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.
How to Bake With Yeast When You're a Total Noob
Get to know yeast, one of the best single-celled microorganisms around.
Creamy Vegan Pasta…and 9 Other Ways to Turn a Can of Beans Into Dinner
It’s creamy, it’s beany, and you don't even have to break out a blender.
You Told Me to Buy a Kitchen Scale But the Recipe Doesn't Give Weights. Now What?
We promise we haven't betrayed you.
The One Thing I Do Every Time I Bake Cake to Avoid Disaster
Learn it once, remember it forever.
You’ll Swear This Cinnamon is Spiked with Sugar (It’s Not)
One shake of Burlap & Barrel's Royal Cinnamon will transform your oatmeal, cakes, and applesauce for good.
For the Love of Cookies, Please Don't Skip This Step of the Recipe
It's there for your own good!
STOP! Before You Bake Anything, Read This
It's like your teacher always said: Read the instructions before you begin.
Salty Buckwheat Chocolate Chunk Cookies
When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.
Is It Ever Okay to Use Bottled Lemon Juice?
Everything you need to know to squeeze the most out of citrus season.
The Cookbook That Makes Healthy Eating Look Amazing
As someone who lives for an exciting, somewhat “out-there” condiment or snack, I can’t get enough.
Cornstarch is a Powerful Tool That Must Be Used Responsibly
Learn how to use cornstarch and you'll be rewarded with its many riches.
There are 40,000 Types of Rice in the World—Here's How to Pick the One You Need
A super-simplified guide to an incredibly complicated subject.
When It Comes to This Snack, Store-Bought Is Better Than Homemade
You can't beat them so you might as well embrace them.
Vegetarian Chili With Lots of Fritos
Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.)
Don't Know How to Carve a Chicken? This Recipe is the Best Place to Start
And at the end you get soup.
