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Emma Kumagawa
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We Tried 6 Ways of Baking Crispy Sweet Potato Fries and the Winner Was Abundantly Clear
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I have to admit something: I have cooked more soggy, burnt, and just overall mediocre baked sweet potato fries than I’d like to admit. After years of sub-par homemade sweet potato fries, I gave up. I resigned to purchasing frozen sweet potato fries for more consistent results. But those bags can get pricey, and it seemed a little silly that sweet potato fries, out of all things, was the dish I couldn’t manage to get right.
So I decided once and for all to figure out the best way to bake crispy sweet potato fries at home.
How I Found the Best Way to Bake Sweet Potato Fries
Method: 30-Minute Soak, Baked at 450°F on a Wire Rack, No Cornstarch
2/10
Prep: 35 minutes
Cook: 30-38 minutesAbout this method: This method comes from Love and Lemons. A 30 minute soak encourages the surface starch to release to aid crisping. Baking the fries on a cooling rack at 450°F is meant to allow the hot air to circulate around the sweet potatoes. This creates a crispy fry without needing to flip them halfway through the baking time.
Results: I could see starch collected at the bottom of the soaking bowl, so I was hopeful from the start. Unfortunately, this method did not work. These fries were somehow both soggy and dry at the same time.
The hottest oven temperature used for all the methods, it dried out the sweet potatoes rather than making them crisp. The cooling rack also imprinted a grid pattern on the fries. Not a deal-breaker if it produced crispy fries. But the fries were limp. The sweet potatoes really need direct surface contact with the baking sheet to help them brown.
This method is the only one that didn’t toss the fries with cornstarch, which was a noticeable difference in the final results. They tasted more like a roasted vegetable side dish than a “fry.”
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: No Soak, Baked at 400°F
About this method: Sally’s Baking Addiction takes a savory turn from cakes and cookies and shares her method for baked sweet potato fries. This method intrigued me. She skips the soak, instead just tossing the fries with cornstarch and then olive oil. The fries hit the oven at 400°F for 30 minutes, flipping halfway. At that point, the oven is turned off, but the fries are left to rest in the still-hot oven for 30 minutes. Resting in the hot oven instead of at room temperature is meant to maximize the crisp factor.
Results: These fries definitely weren’t soggy. They stood up straight when I held one up. But the extra-long exposure to the heat also dried them out. The texture was leathery. And despite flipping them halfway through the cooking time, one side was much darker. I attribute this to them resting on the hot baking sheet for the extra 30 minutes.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: No Soak, Baked at 425°F
About this method: This super straightforward recipe comes from Cookie and Kate. The fries are tossed first with cornstarch, then with olive oil. They’re baked at 425°F for about 35 minutes, flipping halfway through. No soaking here — Kate claims the extra work doesn’t provide better results. Let the fries cool on a wire rack.
Results: I pulled these fries out of the oven at the shortest suggested cooking time, but even that was too long. These fries were the darkest of the bunch, really toeing the line of burnt. The fries weren’t limp at all, but I would categorize them as more chewy than crisp. I did like how straightforward they were to prep and cook. I would try these again, reducing the cooking time.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 30-Minute Soak, Baked at 425°F
6/10
Prep: 35 minutes
Cook: 25 minutesAbout this method: Amy of Chew Out Loud soaks her sweet potato fries for at least 30 minutes. After drying them well, they’re tossed with oil first, and then the cornstarch and seasoning. They’re baked at 425°F for 15 minutes, flipped, and returned to the oven for an additional 7-10 minutes. Let them cool for two minutes to crisp before serving.
Results: This was another fairly straightforward recipe, with the additional soaking step. Like before, I could see the starch collected at the bottom of the bowl. These fries were so close, but unfortunately did not quite hit the mark. They were limp, but I think this mainly had to do with the shorter cooking time. I think adding on additional cooking time would be an easy adjustment to make here.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 1-Hour Soak, Baked at 425°
8/10
Prep: 1 hour 10 minutes
Cook: 50 minutesAbout this method: Laura from The First Mess starts with shorter fries. The large sweet potatoes are cut in half through the equator first, then cut into 1/2-inch fries. They then go in a bowl of cold water for at least an hour to soak. After draining and drying well, they’re tossed with arrowroot or cornstarch. (Laura indicates that either will work. I stuck with cornstarch for consistency’s sake.) They’re laid out on a baking sheet sprayed with nonstick cooking spray. The tops are then sprayed again with cooking spray. No salt yet — it draws out moisture while cooking. They’re baked at 425°F, for 50 minutes, flipping halfway through. They can be returned to the oven for additional cooking time if more browning is needed.
