Cooking is a life-long effort, peppered with equal numbers of feed-them-to-the-dog disappointments and I-can't-believe-it-turned-out-so-well successes. This week, we're discussing the recipes we're determined to get right.

After weeks of living and breathing (and eating) all things Piglet, things are finally starting to get back to normal in the land of Food52.

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!

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.

From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.

Dana Loia -- founder of Dana's Bakery -- shares a few pointers that will have you making perfect macarons in no time.

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.

Tuesday was another day in the test kitchen, with all the snacks, mishaps, and tiny vegetables you would expect. Here are some snapshots from our day:

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.