Have you checked out our Kickstarter curated page? For the uninitiated: Kickstarter is an easy way for creative projects to get funding through small donations from a large number of people -- and each donation comes with fantastic rewards set by the project's owners. We have two fantastic projects for you today -- consider supporting them! The first is Birds, bars & boxes...in artisan chocolate from Robyn Dochterman of St. Croix, Wisconsin. Her chocolate shop, the St. Croix Chocolate Company, is commissioning beautiful chocolate molds from artist Laura McCaul. The three-dimensional chocolate art, made with organic TCHO chocolate from San Francisco, will be packaged in gorgeous handmade boxes that can be reused to package gifts or store jewelry. The company's committment to fair trade, supporting local agriculture (their cream and milk come from a farm just 10 miles away from the shop!), and seasonal ingredients is inspiriing. Next up we have This Must Be the Place, an art space in Brooklyn located above the restaurant Marlow and Sons. Run by the same crowd who run Diner Journal, the project aims to better equip their event space to host classes, art exhibits, performances, dancing, eating, drinking, artist residencies, and more. Are there any Kickstarter projects you've supported lately? Let us know and we'll add them to our curated page!
It was a happy day in the Test Kitchen yesterday as the FOOD52 team welcomed Merrill back into our Tuesday routines of chopping, stirring, and mixing! Click through to see more from our day in the test kitchen.
Our Associate Editor Kristy was in charge of snacktime today ("I'm going out to get a healthy snack -- does anyone want anything?"). She did a great job: mandarin oranges, pistachios (unshelled!), and hazelnut-laden chocolate. What are you snacking on this afternoon?
A big, cheesy burger for dinner on a weeknight? You betcha.
Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste.
Celebrating Leap Day with some frivolous indulgences.
A&M learn to make baked doughnuts done Bluebird-style: cardamom-scented and showered with pistachios.
Ready... set... bake! We reached back to 2009 in our video archives and unearthed this vintage cookie classic. The race is on!
Who needs a candy thermometer? The Today Show's Culinary Director Bianca Henry shows A&M her technique for homemade salted caramels, working on looks alone.
Willy Wonka, here we come! A&M share a tip for silky, burn-free chocolate (and you don't even need a double boiler -- shhh).
Press on! A&M show us how to make a press-in a crust.
Armed with a rolling pin and plastic wrap, A&M demonstrate a smooth approach to roll-out crust.
In the "season finale" of our video series with pastry chef Shuna Lydon, A&M get to taste her recipe for her Butterscotch Pot de Crème!
The fourth of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Steam!
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