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Molly Baz
Molly Baz (née Lundquist-Baz; born 1987 or 1988) is an American cook, recipe developer, and food writer. She was a senior food editor at ''Bon Appétit'' magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, ''Cook This Book'' (2021) and ''More Is More'' (2023), both of which are ''New York Times'' Best Sellers. Early life and education Baz was born in 1987 or 1988. She is from Rhinebeck, New York. She was educated at Poughkeepsie Day School where she graduated in 2006. She then studied art history at Skidmore College in Saratoga Springs, graduating in 2010. She discovered her love of cooking while studying abroad in Florence, Italy. In her senior year at Skidmore, she and her classmate hosted biweekly dinners that were prepared with local ingredients and open to the local Saratoga Springs community. Career Early career (2008–2014) Wanting to work as a chef without attending culinary school ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skidmore College
Skidmore College is a private liberal arts college in Saratoga Springs, New York. Approximately 2,650 students are enrolled at Skidmore pursuing a Bachelor of Arts or Bachelor of Science degree in one of more than 60 areas of study. History Skidmore College has undergone many transformations since its founding in the early 20th century as a women's college. The Young Women's Industrial Club was formed in 1903 by Lucy Ann Skidmore (1853–1931) with inheritance money from her husband who died in 1879, and from her father, Joseph Russell Skidmore (1821–1882), a former coal merchant. In 1911, the club was chartered under the name "Skidmore School of Arts" as a college to vocationally and professionally train young women. Charles Henry Keyes became the first president of the school in 1912, and in 1919 Skidmore conferred its first baccalaureate degrees under the authority of the University of the State of New York. By 1922 the school had been chartered independently as a four- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thanksgiving Dinner
The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey. Thanksgiving could be considered the largest eating event in the United States as measured by retail sales of food and beverages and by estimates of individual food intake. People often consume as much as three or four thousand calories during the course of the dinner. Along with attending church services, Thanksgiving dinner remained a central part of celebrations from the holiday's early establishment in North America. In a 2015 Harris Poll, Thanksgiving was the second most popular holiday in the United States (after Christmas), and turkey was the most popular holiday food, regardless of region, generation, gender, or race. At Thanksgiving dinner, turkey is served with a variety of side dishes which can vary from traditional, such as mashed potatoes, stuffing, and cranberry sauce, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Test Kitchen
A test kitchen is a kitchen used for the process of developing new kinds of food. On the largest scale, they are run by the research and development departments of large companies in the food industry. Other test kitchens are owned by individuals who enjoy the craft of developing new recipes. Popular culture The name has been given to a popular American television show called America's Test Kitchen ''America's Test Kitchen'' (originally ''America's Test Kitchen from Cook's Illustrated Magazine'') is a half-hour long cooking show broadcast by PBS and Create. Originally hosted by Christopher Kimball, the program currently is co-hosted by Jul .... See also * Betty Crocker Kitchens References Food industry Kitchen {{cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Financial Times
The ''Financial Times'' (''FT'') is a British daily newspaper printed in broadsheet and published digitally that focuses on business and economic current affairs. Based in London, England, the paper is owned by a Japanese holding company, Nikkei, with core editorial offices across Britain, the United States and continental Europe. In July 2015, Pearson sold the publication to Nikkei for £844 million (US$1.32 billion) after owning it since 1957. In 2019, it reported one million paying subscriptions, three-quarters of which were digital subscriptions. The newspaper has a prominent focus on financial journalism and economic analysis over generalist reporting, drawing both criticism and acclaim. The daily sponsors an annual book award and publishes a " Person of the Year" feature. The paper was founded in January 1888 as the ''London Financial Guide'' before rebranding a month later as the ''Financial Times''. It was first circulated around metropolitan London by James Sherid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claire Saffitz
Claire Saffitz (born 1986) is an American food writer, chef, and YouTube personality. Until mid-2020, she was a contributing editor at ''Bon Appétit'' magazine and starred in several series on the ''Bon Appétit'' YouTube channel, including ''Gourmet Makes'', in which she created gourmet versions of popular snack foods by reverse engineering them. Since leaving the company, she has published two cookbooks, ''Dessert Person'' and ''What's for Dessert?'', which both became ''New York Times'' Best Sellers. She has continued work as a video host on her own YouTube channel and as a freelance recipe developer, including for ''New York Times'' Cooking. Early life and education Saffitz was born in St. Louis, Missouri, to an Ashkenazi Jewish family. In the early 1900s, her great-grandfather emigrated to the United States from what was then Russia but is now Ukraine; before emigrating, he worked as a baker. She attended Captain Elementary and graduated from Clayton High School in 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brad Leone
