Jesse Szewczyk
Senior Test Kitchen Editor
Jesse Szewczyk holds the distinction of being named one of Forbes 30 Under 30 in the food and drinks landscape for 2021. A graduate of The Culinary Institute of America, Jesse held positions at The Kitchn and BuzzFeed Food before joining the food team at Bon Appétit and Epicurious. His work has been featured in The New York Times, Food Network, TODAY, Food52, The Washington Post, King Arthur Baking, Food & Wine, and more. He is the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community, which raised $50,000 for GLAAD, and Cookies: The New Classics (Clarkson Potter, 2021), named one of the best cookbooks of the year by The New York Times and The New Yorker.
Cooking
This Chocolate Mousse Is Powered by a Block of Tofu
Two ingredients and less than five minutes of effort adds up to a fancy-pants treat you could serve in a chic bistro.
Recipes
2-Ingredient Chocolate Mousse
It comes together in a blender and just happens to be dairy-free.
Recipes
Miso Peanut Scallion Noodles
Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.
Recipes
Orecchiette With Fresh Corn Alfredo
Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.
Recipes
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Recipes
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Recipes
Berries and Cream Mille-Feuille
Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.
Cooking
Bake Club’s June Recipe Is This Summer’s Cutest Pastry
Jesse and Shilpa toss the mic to Rebecca Firkser, fellow Test Kitchen editor and reigning galette queen.
Cooking
My Honest Review of Lidl Pastries as a Pro Baker
I tried the grocery store’s famous $0.49 croissants, plus chocolate chunk cookies and more.
Recipes
Sheet-Pan Shawarma-Spiced Chicken
Save this meal—with juicy chicken, warm pita, and crunchy veg—for your weeknight rotation.
Shopping
Professional Bakers Have Been Gatekeeping Vanilla Powder—I’m Finally Spilling Their Secret
The concentrated powder adds a punch of flavor without the fuss and cost of fresh vanilla beans.
Recipes
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
Recipes
Smashed Asparagus Salad
Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.
Cooking
Can Raw Asparagus Be Delicious? Apparently Yes
This fibrous vegetable becomes tender and juicy after a little whacking.
Recipes
Salmon and Spring Veg in Parchment
Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.