Meet the cook behind this week's winning recipe
Inspired by the supermarket, the bagel shop, and the takeout menu
Squishy, bouncy, and ready for its big American break
For cakes, cupcakes, and just because
Chocolate in every way (every day)
A Jewish and a non-Jewish editor make Passover's favorite dessert
Chocolate on top of caramel on top of walnut-graham blondies.
How do adults eat candy, for breakfast, on Easter? They infuse vodka with jelly beans, then mix it...
A candy bar ribbon runs through this moist, delicate sour cream coffee cake.
Does matcha, wasabi, or red bean reign supreme?
High-quality chocolate + so many sprinkles = the easiest Valentine's day dessert of all time.
Because when you want them to say "Super Freekeh," the best option is to make them yourself.
Don't fall victim to the chocolate-coated check-out line.
In this vintage Food52 video, Amanda and Merrill make a batch of Tipsy Maple Bacon Corn—the perfect...
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