Alyse Whitney
Associate Editor, Emeritus
Alyse Whitney is the managing editor of Cravings by Chrissy Teigen, based in Los Angeles. She is a Korean-American adoptee who is currently tackling making homemade kimchi for the first time. She was formerly the senior food editor at Rachael Ray Every Day, an associate editor at Bon Appétit, and a freelance writer and recipe developer across food, entertainment, and plus-size fashion at publications such as Glamour, Food52, NYMag, and more. alysewhitney.com
26 Food Processor Recipes for Smooth Purées, Dips, Dough, and More
Put your food processor to use for pie crust, hummus, hash browns, and more.
CoverBlubber Is a Stretchable, Reusable Food Cover—But Does It Really Work?
We found out if this Flubber-like cover could keep a leftover avocado from browning.
23 Food Ornaments to Make Your Christmas Tree Look Like a Buffet
Why use tinsel when you can trim the tree with pizza?
How 6 Bartenders Doctor Up Store-Bought Eggnog
We're here for the brown butter chestnut syrup.
What's New on Netflix in December—and 5 Things to Eat While Watching
Bake Christmas cookies and watch the entire 'Santa Clause' trilogy.
Honeynut Is a Tiny Squash with a Big History
The fascinating story of how a plant breeder created a sweet, shrunken butternut squash.
The 6 Flavors of Target's Archer Farms Trail Mixes Worth Buying
There are approximately one million Archer Farms trail mix flavors. We tried them ALL.
Eliza Coupe: "I’m an Actress with Food Issues and Body Image Issues—That's Real"
Here's how Eliza Coupe is healing her body and her brain.
Whoa, 'You're the Worst' Star Chris Geere's Grocery List Is Impressive
But we need to talk about that Rank Smoothie.
Your 11 Burning Thanksgiving Questions, Answered
Last-minute advice for transporting turkey, crispy-bottomed pies, and reheating mashed potatoes.
Wasabi Arugula Is the Ingredient Your Salad Has Been Waiting For
It's peppery, it's horseradish-y, and you can use it in everything.
Bagged Stuffing, I'm Never Gonna Give You Up
I grew up eating Pepperidge Farm bagged stuffing, and I don't think I can ever switch to homemade.
8 Braising Recipes to Heat Up Your House This Weekend
When temperatures are in the 20s and below, it's time to break out the Dutch oven for low-and-slow cooking.
8 Things You Probably Cook Too Fast
Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.
What's the Difference Between Regular, Cultured, and European Butter?
There are so many types of butter out there. Here's what to use when.
How Being an Adopted Korean Influences the Way Kristen Kish Cooks
People often think the 'Top Chef' winner cooks Asian cuisine, but the truth is she has only made Korean food once.
Carla Hall's 5 Best Meals of All Time
Including life-changing risotto made by a Scottish woman named Bumble.
What's the Mystery Flavor Behind Polar's 'Unicorn Kisses' Seltzer?
We're getting notes of Jolly Ranchers and 20-minute old Juicy Fruit.