Most 10-year-olds in the kitchen are just there to sneak a taste of cookie dough. But for Terrence Gutiérrez, that early curiosity turned into something more. Somewhere between watching his mom bake and helping with the mixing, he started falling in love with the whole process—the precision, the care, the transformation that happens in the oven. Now, nearly two decades later, that spark has become his full-time job.

If you’ve ever stumbled upon one of Terrence’s videos on TikTok or Instagram—soft-spoken, smiling, effortlessly walking you through homemade Pop-Tarts or a simple snacking cake—you know the vibe. The lighting is warm, the instructions are clear, and the energy? Incredibly comforting. His corner of the internet feels like the opposite of intimidating pastry perfection. It’s playful, practical, and quietly confident.

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Trays of crispy chicken cutlets. Bowls of beet salad. Rows of freshly baked pies. Trader Joe’s candles flickering next to elegant taper holders, soft jazz in the background, and 40 strangers who all brought something to the table—literally. These are the scenes you’ll find at a supper or cookbook club hosted by Food Baby Brooklyn, a project dreamed up by our newest test kitchen resident, Isabelle Jardin.

A Brooklyn-based content creator and avid host, Isabelle is known for throwing cozy pop-up dinners in unexpected places—from backyards to warehouses—where strangers become friends over shared plates and good wine. Ambient lighting? Always. Homemade food? Absolutely. Cookbook recs? You know it.

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and sourced from small and local makers. This month, we’re highlighting the work of Oregon-based artist Petra Kaiser.

For most people, stumbling across a pottery wheel on Craigslist might warrant a click—maybe even a little daydream. But $300? That’s probably a scam, right? For ceramicists, though, that’s an insane deal. You’ve got about ten minutes to decide.

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Few people understand the power of a four-hour dinner. For most Americans, that probably sounds like a nightmare. But in Italy, it’s normal. Expected, even. You settle in. You open a bottle of wine. You talk, and eat, and talk some more. There’s no rush to clear the plates or get to dessert.

Growing up, I was lucky to be part of a family that liked to linger. We’d close restaurants, migrate from the dining room to the patio, and stay out so late the neighbors would gently remind us they had work in the morning. That way of eating—of being, really—has always felt more natural to me. And it’s exactly the kind of spirit cookbook author John Bersani captures in his new book, 20 Amici – 40 Ricette: Friends and Food from the Heart of Chianti.

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It’s not every day you see a former three-Michelin-star chef slinging burgers and homemade potato chips out of a historic red train car. But at Dad’s Luncheonette, the low-key restaurant tucked off Highway 1 in foggy Half Moon Bay, that’s exactly what you’ll find—if you know where to look.

If you pull up, chances are you’ll find Scott Clark—chef, dad, and now cookbook author—chatting with customers, cracking jokes, and running the pass for their short-and-sweet seasonal menu.

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If you’ve ever tried to find Medjool dates in a grocery store, you know it’s not always intuitive. You might check near the bananas, wander toward the baking aisle, or give up and ask someone. Until recently, date packaging rarely did itself any favors: generic plastic clamshells, muted colors, minimal context. The fruit may have been sweet, but it didn’t exactly look like it.

That started to change in 2019, when a line of brightly packaged, California-grown Medjool dates called Joolies started showing up in stores across the country. You’ve probably seen them even if you don’t know the name: turquoise stand-up pouches stamped with a bold yellow sun, sitting up in the produce section. Joolies wasn’t just trying to sell dates—they were trying to rebrand them entirely.

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There’s this thing that happens when a nepo baby tries something. People either roll their eyes or tear them to shreds. Don’t act, don’t model, don’t start a clothing line—and definitely don’t launch a cooking show on Facebook during the pandemic. Brooklyn Peltz Beckham did the last one, and the internet (especially the British tabloids) had a field day. But here’s what’s interesting: he never really stopped.

