Kayla Hoang

Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
My No-Bake Caramel Apple Icebox Cake Will Make You So Excited for Fall
It tastes like fall in every bite.
Kayla Hoang
Aug 16, 2024
The Very Best Icebox Cake (We Tested 6 Famous Contenders!)
Everyone will go back for more!
Kayla Hoang
Jul 31, 2024
My Clever Trick for Making Unbelievably Delicious Ice Cream at Home
Worth breaking your ice cream machine out for.
Kayla Hoang
Jul 21, 2024
These Pistachio Muffins Are So Delicious, I Bake a Batch Every Single Week
They’re perfectly plush and tender.
Kayla Hoang
May 18, 2024
I Just Found the Only Blueberry Muffin I’ll Bake for the Rest of My Life
I can’t stop thinking about this muffin.
Kayla Hoang
May 9, 2024
Blueberry Muffin Bread Is 100x Better Than a Blueberry Muffin
It’s bursting with berries.
Kayla Hoang
Apr 5, 2024
The Only Homemade Funfetti Cake *Actually* Better than the Boxed Mix
Homemade takes the cake.
Kayla Hoang
Feb 21, 2024
Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week
It's giving Panera soup vibes, only it's way better.
Kayla Hoang
Oct 29, 2023
The Secret to the Most Unbelievable Strawberry Ice Cream Is Your Microwave
It’s nothing less than spectacular.
Kayla Hoang
Jun 12, 2023
S’mores Cookies Are the Best Thing to Happen to the Iconic Campfire Treat
Nostalgia in every bite.
Kayla Hoang
May 21, 2023
Chocolate Strawberry Cake Is Fresh, Fruity, Chocolate-y, and Luxurious
It's the ultimate way to show you care.
Kayla Hoang
Feb 2, 2023
Banana Pudding Cookies Are the Best of Two Dessert Worlds
They're ever-so-slightly crisp on the outside and perfectly soft on the inside.
Kayla Hoang
Oct 4, 2022
Fluffy Drop Dumplings Turn Soup into a Meal
You only need four ingredients.
Kayla Hoang
Aug 30, 2022
This Sweet Potato Soup Tastes Like a Big Hug
Warm spiced and creamy.
Kayla Hoang
Aug 26, 2022
This Cream of Broccoli Soup Is a Dreamy Year-Round Recipe
It's vibrant green and extra cozy.
Kayla Hoang
Aug 24, 2022
The Secret to These Fudgy Brownies May Surprise You
Hint: It's a summer favorite.
Kayla Hoang
Jul 20, 2022
No-Churn Corn Ice Cream Is the Ultimate Summer Dessert
Come for the corn. Stay for the berry crumble swirl.
Kayla Hoang
Jul 12, 2022
This Cucumber Water Tastes Like a Day at the Spa
Simple and refreshing.
Kayla Hoang
Jun 17, 2022
Strawberry Quick Bread Is the Best Use of Your in-Season Berries
Tender and sweet.
Kayla Hoang
May 4, 2022
Key Lime Cheesecake
The best of both in one slice.
Kayla Hoang
Mar 3, 2022
Paratha
My grandmother taught me the secrets to making this South Asian flatbread at home.
Kayla Hoang
Feb 24, 2022
Ladyfingers
Level up your tiramisu.
Kayla Hoang
Feb 23, 2022
Brioche Bun
They're easier to make from scratch than you might think.
Kayla Hoang
Feb 23, 2022
I Spent Months Talking to Cooks About What Better Representation in Food Actually Means. Here’s What I Learned.
Plus, five recipes from each cook.
Kayla Hoang
Feb 9, 2022
Damira Inatullaeva on the Culture, Traditions, and Cuisine of Uzbekistan
She shares her memories of life in Uzbekistan, talks about her current role as a culinary instructor for the League of Kitchens, and shows us how to make barak (fried or boiled dumplings).
Kayla Hoang
Dec 29, 2021
Berry Bissap Founder, Akua Kyerematen Nettey, on Ghanaian Cuisine and Uplifting the West African Community
I recently sat down over a video call with Akua to talk about her favorite Ghanaian dishes and ingredients, her mom’s specific way of cooking, and the changes she wants to see in the way West African cuisines are represented. 
Kayla Hoang
Dec 5, 2021
Identity, Belonging, and the Oversimplification of South Asian Food
History Teacher Shreya Sunderram shares her perspective as an Indian-American, addressing problems with the way non-western food is looked at in the western world, and explaining how food is her family’s love language. 
Kayla Hoang
Nov 5, 2021
Chef Widza Gustin on Honoring, Supporting, and Celebrating the Haitian Community
At the Table
She's dedicated her career to putting Haitian flavors, techniques, and ingredients at the forefront.
Kayla Hoang
Sep 30, 2021
Bangladeshi Cooks Deserve a Seat at the Table. Let’s Start with My Mom.
At the Table
Because I was born and raised in a small town in New Jersey, my Bangladeshi and Vietnamese identity wasn’t shaped by a large community or immersion into the cultures through travel and language, but rather by food. My dad, who emigrated from Vietnam with his family in the ’70s, instilled in our family the idea that food is representative of culture.
Kayla Hoang
Aug 31, 2021