It isn’t just recipes and cooking tips.

It’s about storytelling. Helping people become more joyful, efficient, and clever in the kitchen. It’s about nostalgia and new memories; trying something new and learning from other people. Food writing is shopping for the prettiest linen napkins; it’s testing every whisk on the market to figure out which is the best one (GIR’s Ultimate Whisk, btw.) It’s talking to chefs and translating their skill set for the general public. Food writing is sometimes about gardening; sometimes it’s about grocery shopping. It’s about composting and leftovers and (ugh!) doing the dishes.

My career began as a staff writer with Bon Appétit magazine; I’ve since had the pleasure of working with some of the nation’s most trusted food and cooking magazines and websites. These days, I write primarily in the commerce space, using rigorous testing and research strategies to recommend high-quality products. Here’s a glimpse at my work across brands.

And P.S.: If you’re interested in working together, or have a cool kitchen-y brand I should know about, you can contact me here.