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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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?
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.
Getting Our Greens Wherever We Can Find Them
This year, we’re celebrating spring produce slightly differently, with an emphasis on shelf-stable and frozen goods.
5 Flavor-Boosting Ingredients to Make Your Spice Cabinet Feel Fresh Again
Cumin and paprika, we love you, but step aside.
A Fine Mesh Strainer Is My Kitchen MVP
I've officially benched my colander in favor of this much more versatile kitchen tool.
The Best Places to Buy Fish Online
We ate a lot of frozen salmon (and shrimp, and cod, and more) to find the best tasting, highest quality seafood the internet has to offer.