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.
This Set of Kitchen Tongs Can Truly Do It All
Handy, heat-proof, and only $14, this OXO model is a fan favorite.
You Should Absolutely Be Butterflying Your Hot Dogs
This simple technique maximizes smoky char and makes it easier to load up on your favorite toppings.
The Best Steamer Basket for Every Kitchen
Find the right tool for you and gently cooked vegetables, fish, and dumplings can be part of your home cooking repertoire.
Spinach Dip Frittata: The Best Way to Have Your Favorite Appetizer for Dinner
With the addition of a few eggs, the time-tested flavor combination gets the main course treatment.
This Handheld Vacuum Is the Key to a Clean Kitchen
The Black+Decker Dustbuster convinced me to retire my dustbin for good.
Get a Mini Silicone Spatula, Your Almost-Empty Jars Are Begging You
Sometimes the cutest kitchen tools are also the most useful.
Kasugai Gummy Candy Is My Ultimate Comfort Food
After decades of honing my sweet tooth, I've landed on this fruit Japanese candy as the best in the biz.
Turn Eggs and a Can Into Dinner With This Spiced Chickpea Scramble
Thanks to golden-yellow vadouvan, this three-ingredient meal (plus toppings!) packs a flavorful punch.
11 Enormous Cookbooks to Stack Into A Standing Desk
As a side benefit, they're also full of great recipes!
Expand Your Grain Horizons With These 5 Types of Rice
In case you need some rice inspiration right now.
Memorize This Formula to Make Marshmallowy Cereal Bars With Whatever's in Your Pantry
You can (and should) make cereal treats with whatever you have on hand.
The Best Equipment for Homemade Jam, According to a Master Preserver
Make the flavors of spring and summer last all year.
Spam Is a Stir-Fry Secret Weapon
Crispy, meaty, and oh-so-salty, it deserves a place on your pantry shelf—and in your next one-pan dinner.
Broccoli and Spam Stir-Fry
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Fridge Baskets Keep Your Fridge From Descending Into Chaos
Turns out, shoving two weeks-worth of groceries into the refrigerator at once is difficult. Fridge baskets keep things under control.
This Knife Protector Keeps My Chef's Knife as Sharp as the Day I Bought It
For safety and longevity, nothing beats these hard plastic edge guards.
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.
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.
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.
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.