Lauren Salkeld

Lauren Salkeld is a New York City-based writer and editor. After studying pastry at the French Culinary Institute, she spent a decade working for food magazines and websites, including Bon Appétit and Epicurious. She now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. Lauren has worked on numerous high-profile cookbooks, including Maman: The Cookbook, The Cook’s Atelier, Cherry Bombe: The Cookbook, and the James Beard Award–winning Eat in My Kitchen. She’s also the Director of Outreach for The Julia Child Foundation for Gastronomy and the Culinary Arts and co-producer of the Inside Julia’s Kitchen podcast on Heritage Radio Network.
We Tested 5 Methods for Reheating Steak and the Winner Kept It So Juicy
This two-step method won, hands-down.
Feb 9, 2024
The Best Way to Store Pumpkin Pie
Whether you're making your pies ahead for Thanksgiving or you want to preserve the leftovers, we have answer for you.
Oct 20, 2023
The Best Way to Freeze Cheesecake
When you slide your fork into a silky homemade cheesecake and savor its rich creaminess, you know it was worth all the time and effort. But, after also cooking the dinner that came before it and tidying the house afterwards, what do you do with all of the leftover cheesecake that follows? Freeze it!Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way.
Oct 17, 2023
Heavy Cream, Whipping Cream, Half & Half, and Light Cream: What’s the Difference?
There's a daunting number of cardboard pints and quarts of different cream varieties at the grocery store. Which is which?
May 15, 2023
What’s the Difference Between Heavy Cream and Whipping Cream?
Discover the best cream for whipping, decorating cakes, topping ice cream, and making soup
May 10, 2023
What Is Smoke Point and Why Should You Care?
Keep your cooking oils and fats from burning with this handy guide, including a chart of the different smoke points of various cooking oils and fats.
Dec 15, 2022
How to Freeze Carrots to Use Later in Soups, Stews, and Even Cake
Yes, you can — and should — freeze carrots. Here's why and how.
Sep 22, 2022
How to Freeze Brussels Sprouts
Cut down on food waste and always have Brussels on hand for tasty recipes.
Sep 21, 2022
How to Store Pecan Pie So It Stays Delicious and Safe
Whether you made it (or bought it) ahead or have leftovers, here's how to safely store pecan pie.
Sep 8, 2022
What Exactly Is Chess Pie
Its origins may be debatable, but the appeal of this sweet and creamy pie is never in question. Here’s what you need to know.
Sep 8, 2022
How to Freeze Lasagna So You Can Enjoy Its Cheesy Deliciousness Anytime
Here's the absolute best way to freeze lasagna.
Sep 3, 2022
How to Reheat Lasagna So Your Leftovers Are as Good as the Original
Cheesy, carby goodness is just a few steps away.
Sep 1, 2022
The Best Way to Freeze Soup
You'll always have meals ready to go with these tips.
Aug 22, 2022
Does Butter Go Bad? Yes — Here’s How to Tell.
Butter does go bad, but with proper storage you can extend its life for days, weeks, and even months.
Jun 14, 2022
Marinade Is the Key to the Juiciest, Most Flavorful Food — But How Exactly Does It Work?
Here's everything you need to know about marinating meat, seafood, and more.
Jun 9, 2022
Do Spices Go Bad? Here's How to Know When It's Time to Throw Them Out.
Just how long has that jar of cumin been lurking on your spice rack?
May 12, 2022
The One Time You Can (and Should) Store Onions and Garlic in the Refrigerator
Yes, sometimes it's OK to break the rules.
Mar 28, 2022
We Tried 7 Methods for Roasting Potatoes and the Winner Blinded Us with Science
It's a serious game changer.
Dec 11, 2021