Tina SiegScallops Can You Eat Raw Scallops? A Definitive Explainer Food52 - benconniffGet ready to make carpaccio, crudo, tartare, sushi, and more. The day I joined Alex Todd on his scalloping boat out of Portland, Maine, I missed a key memo: Bring lunch. Alex is a day-boat scallop fisherman,...
Tina SiegBread What Is Durum Wheat (& How the Heck Do You Bake With It) Food52 - Rebecca FirkserResident Bread Baker, Maurizio Leo, shares how to turn this high-protein flour into a golden loaf of bread. The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident...
Tina SiegFood & Dining How Many Vinegars Do You Really Need? americastestkitchen.com - Mari Levine We share some guidance on the fewest number of bottles you can stock without compromising your cooking. Vinegars take up a surprising amount of space …
Tina SiegKosher The Absolute Best Way to Make Croutons, According to So Many Tests Food52 - Ella QuittnerIn Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more porterhouse...
Tina SiegFood & Dining Everything You Need to Know About Tangy, Floral Loquats Food52 - Catherine LambYou’re met with an initial sour zip of lemon that gives way to a smooth, mango-like sweetness. I have this thing for picking things off trees and eating them. The fruit calls to me. I can spot the first...
