Rachel PerlmutterCulinary Producer at The Kitchn I went to college to study art history and journalism, and I spent a lot of my free time…
Place each cantaloupe half cut-side down on the cutting board. Use the chef’s knife to trim off the rind, starting from the top and cutting…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Lizzy Briskin Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune.…
Patty CatalanoFood Editor Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved…
I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Jed Portman Jed Portman is a Kansas City, Missouri-based writer and the editor of the Midwestern-food-focused newsletter Midwesterner. A native of Cincinnati, Ohio, Jed grew…
Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Sprinkle…
James ParkVideo Producer James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the…