Julie Harans
Contributor
Born in Baltimore, Md., Julie holds a bachelor's degree in journalism from the University of Miami. While pursuing her degree, she contributed to the restaurant section of Miami New Times. Upon graduation, she moved to New York City to work for Wine Spectator magazine, where she led the food and restaurant content as associate editor. She is currently senior editor of hospitality-focused communications agency, Bread & Butter. Julie also has experience in recipe development, video appearances, and copywriting for strategic marketing.
18 Types of Peppers and How to Cook With Them
From mellow and sweet to can’t-take-the heat.
14 Types of Fresh Herbs and How to Cook With Them
Have trouble determining cilantro from parsley? Never knew “savory” is also the name of some herb? This roundup is for you.
What Are Bitters and Why Do They Make Drinks Better?
Transform your home bar game with this cocktail essential.
The Best Substitutes for Brown Sugar
If you have a well-stocked pantry, you probably have a brown sugar substitute.
12 Types of Potatoes and How to Cook With Them
No, sweet potatoes aren’t actually potatoes. Yes, we’re covering them anyway.
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
How to Poach an Egg in 5 Easy Steps
You’ve mastered the scramble. The over-easy egg is practically second nature. Now it’s time to take on poaching.
9 Corn Syrup Substitutes for Silky Sauces and Crackly Candy
Don't keep corn syrup in the house? Don't want to use it? No problem.