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Last updated about 3 hours ago
All The Movie-Inspired Food I’m Serving at My Oscars Party This Year
about 3 hours ago
Welcome to the latest edition of Come On Over, Food52 editorial director...
How To Style a Seemingly Endless Collection of Books
about 11 hours ago
Yes, we know how it sounds to say that books—which have been...
I Tried A Robot-Made Latte and Branded Onigiri at Muji’s New Cafe
about 12 hours ago
As a part of Snack Shop series, Annie Arriaga investigates the latest...
How to Use a Jar of Vanilla Bean Paste, Extract’s Cool Cousin
about 12 hours ago
If you bake often—or just find yourself wandering the baking aisle—you might’ve...
5 Recipes to Bake If, Like Me, You’re Craving Spring
about 19 hours ago
Whether you’re hosting an at-home café this weekend, having a friend over...
All The Midwest Thin-Crust Pizza Styles, Ranked
1 day ago
Welcome to Off the Eaten Path, a series where our Test Kitchen...
Snowed In? Here's 5 Home DIYs to Try Tonight
2 days ago
With winter storms wafting across the U.S. (along with freezing temps and...
To Make This Week: Amanda's Favorite "Feisty" Winter Salad
3 days ago
Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter...
Winter Birthdays Are Rough—Here’s How to Bring the Party
3 days ago
Let’s be honest—it’s not easy being born in January or February. Those...
I Made My Own Marshmallows—But With an Herbal Twist
3 days ago
It wasn’t too long ago that I got massive heat on the...
Meet Teig, a Tiny Schoolhouse Lamp with Big Personality
5 days ago
One of the most rewarding aspects of working at Schoolhouse, our sister...
This Swedish Pastry Is Taking Over My Feed
6 days ago
If you’re looking to dive into baking more Swedish pastries (which, as...