Kendra Vaculin
Associate Food Editor
Originally from the San Francisco East Bay, Kendra has worked in food media (Eater, Food52) and test kitchens (Blue Apron) across New York City since 2014, as a writer, recipe developer, and producer. Since starting at Epi and Bon Appetit, she's started a weekly newsletter about what you should make for dinner tonight, written about cooking with weed, and developed recipes for the kinds of food she loves to eat (weeknight dinners, pantry pasta, party snacks). She likes ice cream more than vegetables, but it's much closer than you'd think.
Expert Advice
What to Get Your Friends Who Learned to Cook in Quarantine
If 2020 means they’re spending more time in the kitchen, get them something they really need.
Expert Advice
Don’t Have the Right Cake Pan for the Job? This Cheat Sheet Can Help
How to scale your cake recipes for the pan you have.
Expert Advice
What the Epi Staff Is Snacking On Right Now
Our favorite crunchy, sweet, and salty stuff for mid-day and late-night cravings.
Expert Advice
Bamboozle Will Make You Feel Things About Your Mixing Bowl Collection
The sustainable brand makes a damn good set of bowls out of biodegradable bamboo.
Expert Advice
9 Cooks on Their Favorite Throw-Together Dinners
On the late summer days when cooking isn’t in the cards, these are the dishes we whip up.
Expert Advice
To Become The Kind of Cook Who Doesn’t Need a Recipe, Read The Flavor Thesaurus
Niki Segnit’s collection of ingredient pairings is funny, informative, and inspirational—perfect for the home cook in a culinary rut.
Expert Advice
The KitchenAid Paddle Scraper Attachment Makes Mixing Cookie Dough Even Easier
A built-in silicone edge does the job of a spatula, scraping down the sides of the bowl as you go.
Expert Advice
Upgrade Your Condiment Shelf with Brooklyn Delhi's Curry Ketchup and Mustard
Spiced, sweet, and tangy, these twists on the classics pack a serious punch.
Expert Advice
For Brunch At Home, Try Green Sauce and Spam Eggs Benedict
Yes, you’ll have to poach some eggs. Yes, you can do that!
Expert Advice
Brown Rice Syrup Is the Versatile and Complex Liquid Sweetener Your Pantry Needs
Add a touch of nuttiness to your baked goods and dressings, or use it in place of corn syrup in candy and marshmallows.
Expert Advice
Now Is the Time to Buy Reusable Silicone Muffin Cups
Sustainable, effective, and good-looking? Why have you waited this long?
Expert Advice
For The Crackliest Peach Cobbler Crust, Douse It In Hot Water
The sugar and water bake into an unbeatable texture, like a crème brûlée lid on top of cake and jammy fruit.
Expert Advice
4 Modern Soda Brands to Take Your Summer Drinking to the Next Level
Whether you drink them straight or turn them into cocktails, these cans (and bottles!) provide a fresh alternative to your party cooler classics.
Recipes & Menus
In This Lentil Salad, Crispy Cheese Is The Star
Summery peppers and basil? Good. Golden brown hunks of grilling cheese? Better.
Recipes & Menus
Grilling Cheese With Sweet Peppers and Black Lentils
Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.
Expert Advice
Hear Me Out: The Urban Outfitters Home and Kitchen Section Is Actually Great
Cute tableware, kitchen organization tools, and chic serving dishes abound—and are often on sale.
Expert Advice
What the Epi Team Bought Online This Month
The condiments, grilling tools, and kitchen cleaning supplies we've been adding to our carts.
Expert Advice
The Baking Tool You Need Right Now, Based on Your Favorite Frozen Dessert
Let your summertime sweet tooth be your guide.
Expert Advice
What the Epi Staff Is Drinking Right Now
Chocolate oat milk, grape seltzer, and booze-free botanical aperitifs.
The Smart Cook
For the Best Egg Salad, Skip the Mayo. Grab the Beans.
It's perfect picnic lunch that requires barely any cooking.