Katherine Sacks
Associate Food Editor Emeritus
Katherine Sacks is a New York City-based writer, editor, and recipe developer (with a special interest in baking and vegetarian cuisine), focused on the connections between food culture, food pathways, sustainability, and the environment. Her previous roles include acting as the Digital Content Manager for FoodPrint.com, traveling the country as a Features Writer for StarChefs, and launching the Berlin section of Thrillist. Katherine holds a master’s degree in Magazine Journalism and Science Reporting from Northwestern University’s Medill School of Journalism, where she was a 2011 Institute of Sustainability and Energy Cluster Fellow, and a bachelor’s degree in Culinary Arts from Drexel University.
Holidays Events
Halloween Thumbprint Cookies Are Candy’s Greatest Destiny
Learn the tricks to these enchanting holiday treats.
Recipes & Menus
Easy Oat Crumble Topping
Toss this cinnamon and brown sugar crumble onto sundaes, grilled fruit, cream pie—or just eat it by the handful.
Expert Advice
Egg Wash Your Way to Shinier Pie Crusts, Pastries, and More
Give any dough a little razzle-dazzle with this guide to egg washes.
Recipes & Menus
Monkey Bread
It’s impossible to hate monkey bread, especially this version ribboned with spiced pecans and gooey caramel sauce.
Expert Advice
You Don’t Actually Have to Soak Beans Overnight
Armed with several pounds of pintos, we set out to debunk some of the most common bean myths, including the oft-asked question: do you actually have to soak beans?
Recipes & Menus
Classic Cream Cheese Frosting
This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.
Ingredients
57 Pecan Recipes Including Pecan Pies, Tarts, Cookies, and More
The best pecan recipes for making the most of this luxuriously rich nut.
Ingredients
49 Ways to Cook (and Drink) Pomegranate
These little gems can be used for so much more than just juice.
Ingredients
11 Ways to Make Kale Stems Delicious, Too
Stop tossing hearty green stems into the waste bin and start tossing them into your dinner.
Ingredients
The 5 Rules to Using Jarred Pasta Sauce
Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.
Ingredients
5 Flavor Combos That Keep Canned Tuna Recipes Interesting
Easy tuna combos that don't stink.
Expert Advice
The 9 Kitchen Tools You Need to Replace Every Year
It's time to take stock of your tools.
Expert Advice
How to Make Apple Butter, the Easier, Tastier Version of Applesauce
Roast that bushel into apple butter.
Expert Advice
The Newest Rice to Add to Your Grain Bowl
Looking for something other than brown or white rice? Try this Japanese grain out.
Expert Advice
How to Stock Your Cookie Decorating Pantry Like a Pro
Sprinkles? Check. Spatula? Check. Tweezers? Check.
Expert Advice
This Just Might Be the Easiest Way to Cook with Boiling Water
We didn't know it could get easier until we found this mesh bag.
Ingredients
21 Plum Delicious Desserts
Cake, pudding, and pie: every way to serve the sweet-tart stone fruit.
Expert Advice
The Pastry Power Tools Every Baker Should Own
Don't make us bake without these five things.
Expert Advice
This Whisk Is the Secret Tool for Sky-High Cakes
Skip the deflating rubber spatula and use this instead.