Kendra Vaculin
Associate Food Editor
Originally from the San Francisco East Bay, Kendra has worked in food media (Eater, Food52) and test kitchens (Blue Apron) across New York City since 2014, as a writer, recipe developer, and producer. Since starting at Epi and Bon Appetit, she's started a weekly newsletter about what you should make for dinner tonight, written about cooking with weed, and developed recipes for the kinds of food she loves to eat (weeknight dinners, pantry pasta, party snacks). She likes ice cream more than vegetables, but it's much closer than you'd think.
Grilled Greens Are the Secret to a Better Summer Salad
This is no wilty bummer of a side dish; we’re talking lightly charred lettuce that’s smoky, crisp, and perfectly designed to serve a group.
The Best Cleaning Products for Kitchen Tools That Want a Little Extra Attention
The sprays, sponges, goops, and powders the Epi team uses to keep our tools in tip-top shape.
Grilled Swordfish With Tomatoes
If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
8 Food Experts Pick the Best Gifts for Your Wedding Registry
Married chefs, food writers, cookbook authors, and more dish on the best things they added to their registries—and what they’d ask for if they could do it all again.
The Best Gifts Under $50 to Add to Your Wedding Registry
You've got the appliances and spendy cookware covered. Fill out your list with these lower price-point but just as vital kitchen tools and accessories.
The Best Food Charities to Add to Your Wedding Registry
How to harness the giving power of your guest list to do a little good.
How to Make the Best Vegan Pesto
If you can’t use Parmesan, something else in your sauce should pack an umami-heavy punch.
Your Kitchen Needs This Tiny, Versatile Measuring Cup
It's a small tool with massive appeal.
This Vegan Red Pepper Pantry Pasta Is Easy on a Weeknight—and Even Easier on Your Wallet
The “garlic bread breadcrumbs” take it to the next level.
Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.
Your Pizza Stone Belongs on the Grill
Did you think barbecue season was just for burgers and dogs?
Beyond Chips: A Guide to the Best Chocolate Mix-Ins for Baking
Make room in your pantry for other shapes, like fèves, discs, pyramids, and more.
The Best Chocolate Bars for Baking
Highly recommended brands for milk, dark, bittersweet, and more—plus, why you need baking bars in the first place.
Redefine “Breading” Using Your Favorite Snack Foods
Flamin’ Hot Cheetos chicken tenders. Need we say more?
Baking Jen Yee’s Sesame Chiffon Cake Makes Me Feel Like a Pastry Professional
Delicate, flavorful, and light as air, this cake is fancy-bakery quality but deceptively simple to make at home.
How to Organize Your Freezer
Chest, pull-out, or reach-in—these tips and tools have you and your toaster waffles covered.
Use a Tall Cake Pan for Bigger, Better Desserts
Three inches of height (instead of the standard two) can be a serious game changer.
How to Make Matcha: A Comprehensive Guide
A primer on shopping, storage, techniques, and the accessories necessary to make ground Japanese green tea a part of your daily routine.