Justin Sullivan

3 weeks ago | food52.com | Justin Sullivan

I'm a great cook, but only a so-so baker. Over the past few years I've been trying to get deeper and deeper into the worlds of doughs, breads, and cakes. Through this journey one question has lingered at my mind: Why do we still use dry active yeast? It's really sensitive to storage temperatures and requires activation in liquid before using, which only adds time and a ton more variables to the baking process.

4 weeks ago | food52.com | Justin Sullivan

Nothing says summer like a bright, juicy corn on the cob, cooked just right, and slicked with butter. To get that though, you first have to shuck that ear of corn. If you're like me, all winter you look forward to the communal act of pulling out your largest bowl and sitting down with a cousin or a friend to tear husks for a BBQ-this article might not be for you. But for many, corn cleaning is a tedious task that can become finicky as you attempt to remove every little silk.

1 month ago | food52.com | Justin Sullivan

The Hotline gets so many questions about great recipes to make with young folks. To us, the perfect kid-friendly cooking projects should contain few ingredients, require very little prep, avoid too much work with knives or the stove and, maybe most importantly, create something sweet. These 3 Ingredient Nutella Brownies fit that bill perfectly. All you need is flour, eggs and a jar of nutella. The nutella contains all the fat, flavor and chocolatey goodness necessary to create a killer brownie.

1 month ago | food52.com | Justin Sullivan

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific topic. We have had a ton of people write in, asking what is the Hotline's recommended method of brewing coffee. If you're looking to brush up your knowledge on all things brewing, roasting, and storing, check out our FAQ below:How much caffeine is in decaf?

1 month ago | food52.com | Justin Sullivan

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Let's cut to it: Today we're talking about knives. Being confident at the cutting board can shave hours off your weekly meal prepping, so we answered all of your chopping, slicing, mincing, and sharpening questions below. What's the best method for chopping an onion without crying?