Every year I want to be that person who bakes my friends and family some dark chocolate sablés or sends individualized notes, but every year I make a batch Amazon order the week before Christmas (#nofilter).
“It’s kind of like The Moth, but with pastrami egg rolls,” the Jewish Food Society says.
Inspired by a single sip, a Brooklyn photographer goes on a pilgrimage to the source.
Glossy titles can be great, but to get a gift list of tried and true cookbooks, we turned to some of New York’s best chefs for their all-time favorites.
New York is the latest city to offer their “Experiences.”
The 3,000-square-foot place has a test kitchen and space for events where their community can have book launches, workshops and more.
We talked to ReFED’s program manager Katy Franklin about leveraging tools and technologies to reduce food waste through policy and innovation.
We talk to Dock to Dish about tech’s ability to help improve transparency and traceability.
We talked to Mike Lee about his vision for the future of the supermarket, and for a food system that is both biodiverse and highly individualized.
These six memoirs are from women who’ve all taken very different journeys through food.
Few food publications are better equipped to help us answer this question than Food52, and they’ll be joining us next month at Food Loves Tech to do so.
Leading up to Food Loves Tech, we chat with the United Nations Development Programme about how sometimes the simplest interventions hold a lot of utility.