Podcast appearances and mentions of merrill stubbs

One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.

This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn't help it—a dramatic Yelp reading or two.      Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST

In 2009, Amanda Hesser and Merrill Stubbs left their jobs as food editors and writers at The New York Times to start a website and company called Food52. They saw how Americans' relationship with food was changing: food was no longer a niche interest, but a core part of people's identities that connected them to every aspect of life. The founders saw an opportunity to use technology and the internet to bring people together around food, a site where everyday home cooks could find everything in one place, from recipes to cooking advice to where to find the perfect set of nesting mixing bowls. A decade later, Food52 has been recognized as one of the world's most innovative companies, with three brands (so far) in its portfolio, a media content arm that reaches millions of loyal users per month, and a multi-million dollar e-commerce business that sells kitchen wares, home goods and decor, furniture, bedding, and more. Amanda Hesser, Co-CEO of Food52, joins the podcast to talk about the company's natural progression -- not perceived expansion! -- from food into all aspects of the home, and how she and her team have built a brand that's genuine, soulful, and “for people who see food at the center of a well-lived life.” Listen to this episode to learn: • The value of content to build an emotional connection to and loyalty with users; and how building that trust allows Food52's e-commerce business to move in different directions • How Food52 has found success in cultivating long-term relationships with its community and continually evolving as its audience (and the world) changes • The cultural impact of celebrity chefs in the United States and their role in making food more accessible, interesting, and fun to a broader audience • How Amanda's background in media and journalism was great training for being a successful founder and entrepreneur • How Food52 has expanded its product offerings with three brands: its own Five Two kitchen goods brand; Schoolhouse, a lighting and lifestyle goods company; and Dansk, the Scandinavian-inspired heritage cookware brand • Why Food52's new office headquarters in the Brooklyn Navy Yard will be an expression of the brand and a place for its community, employees, and partners to gather, create, and connect

Just a podcast ep featuring two old pals: Miffy, chic cartoon rabbit, and Amanda Hesser, icon, inspiration, and co-founder of Food52, the site you’ve (we’ve) visited just a few thousand times.   First, some Miffy merch: this light that Erica and Cam own, these napkins, this corduroy stuffed animal, and this Converse collab.    A 2008 Daily Telegraph profile of Dick Bruna, the creator of Miffy.   The rumored Taylor Swift and Katy Perry collaboration.   Our Amanda Hesser fandom runs deep! We love all things Food52, of course, but we’ve been A.H. diehards since we read Cooking for Mr. Latte in the early aughts.   A few Amanda kitchen recs: Bien Cuit sourdough starter, Ortwo pepper grinder, and JK Adams two-tiered lazy susan.   The go-to recipe when Amanda’s kids are cooking: Zuni's Pasta with Preserved Tuna.   For deep-diving on Amanda and her co-founder Merrill Stubbs, check out our book Work Wife, and for more on Amanda’s backstory and business approach, check out this recent ep of How I Built This.   We love to hear from you, always. You can get us at @athingortwohq, podcast@athingortwohq.com, and 833-632-5463.   For more insidery-ness from us, check out Secret Menu.   Download the (free!) Zocdoc app and book that doctor’s appointment—now’s the time. Escape with Dipsea’s hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Try out professional counseling with BetterHelp and snag 10% off your first month when you use our link. YAY.   Produced by Dear Media

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Food writers Amanda Hesser and Merrill Stubbs turned a book deal into a digital publishing and retail company. Then they spent 10 years turning that company into something worth more than $100 million. They tell Recode Media’s Peter Kafka what they learned along the way — and why he was wrong to count them out years ago. Featuring: Amanda Hesser (@amandahesser) and Merrill Stubbs (@merrillstubbs), Co-Founders of Food52 Hosts: Daniel Geneen (@danielgeneen), Producer, Eater Amanda Kludt (@kludt), Editor in Chief, Eater Peter Kafka (@pkafka), Senior Editor at Recode More to explore: Subscribe for free to Recode Media, Peter Kafka, one of the media industry's most acclaimed reporters, talks to business titans, journalists, comedians, and more to get their take on today's media landscape. Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Food writers Amanda Hesser and Merrill Stubbs turned a book deal into a digital publishing and retail company. Then they spent 10 years turning that company into something worth more than $100 million. They tell Recode Media’s Peter Kafka what they learned along the way — and why he was wrong to count them out years ago. Plus: A conversation with Pod Save America’s Dan Pfeiffer about the state of the 2020 race, the media strategies the candidates are using, and what they did and didn’t learn from 2016. Featuring: Amanda Hesser (@amandahesser) and Merrill Stubbs (@merrillstubbs), Co-Founders of Food52 and Dan Pfieiffer (@danpfeiffer) author of Un-Trumping America, co-host of Pod Save America Host: Peter Kafka (@pkafka), Senior Editor at Recode More to explore: Subscribe for free to Recode Media, Peter Kafka, one of the media industry's most acclaimed reporters, talks to business titans, journalists, comedians, and more to get their take on today's media landscape. About Recode by Vox: Recode by Vox helps you understand how tech is changing the world — and changing us. Learn more about your ad choices. Visit megaphone.fm/adchoices

