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Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.
Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards. This week, Food52 teaches us why deeply caramelized onions take little more than time — and a little patience.
Cooking can often seem like the most wonderful mix of science and magic. Soft, pillowy cakes arise from the runniest of batter, while unruly vegetables cook down into tame, tender versions of their former selves. The caramelization of onions is decidedly scientific — involving glucose, cell structures, and the beloved Maillard reaction — but the results are nearly magical.
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Alexa Chung is never one to slip up on the red carpet — even when wearing hard-to-pull-off trends like mock necks. And, we find it doubly impressive how the It Brit also translates that same irreverent feel to her off-duty styles.
To be sure, Chung has the whole not-trying-too-hard thing down pat — or, at least, read
Holiday weekends are flush with party invitations. The trick is making sure those invites keep coming. Outfit yourself with the right bag — and stuff it full of perfectly-curated host gifts. read