You go in for a checkup. The doctor feels your throat. Hmm, she says, there's a lump in your thyroid gland. We better check that out. And that might be the start of a painful, costly and unnecessary treatment
For our latest contest, we've partnered with the only people we can imagine doing a quinoa contest with: Bob's Red Mill. (If they don't know grains, then we don't know who does.) Congratulations to Loves
Food52 - Written By: Jeff Mahin Jeff Mahin is a chef partner at Lettuce Entertain You Enterprises (LEYE) and the creative force behind Stella Barra Pizzeria (Santa Monica and Hollywood) and M Street Kitchen in Santa Monica, CA as well as Do-Rite Donuts in Chicago, IL, which opened in February 2012. At just 29 years old, Mahin has accumulated several industry accolades including Zagat “30 under 30” list in 2012, Forbes “30-under-30” list of hospitality industry up-and-comers in 2012 and Restaurant Hospitality’s 13 chef’s to watch in 2013. Mahin has worked in prestigious kitchens around the country, from Nobu in New York City to San Francisco’s Millennium, Blackhawk Grill and Patrick David’s. In 2006, he became a laboratory assistant at the three-star Michelin rated restaurant, The Fat Duck in Bray, Berkshire, England under chef/owner Heston Blumenthal.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Chef Jeff Mahin teaches us how to make herb salt -- whatever
Health news Electronic cigarettes work about as well as nicotine patches in helping smokers kick the habit, researchers report. And e-cigarettes helped people smoke fewer cigarettes overall, even if they
Seamus Heaney was a "great democrat" who could mix with kings, presidents and the ordinary people of his native County Derry, mourners at the poet's funeral were told on Monday. Monsignor Brendan Devlin
Welcome to our new weekly series On the Grill, where our Sunday Dinners columnist Tom Hirschfeld will be showing us how to grill everything from steaks to salads with confidence (and style). Today: How