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.
Ingredients
Getting Our Greens Wherever We Can Find Them
This year, we’re celebrating spring produce slightly differently, with an emphasis on shelf-stable and frozen goods.
Expert Advice
5 Flavor-Boosting Ingredients to Make Your Spice Cabinet Feel Fresh Again
Cumin and paprika, we love you, but step aside.
Expert Advice
A Fine Mesh Strainer Is My Kitchen MVP
I've officially benched my colander in favor of this much more versatile kitchen tool.
Expert Advice
The Best Places to Buy Fish Online
We ate a lot of frozen salmon (and shrimp, and cod, and more) to find the best tasting, highest quality seafood the internet has to offer.
Expert Advice
The Best Reusable Shopping Bags Based on Your Favorite Sandwich
Do you need a tote to show off your personality to strangers? Absolutely.
Expert Advice
This Year, Poppy Seed Hamantaschen Get Even Seedier
These tri-corned cookies, typically made to celebrate the Jewish holiday of Purim, add a twist to the traditional poppy seed filling.
Expert Advice
Be The Kind of Person Who Has Cool Matching Flatware
Just because it's all the same doesn't mean it has to be boring!
Recipes & Menus
All-The-Seeds Hamantaschen
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.
Expert Advice
A Donabe Smoker Is the One-Trick Kitchen Pony You Actually Need
This Japanese ceramic pot imbues fish, eggs, cheese, and more with smoky flavor—without setting off the fire alarm.
Expert Advice
I Can't Stop Buying This Coconut Butter
A jar of whole blended coconut has cemented its place in my heart—and my cart.
Expert Advice
Everything You Need to Make Sushi at Home
The expert recommended rice cooker, cutting board, and chef's knife to get you rolling in no time.
Ingredients
These Are the Best Honeys, According to Pastry Chefs
Think all honeys taste the same? Actually, experts agree: There’s a wide world of flavor beyond the bear-shaped bottle.
Expert Advice
The Best Bar Cart for You, Based on Your Favorite Cocktail
Let your drink order be your guide.
Expert Advice
Do Universal Silicone Lids Even Work?
These substitutes for aluminum foil claim to do it all, covering pots on the stove, casserole dishes in the oven, and bowls in the fridge. But are those promises too good to be true?
Expert Advice
Inside Senior Food Editor Anna Stockwell's Kitchen
We went behind the scenes of the set of At Home with Anna and found two cats, a ton of tiny cutting boards, and an enviable wall of knives.
Expert Advice
Everything You Need to Achieve Maximum Kitchen Coziness This Winter
Getting through January and February is hard. Cooking in fur-lined slippers helps.