Over the past decade, I’ve become an expert on cannabis-infused food products, aka edibles. Years ago, I taught myself how to infuse my own confections and since then, I’ve cooked with top chefs on VICE’s stony cooking show Bong Appétit. I’ve picked up many techniques and tips al … | Continue reading
Here at Food52 we're all about curating a collection of home and kitchen goods that bring joy and add value to your life. We work hard to ensure that every piece in our Shop has been carefully chosen with our community in mind. One of the many things we consider? The different wa … | Continue reading
It’s summer. You’re holding a Campari Spritz in one hand, your favorite person’s palm in the other, and you’re buzzing. It might be from the cocktail or from the unique glow that only comes after a beach-day-shower. Either way, you’re in bliss. You’re on a balcony, with the ocean … | Continue reading
Brown butter: It’s an ingredient that gets name-dropped often, especially in “elevated” dishes or otherwise fancy dining settings. But aside from sounding luxurious, what does brown butter actually bring to a recipe? More importantly, how does one make it? Whether you’re whipping … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. If you’re a coffee aficionado, you might routinely stop by your local coffee shop for your favorite e … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. No single phrase in the cookbook lexicon inspires more terror in me than “good olive oil.” Occasional … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns a commission on qualifying purchases of the products we link to. Look inside my small (and I mean really small) kitchen, and you might not instantly guess that I love to cook. B … | Continue reading
Two weeks ago, an influencer discovered bugs in the gasket of her blender. Prior to the Great Bug Discovery, she had been using the blender daily but only washing it with soap “every third time.” While most people—especially the legion of blender-cleaning enthusiasts that comment … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Pasta Grannies founder Vicky Bennison has made it her mission to document the recipes of Italy’s gran … | Continue reading
This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion. When I think of my favorite food memories, my mind goes a million different directions at once. There’s the green Shrek-themed ketchup that my sist … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Schoolhouse is a part of Food52, meaning we earn a commission on qualifying purchases of the products we link to. Finding a good shower curtain is hard. Once, because I couldn't make a decis … | Continue reading
If you grew up watching the 1996 classic Matilda on repeat, then I’d bet money that the Bruce Bogtrotter chocolate cake scene lives rent-free in your head. That impossibly rich, unmistakably chocolate cake plays a role greater than Bogtrotter himself—sure, eating the whole cake p … | Continue reading
Unlike a microwave, you can put whatever you want in your refrigerator. For every article on the internet that claims you should never put bananas or tomatoes or basil in your refrigerator, there’s another article outlining a very legitimate scenario where refrigerating any of th … | Continue reading
March passed at what felt like lightning speed, but based on our most popular recipes from the month, our community still managed to cook—and eat—as well as ever. Where February’s roundup highlighted cozy dishes like chicken and dumplings and braised leeks, March was full of reci … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns a commission on qualifying purchases of the products we link to. As the temperatures begin to climb, our palates undergo a bit of a metamorphosis. The full-bodied red wines of w … | Continue reading
We’re teaming up with our friends at Maker’s Mark® to celebrate all the family dishes that make our tables complete with a special edition of our recipe contests—and a sweet grand-prize for the winner. Recipe contests have always been at the heart of Food52: We got started as a … | Continue reading
There’s never been a more exciting time to stock your kitchen—just ask food writer Adam Roberts, who’ll be diving into all things groceries in The Food Haul. This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commiss … | Continue reading
While it’s supposed to be an industry secret, after the right amount of praise, attention, and compliments on their tattoos, any line cook will inform you that the key ingredient in restaurant-quality cooked water is superior equipment. Lucky for you, my tattoo-compliment-quota h … | Continue reading
Picture this: It’s cold, rainy, and you’re stuck inside. The only thing capable of improving your internal gloom is a warm bowl of chili. So, you start making this delightful turkey chili (which happens to be our most popular of all time). A few minutes in, you realize that you d … | Continue reading
As a home decor enthusiast, there are few things more appealing in life than an empty room. With no paint and no furniture, it’s a real opportunity to decorate from scratch. What a dream! Whether you’re decorating (or redecorating) a room or an entire home, one of the best places … | Continue reading
Sometimes, when life gets busy, preparing dinner feels more like a chore than a welcome diversion from a seemingly endless to-do list. These moments are when frozen meals take center stage, alleviating the chopping, mixing, and baking associated with even the most basic recipes. … | Continue reading
I’ll admit, I was skeptical when I first took this buttermilk cake out of the oven; visually, there’s very little to distinguish it from an average pound cake. But there’s more to this dessert than meets the eye. I unexpectedly came across a version of this recipe in Tales From t … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. The kitchen is a sacred space for avid home cooks, and within this space, there’s rarely a spot that … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. Inspiration can be elusive—a shape-shifting ideal that ebbs and flows depending on the season. On the flip side, it also brings clarity. It shows us where we're coming from, … | Continue reading