Results: I was skeptical of the shorter, almost stubby fries at first. I like the more elegant look of cutting the full length sweet potato into fries. But there was no denying it was a lot easier to cut things up when starting with half a potato and a flat, even surface. The hour-long soak also seemed like a long prep time, plus nearly an hour’s cooking time.
But these fries were super crisp. The shorter length provided more surface area to crisp up. They’re also great if you’re serving a crowd — they’re a one-bite fry that doesn’t require double dipping. And using cooking spray was easier and much less of a mess. The hour-long soak is definitely something you have to plan around, but they can soak up to overnight. It’d likely be easier to prep them earlier in the day, let them soak in the refrigerator, then resume when it’s closer to dinnertime.
My only major complaint was that 50 minutes was too long for my oven. These fries were too dark. They also tasted a bit under-seasoned. The salt didn’t adhere as well to the fries when they were seasoned after being removed to a plate. I’d definitely repeat this method but start checking the fries for doneness at 35 minutes. I’d also salt them immediately out of the oven, while the oil is still bubbling on the surface.
Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez
Method: 10-Minute Soak, Tossed with Oil Then Cornstarch, Baked at 425
10/10
Prep: 15 minutes
Cook: 30-35 minutesAbout this method: This technique from A Couple Cooks calls for a quick 10 minute soak. The fries are drained, dried, tossed with oil, and then cornstarch. They’re baked for 15 minutes at 425°, flipped, then returned to the oven for another 16-19 minutes.
Results: These sweet potato fries were easy to make and legitimately crispy. They were still crispy after sitting around for 45 minutes. They ranked higher cold when tasted side-by-side with some of the lower ranking methods while they were still hot.
I wasn’t sure the 10 minute soak would do much, but I could see starch collected at the bottom of the bowl. There was definitely less starch present compared to those that soaked for 30 minutes or more, but it was there. If you have the extra time, soaking them for longer won’t hurt, but even the short turn in the tub makes a difference. My only tiny complaint here is that tossing the fries with oil and then cornstarch was a little trickier than tossing with cornstarch first. But with the results it provided, it wasn’t a huge deal.
Soaking sweet potato fries in cold water, even for just 10 minutes, before baking definitely makes a difference. To streamline things, prep and pop the bowl of fries in the fridge several hours before eating.
425°F seems to be the sweet spot for the oven temperature. Not too hot where they burn but hot enough to crisp and brown evenly.
Lastly, be sure to rotate the pans when cooking. Ovens have hot spots that sweet potatoes are particularly susceptible to. Rotating the pans helps avoid half a pan of overdone fries, and half a pan of soggy fries.
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Meleyna Nomura
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I Tried This Roasting Pan from One of Our Favorite Cookware Brands — Here’s Why Everyone Should Own It (Especially for Thanksgiving)
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While I love cooking year-round, the colder months are definitely when my culinary skills shine the most. And, as we’re all breaking out the Dutch ovens, braisers, and other fall and winter cooking gear, it’s a great time to take stock of what you have and what needs to be upgraded. (Thanksgiving is around the corner, after all, and you don’t want to realize your stand mixer is broken the night before you plan on baking cupcakes.) So, I’ve started thinking about all the cookware in my kitchen that either needs a revamp or that I need to buy in the first place. And, one of the most important pieces of your kitchen’s autumnal arsenal is a solid roasting pan.
While roasting pans might seem like things that only really get used on holidays, we’re here to tell you that’s far from the case. I use roasting pans all the time — yes, even in the summer! — for everything from cooking whole chicken and roasted veggies to batched appetizers, ratatouille, and much more. That’s why we were so psyched when one of our favorite cookware brands, Caraway, dropped their Roasting Pan just in time for the holidays.
What Is the Caraway Roasting Pan?
