Kelsey Jane Youngman

After graduating from the Natural Gourmet Institute, Kelsey worked at Good Housekeeping cross-testing recipes and memorizing the layout of every local grocery store while doing a daily shop for their test kitchen. She then spent seven years as a food editor at Food & Wine, developing recipes, writing and editing magazine features, and hosting videos. Her work at BA includes celebrating chef Lucas Sin’s favorite Hong Kong street eats (plus his recipes to recreate them in your home kitchen), a deep dive into the brand’s impressive archive, and an ode to kitchen appliances. Kelsey has earned a WSET Level 2 Award in Wines, received a James Beard Foundation nomination for her work as a culinary producer, and has baked cookies for Cookie Monster. Originally from Southern California, she’s also spent nearly a decade “temporarily” living in New York.