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.
How to Celebrate Mardi Gras With Doughnuts
Forget about King Cake. Jelly doughnuts are the way to party.
Why You Should Skip Cake and Make Birthday Pie
Don't like cake? No biggie. This pie is just as good (okay, better).
Double-Decker Chocolate and Cherry-Raspberry Birthday Pie
This double-decker pie features two stacked flavors in a stunning presentation that is just as celebratory as birthday cake.
How to Make Your Own Hot Chocolate Mix
Because hot chocolate deserves to have actual chocolate in it.
Homemade Hot Chocolate Mix
This hot chocolate mix is made with a blend of chocolate and cocoa powder for a rich, decadent flavor and creamy texture.
Make Winter Comfort Food Favorites All Weekend Long
We're heading into the coldest days of winter. Warm up with these chilly weather faves.
The 5 Condiments You Never Need to Buy Again
Time to ditch those plastic squeeze bottles.
Wild Mushroom Noodle Soup
Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.
5 Easy Ways to Upgrade Champagne
Because Champagne can be so much more than just bubbly.
The French Fruitcake You Still Have Time to Make for Christmas
Actually, this French spiced bread is better than fruitcake. And it's a heck of a lot easier.
Luxe French Potatoes
We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.
Drink Your Red Wine Hot (And Spiced)
Make this classic holiday drink with mulling spices and red wine.
5 Tips for Using Pastry Bags
You probably only take out the pastry bag a few times a year. But if you follow these tips, those times will be stress-free.
The Tradition That Makes German Christmas Unforgettable
The German Christkindlmarkt Christmas market is a magical place. And not just because of the food.
Turn Your Pantry Into Tonight's Pot-of-Soup Dinner
Soup doesn't have to mean long hours simmering away. Try these hacks for a bowl in 30 minutes flat.
The Secret Ingredient Your Holiday Desserts Might be Missing
Jewish rainbow cookies, Serbian chocolate cake, Korean watermelon sorbet. They all have one ingredient in common: Nostalgia.