Help keep Salon independent

Caitlin Raux Gunther

(Rocky Luten / Food52)

A guide to feng shui in the kitchen, courtesy of TikTok’s favorite architect

Caitlin Raux Gunther
(Ty Mecham / Food52)

Embracing my family’s quirky holiday traditions from far away

Caitlin Raux Gunther
(Ty Mecham / Food52)

What are marrons glacés from “The French Dispatch”?

Caitlin Raux Gunther
(Julia Gartland / Food52)

Why do we eat turkey on Thanksgiving?

Caitlin Raux Gunther
(Mark Weinberg / Food52)

How TikTok got me out of my pandemic cooking rut

Caitlin Raux Gunther
Prop stylist: Megan Hedgpeth. Food stylist: Anna Billingskog. (Julia Gartland / Food52)

The swirly, brain-freezing origins of the frozen margarita machine

Caitlin Raux Gunther
Appetizers tapas pickled anchovies or sardines fillet Wakame seaweed salad on toasted rye bread, served on blue plate with lemon on straw napkin as background. (Natasha Breen/REDA&CO/Universal Images Group via Getty Images)

“Hot girl food” or not — tinned fish is the best fish

Caitlin Raux Gunther
(Julia Gartland / Food52)

YouTube’s favorite abuela shines a light on Mallorcan cuisine

Caitlin Raux Gunther
Food stylist: Anna Billingskog. Prop stylist: Amanda Widis. (Julia Gartland/Food52)

Summer calls for pisto manchego — with a fried egg on top

Caitlin Raux Gunther
(Caitlin Raux Gunther/Food52)

A yeast-free hack for homemade pizza dough

Caitlin Raux Gunther
(Mark Weinberg/Food52)

For creamier, tastier scrambled eggs, just add peanut butter (seriously)

Caitlin Raux Gunther