| Butter, olive oil, cream…you name it, we tried it. | | | | The Absolute Best Way to Fry an Egg | | | | | | | | It took nine cooking fats, five types of cookware, and 42 tests, but our columnist Ella Quittner found the perfect method for making fried eggs. You're welcome. | | | |  | Our Top Stories & Tips of the Week | | | | | | | | | | | | | | | For everyday and special occasions alike, our Five Two napkins are absurdly soft and have the relaxed look of linen plus the no-fuss durability of cotton. Wash, fold, set, repeat… | | | | | | |  | These are just what I wanted—something for everyday, easy to take care of, but still eye-catching. |  | | | | | —Lauren, | | a Food52 community member who's set for success | | | | | | | What You're Loving in the Shop | | | | |  | | | | Smithey Hand-Forged Carbon Steel Wok | | | | | | |  | | | | GreenLife Electric Rice Cooker | | | | | | | | |  | | | | Zojirushi Induction Rice Cooker & Warmer | | | | | | |  | | | | Yamazaki Simple Steel Bread Box | | | | | | |  | | | | The Essential New York Times Cookbook Kitchen Helpers Bundle | | | | | | | | | | | | | Edibles expert Vanessa Lavorato shares a retro-inspired menu that—plot twist—features cannabis in every course. Here's how to host the mellowest of dinner parties. | | | | | | | | | | | Chetna Makan's alu banda, or potato balls, are everything you could want in a snack: battered, cheese-filled, and fried. Plus, you won't believe how easy they are to make. | | | | | | | | | Asked on Food52 | | | | | What's the best pot to cook a soup? | | | | | | | | | | | |
