How to Cook

Chicken Meal Prep Ideas

Craving healthy, delicious … Chicken Meal Prep Ideas Read More » …

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Easy Ways to Restart Your Snack Routine in 2024

It’s January, which means our inboxes are filled with bold forecasts about the foods and fads we can expect to see on our plates in 2024. According to industry experts, buckwheat is going to be big, noshing is trending, and cacao will come into its own. The main takeaway from the various predictions? Our appetite will keep growing for less processed, but unexpected foods—and that includes our snacks. The small bites and drinks we reach for throughout the day are often ultra-processed, simply because it’s part of what makes them so quick and convenient. But it doesn’t take a lot of time or effort to make snack time more interesting (and healthy). You just need a few innovative swaps and new recipes—and we have four weeks of fresh and easy ideas to inspire you. Read More >> …

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High Protein Meal Prep Ideas

These are our … High Protein Meal Prep Ideas Read More » …

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100 Grams to Ounces

Converting 100 grams … 100 Grams to Ounces Read More » …

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This NYE, Throw a Hangover-Free House Party

Hosting feels a bit like playing grown-up. The ordinary tasks involved in having people over—texting out an invite, deciding on a menu, making a playlist—stand in stark contrast to the relaxed, inviting atmosphere of a house party. Remember house parties? The kind with moody, low lighting and conversation that lingers into the night. We love them, with one caveat: the hangover. “It used to be expected that if you have fun, you’re going to feel horrible afterwards. It was part of the deal, but fortunately it doesn’t have to be anymore,” says Helena Price Hambrecht, co-founder and CEO of Haus, a low-alcohol apéritif. “You don’t want the parties to end, but as you get older, you don’t really have time for the hangover part.” Read More >> …

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6 Tiny Tips to Make Thanksgiving Cooking Easier

Cooking (and hosting) Thanksgiving dinner can make you feel like you need six arms and maybe also six ovens. Since you probably don’t have the ability to make either of those things appear out of thin air, we’ve put together this short-and-sweet guide with tips and tricks for planning your Thanksgiving dinner this holiday season. 1. Choose recipes that bake at the same (or similar) temperature A lot of sweets bake at a lower temperature, around 350 degrees Fahrenheit, so try to pick recipes that accommodate a higher temp, like this Apple Pecan Pie from Erin Jeanne McDowell that bakes at 450 degrees. (Hot tip: most of Erin’s recipes bake at a higher-than-average temperature, so her catalog is a great resource.) If your vegetables or turkey need to roast at 475 degrees, it’s not that much work to bump up the temperature, versus the 125-degree jump another recipe might require. Read More >> …

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Why You Should Cook Your Mushrooms in Water (Yes, Water)

There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies.
“A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in a recent episode of Why it Works. “But in my experience, I found that not to be correct.” Not only is water not the enemy, he argues—it’s actually the key to extracting the most flavor out of your fungi. “Mushrooms, because of their cell structure and the way this fungus is set up, in between all these fibers are big air pockets that are filled with air and, eventually, whatever liquid that it comes into contact with,” says Lucas. “That’s a lot of the reason why some people say [not to] soak them in water.” Read More >> …

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How to Host Your First-Ever Friendsgiving

Thanksgiving is great, but I’d argue that Friendsgiving is really where it’s at. Thanksgiving celebrations can sometimes feel stuffy and beholden to old traditions, whereas Friendsgiving is, at its core, just an excuse to host an epic, themed dinner party with your friends. Holly Sheppard, owner and chef of Fig and Pig Catering, is sort of an expert at Friendsgiving, hosting one every year for a group of 10 to 15 people. Here are some of her best tips for pulling off the occasion (along with some tidbits of my own Friendsgiving wisdom). Read More >> …

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When Do You Begin Your Thanksgiving Prep? Summer Is Not Too Early for This Mom.

As part of our 52 Days of Thanksgiving, we’re giving you all the tools and tips to pull off the best Thanksgiving ever, from setting a stylish table to curating the ultimate menu. Sign up for emails here to unlock the secrets of planning the most memorable feast of the year. This summer, we shared a story on our Instagram about a Thanksgiving dinner so over-the-top it sparked nearly 7,000 likes and more than 100 comments, most expressing pure admiration. Read More >> …

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How to Perfect Your Apple Crisp This Fall

It’s officially apple season—and that means it’s also apple crisp season. Though September might be too early in the year for apple crisp’s more formal, buttoned-up relative, apple pie (we’re saving those for Thanksgiving), there’s no reason all that seasonal fruit should go to waste. Crisps (and their oatless counterpart, crumbles) are an ideal, low-maintenance fall dessert. But, just because they’re simple and straightforward, it doesn’t mean there aren’t a few tricks that can turn a very good apple crisp into an excellent one. Here are five of our favorite tips for perfecting this classic fall dessert. From Our Shop Sale! Staub Enameled Cast Iron Traditional Deep Skillet, 11" $249.99–$386 $179.99–$386 More Colors