This classic roasting pan is the perfect piece of cookware for everything from roasted poultry and glazed hams to weeknight dinners, baked fish, and much more. It also sets itself apart from standard roasting pans, since it’s made with Caraway’s signature non-stick coating — which we can attest is top-of-the-line and makes both cooking and cleaning a total breeze. Plus, the heavy-duty, stainless-steel wire rack is included, which gives whatever you’re cooking on the racks more exposed surface area, meaning you’ll get a more even cook without unwanted hot spots or burning. On top of that, the whole 16-by-13-inch roasting pan is oven-safe up to 550 degrees Fahrenheit, which is about as hot as most home ovens can get.
Why I Love the Caraway Roasting Pan
First of all, this thing is gorgeous. Available in multiple colorways in both the “Classics” and “Iconics” collections, the sleek ceramic surface and stainless-steel accents make this an easy fit for all kitchen aesthetics. Secondly, the roasting pan is big — but not too big, which I appreciate, especially living in a two-person household. As you can see, it easily fits a spatchcocked chicken, even when placed widthwise. If you have a massive bird for Thanksgiving, this might be a touch tight, but for small and medium turkeys, you’ll be in business. It has a good weight to it, too, so you won’t have to worry about it sliding around on the stove, but it isn’t too heavy like a big piece of cast iron.
The roasting pan is also super easy to clean, thanks to its nontoxic, nonstick Ceramic Coating. Plus, it’s induction compatible, so it’s a snap to finish dishes on the stove (did someone say gravy?), and if you want, you don’t have to use the oven at all. And, with a 4.8-star average rating, it’s clear that I’m not the only one who thinks this a top-tier addition to Caraway’s cookware lineup.
With the holidays around the corner, now’s a great time to upgrade your roasting pan or purchase your first (and probably your last!) one. Caraway’s Roasting Pan is made from high-quality materials, has a great nonstick coating, and is sure to help you nail your holiday meals — and make your fall weeknight meals that much better. Plus, it also makes a great gift for the home chef in your life!
Buy: Caraway Roasting Pan, $195
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Ian Burke
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This Compact, Ultra-Powerful Blender Is My Go-To for Smoothies (Snag It On Sale Now!)
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
From the beginning of the year up until a couple of months ago, I’d been living without a blender, and it was a sad time. Before that, I’d used a NutriBullet for years to make fruit smoothies every day — sometimes even twice a day. The reason I put off getting a new blender for so long is because my new kitchen is tiny and barely has any space for another appliance. My roommates have their own blenders and juicers, which are huge and take up a ton of counter space, though I have no interest in sharing with them.
For a minute, I had a rechargeable personal blender, which wasn’t super powerful, but it did the job — until its battery died and refused to recharge. Okay, I thought, it’s officially time to get a real blender. I did some research and came across Ninja’s Nutri Pro blender. It seemed perfect! Not only did it sport a similar design to my beloved NutriBullet, but it also looked compact enough for my small kitchen. Now that I’ve been using it every day for a while, I can say it fully lived up to my expectations. You can shop it directly on Ninja’s website, though right now, it is 20 perfect off on Amazon.
Design Features That Stand Out
When I say this blender is compact, I mean its base measures just under 7 inches wide, which, compared to a lot of other blender bases, is nothing. I store it and the included cup on my dedicated shelf inside one of our cabinets, and I still have plenty of space for my pots, pans, and dishes. Size aside, the base is hefty and has little suction cups on the bottom, so once you stick it on your counter, there’s no budging. This is important because the blending capabilities of this little machine are intense. You’ll also find that the blender’s blades are removable. Once you remove the blade cap, you can drink right out of the 24-ounce single-serve cup, or twist on the spout lid, which allows you to bring your beverage on the go.
Although there’s a dedicated “smoothie” button on the blender, I typically just use the start/stop button, and my smoothies are done in 7 seconds flat. This holds true even when I use frozen berries and ice cubes. Of course, you can also crush ice and chop other tough, fibrous fruits and veggies with the dedicated “crush” button. “Smoothie” and “crush” are both Auto-iQ preset programs, so if you’re not sure how long to blend, they take the guesswork out of the process. No matter which button you press, your concoction will be ready to go in a few seconds. If you’re looking for a tiny but mighty machine that’ll be a workhorse in the kitchen and take care of all your blending needs, look no further — because this is it.
The only downside to this blender is that it’s quite loud, but then again, what blender isn’t? Plus, if you live with people who like to sleep in, you could always make your breakfast smoothie the night before instead of first thing in the morning.
Should You Buy the Ninja Nutri Pro Compact Personal Blender?
