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.
14 Types of Sugar to Build Out Your Sugar Pantry
The white granulated stuff is just the beginning.
With This Homemade Pancake Mix, You’ll Have Brown Butter Pancakes in an Instant
Just add eggs and seltzer.
Homemade Brown Butter Pancake Mix
With this shelf-stable homemade pancake mix ready to go in your pantry, you’re always minutes away from an exceptional pancake breakfast.
What to Do With a Jumbo Muffin Pan
There’s more to life than XXL lemon poppy seed and banana nut (though those are good too).
It’s High Time You Knew How to Make Cannabutter
Infused edibles are much easier to make at home than you might think; three experts weigh in on process, dosing, and the best recipes for putting your butter (or oil) to work.
Don't Settle for Less Than the Best Frozen Puff Pastry
It's a little spendy, but you'll taste the difference in every impossibly buttery, almost too-flaky bite.
6 Types of Seaweed to Know and Love
Plus how to shop for and store your dried sea greens.
The Best Griddles for Cooking Pancakes, Eggs, and Bacon (at the Same Time)
We tested 9 highly rated griddles—of both the electric and stovetop varieties—to find the best for your Sunday morning breakfast setup.
These Smoky Potatoes and Eggs Prove You Can Have It All
What happens when the perfect crispy-gone-soggy texture meets a creamy-spicy sauce combo—plus runny eggs? You’re going to have to make your own pan, because this one’s all mine.
What Kind of Meat Thermometer Should You Buy?
For perfectly done roast chicken every time, you need a thermometer. Learn about the three most common styles to find the one that's right for you.
Break Up With Your Toaster, Pan-Fry Your Bread Instead
Slices crisped in oil add a whole new dimension to your bread-based meals—which, with toast this good, is basically every meal.
How to Clean Your Wooden Cutting Board
Is soap okay? What about air-drying? And what’s the deal with board oil? We answer all your burning questions.
Smoky Spanish Potatoes and Eggs
The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.
Canned Hatch Chiles Are My Jam (Seriously, Make Them Into Jam)
A sandwich is only as good as the condiment you spread on it; this one is smoky, spicy, and delightfully sweet.
Cream of Buckwheat Is the Box That Saved Lunch
I top this hearty, nutty porridge (that cooks in minutes) with all the random stuff from my fridge—and somehow it still makes sense.
Monte Cristo With Apple-Hatch Chile Jam
Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.
Cocoa Powder Guide: How to Buy It, Store It, and What Even Is Dutch-Process, Anyway?
How to shop for, store, and differentiate between styles of this ultimate baking staple.
Raid Your Pantry to Make DIY Flavored Popcorn (or Snack Mix) (or Chips)
With spices, dried herbs, and a few choice extras, you can re-create all the sweet and savory flavors of the snack food aisle.
The Best Nondairy Yogurts for Baking
We tested 10 leading plant-based brands to find the top contenders for your next baking project.