Stephanie Loo
Contributor
Stephanie Loo is a pastry cook at Restaurant Daniel, and most recently worked at Blue Hill at Stone Barns. After graduating from The Wharton School at the University of Pennsylvania, Stephanie worked a corporate job for a few years before making a switch to study pastry at the Institute of Culinary Education. Outside of her full-time job at the restaurant, Stephanie has written and developed recipes for Eater, Bon Appetit, Food52, and The Kitchn. Born and raised in New York City, Stephanie is a proud New Yorker and can often be found eating something sweet.
Ingredient Spotlight
41 Impeccable Egg Recipes for Any Time of Day
Like a cheesy French onion strata, a vegetable quiche, and a shareable Japanese omelet.
Fast & Foolproof
31 Ground Chicken Recipes for Simple, Flavorful Meals
Like gingered chicken and rice meatballs, a Caribbean take on shepherd’s pie, and speedy white chicken chili.
Something Sweet
29 Stunning Meringue Recipes
Like peppermint meringue cookies, pies with billowing torched toppings, and the poofiest skillet pancake.
Everything You Need to Know About Storing Chocolate for Baking and Beyond
And what does it mean if the chocolate in your pantry looks grey and dusty?
Party Planning
37 Hors d’Oeuvres for Classy Get-Togethers
These one-bite appetizers will be the hit of any party.
How to Make Bingsu, the Creamy, Fruity Shaved Ice of Your Dreams
All you need is a freezer, a blender, and some imagination.
How to Blind Bake Pie Crust, Because Nobody Wants a Soggy Bottom
Achieve a picture-perfect pie with this one extra step.
Move Over, Ganache. It’s Namelaka Time
There’s a reason this light, fluffy chocolate cream is a go-to for so many pastry chefs.
Malted Chocolate Cake With Namelaka and Cherries
Fill your malted chocolate cake layers with this super-silky chocolate cream.
This Depression-Era Riff on Angel Food Cake Is a Forgotten Spring Favorite
With its cheery yellow swirl and a batter that uses both egg whites and yolks, daffodil cake is ideal for spring celebrations—and low egg waste.
The Secret to Better Layer Cakes Is Already in Your Cabinet
Looking for a sky-high stack of layers or your own custom-shaped cake? Reach for the same pan you use to roast your broccoli.
Does Cake Need to Be Refrigerated?
Pastry experts share their best advice for wrapping, refrigerating, and freezing those cakes so that every slice is as fresh as the first.