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
This Mother's Day, Give Your Mom the Gift of Something to Do
Now is the perfect time to tackle a project or learn a new skill; these gifts will help her along the way.
Expert Advice
How to Pancake-ify Your Leftovers
Almost anything in your fridge or pantry can become a savory pancake (or fritter, or patty). Here's how to make it happen.
Expert Advice
Puffed Quinoa Is My Crispy, Crunchy Sprinkle of Choice
If you’re in the market for a new salad topper or granola star, this crispy-crunchy stuff checks all the boxes.
Expert Advice
Deli Containers Are the Best Food Storage Solution
They're stackable, inexpensive, and come in three handy sizes—with a one-size-fits-all lid.
Expert Advice
The Right Desk Carafe Will Trick You Into Hydrating
If you've been forgetting to drink water lately, this might be the move for you.
Expert Advice
The World’s a Little Upside Down; Make a Cake to Match
Flipping an upside-down cake provides the exact level of suspense I’m willing to let into my life right now: no matter what happens, it ends with dessert.
Expert Advice
In This House, We Stan House Foods Mapo Tofu
You know the old adage: Teach a man to fish, and he can eat for a day. Teach a man which instant mapo tofu package is the best, and he can eat for a lifetime.
Expert Advice
How to Support Independent Kitchenware and Cookbook Stores Right Now
We rounded up some of our favorite places to shop—plus the new ways they're (safely) doing business.
Expert Advice
Raid the Spice Cabinet to Make Your Sweets More Savory (and More Delicious)
Chefs are forgoing cinnamon and nutmeg for something decidedly more savory—and you can, too.
Expert Advice
My Rice Cooker Isn’t Fancy, But It’s Perfect
This low-key Zojirushi model does just one thing—and it does it very well.
Expert Advice
How to Cook Like Everyone on the Internet Right Now
You know exactly what we mean. These are the tools you'll need to make it happen.
Expert Advice
The Best Gluten-Free Pasta You Can Buy Online
There are a lot of options out there. Let the Epicurious team recommend a few of our favorites.
Expert Advice
This Tuna Noodle Bake Got Me on the Fish Casserole Train
If you’re hesitant, trust us: tomato, turmeric, and good quality tuna is a recipe for pantry dinner success.
Recipes & Menus
Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli
This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.
Expert Advice
The Cookbooks We’re Keeping Close During Social Distancing
Our cookbook shelf is getting a lot of play these days! Here are the titles we're reaching for, and the dishes they've inspired us to make.
Expert Advice
Show Off Your WFH Baking Projects on a Glamorous Cake Stand
Every batch of cookies or artfully sliced loaf of banana bread deserves a cake stand moment.
Expert Advice
Any Bar Keepers Friend Is a Friend of Mine
The iconic brand's soft cleanser is—and I can't stress this enough—miraculously good.
Expert Advice
A Guide to Choosing a Mortar and Pestle
The literally ancient (but extremely practical) tool is an essential part of culinary traditions across the world. Which style is right for you?
Expert Advice
The Best Spice Grinder Will Earn Its Place In Your Kitchen
If you've only ever used pre-ground spices, you owe it to yourself (and your roast chickens!) to try grinding your own. I tested six highly-rated spice grinder models to find my favorites.