This Chocolate Chip Cookie Isn't Crispy or Chewy—It's Better

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: your new favorite chocolate chip cookies. I’m big on cookies, so much so that I consider them pantry staples. Can you even consider them pantry staples? That’s a debate for another day. But a cookie...

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You're Just 3 Ingredients Away From the Best Corn on the Cob

Nothing should have to be confusing about corn. But your mom may have told you to boil it for ten minutes; your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There’s been an age-old debate on the best way to cook corn on the cob – and, at the center, how long to boil it. Read More >>

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The One Recipe Alice Waters Can't Live Without

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Picture yourself at a backyard wedding celebration in Berkeley in 1987. (Feels good, right? Wait—come back.) Read More >>

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Wait, Are Eggs Dairy?

Whether eggs are dairy almost seems like a nonissue at first thought. Eggs and dairy products have such few similarities and perform such different functions in recipes that it sounds nonsensical to conflate the two. Dairy is what gives ingredients like milk, ice cream, cheese, and yogurt a delicate, creamy sweetness that coats your mouth. Eggs are...

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This Cutting Board Is Made Out of Chopsticks. But How?

In one corner of my cutlery drawer sits an unlikely candidate: my guilt. It sits atop a bunch of forks and spoons, paper napkins, and chopsticks—my cumulative takeout "extras." For years I have tried to address this via the number of times we order in (which is at odds with wanting to support our local restaurants), what we order, and repeatedly writing...

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Nigella's Brilliant Secret for Better Bread

Starchy water. We know by now to always save at least a ladleful of that cloudy, well-salted liquid after boiling a pot of pasta, an ingredient necessary for transforming a skillet of melted fat and beaten eggs into silky carbonara, or for seamlessly melting grated Parmesan into creamy vodka sauce so the mixture becomes a proper emulsion, nary a cheese...

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15 Clever Design Tricks to Maximize a Small Living Room

Let me make one thing clear: Living in a small space does not have to prevent you from enjoying all of the fun decor possibilities you’ve been keeping up your sleeve. So if you’ve been swooning over living rooms left and right and worry that you won’t be able to recreate the looks you love in your own apartment, I’m here to prove you wrong. Rather,...

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How to Cook Like Pepper Teigen (& Eat Like Chrissy)

Pepper Teigen's new release, The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom, is exactly what our cookbook libraries need right now. Penned with Los Angeles food writer and cookbook author Garrett Snyder, the Instagram-famous mom of Chrissy Teigen shares her most beloved recipes from her childhood in Isaan, Thailand, dishes...

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A Newbie-Friendly Guide to Starting a Vegetable Garden

Jeni Afuso used to kill her houseplants. “For years, I thought I had a black thumb,” the Los Angeles-based food photographer told me over the phone. Turns out, she was wrong. Frustrated by the lack of regularity of certain kitchen staples at her market, the abundance of plastic used to wrap the ingredients she did buy on a regular basis, and the money...

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16 Recipes for a Backyard Baby Shower

As the vaccine rollout continues across the country, there’s a glimmer of hope for social gatherings (birthday dinners! baby showers!) this summer. And while we’re nowhere near going back to punch bowls and communal platters of crudités and dip (hello, double-dipping!), we can begin to approach socializing from a COVID-conscious perspective. After more...

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