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The first test kitchen of Food52 – a photo studio and a video set – was the home of our co-founder Amanda Hesser. Fast forward today and we are in an office with three kitchens on three floors. Everything smells like butter (or, you know, steak); There is never a lack of warmth Cookies; And at the end of each day, leftover ingredients – from handfuls of parsley to half full glasses of kimchi brine – are passed to lovely homes.

The Food52 test kitchens are the heart (er, stomach?) Of our humble headquarters. And right now we almost have 50,000 Recipes – thanks to our employees and freelancers, but more than any other of our community members. This mix of content from professional and domestic chefs is one of the proudest areas of Food52. A reader (maybe even you!) Wonders: how can anyone tell the difference between a recipe from the test kitchen and a recipe submitted by a community member?

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SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS

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