Sheela Prakash
Contributor
Sheela Prakash is a food and wine writer and recipe developer, as well as a registered dietitian. A longtime editor at Kitchn, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master’s degree from the University of Gastronomic Sciences in Italy and holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust.
Expert Advice
5 Grapefruit Spoon Hacks You Should Know About
That funny-looking spoon with the serrated edge can do more than you think.
Ingredients
How to Pick the Right Yeast for the Job
Active dry, instant, rapid rise...the world of yeast is confusing to navigate. Here's what you need to know.
Expert Advice
Is There a Difference Between Polenta and Cornmeal?
Know the ins and outs of creamy, corny deliciousness.
Ingredients
The Best Ways to Enjoy Garlic Scapes
Grab these curly green stalks before they're gone. But be careful—they've got a bite to them.
Expert Advice
4 Ways to Keep Your Brown Sugar Soft
How to keep your brown sugar soft and usable—and how to revive it when it's turned into a hard brick.
Expert Advice
How to Clean Leeks
Here's how to make sure you get all the grit out of these sweet, mild alliums before you get cooking.
Recipes & Menus
Our 57 Favorite Meatball Recipes
We couldn't pick just one—and you shouldn't have to, either.
Recipes & Menus
Our 21 Favorite Chocolate Chip Cookies
Ready your ovens—these are the all-time best versions of the world's most classic, crowd-pleasing cookie.
Expert Advice
How to Make Tortilla Chips Taste Even Better
The fastest way to upgrade your chips and salsa game.
Expert Advice
The One Thing Your Super Bowl Party Is Missing
Because ordinary sausage would be a party foul.
Recipes & Menus
Sunshine Cake
Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.
