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.
Unfortunately, This Fancy Nut Butter Is Extremely Good
I do not have room in my home for another nutty spread, but I am cleaning out my cabinets to make space for Fix & Fogg.
6 Ways to Refresh Your Rental Kitchen
You can’t do a full renovation, but that doesn’t mean you have to settle (just ask your landlord first!)
How to Turn Your Kitchen Table Into a Home Office Space—and Back Again
If your new normal means eating and working in the same spot, use these tips to create the best possible (easily storable) WFH set-up.
This Valentine's Day, Build a Whole Meal Around One Spendy Ingredient
We're staying in, baby! And balling out on one fancy thing.
How to Be a Date Person
A guide to buying, storing, and cooking with sticky sweet powerhouse fruit—plus a run-down on our five favorite varieties.
Precut Parchment Paper Sheets Make Me Feel Like I Have My Life Together
All of the neatness, none of the fuss.
14 Pretty Pie Plates That Will Inspire You to Bake More
Ceramic, glass, or metal, vintage or new—these plates are ready to show off your latest project.
7 Tools to Help You Make the Most of Your Small Kitchen
You can do a lot with a little if you stock your kitchen with these space-maximizing tools.
The 5 Kitchen Spoons You Absolutely Need
Streamline your collection to just these versatile, functional few.
More Than Just Extract: A Guide to Vanilla Paste, Powder, and More
There’s more than one way to get vanilla flavor into your cakes and cookies.
This Natural Food Coloring Packs a Seriously Vibrant Punch
Suncore's Supercolor Powders are plant-based and crazy bright, so you can kiss those artificial dye droppers goodbye.
A Kitchen Utensil Holder Is a Cook’s Tool Belt
Keep everything you need within arm’s reach with a crock that fits your kitchen’s style.
Step Aside, Potatoes: (Almost) Any Vegetable Has Gnocchi Potential
Carrots, beets, broccoli, winter squash, and more can easily become a bowl of perfect, pillowy bites.
You Can Absolutely Make Fermented Hot Sauce at Home
Add to your store-bought collection with a spicy, complex drizzle of your own design.
The New Great Jones Baking Dish Checks All My Boxes
I’m loving the vintage-y design, oversized handles, and—thank the God of Lasagna—squared-off edges.
The Secret to the Crispiest (and Easiest) Hash Browns Is Boiling Potatoes in Advance
Hash browns might not seem like a nextover food, but with a little foresight, you can make a batch in minutes.
I’m Leaving Everything From 2020 Behind, Except Meera Sodha’s Bombay Rolls
The cheesy, spicy, bright, and buttery wheels from her latest cookbook are coming with me into the new year.
The Best Eggnog Has No Eggs in It
I know what you’re thinking, but this almond milk–based “holiday nog” can do it all.
I'm Breaking My Cyber Monday Ban for Spicewalla
Catch me stocking up on spices and signature blends (the whole site is 25-percent off!) far away from the day's usual frenzy.