Zoe Denenberg
Contributor
Zoe is a freelance food writer, professional pastry chef, and former member of the editorial team at Bon Appétit and Epicurious. Other career highlights include running a resort kitchen in Alaska, churning ice cream at an artisanal creamery in Alabama, baking banana bread at an organic farm-bakery in Maui, and working the line at a Michelin-starred restaurant in NYC. As someone who learned how to cook using this very website, Zoe hopes to inspire home cooks to feel confident in the kitchen. Her work has been featured in Southern Living and The Strategist. Follow Zoe on Substack.
Cooking
Add Cornflakes to Your Sweet Potato Casserole
Your relative with a nut allergy will thank you—and everyone else will too.
Recipes
Chocolate Meringue Cookies
These kiss-shaped chocolate meringue cookies are an utterly charming holiday dessert.
Recipes
Peppermint Meringue Cookies
Swirly, twirly, and striped, these red-and-white peppermint meringue cookies are all dressed up for the holiday party.
Recipes
Vanilla Meringues
These light-as-a-cloud vanilla meringue cookies are perfect for shipping and holiday gifting.
Cooking
What Is Cornmeal and Which Type Should You Buy?
So many types of cornmeal, so many opportunities to experiment.
Recipes
Crispy Baked Tofu Nuggets
These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.
Cooking
You Don’t Need to Press Tofu
In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step.
Recipes
How to Cook a Ham
Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.
Cooking
Corn Syrup Is a Pantry Must If You Love Baking
Pro bakers swear by it for gooey pies and soft cookies.
Cooking
17 Muffin Recipes to Channel Your Inner Morning Person
Bake a batch for portable breakfasts all week long.
Cooking
What’s the Difference Between Bread Flour and All-Purpose Flour?
Some loaves absolutely require bread flour—others are better off with all-purpose. Here’s why.
Recipes
Ice Cream Cake With So Many Sprinkles
This showstopper has confetti cake layers, vanilla and strawberry ice cream, and rainbow sprinkles. Let’s party.
Cooking
How to Cook Shrimp So They’re Juicy, Not Rubbery
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Recipes
Sweet-Tea-Brined Chicken With Alabama White Sauce
This chicken is juicy, tender, and never ever dry—thanks to the tannins in black tea, plus a sneaky pinch of baking soda.
Recipes
Alabama White Sauce
Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.
