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.
Crispy Peanut Butter Snack Cake
This salty-sweet “snack cake” is made with a simple honey–peanut butter base, plus all your favorite snacks.
Country Fried Steak Salad With Blue Cheese Dressing
We’ve given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce.
Two Baking Bosses on Improvising When Baking
Baking Legends Rose Levy Beranbaum and Alice Medrich share the secrets to bending the baking rules.
Our Favorite Kitchen Cleaning Supplies
Kitchen cleaning tools come in every shape and size. These are the best.
We Tested 4 Ways to Steam Without a Steamer Basket
We tested four techniques for steaming that don't require a separate tool.
Chicken Soup With White Beans and Kale
For an extra burst of flavor, swirl some salsa verde into each serving of this hearty soup packed with farro, white beans, kale, and plenty of lemon.
The Best Way to Make Cauliflower Rice
We tested every possible way to cook cauliflower rice to create the easiest—and most delicious—version possible.
Cauliflower "Rice" Tabbouleh
Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.
One Grocery List, Five Easy Weeknight Dinners
Put down that take-out menu. These family-friendly recipes are just as fast and much more delicious.
Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde
Paprika-spiked mayonnaise adds rich flavor to this juicy one-pan roast chicken.
Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas.
How to Make Caramel Sauce Any Time You Want It
Forget about burning sugar (or pots and pans). This caramel sauce cooks in just 3 minutes, so get your ice cream sundaes ready!
Cook This Cake in 1 Minute
The Internet's crazy about microwave mug cakes. So we put the dessert through the Epi Test Kitchen and made it even better.
Gooey Chocolate Microwave Mug Cake with Caramel Sauce and Peanuts
You don't need an electric mixer, cake stand, or oven to enjoy this decadent single serving of cake.
Skip Vanilla, Use Rose Water Instead
Cookies, cocktails, roast chicken. Here's how to cook with rose water.
4 Pantry Proteins for Fast Weeknight Dinners
Get out of your egg rut with these proteins you can always have in the pantry (or freezer).
7 Tropical Recipes for the Weekend
The college kids are on spring break, and there are two ways to join them: Book a trip to Cancun, or fill your weekend with recipes like these.