Yes! I genuinely think this blender would be a great fit in just about any kitchen, but especially if you’re looking for the following features:
Where to Buy the Ninja Nutri Pro Compact Personal Blender
Here at The Kitchn, we test products first-hand to let you know if they’re worth buying. Although we have affiliate relationships with the brands we cover, we never promote products that we don’t personally test, love, and own.
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Nikol Slatinska
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This Set of Universal Lids Will Fit All of Your Pots and Pans — and It’s on Sale Right Now!
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If you’re tired of hunting for lids in your kitchen cabinets, it’s time to say goodbye to the chaos and hello to a more straightforward, organized cooking experience. Just picture a kitchen where your cabinets aren’t a cluttered mess, and you can finally take advantage of all the cabinet space you have. Well, guess what? We’ve found a solution. Meet Meyer’s Universal Lids Set, the piece that’ll (finally) bring some order to one of the messiest parts of your cooking space.
With this kitchen upgrade, you can stop digging through a mountain of mismatched lids once and for all, since the Universal Lid Set will replace all of them — even on pots and pans not made by Meyer. Here’s the icing on the cake: The set is also on sale right now, so snag it at a reduced price while you still can!
What is the Meyer Universal Lid Set?
This nifty set comes with three stackable universal lids designed to fit most pots and pans, whether they’re Meyer brand or not. That’s right, you no longer have to deal with a chaotic collection of mismatched lids. *Sigh of relief.* Crafted from durable stainless steel, they come in three sizes: Large, which fits 9.5-, 10.25-, and 11-inch pans; Medium which fits 8-, 8.75-, and 9.5-inch pans; and Small, which fits 6.25-, 7-, and 8-inch pans. These lids also feature a chic matte-black finish with elegant gold handles, adding a touch of style to your cookware. And, it doesn’t end there — each lid is dishwasher-safe and oven-safe up to 350 degrees Fahrenheit, making them easy to use for pretty much all of your cooking needs. It’s definitely time to hit that “add to cart” button, if you ask us.
What Meyer’s Reviewers Are Saying
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Haley Lyndes
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This Stylish Dish Saves Bar Soap From Crumbling and Keeps Your Counters Spotless
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Soap dishes have come a long way. Once upon a time, most of them sported the same basic design, which essentially mimicked a small bowl or plate. Fortunately, the designs then started including drainage holes — in fact, draining dishes made of silicone are particularly popular now thanks to their relative affordability and easy-to-clean material. As someone who has one of these in her own bathroom, however, I can tell you it’s not the most stylish thing in the world. Even if the rest of your sink vanity is tidy and visually pleasing, the wrong dish can single-handedly cheapen the entire aesthetic. And really, there’s no reason why you should have to choose between form and function. There are so many cute sinkside accessories out there, and we came across one that’ll instantly lend a trendy, artistic vibe to your bathroom or kitchen counter. The Zig Zag soap dish from Uncommon Goods is perfect for just about any aesthetic, and at $20, it’s not too bad price-wise, either.
What is the Zig Zag soap dish?
This bathroom and kitchen must-have isn’t so much a dish as it is a piece of decor with a useful function. You’ll notice that it’s made of beige-colored clay and boasts a subtle yet eye-catching speckled finish. This gives the dish an earthy look and makes it easy to match with other items in the room. If you place it in your bathroom, this piece will definitely add a calm, spa-like appeal to your sink area. But if we’re talking about the star feature of the dish, that’s easily its geometric zig-zag silhouette. Not only does it just look cool, but the divoted surface also allows water to run off the soap, preventing your bar from becoming soggy and crumbling before you can use it up. You’ll also find that the dish’s glaze makes the stoneware material easy to wipe clean. Really, adding this piece to your sink setup is a no-brainer.
What Uncommon Goods Reviewers Are Saying
What’s more, the dish will serve as a conversation-starter every time you have guests over, so if you’re looking to impress with your decor, this is the perfect pick for that. You’ll quickly come to find that it’s eye-catching, timeless, and totally practical.
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Nikol Slatinska
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We Asked 3 Bartenders to Name the Best Bourbon for an Old-Fashioned and They All Said the Same Thing
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Truth be told, I could enjoy an old-fashioned (and all its many iterations) all-year round. Still, there’s something to be said about how much more delicious the classic cocktail is when the temps dip and I’m ready to sip the alchemical gold that happens when you combine bourbon, bitters, sugar, and water.
