Elizabeth Laseter

Senior SEO Strategist at The Kitchn

Charlotte, NC

My love for food goes back to childhood — specifically, my Southern grandmother’s famous banana pudding. As a writing major in college, I fell into the world of food writing after becoming the food critic for the student newspaper. When I graduated, I dove headfirst into cooking by attending culinary school and working as a line cook in a renowned D.C. restaurant. My first job in food media was with Time Inc.’s cookbook publisher Oxmoor House. The rest is history, and I’ve had the opportunity to develop deep experience in media through positions in writing, editing, recipe development, and SEO. One of my proudest moments was representing the James Beard Foundation in New York City at numerous events and the chance to work alongside some of the most renowned chefs across the world. I’ll never forget meeting the legendary Jacques Pepin! I’m most passionate about using food as an opportunity to bring people together. I love sharing my favorite recipes and meals with friends and family, whether it’s my grandmother’s chili or my favorite chocolate chip cookies.
Are Publix Subs Actually Any Good? Here’s My Honest Review
It even has its own song.
Nov 7, 2023
How to Freeze Peaches So You Can Make Cobblers and Pies All Year Long
I always get a little overzealous during peak peach season. Their beautiful hue draws me in, then their perfume seduces me into a stupor, and the next thing I know I’m leaving the farmers market with a full peck of peaches. A peck is nearly 15 pounds, so once my stupor fades away, I realize there is no way my family can eat that many peaches before they go bad (although we’ve tried).I prefer to peel my peaches before freezing because it makes them more versatile to use later.
May 15, 2022