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How to Ripen Fruit Faster

Food52 | Posted 09.18.2013 | Taste

You don't have to wait any longer -- here's how to speed up your fruit's ripening.

5 Things You're Doing Wrong With Your Food

Posted 03.11.2015 | OWN

By Lynn Andriani You'll never buy bad broccoli or spend precious time cleaning shrimp again (plus, three more cooking tasks to stop doing right now...

Toronto: Dining and Daytrippin' Around the International Film Festival

Dwight Brown | Posted 09.19.2013 | Travel
Dwight Brown

Thousand of film lovers travel to Toronto every year to witness the latest crop of Oscar®-caliber films at the Toronto International Film Festival. In between screening compelling dramas attendees find time to eat at trendy restaurants, sightsee and reside in conveniently located hotels.

The Regal Vegan: Fooling Jewish Grandmothers w/Faux Gras

Liza de Guia | Posted 11.19.2013 | Taste
Liza de Guia

Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Her opinions are fiery, and her suggestions eye-opening.

The 10 Best Ways to Get Your Daily Apple Fix

Food52 | Posted 09.20.2013 | Taste

With all the ripe, colorful options at farmers markets, there's no reason to hold back from stuffing apples into pies, sauces, soups and drinks.

The Healing Dinner Party

Felice Shapiro | Posted 11.11.2013 | Fifty
Felice Shapiro

Our religion is food-focused and as such, whenever there's some praying to be done, we open our recipe books way more enthusiastically than we do our prayer books.

'....And We're Gonna Smash Like Thor'

The Huffington Post | Posted 09.18.2013 | Comedy

When Katy Perry's 'Roar' music video came out, it was only a matter of time before the parodies started flooding in, and this one is a roar, to say th...

How to Make Genius Microwaved Eggplant

Food52 | Posted 09.16.2013 | Taste

We'd like to make an announcement: You can cook eggplant in the microwave -- and you should.

DIY Cherry Pie Filling Is So Much Better Than Canned

Food52 | Posted 09.12.2013 | Taste

Redeeming cherry pie filling from its gloopy, canned past.

10 Layered Desserts (to Step Up Your Sweets Game)

Food52 | Posted 09.16.2013 | Taste

Step aside, cookies. These 10 stacked desserts are sure to wow and delight.

Falling in Love, With Food

Food Riot | Posted 11.17.2013 | Taste
Food Riot

There was nothing in our wedding vows about eating tasty vittles forever and forever, but there may as well have been.

The 10 Salad Dressings to Know

Food52 | Posted 09.11.2013 | Taste

10 essential salad dressings to know -- just add lettuce.

Cooking Together

Chris Pandel | Posted 11.12.2013 | Chicago
Chris Pandel

Cooking is an experience that involves all of senses. The sounds of a meat grinder processing pork sausage, the smell of fresh butter lightly browning in a pan of herbs and garlic to baste a golden brown piece of lamb... Knowing what it means when someone says, "It must taste of the ocean."

3 New Ways to Top a Pie (That Aren't a Lattice)

Food52 | Posted 11.11.2013 | Taste

Stepped out of the flat-top-crust box.

7 Vegan Recipes to Spark Your Creativity

Food52 | Posted 09.10.2013 | Taste

These dishes stand on their own rather than trying to replicate their meaty counterparts. Now go eat your vegetables!

Solitary Dinement

Andrew J. Lederer | Posted 11.10.2013 | Comedy
Andrew J. Lederer

I had made this thing. I wanted this thing. I would enjoy this thing. Which immediately commenced to making me sick.

Anthony Bourdain's Ingredients Get 'Remixed'

The Huffington Post | Sarah Barness | Posted 09.10.2013 | Taste

This remix makes us want to get down with some beets and beats.

Farm to Chef to Table: Nightwood Restaurant

Elysabeth Alfano | Posted 11.10.2013 | Chicago
Elysabeth Alfano

The problem with the concept of farm to table is that it leaves out a major ingredient: the chef. I interviewed chef Jason Vincent of Pilsen's Nightwood Restaurant and it was quickly apparent that he was included in the Food and Wine list of "Best New Chefs in America" of 2013 for a reason.

From Sea to Table

Kristin Meekhof | Posted 09.06.2013 | Taste
Kristin Meekhof

I admit I am a bit challenged when it comes to cooking, so the thought of cooking fish from Melinda Fager's new cookbook Living Off the Sea put me in a mild state of frenzy.

The Simplest and Best Chicken Fingers

Food52 | Posted 09.04.2013 | Taste

Amazing, and amazingly simple, chicken fingers.

10 Cheesy Tailgating Snacks

Food52 | Posted 09.05.2013 | Taste

Gooey, crispy, creamy -- we've got your cheese-filled snacks covered with these 10 recipes.

Keep Your Eye on the Barbie When the Corn's on the Grill

David Latt | Posted 11.05.2013 | Taste
David Latt

First rule of cooking: use a timer. Second rule of cooking: keep it with you. Third rule of cooking: when it goes off, check what you are cooking.

Za'atar Gives Your Brunch a Swift Kick in the Tomatoes

Jeffrey de Picciotto | Posted 11.05.2013 | Taste
Jeffrey de Picciotto

It's the hangover helper of your ancestors.

Homemade Cinnamon Toast Crunch

Food52 | Posted 09.04.2013 | Taste

Enjoy your favorite childhood cereal without ending up in a sugar coma.

The Best New Celebrity Cookbooks

The Daily Meal | Posted 08.30.2013 | Taste
The Daily Meal

Learn from the stars.