I’ve definitely participated in the “lightly roast a nepo baby” discourse—it can feel like punching up, and in many cases, it is. But it’s also kind of a lose-lose. People complain when famous kids do nothing with their platforms, and they complain when they try.

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In 2018, hard seltzer was everywhere. White Claw took over coolers, bar menus, and party tables, and beer suddenly had real competition. So when Grant Wood—a brewmaster with decades of experience—floated the idea of nonalcoholic beer to major players like MillerCoors, it didn’t exactly land. Everyone was still riding the fizzy wave.

NA beer? That felt like a niche at best.

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If you ask someone to finish this sentence—“They’re climbing the corporate…”—I bet we’d all say the same thing. “Ladder,” right? That’s because the go-to analogy for career growth has always been a ladder: vertical, linear, and only room for one at the top.

But what if we ditched the ladder altogether?

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and made by small and local makers. This month, we’re featuring Chicago-based artist Emily Christopherson of EMRIS studio.

For a lot of artists, the dream is that someone—maybe a professor or a curator—spots their work and says, “You’ve got it.” Realistically, that rarely happens. But for Emily Christopherson, it kind of did.

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If you’ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you’re not alone. That’s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.

For example, most people’s first instinct is to salt mushrooms right away. But if you hold off, they’ll crisp up instead of steaming and potentially getting soggy. It’s a small shift, but one that can totally change the outcome and turn a basic ingredient into something seriously craveable.

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For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you're a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in case you’re doubting her, she and her now-husband Andrea Meggiato turned one of those so-called pizza dates into a business—one you might’ve seen on Shark Tank or in stores like Target.

“He said it would be the most unforgettable date I'd ever go on,” Michelle told me, “and he couldn't have been more right.” They went on to create The Pizza Cupcake, now expanded under the new name Incredifulls.

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A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom.

That’s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini’s story. Their new cookbook, French at Heart, isn’t just a collection of classic French recipes, it’s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook’s Atelier in 2008, a cooking school, culinary, and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn’t just the stunning Burgundy backdrop or their rustic tartines—it’s the relationship at the heart of it all.

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When Maya French and Dustin Baker became neighbors back in 2013, they had no idea they’d one day be co-founders, let alone build two beverage brands together.

But a shared interest in health, entrepreneurship, and the food space quickly sparked something bigger. After tossing around ideas—like juice bars and natural drinks—they eventually landed on Koia, one of the first plant-based protein drinks you could actually find in stores. That success would lead to their newest venture: HappyPop, a fizzy, mood-boosting energy drink made with ingredients designed to help people feel good without the crash.

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When Ashley Murphy and Marissa Hagmeyer—co-founders of NEAT Method and authors of The NEAT Method Organizing Recipe Book—stopped by our Brooklyn HQ recently, they didn’t just come for a quick hello. They came armed with drawer dividers, stylish bins, and a vision. In just a few hours, they transformed our most chaotic corners (think: a junk drawer overflowing with cords, a coat closet with mismatched hangers, and the under-sink abyss in our studio kitchen) into Pinterest-worthy spaces. But what stuck with me even more than the aesthetic glow-up? The way they made organizing feel approachable—even fun.

Their first ever book, which dropped in January, reads like a friend holding your hand through the chaos. It’s packed with more than 70 step-by-step projects, from refreshing your fridge to finally figuring out your bedroom drawers. “It’s about finding what works for you and what makes sense in your routine,” Marissa told me. “We thought the recipe concept would make it more bite-sized—you can follow the steps, take small doses within your home, and curate exactly what you're looking for.”

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52, and all from small and local makers. This month, we’re featuring LA-based artist Allison Shawn of SOMBRA Studio Ceramics.

For Allison Shawn, it wasn’t a question of if she was going to run her own business—it was simply a question of when. And maybe what too. If you’d told her in college—or even five years after—that ceramics would be her future, she probably wouldn’t have believed you.

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