Sheela Prakash
Contributor
Sheela Prakash is a food and wine writer and recipe developer, as well as a registered dietitian. A longtime editor at Kitchn, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master’s degree from the University of Gastronomic Sciences in Italy and holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust.
Ingredients
Grade B Maple Syrup Disappeared. This Is How to Find It.
Grade B maple syrup was the secret pick of connoisseurs until it started mysteriously disappeared from shelves. Luckily, it didn't go away forever—it just got a new name.
Expert Advice
This Sophisticated Dessert Takes 15 Seconds
It's sophisticated. It's indulgent. And it really only takes a bar of chocolate (or two).
Ingredients
The Craziest Upgrade For Your Avocado Toast
We thought there was nothing left to do with avocado toast. Then we found some secret avocados.
Expert Advice
How to Get Seedless Lemon Juice Every Time
Four methods for squeezing citrus right. No special equipment required.
Ingredients
The Only Three Salts You Need
One salt is not enough. Ten is too many. But these three hyperfunctional salts are just right.
Expert Advice
Bread Is the Secret To Thicker, Heartier Soups
The best way to bulk up winter soups is to add bread to the mix.
Recipes & Menus
Hearty, Slow-Cooked Recipes to Warm You Up
It's pretty horrible out there. Stay indoors and cook something from this collection that takes all day long to make and will warm more than just your house.
Recipes & Menus
Salty Sweet Snacky Treats
When it's drizzling and gray, it's all well and good to sit down and tuck into a multi-course meal, or you can graze through a spread that sates your sweet and salt tooth.
Expert Advice
It's Time To Up Your Instant Ramen Game
Upgrade your instant ramen with help from Chef Bill Kim of UrbanBelly in Chicago.
Recipes & Menus
How to Improve Your Hot Chocolate (Even the Powdered Stuff)
Stay in, bundle up, and build a better cup of cocoa.
Expert Advice
Brûlée Citrus To Up Your Winter Breakfast (Or Brunch Or Dessert) Game
The best, and really only, way to eat citrus all season long
Ingredients
Why You Should Buy a Bag of This Gluten-Free Flour
Whether or not you're gluten-free, chestnut flour is a great addition to your pantry.
Expert Advice
4 Tricks to Getting Better Bagged Salad
Follow these tricks and say so long to sad, sorry bagged lettuce.
Recipes & Menus
Risotto Should Be Part of Your Weeknight Dinner Routine
Ditch the recipe: you don't need one to make great risotto.
Ingredients
Whole Roasted Cauliflower Is The Antidote To Thanksgiving
There's a better way to eat cauliflower – this easy technique tops the list.
Expert Advice
How To Achieve Polenta Perfection
Warm, creamy polenta just may be the ultimate cure for the winter blues – make it better with a few tips and tricks.
Expert Advice
These Super Bowl Sausages Wait for No One
Up your game-day party game with some killer sausage, delivered to your door from some of the best meat purveyors in the country.
Expert Advice
What the Smartest Shoppers Already Know About the Supermarket
You don't have to spend hours circling the aisles looking for deals and clipping coupons to save money—just follow these six suggestions.
Holidays Events
The Best Irish-Inspired Recipes
Yes, there's plenty of meat and potatoes when it comes to Irish food, but there's a lot more too, and it's all delicious.
Ingredients
Hearty, Healthy Winter Greens
Don't subject yourself to root vegetables all winter long. Whether cooked or raw, dark, cold weather greens are far from boring.