Go ahead, embrace childhood -- make cereal milk ice cream.
The microwave, technical marvel that it is, will render your slice a soggy mess, with crust that's way too hot and mushy.
Pumpkin soup: Hearty, seasonal and surprisingly not a big ol' mess. This delicious soup served straight out of the pumpkin is easy to make. All you have to do is scoop out the seeds, pour in some chicken stock and roast in the oven. Voilà! The jack-o'-lantern you can eat with a spoon.
We're showing you how to prep a whole fish at home, so you can impress friends, family, and yourself.
Over at Provisions, we're all about collections of beautiful, useful products to help make the most of good food -- and we don't w...
We're conquering confiting -- a French technique for tenderizing even the toughest of meats.
For those of you overloaded by apples, here's how to stretch them out.
Flaky pastry encases a layer of jam or whatever else you like.
Learning how to make these gems was surprisingly easy, a ton of fun, and immensely rewarding.
You can't cook bad bacon. Well, unless you really burn it.
If the question is "Can you put ricotta on that?" the answer here at Food52 is usually yes.
Turkish delight doesn't have to be chalky and neon-colored.
Dishes with lots of those different flavor components taste better after they've had a night in the fridge to mingle.
Flavored with lemon zest and ground nutmeg, these doughnuts are sturdy and sublime.
It looks so vibrantly pink, it convinces you that it's going to taste sweet and fruity, something like raspberry sorbet.
With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more.