DIY Food (Page 79)

UPDATE: Modernist Cuisine at Home: Make Water Work for You + Giveaway...

This is the final installment in our 3-part series on food science from the Modernist Cuisine team...

Homemade Tootsie Rolls

A refined, make-at-home version of a classic Halloween candy.

The Best Way to Peel an Apple

Merrill shares her favorite way to peel an apple. 

Making a Perfect Caramel

If cakes are the reliable, put-together friend in the world of desserts, caramel is the angsty adolescent...

Fresh Apple Shrub

Turn this fall's apple harvest into a tart, crisp drinking vinegar.

Making Cookies with Dorie Greenspan

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating...

How to Cook Dried Beans

Today, we walk you through the basics of bean cooking.  

Brussels Cookies, Made Virtuous At Home

Add a little home-baked nostalgia to your next brown bag lunch with this wholesome take on a store...

Making a Sunny-Side Up Egg

Merrill Shares her favorite way to make a sunny-side up egg. 

Unsung Ingredient: Pomegranate Molasses

How to make the most of an unsung ingredient. 

How to Crack Crabs and Lobsters

How to Make the Perfect Fried Egg

How to achieve personal fried-egg perfection. Emphasis on the personal.

Be a Better Cook: Heat Transfer's Tricky Ways

This is the first in a 3-part series on food science from the Modernist Cuisine team. On October 8th...

Eggplant in a Jar

Pickle an eggplant now, and you'll have a jar full of flavor to get you through the fall.