Last week, Erewhon Market—the upscale, $20 smoothie-making, Los Angeles-based grocery store—opened its ninth location. To celebrate, the chain released $150 sweatpants with a commemorative number “9” on the left thigh and “Erewhon” written on the back leg. A week later, the sweat … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Schoolhouse is a part of Food52, meaning we earn a commission on qualifying purchases of the products we link to. Do you like DIY home repairs and decor? Ever catch yourself thinking “I coul … | Continue reading
Heads up: Food52 earns an affiliate commission on qualifying purchases of the products we link to. Vinegar has been a kitchen staple for centuries, but recently, it’s become one of the most popular pantry items out there. Head to a bar, and there’s likely a shrub on the menu. Or … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. The arrival of spring means we’re on the cusp of sunnier days, lush green trees, and—most importantly … | Continue reading
You’ve done the hard part—somehow, someway you came into possession of Le Creuset cookware. Now for the easier, albeit more annoying part: taking care of it. Since Le Creuset cookware can be an investment, it’s important to know how to get the most out of it. Like anything else, … | Continue reading
Hello. Welcome. Greetings. Howdy? We’re thrilled to announce the launch of our new travel column, 52Cities. Written by former Food52 editor Marian Bull, the column will celebrate the 52 best food, shopping, and culture destinations in a given city. Read More >> | Continue reading
We love all homemade cakes. Whether it comes from a box or is made entirely from scratch—if it’s made at home, we’re into it. While we all have our favorites, there’s always more cake to be tried and new recipes to be written. If you’re on the hunt for something new, look no furt … | Continue reading
Spring is officially here, and to celebrate the arrival of warmer weather and longer days, we asked the Food52 team to share the recipes they can’t wait to make this spring. The results, of course, are varied. Some are drawn to easy, high-impact recipes that pack tons of flavor. … | Continue reading
It’s March in New York City, which means we dream of asparagus and t-shirt weather—as we’re getting lashed with cold, windy rains. But it’s the greatest city in the world, folks. Yep, yep it is. I’m heading out soon for spring break with my family (skiing and college tours!) so l … | Continue reading
The way you make your coffee is a highly personal choice. Some people swear by their Chemex pour-overs, while others rarely stray from their at-home espresso machines. Many favor a classic drip, and when the weather gets hot, you can’t go wrong with a batch of cold brew. One of t … | Continue reading
I’ll be the first to admit that I do not enjoy baking. My short attention span can't handle the precision it so often demands, plus I find all-purpose flour (and the ease with which it coats every surface in my kitchen) endlessly annoying. For that reason, you'll rarely find me p … | Continue reading
This article originally appeared on Schoolhouse, a Portland-based company in the Food52 family of brands. From selecting lighting to picking paint, there are many major decisions involved in the process of making a house a home. With all these moving parts, it can be hard to rem … | Continue reading
Passover is a Jewish holiday that’s been celebrated for thousands of years. Needless to say, the traditions we observe for it are… also old. To celebrate, Jewish families like mine have a big feast called a Seder on the first two nights of the 8-day holiday. It’s a ceremony that … | Continue reading
For those who rely on disposable dryer sheets to reduce the static cling when tumbling clothes, dryer balls might feel like an unnecessary accessory to add to your laundry routine. The truth of the matter? These small, hard-working wool balls should replace those tired dryer shee … | Continue reading
As we all know, springtime is synonymous with sprucing up and refreshing your space. Cobwebs are dusted, windows are opened, and rugs are shaken out in order to get your home ready for the longer days and warmer weather. In the spirit of spring cleaning, we took a look at what ou … | Continue reading
Cooked, cut in half, emptied, then refilled with something delicious—it begs the question: Are deviled eggs really just the egg version of twice baked potatoes? Either way, deviled eggs remain the perfect snack for spring hosting. Handheld, easy to make, and always crowd-pleasing … | Continue reading
Earlier this week, Stanley Tucci made pasta for breakfast—and the internet loved it. While Tucci and his baked farfalle don’t necessarily invoke culinary wonder, his pantry is aspirational. A combination of resourceful storage hacks, intelligent kitchen equipment, and tasteful de … | Continue reading
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles the oft-polarizing spread … | Continue reading
The most egg-centric holiday of the year is right around the corner, and if you haven’t heard, eggs are expensive this year. Like, really expensive. If a walk down the refrigerated section of your local grocery store fills you with fear, or the idea of dyeing a bunch of eggs just … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Ever since I left New York, there’s one thing I’ve missed more than anything else: The pizza. There a … | Continue reading
My Korean parents never drink. On occasion, during his birthday party perhaps, my dad will drink one beer and his face will immediately turn beet red. My mother can barely stand the smell—one whiff and she’ll complain of an oncoming headache. So it’s a mystery to them how I, thei … | Continue reading
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. It's a good thing there isn't a Magnolia Bakery in my neighborhood—only because I simply cannot pass … | Continue reading
The microwave—or as some professional cooks like to call it, “Chef Mike”—is one of the most useful tools in any kitchen. There are few (if any) appliances capable of reheating leftovers, poaching salmon, steaming sweet potatoes, and occasionally burning popcorn. While the list of … | Continue reading
As much as I love to cook, cleaning my kitchen is one of my most dreaded—even feared—household tasks. It doesn’t take long for dishes to pile up, my limited pantry space is a jumble of spices and jars, and my dirty pans sit on the stove longer than I’d like to admit. I’d pretty m … | Continue reading