boredom at bay.Read More »
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way.
Today: Jessica O'Toole of La Domestique invites wheat berries to dinner every night of the week.
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A whole wheat pita to complete family dinners and brown-bag lunches alike.Read More »
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.
Today: We talk to chef and artist Michael J Cirino about the love of collaboration and his group A Razor, A Shiny Knife.Read More »
A refined, make-at-home version of a classic Halloween candy.Read More »
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).Read More »