Food52
The Best Way to Make a Tender Brisket, According to a Butcher

The Best Way to Make a Tender Brisket, According to a Butcher

We've partnered with Bosch, makers of high quality home appliances like their induction slide-in range (the best for quick and even heating, plus easy cleaning), to share recipes, tips, and videos that highlight the little details that make a dish truly delicious.

There are a handful of cooking firsts that stand out clearly in my brain amongst the daily fog of cold cereal and potato chip sandwiches. One is the first meal I ever made for my family: buttered spaghetti with boiled potatoes. There's also the first time I ever perfectly poached an egg: I was in college working in a restaurant kitchen under the tutelage of a crush, and I was cooking on an induction burner.

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26 Pie Crust Tips From One of the Best Bakers in America

26 Pie Crust Tips From One of the Best Bakers in America

Erin McDowell is one of the best bakers in the country. Lucky for us, she’s been boosting our butter confidence and banishing our sugar fears for years. As Food52’s Baking Consultant at Large (dream job? You bet), she’s taught us everything from fine-tuning glazes to adapting bread recipes with preferments to blueberry-ifying any muffin.

This week, Erin guest-starred in our latest video series, Dear Test Kitchen, and answered all of our questions about how to make the butteriest, flakiest pie crust. (Your Thanksgiving can thank her later.)

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