Nancy Singleton Hachisu, author of Preserving the Japanese Way, teaches us that making your own miso is worth the few months.
Breakfast is better when you DIY.
Donuts better watch out—there's a new fried pastry in town.
A blast from the past: homemade pizza pockets, a.k.a. portable pizza.
Butterscotch vanilla, salty chocolate pretzel, and a brownie batter core—oh my.
A great green cake that's as easy to make as it is beautiful.
The classic pretzel and beer combo goes next level—with cheese.
When it comes to Peanut Butter Salt Water Taffy, patience, perseverance, and arm strength are key.
Chewy or crunchy: The choice is yours.
Izy Hossack of Top with Cinnamon shows us how to make madeleines, the buttery, light, and slightly sweet French classic.
The banana-pineapple spice dream of a Southern cake.
Meg Dubina of Bread + Barrow makes a New England classic: the two-in-one chocolate-vanilla ice cream cup.
It's meat pie magic.
Jessie Snyder of Faring Well teaches us to do as the Italians do and eat biscotti for breakfast (but this time, they're vegan).
Kelsey Tenney of Appeasing a Food Geek lets us in on how to feel British, one spoonful of lemon curd at a time.
Skye McAlpine of From My Dining Table shows us how to make an Italian favorite—a simple but potent coffee- and cream-filled chocolate.
Derek Laughren, Test Kitchen Manager here at Food52, shows us how adding beets to a salmon cure makes for a better lox.
Mei Chin, intern at Food52 and pastry chef, creates the croissant of our dreams—and feeds the entire office.
Stef Ferrari of Hay Rosie Craft Ice Cream Co. in Brooklyn shows us how to make a grown-up, boozy beer float (see you never, root beer).
Jessica Murnane of One Part Plant shares her recipe for homemade chia pudding that will make you forget all about those grocery store pods.
Taylor Holliday of The Mala Project brings the heat with a homemade black bean and shallot chili oil.
You don't have to take a trip to the fro-yo store to enjoy fluffy, chewy mochi. Celebrate the Lunar New Year by making a batch of homemade mochi with help from Cynthia of Two Red Bowls.
When you need a Valentine's Day gift that's so last-minute that you don't have time to run to the grocery store, these chocolate-coated peanut butter balls are your answer.
Let your cares melt away with soft maple candies. Carey Nershi from Reclaiming Provincial shows us how to make these two-ingredient marvels.