Brad Samuel Leone (born May 16, 1985) is an American chef and YouTube personality. He is known for his appearances in videos produced by ''Bon Appétit'' for its YouTube channel, most notably as the host of ''It's Alive with Brad'' and its spinoff series ''It's Alive: Goin' Places''. Early life and education Leone was born on May 16, 1985 in northern New Jersey, near Mountain Creek. He has described his professional background as being "kind of all over the place", having worked a variety of jobs both in and outside the food service industry, including as a caterer, a delicatessen worker, a kitchen chef for multiple restaurants, a glazier, and a carpenter. At 26, Leone moved to Brooklyn, New York, where he studied at the Institute of Culinary Education. Leone developed an interest in fermentation after being given a SCOBY. Leone is of Dutch, Irish, and Italian (Neapolitan) descent. Work at ''Bon Appétit'' After graduating, Leone was hired as an intern at ''Bon Appétit'' as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Priya Krishna
Priya Krishna is an Indian-American food journalist and YouTube personality. She is a food reporter for ''The New York Times'' and has previously contributed to ''The New Yorker, Eater,'' and ''TASTE'' (as a columnist)''.'' She is also the author of multiple cookbooks, including ''Indian-ish,'' a cookbook she wrote with her mother. Krishna previously worked for ''Bon Appétit'' and appeared on their popular YouTube channel from 2018 to 2020. Before that, she also worked in the marketing department of ''Lucky Peach ,'' a food magazine established by David Chang. In 2021, she co-authored a cookbook together with Chang titled ''Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave)''. Early life and education Krishna was raised in Dallas, Texas. Her parents emigrated from India to the United States in the 1980s. Krishna attended Dartmouth College where she was a double major in government and French and graduated in the class of 2013. She start ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sohla El-Waylly
Sohla El-Waylly ( née Muzib) is an American chef, restaurateur, and YouTube personality. She was an assistant food editor at '' Bon Appétit'', where she appeared in videos produced for the magazine's YouTube channel, and also produced videos with Andrew Rea on the ''Babish Culinary Universe'' YouTube channel. She currently hosts a food column and video series on other platforms. Early life and education Sohla Muzib ( bn, সোহলা মুজিব) was raised in Los Angeles in a Bengali-American family, who owned a Baskin-Robbins store. She continued in the restaurant industry by working for Outback Steakhouse. She went to University of California, Irvine, where she studied economics and worked at a Cheesecake Factory on the side. Beginning in 2008, El-Waylly attended The Culinary Institute of America (CIA). She says that while at CIA, she was sexually harassed by a dean, and when she spoke up a female dean told her, "That's what happens in the real world. You better ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andy Baraghani
Andisheh "Andy" Baraghani (born 1989 or 1990) is an American chef and food writer. Baraghani's first job as a teenager was at the restaurant Chez Panisse in Berkeley, California. He moved across the United States to study at New York University and work in New York City restaurants before transitioning into a career in media in 2013. Following a brief stint as a food editor at ''Tasting Table'', he joined ''Bon Appétit'' in 2015 as a senior food editor and soon became a frequent presenter on the publication's YouTube channel. He left ''Bon Appétit'' in 2021 to work on a cookbook, ''The Cook You Want to Be'', which was published in 2022 and contains recipes and essays that cover his personal life and career. Early life Andisheh Baraghani was born in 1989 or 1990 and raised in the San Francisco Bay Area. His parents had immigrated from Iran to Berkeley, California in 1977, a year before the Iranian Revolution. When he was young, he often experimented with various foods and play ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epicurious
''Epicurious'' is an American digital brand that focuses on food and cooking-related topics. Created by Condé Nast in 1995, it is headquartered at the One World Trade Center in Manhattan, New York City, where it is part of the publisher's Food Innovation Group that also includes '' Bon Appétit'', with significant overlap in staff between the two companies. History Launch and early growth (1995–2004) ''Epicurious'' launched on August 18, 1995, as part of CondeNet, a subsidiary of Condé Nast that was created to develop content specifically for the Internet. Under the direction of CondeNet president Rochelle Udell and editor-in-chief Joan Feeney, former executive editor of ''Mademoiselle'', ''Epicurious'' offered recipes, cooking tips and general information on food, wine, and dining out. The site also covered travel at launch and drew from existing content found in Condé Nast properties ''Gourmet'', '' Bon Appétit'', and '' Condé Nast Traveler''. From 1996 to 1997, ''E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