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How to Cut an Avocado (Without Cutting Your Hand)

Learning how to cut an avocado is simple, fun, and yields a whole fruit’s worth of smooth, creamy green goodness. If you love avocado but don’t quite know how to approach preparing it at home, we’ve got some time-tested tips for breaking into this beloved staple of the produce aisle. Soon you’ll be slicing and dicing avocado for guacamole, sandwiches, burgers, salads, toast (or, if you’re looking to breathe new life into the concept, avocado toast salad, or simply eating it on its own with a sprinkle of salt and lemon juice. From Our Shop Sale! Miyabi Birchwood Damascus Knife Collection $189.99–$1,299.99 $189.99–$1,299.99 More Options

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No Substitutions—Grapefruit & Tarragon Upside-Down Cake

In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A vegan version, an “I-am-so-out-of-baking-powder” swap, and a cornmeal swap. Read More >> …

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The Nonstick Pan Our Community Loves

For something that’s intended for frequent use, it’s unfortunate how often nonstick pans are weak, flimsy, and temperamental. Whether you’re simply frying an egg, sautéing some vegetables, or searing a piece of salmon, these common structural inefficiencies undermine nonstick’s primary attraction: making cooking easier. While a nonstick pan’s frequent inadequacy is disappointing, it doesn’t have to be the norm. Enter: the Greenpan Ceramic Nonstick Wooden-Handled Fry Pan, a piece of nonstick cookware that’s actually sturdy enough to endure the rigors of everyday kitchen life. Sale!
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The pan’s structural integrity stems from its thoughtfully designed components. Its wood handle is carbonized, a process that entails heat-treating the wood until…

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How to Use a Stainless-Steel Pan (Without Worrying Your Food Will Stick)

Stainless steel is sturdy, sleek, and can be used to cook pretty much anything, making it the cookware material preferred by most professionals. Unlike its nonstick counterparts (which we still love!), stainless steel can handle high temperatures and metal utensils without the risk of damage. Cast-iron pans share many of the same benefits as stainless steel, but they tend to be heavier and bulkier—not ideal for moving around small kitchens or transferring from the stove or oven and to the table. Then why isn’t everyone cooking with stainless steel? Well, there is one main deterrent: Unlike a seasoned cast-iron skillet or ceramic-coated nonstick pan, things tend to stick in stainless steel, if used improperly. Because of that, many home cooks—especially those who are just getting comfortable in the kitchen—avoid the material entirely. We’re here to say: Don’t let that fear stop you from cooking with stainless steel. Just follow a few key pieces of advice from…

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The Only Pan I Never Spill With

I don’t want to pickle my kitchen counter. While the amount of boiling salt water I’ve spilled when pouring liquid from my pan into a jar may suggest otherwise, my pickling intentions have always been edible. So why have I baptized numerous countertops in scalding vinegar? The answer is simple: Most saucepans stink when it comes to pouring. Saucepans—the high-walled, single-handled pots that are designed to quickly heat small amounts of liquid—tend to dribble, spill, and dump down their side when you pour from them. Not only is this messy and annoying, it’s dangerous. Spilling boiling liquid can lead to burns, grease fires, and kitchen damage. Read More >> …

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The Absolute Easiest Trick for Cleaning Your Grill

Why is it important to clean a grill? And how come leaving charred bits and leftover cooking oil doesn’t season the grates similar to a cast iron skillet? Well, first and foremost, grilling meats at high temperatures can actually produce carcinogens, which are then left behind on the grill, so it’s important to keep the grates maintained. Beyond that, regularly cleaning your grill will lengthen its life, prevent dangerous flare-ups, and simply make your food taste better. We know that summer is officially in full swing, but here’s a tip that will carry you well beyond the Fourth of July: how to clean your grill, using things you already have lying around. All you’ll need for this quick hack is a piece of aluminum foil and a pair of tongs. Oh, plus your dirty grill grate and a little bit of elbow grease. Read More >> …

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The Best Non-Alcoholic Spritzes to Buy or Make at Home

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
No drink so readily evokes the carefree, outdoor-everything feeling of summer like the spritz. The traditional Italian cocktail is bitter and bubbly, with just enough sweet and tart flavors for balance, best served over ice in a balloon glass so big it goes past absurd into downright glamorous. Those who don’t want to drink alcohol don’t have to be left out of la dolce vita either, since there are plenty of options available for a zero-proof spritz, from the classic Aperol or Campari flavor profile to more unusual combinations of fruits, herbs, spices, and, of course, bitters. Read More >> …

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10 Simple Tricks for Better Home-Brewed Coffee

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If you’re like me, nothing puts you in a better mood than the smell and flavor of your morning coffee. However, depending on your personal taste or the season, you might be looking for more than just a simple, hot cup of brewed coffee to start the day. Read More >> …

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Could Salt Make Coffee Taste Better?

