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 Do I Roll Out Pie Dough and Crust Perfectly Every Single Time?
It's pie season! Here's your guide to rolling that dough out right.
13 Cult Japanese Snacks You Can Buy on Amazon
You don't need a flight to Tokyo to try some of the country's most classic snacks.
This Week's Meal Plan: 5 Springy Vegetarian Dinners
Embrace the greens of spring with a week's worth of green beans, asparagus, broccoli, English peas, and spring greens.
The Best Way to Cut a Watermelon
There's more than one way to cut a melon. This is the best way.
How to Make Insanely Good Edible Cookie Dough
The trick to making egg-free cookie dough taste delicious, plus five variations.
Edible Cookie Dough
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.
18 Foods That Help You Sleep Better
Craving a midnight snack? Reach for these foods if you want a good night's sleep.
How to Make White Pizza With Pesto and Shaved Vegetables
We could eat this salad-pizza mash-up every night this week.
White Pizza With Shaved Veg and Pesto
This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.
How to Make Your Mother's Day Brunch the Best on the Block
Shortcut omelets, boozy French toast, and more brunch revelations from Joy Wilson, aka Joy the Baker.
Why Buy Coconut Milk Yogurt When You Can DIY
Why spend a ton of money on this specialty health product when you can make it at home?
The Trick to Baking Eggs Inside Muffins
Just follow a few simple steps to make this magical all-in-one breakfast pastry.
How to Make Cauliflower-Crust Pizza, But Better
We tested every single cauliflower pizza recipe out there and came up with the absolute best one.
How to Make Cheese with 4 Ingredients and 15 Minutes
It's as easy as pour, heat, and stir.
How to Master Brown Butter
For Week 1 of our Kitchen Olympics, we're covering the essentials. Here's how to make flawless brown butter.
Homemade Baked Brie Is a Revelation
When you make brie en croute at home, it's more special—and more flavorful—than anything you can buy at the store.
5 New Food Books to Read this Spring and Summer
These are the summer foodie books you'll want to toss along in your beach tote.
How to a Make a Veggie Burrito in 22 Minutes
Time-saving kitchen hacks and plenty of flavor help this Cal-Mex classic deliver.
5 Pro Tips to Make You a Soufflé Master
Soufflé gets a bad rap. Follow these simple steps for a sky-high rise and flavor beyond your dreams.