Amanda Hesser and Merrill Stubbs worked together for five years before cofounding Food52 in 2009. That was enough time for them to recognize a gap in the online landscape. Americans were getting more serious about food and cooking as rewarding pursuits and social opportunities but the internet had yet to reflect that movement. "We felt that aside from food blogs, which were really exploding, there was no platform for real people to have a say, to share their knowledge and expertise, to have a social experience with one another," said Stubbs on this week's episode of the Digiday Podcast. Their answer was a website that serves as a content publisher, a forum and a good place to shop for pots and pans. And people do turn to the site for kitchenware: Food52's revenue comes roughly 75% from commerce and 25% from ads, Hesser said. The Chernin Group recently paid $83 million for a majority stake in Food52. In our latest podcast, Hesser and Stubbs discussed the 19th-century antecedent to crowdsourced recipes, the majority stake acquisition taken up in Food52 by the Chernin Group and a few straightforward recipes that everyone should know.

Founded as an online resource for recipes in 2009, Food52 has evolved into a unique and wildly popular hybrid of editorial content and e-commerce that recently attracted an $83 million dollar investment from The Chernin Group. On this episode of the Business of Home podcast, host Dennis Scully chats with co-founders Merrill Stubbs and Amanda Hesser about why their site defies easy categorization, how their readers helped them design one of their bestselling products, and why they prefer to think of Food52 as a world, not a brand. This episode is sponsored by Chairish and Google.

In this episode Seth Stevenson talks to Merrill Stubbs, co-founder and president of Food52. In their conversation, Stubbs talks about her time in cooking school, the interesting demographics of Food52’s customer base, and the balance of combining web content with web commerce.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Seth Stevenson talks to Merrill Stubbs, co-founder and president of Food52. In their conversation, Stubbs talks about her time in cooking school, the interesting demographics of Food52’s customer base, and the balance of combining web content with web commerce.  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Unorthodox, we're celebrating the publication of The 100 Most Jewish Foods: A Highly Debatable List with an episode dedicated to Jewish food. Throughout the episode you’ll hear from contributors to the book—including Jill Kargman, Gil Hovav, Gail Simmons, Shalom Auslander, Amanda Hesser and Merrill Stubbs of Food52, and many more—who will be reading their entries. We talk to Tablet editor-in-chief Alana Newhouse, who edited the collection, as well as Gabriella Gershenson, who edited the recipes in the book. We also sit down with Dr. Beth Ricanati, the author of Braided: A Journey of a Thousand Challahs, who tells us about the healing power of baking bread. Naama Shefi and Amanda Dell tell us about their work at the Jewish Food Society and their Schmaltzy storytelling events. Plus, Brette Warshaw explains the difference between corned beef and pastrami, listener Sonia Marie Leikam tell us about brewing kosher beer in Portland, and the story of a special pie delivery to Pittsburgh's Jewish community. Get your copy of The 100 Most Jewish Foods at Tabletmag.com/100JewishFoods. Tell us your Jewish food memories! Email us at Unorthodox@tabletmag.com or leave a message at 914-570-4869. Follow us on Twitter and Instagram, and join our Facebook group to chat with the hosts and see what happens behind-the-scenes! Sign up for our weekly newsletter to get new episodes, photos, and more. Get your Unorthodox T-shirts, sweatshirts, and baby onesies at bit.ly/unorthoshirt. The music on today's episode is by the klezmer duo Farnakht. This episode is sponsored by Hebrew College. The Jewish community needs rabbis who are creatively engaging with Jewish tradition, and Hebrew College’s rabbinical school is currently accepting applications. Visit Hebrewcollege.edu/unorthodox to find out more. This episode is brought to you by Unorthodox Wine, offering beautiful kosher wines from South Africa. Get free shipping on any order when you visit bitly.com/unorthowine. This episode is brought to you KOL Foods, delivering the best tasting, healthiest, most sustainable, and most ethically raised meat anywhere! Go to KOLFoods.com and use the code UNORTHODOX to receive a 10 percent discount on your next order. Unorthodox is supported by the Marlene Meyerson JCC Manhattan, which is presenting Diaspora Songs: Yiddish Meets Ladino, Thursday, March 28, at 7:30 pm.  The event is a part of Carnegie Hall’s “Migrations, The Making of America Festival” and co-sponsored by The Yiddish Book Center. Visit jccmanhattan.org/music for tickets.  Learn more about your ad choices. Visit megaphone.fm/adchoices

本期首先聊了这档节目的定位和决定做播客的初衷（0:45）；之后展开讨论了电视剧《我的天才女友》（6:12），以及它和原著《那不勒斯四部曲》的对比（29:50）；最后分享了近期喜欢的文艺作品（38:50）。 相关信息： - Ferrante's Weekly Column on The Guardian: https://theguardian.com/lifeandstyle/series/elena-ferrantes-weekend-column - n+1 article on Ferrante and Italian Feminism: https://nplusonemag.com/issue-22/reviews/those-like-us/ -「看过」Russian Doll, The Intern, Counterpart, Nigella Bites; -「读过」Fast Company Magazine, A New Way to Dinner by Amanda Hesser and Merrill Stubbs, Woman of Substances by Jenny Valentish. 主持：小捌 & 赋格 --- Send in a voice message: https://anchor.fm/GFtherapy/message

