Let us take a moment to demystify whey and share some great uses for it.
The voting is on in our Your Best Maple contest. While we wait for the votes to come in, here are some facts and figures about everyone's favorite pancake topping.
In this edition of Small Batch, Marisa McClellan of Food In Jars teaches us a thing or two about rhubarb chutney.
We've shown you what to store on your counter and in your pantry -- now, we're taking you to the refrigerator and freezer.
Do you have a double boiler? We don't.
Skip the multivitamin. Just eat good food. Like this.
We’ve given you Our Weekly Grocery List; now, we’ll show you how to stock your larder. Part of treating ingredients correctly is knowing the best places to store them, and for how long.
Amanda shares a trick you may not want to try at home.
Pastry chef and blogger Ashley Rodriguez shows how to stock your pantry with home-made cultured butter.
What's on your list?
Have you bought your Brooklyn Brew Shop beer brewing kit yet? If you've watched Amanda learn to make beer, you know that brewing is full of jargon to describe very specific stages of the beer making process. We've collected our top 5 basics below -- try tossing these around next time you visit your local bottle shop. 1. Mash - This is just a mix of grains (mostly malted barley and wheat) and water. It looks like porridge, or oatmeal, or...well, mash. After it's simmered, you mash out by bringing it to a certain temperature (this is called mashing out). Then you're on to the next fancy word. Read more for the other 4 terms!
We cook from scratch a lot here at Food52 -- yogurt, granola, sriracha, ricotta, bread -- but before we met Stephen Valand and Erica Shea from Brooklyn Brew Shop, we'd never considered making our own beer. We made a video with Erica and Stephen all about the beer brewing process -- be sure to check out Brooklyn Brew Shop and our Shop deal. And when your bottles of custom brew are ready, won't you share one with us?
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