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.
Mexican Grilled Corn
Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
This Tool Is the Easiest Way to Open a Coconut
Because a $6 bottled coconut water habit is just ridiculous.
This Week's Meal Plan: Quick and Easy Farmer's Market Recipes
'Tis the season to eat seasonally! With beautiful heirloom tomatoes, zucchini, and corn popping up at farmers' markets, it's easy to get dinner on the table fast.
Vegan Banana Ice Cream
Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.
Grilled Thai Green Bean Salad Is a Summery Take on a Takeout Classic
The classic vegetarian salad gets an update with summery grilled green beans, marinated tofu, and creamy avocado.
Grilled Green Bean Salad With Thai Dressing
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.
Toss Out Your Toaster, You Don't Need It
Why clutter your counter when a skillet can do the job?
The Frozen Veggie You're Forgetting to Add to Your Smoothie
Packed with vitamins, this super food adds creaminess and bulk to low-sugar smoothies.
How to Make a Surprise Cake Your Guests Will Never Forget
This easy-to-make cake is the best party trick ever
Pesto-Grilled Chicken with Peaches
In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.
Never Over or Under Cook Meat Again!
Learn exactly how to use a meat thermometer and you'll never experience over- or undercooked cuts again.
3-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.
The Spicy Somali Sauce That Hides a Story
Hawa Hassan shares her Somalian roots with her Somali chili sauces and recipes like this delicious, crowd-pleasing beef stew.
Carrot Hot Dogs Are Here and They're Shockingly Good
Skip the tofu dogs and try this delicious, weeknight-ready carrot hot dog recipe instead.
Grilled Carrot "Hot Dogs"
Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.
The Best Way to Cut a Pepper
There's more than one way to cut a pepper. This is the best way.
This Ombré Ruffle Cake Is Easier to Make Than You Think
Here's how to wow your friends and win the birthday cake game.
How to Frost a Layer Cake Like a Pro
Uneven layers and messy frosting be gone. It’s easier to whip up a professional-looking layer cake than you think.