What is durum wheat? (And how the heck do I bake with it?)
The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here to
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Giada De Laurentiis’ healthier chocolate chip banana bread doesn’t sacrifice on flavor
Like most people, we’re no stranger to the great pain of craving a sweet treat and the even greater joy
Read moreWhy chefs are reaching for Japanese mayo (and you should be, too)
What is Japanese mayo? Unlike its American counterpart, Japanese mayo is made using just egg yolks, compared to the entire
Read moreA love letter to all the produce I haven’t picked
The last time I set foot in a grocery store — and my beloved produce department — was probably four
Read moreHow to make a Gold Rush, a bourbon cocktail that’s reminiscent of the classics
The Mandela Effect is an unsettling collective phenomenon: A number of people certain they remember a thing or an event differently
Read moreFrench-inspired lentils are the easiest cure for your winter blues—and they’re impossible to mess up
You need a cure for your winter blues when the gray sky’s been hanging roughly six inches over your head
Read moreEverything you need to know about tangy, floral loquats
I have this thing for picking things off trees and eating them. The fruit calls to me. I can spot
Read more5 mirin substitutes that live in your pantry (or bar)
Mirin is a sweetened Japanese rice wine commonly whisked into sauces, dressings, and marinades, and added to simmered dishes like
Read more11 upcycling hacks to win at pantry storage
Welcome to Storage Wars, a new series about the best ways to store, well, everything. From how to keep produce orderly
Read moreThe family recipe I couldn’t wait any longer to learn
Bring a large pot of salted water to a boil. Wash spinach. It’s the recipe that has eluded us all:
Read moreHow ketchup, an invention of imperial China, eventually became a polarizing American staple
What is ketchup? It’s a smooth sauce now typically made in the U.S. with pureed tomatoes and vinegar. Historic variations
Read moreHow to organize your baking tools like a baker
Welcome to Storage Wars, a new series about the best ways to store, well, everything. From how to keep produce orderly
Read moreThe absolute best way to cook fennel (because this underappreciated veggie deserves a Renaissance)
When asked for my favorite vegetable, I never hesitate. I cook a dish which I deem an excellent “gateway vehicle”
Read moreGiada De Laurentiis’ easy-to-make lemon poppyseed cake will please even the toughest crowd
One of the most challenging things about baking for a crowd can be navigating different dietary restrictions. If a loved one is gluten-free,
Read moreNo-measure peanut butter cookies. But how?
Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or
Read moreGiada De Laurentiis’ slow cooker Italian wedding soup transforms cold weeknights into warm affairs
Though we can’t gather in groups to celebrate special occasions as we did before, there’s no reason why we shouldn’t treat
Read moreJosh Hawley dipped into campaign funds to help bankroll family trip to Universal Studios
Sen. Josh Hawley, R-MO, is facing new scrutiny for billing $197 in food expenses for his family during a “lobbyist
Read moreHow to make the most out of blood orange season (because this fruit is literally edible sunshine)
In the dead of winter, when the days start to mesh together into a kind of cool gray haze, I
Read moreHow to master pâte à choux (for éclairs, gougeres and cute little cream puffs)
This original article was written to detail the process of specifically making crullers, a fried pâte à choux based pastry.
Read moreMy favorite way to cook vegetables is also the most underrated
Whole Food Cooking is a column by our Resident Vegetarian-at-Large, Amy Chaplin. Each month, Amy will show us a different way to
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