As I’m sure you’ve likely noticed, there’s nearly as many bottles of whiskeys out there as there are whiskey drinkers. That’s absolutely the case for bourbon, the whiskey of choice for many when it comes to mixing up a classic old-fashioned. Barrel-aged, oaky bourbon is the backbone of the quintessential cocktail. It’s also the type of liquor you want to opt for a more mid-to-top-shelf bottle; there’s very little hiding room for sub-par liquor in the limited ingredients’ list.
Smooth, spicy, or just well-balanced, bartenders often stock upwards of thirty bourbons in order to mix up an old-fashioned, depending on the customer’s mood. Though it might sound intimidating when considering which bottle to add to your cart, the good news is old-fashioneds are maybe the easiest of all the cocktails to make. I chatted with a few bartenders who have a few takes on the best bourbons for old-fashioneds, as well as some tips to serve up the best one at home.
What’s the best bourbon for old-fashioneds?
Despite how well-stocked their bars might be, there is bourbon (nay, a whole distillery!) that particularly shines for many bartenders: Kentucky’s own Buffalo Trace. “I actually love Buffalo Trace,” says Brad Hagman of The Harper in Fort Worth, Texas of the distillery’s eponymous bourbon. “I make more Buffalo Trace old-fashioneds than I do anything.” The budget-friendly bourbon also still has plenty of dimension all its own as a mid-shelf bourbon, alongside other affordable Buffalo Trace options like Eagle Rare, Ancient Age, and Benchmark.
If you’re looking to stock your bar with something higher on the shelf (which a simple cocktail like the old-fashioned can often call for), one particular option won over many of the bartenders I spoke to. “My desert island old-fashioned bourbon would be E.H Taylor, Jr.,” says Chris Cardone, chief mixologist for Via Carota Craft Cocktails and bartender at I Sodi in Manhattan.
You likely know where I’m going with this: E.H. Taylor, Jr. falls, yes, under the same umbrella of iconic distillery, Buffalo Trace, which bought the Old Taylor brand from Jim Beam in 2009 and re-released this smooth bourbon under the E.H. Taylor, Jr. moniker in 2013.
Nick Hassiotis of Alpharetta, Georgia’s Foundation Social Eatery, also loves breaking out the E.H Taylor Jr. bourbon in the fall; it hits many of the flavor notes associated with the season, such as cinnamon, caramel, black pepper, candied orange, and vanilla. “As we are heading into fall and winter, I like bourbons with a little more of a backbone and a higher alcohol content,” says Hassiotis, who agrees that a higher proof and high-quality bourbon like the E.H. Taylor Jr. is key to nailing the cocktail at home. “The dilution from the ice while stirring the cocktail will help mellow out some of the ‘hotness’ from that higher proof, but it will still be able to stand on its own and have all the delicious bourbon-ness come through.
Cardone also adds that if someone wants a bourbon that is super smooth, easy drinking, and light on heat, that Blantons, also a member of the Buffalo Trace extended universe, is another top-shelf choice.
How do you make the best old-fashioned?
Overwhelmingly, all the bartenders I chatted with urged me to remind home mixologists to keep it ultra simple when making their old-fashioneds. “I think people try to get too tricky,” says Hagman. “A lot of times people that are new to the business [of making an old-fashioned], they don’t feel complete if they’re not adding a bunch of ingredients to things,” which, more often than not, Hagman says, means adding too much sugar to the cocktail.
If you often go maximalist, don’t fret; The old-fashioned might be called old, but you can still bust out some new tricks. Hagman, for instance, is a big proponent of going 50/50 on his alcohol base when making an old-fashioned, which is what he did with his popular old-fashioned recipe, which uses takes equal parts of the sweeter, more viscous Texas-based Blackland Texas Pecan Brown Sugar Bourbon, along with equal parts of the heat of Blackland rye whiskey to create his own spicy-sweet spin.
When in doubt, just have fun with your cocktail mixing. Old-fashioneds aren’t always one-size-fits-all even if they seem like it. “Once you find the bourbon you’re into, then have fun with the bitters,” says Hassiotis. “That is an easy way to change the flavor and keep it seasonal while using the same recipe. In summer, try peach bitters and then as you’re getting into fall, use something more aromatic like Angostura or Jerry Thomas bitters.”
