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.
Don't Have Regular Yogurt? Use This Instead.
Is Greek yogurt okay for baking? We found out.
Herb Hack: The Easiest Way to Get Fresh Thyme Leaves Off the Stem
Picking all those little leaves off is a pain. This trick makes it so much easier.
The Easy Way to Make Biscuits Even Better
The ultimate biscuits are lighter than air and melt-in-your-mouth rich. These biscuits? They're even better, thanks to a little crumble topping.
Coconut–Key Lime Sheet Cake
Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.
Golden Milk
Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.
Ice Cream + Bananas + Flour = Bread!
The Internet's crazy about a cake-like bread made with melted ice cream. So we put it through the Epi Test Kitchen and made it even better.
Banana-Pecan Ice Cream Bread
This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.
Why You Should Be Drinking Turmeric
Steeped in this creamy and spiced warm drink, turmeric is the perfect accompaniment to a cozy night in.
The Baby Carrots You Should Be Eating
A few weeks ago, we told you to forget about baby carrots—they don't taste like much, they get slimy, and worst of all, they're wasteful. But if you really can't live without them, don't fret. Meet the Parisian Ball, the (naturally) tiny carrot of your dreams.
3-Ingredient Microwave Caramel Sauce
This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.
Make a Springtime Sandwich Lunch Buffet for Easter
Easter doesn't have to mean salty ham or long-cooking lamb. Freshen things up with this fun, fresh sandwich spread that's perfect for a holiday crowd.
Green Bean Niçoise Salad
The best part of this lovely, composed salad just might be the crispy fried capers.
Cucumber and Raisin Relish With Mustard Seeds
Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.
Why I Raised Crickets in My Apartment—and Ate Them. On Purpose.
The search for new sources of sustainable protein has been going on for a century. For one Epicurious editor, the answer is creepy, crawly, and fries up nice and crunchy.
How to Make the Easiest Two Ingredient Dessert Even Better
The Italians love their affogato—hot espresso poured over creamy ice cream—because, well, it's delicious. But we found that where delicious lurks, there's even more deliciousness to be found.
27 Times You Should Pick Brown Butter Over Regular
Why stick with plain butter when you can use the nutty, caramelly flavor of oh-so-delicious brown butter.
The Superfood You Didn't Know You Could Add To Smoothies
Kale and berries are great, but there's another superfood that you can add to your smoothies for color, vitamins, and sweetness. (And no, you don't have to cook it first.)
Quick Sweet Potato, Mushroom, and Black Bean Burrito
This hearty burrito comes together in just 22 minutes, but it's still full of flavor.
Chocolate-Raspberry Soufflé
Want to make a chocolate soufflé for your love this Valentine’s Day? Don’t be afraid: you can do it! Stir some raspberry jam into the chocolate mixture to make it extra moist and flavorful and special. xoxo, Anna