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How to Preserve Your Pumpkin So It Lasts *Much* L...
By:
Arati Menon
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The Best Way to Soften Butter, Fast
By:
Alice Medrich
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A 15-Minute Avocado Ripening Hack—& 3 Other Tricks
By:
Ella Quittner
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How to Save an Overly Salty or Spicy Dish
By:
Catherine Lamb
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These 5 Classic French Foods Were Created by Mistake
By:
Bernadette Machard de Gra...
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How to Convert a Baking Recipe for High Altitude
By:
Emma Laperruque
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If 'Moon Cheese' Is the Future, Take Me There Now
By:
Emma Laperruque
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For the Speediest Meal, Give Stir-Fry A Try
By:
Katie Macdonald
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Dynamite Chicken Pasta & 10 Other Recipes We’re C...
By:
Emma Laperruque
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The 10 Food52 Recipes Our Co-Founders Will Never,...
By:
Erin Alexander
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Here's How to Chill Any Wine in 7 Minutes Flat
By:
Samantha Weiss Hills
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5 Craveable Chrissy Teigen Recipes I'll Make Fore...
By:
Erin Alexander
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Is Rooh Afza the Most Refreshing Drink in the World?
By:
Carlos C. Olaechea
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The 14 Best Ice Cream Shops in NYC
By:
Rebecca Firkser
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Food52's 10 Best Recipes of the Decade
By:
Ella Quittner
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10 Fall Cookbooks We're Beyond Excited to Cook From
By:
Brinda Ayer
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15 Books Our Staffers Can’t (& Won’t) Put Down Th...
By:
Arati Menon
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Replace Your Nonstick Spray with This Clever DIY
By:
Sarah Jampel
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How to Make Any Baking Recipe Fit Any Cake Pan Size
By:
Alice Medrich
Cover Photo
Is Martha Stewart's New Hack the Best Way to Remo...
By:
Arati Menon
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