Sarah Jampel
Sarah Jampel is a writer, editor, recipe developer, and food stylist based in Vermont. She was a senior staff writer and stylist at Food52 before joining Bon Appétit as senior cooking editor in 2019, which entailed heading up the Basically vertical, editing and developing recipes, and writing about everything from her favorite brownie mix to her must-have cooking tools. Sarah now serves as the recipe development and test kitchen manager at King Arthur Baking.
Recipes
20 Rules For Making the Best Salads of Your Life
All the tips and tricks you need to know; plus, a few recipes for putting it all into practice.
Lifestyle
A Tool to Clean (Like Really Clean) Your Tongue
Tongue scrapers are easy to use, satisfying, and strangely addictive.
Culture
These Little Scissors Can Replace Every Other Pair You Own
Small, strong, and precise, all hail Joyce Chen!
Culture
Every Single Time I Break Out These Produce Bags, I Get a Compliment
I bought them for the environment; I keep them for the random praise.
Lifestyle
Tempeh Crumbles Are My Weeknight Wingman
Glazed with a sticky and spicy honey-sambal sauce, they’re good enough to eat by the handful.
Recipes
Peanutty Noodles with Tempeh Crumbles
Tempeh skeptics, this recipe will make a convert of you.
Restaurants
This Bagel is the Only Thing That Got Me Through Marathon-Training
Better than a hot shower, better than an icy-cold Gatorade, better than any other carbohydrate in all of New York.
Where to eat
How to Spend a Big Fat Weekend Eating Pastries in San Francisco
Forget the scenery, the farmers market, and the tech world. The best reason to go to SF is for the baked goods.
Culture
It’s Time You Retired That Ratty Pastry Brush From 20 Years Ago
If you remotely care about baking, do yourself a favor and get a better brush.
Cooking
Japanese Sweet Potatoes are the Best Sweet Potatoes—And I Don't Want to Hear Otherwise
White is the new orange.
Cooking
The Only Thing Better Than This Cake Is the Toffee Sauce You Drench It In
Everything you love about sticky toffee pudding cake, but with a whole new lewk.
Cooking
All of Your Canned Tomato Questions, Answered
Almost everything you need to know about the workhorse pantry staple.
Culture
The Only Way I Got Through a ‘Great British Baking Show’ Challenge Was By Cheating
Would I have survived in the big hot, tent? Probably not.
Culture
I Can’t Bake in My Tiny Kitchen Without This Essential Tool
I’m climbing these tiered cooling racks to the moon.
Cooking
I Baked These Toffee Chocolate Chip Cookies With Half the Sugar and Loved Them
Conventional wisdom says not to reduce the sugar in a recipe by more than one-third, but I decided to live dangerously.
Cooking
Your Most Pressing Maple Syrup Questions, Answered
Everything you need to know about buying, storing, and using one of our favorite pantry staples.
Lifestyle
Marinated Lentils Are Saving My Vegetarian, Protein-Craving Soul
When my dinner ends up looking like a collection of what other people might call sides, I make these lentils.
Culture
The Mini Offset Spatula Is Every Professional Baker’s Secret Weapon
Why I need to be within arm’s reach of this $5 kitchen tool at all times.
Cooking
This Chickpeas and Greens Frittata is All You Need for Dinner
Who says one frittata can't have it all?