Once you have all your components lined up, it’s time to mix. “I personally use two to three dashes of Angostura bitters, 1/4 teaspoon of simple syrup (using demerara sugar), and then two-and-a-half ounces of bourbon,” says Cardone. Then, be sure to opt for serving your drink with a large ice cube, so that it won’t dilute too quickly.
The finishing touch? A wheel of orange zest and, my personal favorite addition, a plump, semi-candied Fabbri Amarena cherry to literally put the cherry on top of this simple, yet complex, treat of a cocktail.
What bourbon do you use to make an old-fashioned? Tell us about it in the comments below.
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Mackenzie Filson
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Costco Is Selling An “Unbelievable” 157-Piece Le Creuset Set — But Will Anyone Buy It for This Shocking Price?
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Some say its worth it; others are saying its outrageous. What do you think?
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Aly Walansky
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The $18 Fruit Basket That Completely Cleared Up My Counter Clutter
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When my fiancé and I moved into our one-bedroom apartment, I knew we’d have to be strategic about kitchen storage. Given that our entire apartment is only 750 square feet, the kitchen has a pretty small footprint — which means limited storage space. To combat this, every appliance, piece of decor, or storage item we’ve acquired either does multiple jobs or is essential to the flow of the kitchen.
Because most of our counter space is dedicated to prep and the few appliances we routinely use, I knew when looking for a fruit basket that it would need to hold a lot, while also being low-profile. In my previous apartment that I shared with two roommates, we collected fruits and vegetables on the counter in several different bowls, which worked well enough, but I no longer had the space in this apartment (or patience for visual clutter). I came across this two-tier fruit basket during my search, and it was perfect for the tiny space next to the sink that was a natural place to store fresh produce.
First, the two tiers are game-changing. Similar to hanging fruit baskets that are connected with chains, this basket has a smaller top tier and a larger bottom tier for holding lots of produce. I usually keep fruit — like bananas, peaches, or apples — on the top, and the bottom holds a consistent selection of alliums like garlic, yellow onions, and shallots. I’ve found that it accommodates all the regular countertop produce we (as two people who cook several times a week) use, with room for some rotating extras as well. I also like to keep avocados, tomatoes, and citrus depending on what’s for dinner that week. Additionally, you can detach the top and bottom baskets if you just want to use them on their own, which is an amazing feature.
Because the wire design of this basket has relatively large gaps on each shelf, smaller pieces of produce have a tendency to fall through, so I corral these within a ceramic berry box. I keep cherry tomatoes, loose cloves of garlic, and particularly tiny shallots in this adorable little box (which doubles as a colander for rinsing fruit and veggies!). Not only does it prevent items from falling through the cracks, but it also adds a bit of color to an otherwise neutral design.
Speaking of the neutral design, that might be my favorite part of this fruit basket — even with the highly practical storage it provides. It definitely takes inspiration from Japanese and Scandinavian minimalism (think: brands like Yamazaki Home and HAY design), but blends in perfectly with the vintage and more rustic accents I also have in my kitchen. Even though it’s not the same brand as some of the other things in my kitchen, it matches perfectly with the black metal and natural wood on my magnetic fridge rack and dish drying rack. I bet it would match with your decor, too.
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Caroline Mullen
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6 Design Ideas We’re Stealing from Reese Witherspoon’s Stunning Sage Kitchen
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Brittany RomanoBrittany Romano contributes to Apartment Therapy’s Kitchn, focusing on shoppable content. She holds a sociology degree from New England College and started her career as a freelance market assistant at Marie Claire. She’s held positions as an editor at Future PLC, overseeing their five home brands, and most recently, as a Celebrations Editor at USA Today’s Reviewed. She contributes to Forbes Vetted, Glamour, and Teen Vogue. When she’s not writing or editing, you’ll find her trying out yet another DIY project or changing her removable wallpaper in her apartment for the millionth time.
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Brittany Romano
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This $5 Trader Joe’s Bakery Find Is a Total Dupe for a Costco Favorite
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I eat them for breakfast, dessert, and even a late-night snack.
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Christina Knueven
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Before & After: A “Dated, Basic” Kitchen Becomes a Spacious Sanctuary
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A hidden, foldable island makes this small kitchen super functional.
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Cullen Ormond
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