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.
Recipes
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Recipes
Schmaltzy Chicken and Stuffing Skillet
The Thanksgiving staple makes for a stellar weeknight dinner.
Cooking
It’s Pumpkin Week!
The fluffiest focaccia, cream-cheese-stuffed muffins, Sunday Bolognese, and more ways we’re cooking with canned pumpkin in 2026.
Cooking
The Only Type of Marshmallows I’ll Use for Rice Krispies Treats
Size matters—and how you incorporate them does too.
Recipes
Rice Krispies Treats
A few clever changes take classic Rice Krispies Treats to soaring new heights.
Cooking
Bake Club’s October Recipe Is the Best Dinner Roll We’ve Ever Made
Our deputy food editor Hana Asbrink will show you how to make the rightfully viral buns.
Recipes
Cottage Cheese Meatballs
Protein on protein on protein. Great on their own or stirred into tomato sauce.
Recipes
Dutch Apple Snacking Cake
A plush fall bake loaded with fruit and topped with cinnamon streusel.
Cooking
The 3-Ingredient Pumpkin Soup You’ll Fall For
From our It’s That Simple column, it’s easy and cozy as can be.
Recipes
A Really Big Chicken Parm
Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.
Cooking
How to Turn Nerds Candy Into a Cocktail
At Bayonet, bartender Bradleigh Mobley infuses the nostalgic treat into a bubblegum pink drink.
Cooking
The Secret to Sliceable No-Bake Cheesecake
This one ingredient ensures your filling doesn’t slump.
Recipes
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
