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 Frost a Layer Cake Like a Pro
Uneven layers and messy frosting be gone. It’s easier (and more fun) than you think to whip up a professional-looking layer cake. You just need these tips and...an ice cream scoop.
How to Get Coffee Into Every Dish You Eat
Have a bit of extra brewed joe or grounds lying around? Then you can perk up the flavor of pretty much anything.
How New York's Best Tortillas Get Made
A visit to the non-profit bakery Hot Bread Kitchen reveals how they make 12,000 tortillas a week—and how you can make them at home.
How to Make Fresh Corn Tortillas at Home
Got fresh, warm, well-made tortillas where you live? Buy them. But if you don't (and, hey, even if you do), it's time to start pressing tortillas at home. Because nothing is more important to great Mexican food than a great tortilla. And tortillas are a a lot easier than you think.
Homemade Coconut Yogurt
This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.
How to Get the Most Out of a Recipe
How to demystify complicated, advanced, confusing, or otherwise daunting recipes.
Risotto Minus the Rice
Arborio's great and all, but there are so many ways to make this creamy classic. Here, eight alternatives to get you started.
The Easiest Way to Roast a Pepper
There are tons of reasons to roast chiles and peppers: It softens the flesh, imparts a smoky flavor—and you don't even need a pan.
How to Poach Eggs Perfectly, Every Time
A foolproof way to making poached eggs in advance.
Celebrate the Return of Mad Men With This Retro Menu
This old school-inspired menu is the perfect way to toast the end of the Mad Men era.
Simple and Delicious Japanese
Stock up on daikon radish, soba noodles, and soy sauce, and bring the flavors of Japan home with these easy recipes.
11 Greek Ingredients To Add To Your Pantry Now
Keep your pantry stocked with these ingredients, and you’ll always be ready to whip up your own Greek getaway at the dinner table.
Eggs Anytime
Don’t relegate breakfast sandwiches and crispy hashes to morning hours only.
Homemade Herbed Paneer Cheese
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.
Add Preserved Lemon To Everything
Brighten your recipes with the funky fresh flavor of preserved citrus.
Save Fresh Herbs Like A Superhero
Extend the life of fresh herbs long before they turn to mush.