Methods and Cooking Notes

Nancy H.

Jeni’s Ice Cream Teams up With ‘Ted Lasso’ for a Flavor Inspired by the Show's Legendary Biscuits

by: Paul Hagopian

7 British Pantry Staples to Stock Up on For Your Next Bake

by: Zola Gregory

A 1-2-3 Guide to Building the Perfect Charcuterie Board

by: Marissa Mullen

Food52 Pantry Has Arrived! Here Are Alllll the Recipes to Cook & Bake ASAP

by: Kelly Vaughan

How to Make Charcuterie Actually Look Cute on a Cheese Board

by: Marissa Mullen

The Absolute Best Way to Marinate Chicken

by: Ella Quittner

Memorize This Handy Trick to Get Red Wine Out of Clothes

by: Morgan Goldberg

The Right Way to Separate Eggs, According to a Pastry Chef

by: Coral Lee

16 Ways to Make Jarred Tomato Sauce Sooo Much Better

by: Sarah Jampel

This Genius Marinade Brings Vegetables to Life

by: Kristen Miglore

The Genius Granola With a Cult Following

by: Kristen Miglore

How to Use Sourdough Discard in Any Recipe

by: Justine Lee

The Very Best Baking Tools for Every Level of Baker

by: Erin Jeanne McDowell

How to Tell If Your Eggs Are *Still* Edible

by: Emma Laperruque

How to Make Mousse, According to Our Resident Baking BFF

by: Erin Jeanne McDowell

How to Make the Creamiest, Dreamiest Pudding (a Highly Underrated Dessert)

by: Sam Sontag

Braising Fruit Is the Dessert Hack You Didn’t Know You Needed

by: Caroline Schiff

Dark Chocolate Champagne Butter Truffles

by: Erin Jeanne McDowell

We're Looking for Your Best Layer Cake (Again!)

by: meganvt01

Making Paneer at Home Is Totally Doable, Promise

by: kulsum Kunwa