It's a new year—time to learn how to switch up your go-to recipes, test-drive 2.0 cooking techniques, befriend superstar ingredients, and save the world! Well, maybe not that last part—but Change The Way You Cook has you covered on just about everything else. Sign up for our newsletter below to get eight weeks of trusted strategies that'll help you save time and have fun in the kitchen. Then scroll down to check out the rest of our playbook for more inventive cooking, plus the kitchen MVPs in our Shop. Follow along at #f52cooking—and let us know how you're changing the game.
Eight weeks of cooking lessons, from meal-prep secrets to making the most of your freezer. Sign up now and take the first step towards a happier, more nimble kitchen.
Start seasoning your desserts "to taste"—and never turn back. We're talking winey hot fudge and salty cookies, chili chocolate bark and balsamic butterscotch, and all the simple-but-delicious tricks in between.
Our go-to strategy to enhance any and every vegetable just happens to be one word: umami. Get acquainted with the shortlist of (vegetarian!) ingredients to keep on hand, from tomato paste to mushroom powder.
Salt and pepper go on a break (not a breakup, just a break) and salt befriends a slew of sassy, spicy counterparts—already in your pantry. Meet: the other peppercorns, our always in-reach chiles, and an everyday wild card.
Before charring and burning were cool, blackening was cooler. We're throwing back to this '80s obsession and teaching our chicken (and fish and beef and pork and tofu and vegetables) to be bitter—you know, in a good way.
That ahhh feeling when you sip some lemonade on a scorching day? Your soup wants in on that, too. Here's how to perk up everything from turkey pho to beet borscht with citrus squeezes—plus creamy dollops, boozy pours, and more.
We test-drive the first newsletter in our Change The Way You Cook series (sign up at the top of this page!) with one roast chicken that goes the extra mile.
Your freezer can be a resource for weeknight meals, a hospitable home for sensitive ingredients (like nuts and whole-grain flours), and an ally in your mission to reduce food waste. But can maximizing your freezer really change the way you cook? We give it a try.
Don’t let your leftovers bore you into submission. Keep them thrilling (yes, we said thrilling!) and on their toes in just 3 steps (okay, with some sub-steps, too). Here's how.
Keeping up our cooking motivation as the week wears on can sometimes be hard, but it doesn't have to be. Arm yourself with a few easy-to-follow shortcuts and you'll be a part of the dinner-in-a-jiffy club in no time.
How often do you rely on your pantry to get you to dinner? Once a week? Once a month? We tapped ours for four consecutive meals (with a little help of some sturdy kitchen staples) and challenge you to do the same.
Do you have a signature dish? A culinary masterpiece to call your own? If that sounds like a dream, know that your cooking soulmate specialty is out there. We embarked on a culinary adventure to find it.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)