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
If you’re like us, every time you hear about a kitchen hack—whether it’s advice from grandma or trending on TikTok—you wonder: “But does it actually work?” In The Kitchen Scientist, we asked Nik Sharma, author of The Flavor Equation, to put it to the test. Read More >> …

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This Is the Best-Tasting Alternative to White-Flour Pasta (Spoiler: It’s Not Made From Chickpeas)

There’s never been a more exciting time to stock your kitchen—just ask food writer Adam Roberts, who’ll be diving into all things groceries in The Food Haul. This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Anyone who knows me knows this much: Pasta is my favorite food. Read More >> …

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A Beginner’s Guide to Cooking With Kief & Hash

Next to my olive oil and kosher salt sits a small, hotel-size jam jar of decarbed kief. As a food writer, recipe developer, and maker of my own cannabis-infused confections, this simple form of concentrated cannabis allows me to have weed at the ready to sprinkle into any recipe without extra work or complicated calculations. Kief is to cannabis cooking what granulated sugar is to sugar cane, or all-purpose flour is to wheat: the accessible, easy-to-use version of a plant that’s been processed for home-cooking convenience. Like all-purpose flour versus wheat kernels, using kief instead of flower cuts the cooking time for making edibles in half. It also leaves the more expensive cannabis buds for the format in which they taste best: twisted up in a joint, not steeped in butter for hours on end. Meanwhile, kief—aka the concentrated resins of cannabis plants—is easily available in states where weed is legal and is ideal because it…

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Are You Washing Your Blender Correctly?

Two weeks ago, an influencer discovered bugs in the gasket of her blender. Prior to the Great Bug Discovery, she had been using the blender daily but only washing it with soap “every third time.” While most people—especially the legion of blender-cleaning enthusiasts that commented on the video—know that you should always wash your blender with soap and water, we’re using this insect incident as an excuse to bring everyone up to speed on the most cutting-edge blender cleaning techniques. @nikidetrich Thank you for your thoughts and prayers at this time #storytime ♬ Monkeys Spinning Monkeys – Kevin MacLeod & Kevin The Monkey Blenders Shouldn’t Go In The Dishwasher Ideally, you should avoid washing your blender in the dishwasher. The dishwasher’s heat and detergent are more likely to inflict wear upon the blender than washing by hand. If you’d like to maximize your blender’s lifespan, hand-wash when possible. Read More…

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Out of Coriander or Cilantro? Try These Substitutes

Picture this: It’s cold, rainy, and you’re stuck inside. The only thing capable of improving your internal gloom is a warm bowl of chili. So, you start making this delightful turkey chili (which happens to be our most popular of all time). A few minutes in, you realize that you don’t have any coriander—neither seeds nor leaves (aka cilantro)—and, apparently, you need both. It’s late, the roads are “bad,” and the store is possibly closed. Despite such adversity, your chili hunger persists. How in the world do you substitute for coriander? From Our Shop Cast Iron Mortar and Pestle $42.95

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How to Make French Press Coffee, According to Baristas

The way you make your coffee is a highly personal choice. Some people swear by their Chemex pour-overs, while others rarely stray from their at-home espresso machines. Many favor a classic drip, and when the weather gets hot, you can’t go wrong with a batch of cold brew. One of the most beloved of these methods is, of course, the French press. The first iterations of the French press—sans seal—were invented in 1852, but a version similar to the one we use today was patented in the United States in 1929 by Attilio Calimani and Giulio Moneta. In the near-century since, it’s become one of the most consistent and reliable methods for brewing coffee at home. Read More >> …

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What’s the *Real* Difference Between Garlic Salt & Garlic Powder?

Let’s cut right to the chase: Garlic powder is simply dried and ground garlic cloves. As it’s a dried product, the flavor is more concentrated, and only about ¼ teaspoon of the product is needed to get the same flavor result as 1 clove of fresh garlic. Garlic salt, on the other hand, is salt (usually, flaky kosher or sea salt) mixed with garlic powder at about a 3-to-1 salt to garlic ratio. Read More >> …

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Why Your Bar Cart Needs A Spray Bottle

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If you’ve ever ordered a Sazerac, you might’ve noticed your bartender pour a quarter shot of absinthe into the glass, swish it around, and then dump the liquid into the sink. This isn’t some ceremonious act of wastefulness—it’s a bartending technique called “rinsing” that incorporates the flavor of a strong alcohol into a drink without having it take up any space in the glass. Read More >> …

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