Julia Bainbridge

Get the recipe for the El Diablo cocktail from Nashville's Patterson House.

We gave you a sneak peek at three photos taken of recipes from The Boozy Baker. You voted for your favorite, and now we're ready to reveal the winning recipe: Donut Bread Pudding.

Here are the finalists for this week's food52 contest: Your Best Beef Burgers.

Get the recipe for the Kaieteur Swizzle cocktail from Smuggler's Cove in San Francisco.

Get the recipe for "The Grey Fizz" cocktail from Niche in St. Louis, Missouri.

Here's the recipe for the Artemis Flower cocktail from Cure in New Orleans.

Here's a mezcal cocktail recipe from Anvil Bar & Refuge in Houston Texas.

In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: The Boozy Baker.

We gave you a sneak peek at three photos taken of recipes from The French Women Don't Get Fat Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe!

We strongly believe that homemade lemonade--prepared with fresh ingredients--is almost always better than any store-bought version. In a pinch, though, it's good to know how things stack up in the aisles of your local grocery store.

Here are the finalists for this week's food52 contest: Your Best Swordfish Recipe.

Mirielle Guiliano has put her tips and recipes into The French Women Don't Get Fat Cookbook, which includes, yes, dessert, and a whole chapter on Champagne (after all, Guiliano is the CEO of Veuve Clicquot).

We gave you a sneak peek at three photos from The Frankies Spuntino Kitchen Companion & Cooking Manual. You voted for your favorite, and now we're ready to reveal the winning recipe: meatballs!

When using charcoal, what's the best way to achieve and maintain your desired temperature?

Are there some types of fish that are better than others for grilling? What is the best way to keep the fish from drying out?

Here are the finalists for this week's food52 contest: Your Best Recipe Using Fresh Basil

Grilling expert Steven Raichlen answers a reader's burning question.

Some pit masters go through their barbecuing lives using just one kind of wood--hickory or oak, for example--which isn't unlike using, let's say, dried oregano on every dish.

We've picked our favorite grilling questions, and we're posting them--along with expert Steven Raichlen's answers--every day this week.

In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. This week: The Frankie's Spuntino Kitchen Companion & Cooking Manual.