Tiffany Hopkins

A graduate of the Walter Cronkite School of Journalism, Tiffany has dabbled in various branches of media, from editorial to social media to public relations. These days, she scours the internet and cookbooks for simple recipes that make her feel like a rockstar chef (like this chakalaka grilled cheese sandwich she makes on any given Tuesday). She’s also made it her life’s mission to convince her dad that vegetarian dishes go beyond salads and fake meat (case in point: this tangy, garlicky mushroom adobo)—not to say that she doesn’t love fake meat, too. Tiffany now works on Bon Appétit’s commerce team but previously covered cooking stories at Epicurious. Before joining the Epicurious team, Tiffany oversaw digital production at The Source Magazine.