Meet Christine Gallary, Our New Food & Cooking Editor

published May 12, 2014
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(Image credit: Jennifer Quen)

Today we’d like to introduce you to a new member of The Kitchn’s full-time team: Christine Gallary, our new food and cooking editor. Christine comes to us from CHOW and Cook’s Illustrated, and she has a culinary diploma from Le Cordon Bleu in Paris. She lives in San Francisco, where she’ll be blogging and editing for us, bringing you fresh tips, techniques, and ingredient intelligence.

Here are a few questions for Christine, to help you get to know her better!

5 Questions for Christine

  1. How did you get interested in cooking? My love of food came from my family. My grandmother cooked amazing traditional Chinese food, and when we weren’t at her house for dinner, my parents took us out to expose us to as many cuisines as possible. The love of cooking started in college when I needed to cook for myself, and that’s also when I started watching cooking shows on public television. I still remember doing a happy dance in the kitchen after making my first batch of America’s Test Kitchen cream scones.
  2. What was it like to go to cooking school in Paris? Paris was a whirlwind of food and fun! Learning classic French cooking at Le Cordon Bleu usually involved precisely cut vegetables and mounds of butter, all while bantering with a French chef who made fun of the fact that I was American. I made lifelong friends who shared my love of food and travel, and even managed to meet my future husband. The only thing I regret is that my French is still deplorable.
  3. What’s your favorite thing to do or make in the kitchen? I make what are dubbed “house cookies,” chewy oatmeal-chocolate chip cookies where some of the regular flour is substituted with ground-up oatmeal for flavor and texture. I always make a full batch of the dough, but then freeze it into balls that I can pop into the oven for a cookie fix or serve when we have unexpected company over. These cookies have saved me on more than one occasion, and I feel weird if there aren’t any in my freezer.
  4. What’s your secret snack indulgence? Anything with cheese powder on it — popcorn, chips, you name it. Preferably bright orange in color.
  5. What are you looking forward to writing about the most at The Kitchn? I love when I can take a piece of kitchen equipment and figure out multiple ways to use it so it’s not such a unitasker, like using a muffin tin to make popovers or mini cheesecakes. I’m hoping to inspire cooks to dust off something that’s been sitting in the back of the cabinet and make something unexpected and delicious with it!

Welcome, Christine!