The designer of our new office, Brad Sherman, shares his tips for creating a cozier, happier office.
Our Shop team shares their cookware hopes and dreams, making it a lot easier to sift through all the options.
We asked three members of the Food52 team to take the exclusive Carry-On Cocktail Kit by W&P Designs on their flight. Here's what happened.
Gregg and Jackie of Heirloom Home & Studio share the story of their unglazed, nonstick tart plate in berry basket blue.
Meet the latest addition to the Shop, a versatile hanging planter, and Lisa Jones, the woman who designed it.
John and Brenda Wahl, step stool builders at Circle Creek Home, share their story -- plus tips for kitchen storage excellence.
Colorful candy from Portland, Oregon.
We're taking a look back at how the makers behind some of the products featured in the I Heart NYC Collection on Provisions are re-inventing familiar classics with their unique edible goods.
Our community developed a collection of new, summer-appropriate recipes to drink with Uproot Wines' latest Sauvignon Blanc.
Take a peek into how maple syrup is made.
Good food is something we all know and love. But it goes beyond our tastebuds -- food that is responsibly produced, sustainable, and environmentally-friendly makes our dishes better than any seasoning could on its own. The people of Good Food Awards stand behind this principle, and every year, they set out to highlight the best in American producers that stand behind it, too.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: We chat with Jen Causey, a Brooklyn-based photographer (and former Food52 contributor!) whose new book, Brooklyn Makers: Food, Design, Craft, and Other Scenes from a Tactile Life documents the artisans behind Brooklyn's creative renaissance.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: Hear all about the history and origins of Truffle Tree -- now in the FOOD52 Shop!
Today: Raul Martin, the head of Fermín USA -- now in the FOOD52 Shop! -- tells us all about the process of creating an Ibérico ham.
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