Emily Saladino

Emily Saladino is a New York-based writer, editor, and recipe developer. Her work has appeared in The Washington Post, Bloomberg, BBC, Travel + Leisure, and Wine Enthusiast, where she serves as Managing Editor and reviews wines from Greece. She studied Culinary Arts at International Culinary Center and holds Level II Certification from Wine & Spirit Education Trust. She's also worked as a bartender, line cook, and recipe tester for cookbooks and other publications.
The 8 Best Potatoes for Roasting
“It’s not always easy to figure out which potatoes to use for what,” writes Deborah Madison in Vegetarian Cooking for Everyone. Some 25 years after the book was published, those words still ring true, especially when you consider the range of conventional and heirloom potato varieties available at supermarkets and farm stands. The best potatoes for roasting, baking, mashing, and frying aren’t always interchangeable.
Nov 17, 2023
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This Versatile Dutch Oven Gets Its Secret Power from French Clay
I’m the sort of cook who buys everything from aluminum foil to dried beans in bulk and on sale — why yes, friendly cashier, I do have a coupon! But there are certain areas where I don’t cut corners. Quality cookware, for instance, is worth every penny. Sure, I’ve been tempted by shiny, single-use appliances that promise to upgrade my cooking with the push of a button. But, at the end of the day, that’s just noise.
Feb 7, 2023
How to Butterfly Shrimp: The Easiest Method
With this step-by-step guide, you'll be cooking up perfectly butterflied shrimp in no time.
Dec 9, 2022
Does Champagne Go Bad?
Here's how to make it last as long as possible before and after you open it.
Nov 23, 2022
Prosecco Isn't "Just Cheap Champagne"
Here's the difference.
Nov 8, 2022
The 16 Varieties of Winter Squash You Need to Know
And how to cook them.
Learn the differences between winter squashes like butternut, kabocha, and more in this guide.
Oct 11, 2022
How to Freeze Potatoes So They Last for Months
They'll be good as new even weeks later!
Sep 15, 2022
How to Shave Brussels Sprouts (3 Ways)
See how it's done with our step-by-step photo guide.
Sep 13, 2022
Cornmeal vs. Cornstarch: What's the Difference?
They sound similar but are quite different.
Sep 2, 2022
What’s the Difference Between Corn Oil, Canola Oil, and Vegetable Oil?
Plus, the best way to use each of them.
Sep 1, 2022
I Put 2 Internet-Famous Corn-Shucking Hacks to the Test to See Which Works Best
A new method faced off against Kitchn's go-to method.
Aug 6, 2022
The 5 Best Substitutes for Corn Syrup for Pies, Candy, and More
No matter what you're making, we have a substitute that'll work for you.
Jul 30, 2022
Not All Corn Is the Same — Learn About the 3 Main Types with Our Cheat Sheet
Plus how to use all three.
Jul 15, 2022
How to Freeze Mushrooms So They Stay Delicious for Months
Don't let those mushrooms go to waste — do your future self a favor and freeze them.
Jun 13, 2022
The 4 Best Basil Substitutes for When You’re in a Pinch
No basil? Here are 4 substitutes you can use when you run out.
May 28, 2022
Can You Freeze Celery?
Yes! Here's how to do it so it lasts for up to a year.
May 26, 2022
The 6 Best Substitutes for White Wine Vinegar
It's easy to substitute for white wine vinegar — here's how.
Apr 28, 2022
The 3 Best Substitutes for Balsamic Vinegar
Ran out of balsamic? You probably have one of these great subs on hand.
Apr 21, 2022