Shilpa Uskokovic
Senior Test Kitchen Editor
A graduate of The Culinary Institute of America, Shilpa worked in some fancy-pants, Michelin-starred restaurants in New York City (like Perry St, Jean-Georges, Marea, and The NoMad) before joining Bon Appétit as food editor. At BA, Shilpa transforms her restaurant experience into reliable recipes that range from slightly project-y (like this raspberry cream cake) to incredibly easy (a set-it-and-forget-it burnt orange roast pork) and everything in between. She has an economics degree from a previous life that she never uses, and she loves cake, books, instant pudding mix, and grocery shopping.
The Key to a Softer, Chewier Cookie Is Agave Syrup
This simple swap will make any cookie feel “soft-baked.”
Chocolate Chip Cookie Ice Cream Sandwiches
A clever combo of olive oil and agave syrup keep these cookies miraculously chewy and tender even straight out of the freezer.
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Mango With Fried Shallots
Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.
Summer Squash Pasta With Just Enough Anchovies
Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.
Tomato Salad With Jalapeño Ranch
This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.
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Honeydew With Salami and Pistachios
A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
Lush Vanilla Berry Pudding
Creamy pudding, fluffy whipped cream, crunchy wafers, and juicy summer berries. It’s the best of banana pudding, without the soggy brown bananas.
Stone Fruit With Furikake
Juicy stone fruit, toasted nori, and salty cheese—this recipe proves fruit salad doesn’t always have to be sweet to be great.
How to Cut a Baking Recipe in Half And Still Make It Taste Right
Learn from a pastry chef the best way to size down a recipe—including tricky situations like eggs.
These Eco-Friendly Detergent Pods Keep My Dishes as Clean as My Conscience
Dropps pods are better for the environment—and they actually work.
I’m a Professional Pastry Chef and Instant Pudding Mix Is My Secret Ingredient
Instant pudding mix is the key to no-cook pastry cream and no-weep whipped cream.
Do You Really Need to Bake With a Scale?
I'm legally obligated to tell you the truth, even if you don't want to hear it.
Raspberry Cream Cake
Light, airy, and delicately sweet, this showstopper is inspired by the layered fruit and cream cakes in Japanese bakeries.
Guava-Grapefruit Possets
A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.
Salted Coconut Ladoos
These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.
Creamy Spinach and Chickpeas
Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.
These (Vegan) Mushroom Tacos Are the Only Recipe I Make Every Week
When life is chaotic, your tacos should be simple.
Air Fryer Chile-Honey-Glazed Fries
Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy.