A (non)essential debate to give your brain a break. | Continue reading
Never burn your baked goods again. | Continue reading
A professional baker shares her best advice on the subject, and shows us why we should have a pie dress rehearsal ahead of the big day. | Continue reading
Head on into the kitchen with your favorite Food52 cooks. | Continue reading
This Thanksgiving, when you think you can't eat another bite, have a drink instead! | Continue reading
For harvest time, holiday time, and anytime. | Continue reading
Never let a baked potato go un-smothered again. | Continue reading
In 'Chaat,' Maneet Chauhan and Jody Eddy share recipes from the kitchens, markets, and railways of India. | Continue reading
Eggnog any which way (even for those who claim to not like it). | Continue reading
We got the inside scoop on the never-fail tips. | Continue reading
From fresh pasta to sourdough bread to a richly spiced lamb stew, here's what we're cooking to care for ourselves right now. | Continue reading
Picture a filling that will never crack and a no-roll pie crust that won’t leave a floury mess—all thanks to this week’s Genius Recipe from Erin Jeanne McDowell’s ‘The Book on Pie.’ | Continue reading
Playdough? Potato prints? Count us in. | Continue reading
Whether you're making chocolate chip cookies or meatloaf, you don't need eggs. We're sharing our go-to substitutes, plus some favorite recipes. | Continue reading
Homeowner & designer Mandi Gubler on the pros of taking your time. | Continue reading
Plus, there’s something for every style of decor. | Continue reading
Plus, three more of our favorite tricks for bedroom linens and storage. | Continue reading
We asked food professionals for their go-to brands, from Trader Joe's to California Pizza Kitchen. | Continue reading
Because a big holiday doesn't have to mean a big ingredient list. | Continue reading
You'll find a use (or many) in every room in the house. | Continue reading
The best turkey alternatives for vegans, vegetarians, and omnivores alike. | Continue reading
So you can focus on spending time with family—and the bird, of course. | Continue reading
Lots of dumplings included. | Continue reading
Our resident bartender gives us the scoop. | Continue reading
From hearty salads to crispy roasted veg to silky beet "butter." | Continue reading
As the world is going stark raving mad, maybe what we *don't* need is more nostalgia, comfort, security, or chocolate. | Continue reading
Nik Sharma has the answers in his latest Kitchen Scientist column. | Continue reading
It barely needs water or light, and loves being left alone—somebody pinch me. | Continue reading
Things they’ll actually use, that they’ve never heard of, or already love. | Continue reading
No renovation required. | Continue reading
Spicy, crunchy, savory, and a little sweet, it's no surprise why this is one of the best-loved chaats out there. | Continue reading
The teeniest cast iron skillets, loaf pans, and pie dishes you ever did see. | Continue reading
On the joys of ghughra fried ice cream, and making new meaning out of holidays. | Continue reading
If you're hosting a smaller Thanksgiving, consider the turkey breast. Columnist Ella Quittner will show you how to cook it just-right. | Continue reading
Plus a zillion substitution ideas, what happens to a book tour in a pandemic, and how Terry's Vegetable Kingdom is adult-tested, kid-approved—all on the latest episode of our podcast The Genius Recipe Tapes. | Continue reading
Crusty, puffy, plant-based loaves, coming your way. | Continue reading
A little love after the holiday season might make them your new (all-year-round) favorite houseplant. | Continue reading
From sourcing the meat to making the pasta dough, everything about this ravioli is meditative. | Continue reading
With only two other ingredients, this Big Little Recipe is perfect for fall, especially Thanksgiving. | Continue reading
Plus, 17 other things we may or may not be neglecting around the house. | Continue reading
With just a few simple pantry ingredients and a hot skillet, you can master these little beauties in no time. | Continue reading
How will we gather? What will fill our tables? We check in with chefs, writers, business owners, and our community. | Continue reading
With recipes like kicha fit fit and zanzibar pilau, 'In Bibi's Kitchen' features grandmothers' dishes from eight African countries. | Continue reading
For one writer, this sweet, doughy treat is a reminder of her carefree childhood—and the love of one very special grandmother. | Continue reading
Guts, innards, pulp—we've got a use for every name. | Continue reading
This shelf-stable, one-ingredient wonder will make just about any recipe more flavorful, from scrambled eggs to chicken cutlets to dinner rolls. | Continue reading
Plus how salad can build a community, the secret life of a successful cookbook author, and preserving your history one recipe at a time. | Continue reading
From flaky sea salt to tortoise shell barware and disposable cameras. | Continue reading