Kristen Miglore spends her days searching for genius—genius recipes and genius cooks, bakers, and pastry chefs. As the creative director of the Food 52 Genius franchise, she’s responsible for sussing out the most brilliant stuff around and sharing it with the Food 52 community via her Genius column and her two cookbooks, Food 52 Genius Recipes and Food 52 Genius Desserts. Kristen was hired by Food 52 founders Amanda Hesser and Merrill Stubbs as the media start-up’s very first employee in 2009, and she has been with the company ever since. Tune in for her chat with Radio Cherry Bombe host Kerry Diamond as they discuss recipes, careers, and what makes something genius. Thank you to Le Cordon Bleu and Vital Farms Pasture Raised Eggs for supporting today’s show! Radio Cherry Bombe is powered by Simplecast

Amanda Hesser is responsible for the chic e-commerce and community site Food52, which she launched with co-founder Merrill Stubbs in 2009. Before she struck out on her own, the foodie had a thriving career as an editor for The New York Times and as a cookbook author, both unexpected paths seeing as the entrepreneur studied economics and finance in college. "I had no idea really what I wanted to do, but I knew the sort of lifestyle I wanted," she tells Hillary Kerr on episode 33 of Second Life. Here's how she made the leap from cooking to writing to running her own company.

Amanda Hesser is the co-founder and CEO of kitchen and home company, Food52, which she started with food writer, Merrill Stubbs, in 2009. From 1997 to 2008, Amanda was a reporter and food editor at The New York Times. She is author of Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes, The Cook and the Gardener, and NYT bestseller, The Essential New York Times Cookbook. She co-author with Merrill Stubbs of several Food52 cookbooks including her most recent, A New Way to Dinner. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Kristen Miglore is the Creative Director of Food52, a popular food and e-commerce website in the U.S. She's also the author of the just-released cookbook "Genius Desserts," a follow-up to her IACP award-winning, New York Times best-selling cookbook "Genius Recipes." Both books grew out of her beloved column on Food52, Genius Recipes. For the column, she finds the recipes that will become staples in your kitchen: either sharing the dishes that an entire generation knows and loves, or discovering and revealing little-known gems that ought to be shared widely. She also crowd-sources recipes from the F52 community and narrows it down to the ones you need to know. I love Kristen's path because it goes to show that there is often no "path" for following your passion. She was a picky eater as a child, then found a real love of cookbooks and cooking in college, where she was studying economics. Post-college, she was completely bored by her jobs in the econ industry, and her passion for food became stronger. "It became a clamor I just couldn't ignore." From there, the rest is history -- a Master's from NYU's Food Studies program and then Food52's first hire nearly a decade ago. The co-founders of Food52, Amanda Hesser and Merrill Stubbs, make a cameo in today's episode, too! I love these three ladies and I love this episode -- I hope you do, too!! --kristen miglore, genius desserts & food52-- instagram // @miglorious instagram // @food52 genius desserts // https://www.penguinrandomhouse.com/books/552515/food52-genius-desserts-by-kristen-miglore/9781524758981/ --keep it quirky-- @keepitquirkypodcast - instagram @qkatie - katie quinn on instagram & twitter www.youtube.com/TheQKatie www.facebook.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

'The Partners'. Amanda Hesser and Merrill Stubbs are the co-founders of Food52.com. Their goal was to create the first crowd sourced, online cook book. As you will see if you visit the site, they have already achieved much, much more than that - a fully realized food, cooking and lifestyle community and ecommerce destination.  I talked to Amanda and Merrill about the birth and evolution of their partnership, about why they spent 5 years testing 1400 recipes and about the existential challenge of auditioning to play the part of you.

One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.  Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.  Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.

One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.  Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.  Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.

Chatting with Amanda Hesser & Merrill Stubbs, Founders of Food52. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC.

What’s going on in the food media today? We talk to three leaders in the space to find out. We’ll chat with Adam Rapoport, editor in chief of the iconic Bon Appétit, about what it’s like to lead the iconic magazine and what chefs and restaurants are on his radar. And Food52 founders Amanda Hesser and Merrill Stubbs stop by to talk about the much-loved website they started from scratch, plus their latest cookbook, A New Way to Dinner, and their NYC holiday pop-up.

We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving. 

We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving. 

Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.

Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.

This week on Let’s Eat In Cathy spoke to Amanda Hesser, & Merrill Stubbs. The authors of Food52 created a system for vetting recipes, tips and tricks in forums both online and in the real world. They then compiled the most successful recipes and techniques (as voted by the Food52 community) into one compendium: the Food52 Cookbook. Tune in to hear Amanda & Merill describe the spark that lead to the creation of this new kind of cooking guide, and how they developed the process for vetting the huge amount of source material. Photo by Sarah Shatz