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Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!
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Olivia Mack McCool
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Want crispy bread and gooey cheese every time you make a grilled cheese? Your air fryer is the answer.
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Meghan Splawn
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Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
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Kelli Foster
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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.
During fall, pumpkin spice-flavored treats make their appearance just about, well, everywhere. But do you even know what’s in it? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)
For years, I thought pumpkin pie spice really had pumpkin in it. But there’s no actual pumpkin in pumpkin pie spice. It’s simply a blend of the traditional spices that go into a good ol’ fashioned pumpkin pie.
Read more: Pumpkin Spice Is Not Actually What Pumpkin Tastes Like
If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients.
The most classic blend puts cinnamon front and center, with slightly less ginger and just a pinch of allspice, cloves, mace, and nutmeg. But making the blend from scratch means you get to choose the ratio!
Go for some extra ginger, or skip the cloves if you can’t stand the flavor. Trust me, once you’ve made your own, you’ll never want to buy a commercial blend again.
In addition to being able to customize it to your liking, making your own spice blend costs less than buying a big jar of something pre-made, especially if you already have most of the spices. It’s also better to make smaller batches so you use up the blend before it starts to go stale and loses its flavor.
While you can use it to flavor your morning latte, pies, and other baked goods, you can also sprinkle it over hard squash before roasting, spice up some whipped cream, or mix it into some yogurt or ice cream base — it’s quite a versatile spice blend.
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Christine Gallary
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Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Amelia Rampe
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Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.
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Sara Haas
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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.
Glazed carrots are a classic side dish that will never go out of style. This simple recipe comes together in 20 minutes or less and delivers a sweet and savory vegetable that pairs well with just about anything, from your weeknight chicken to your Thanksgiving turkey.
These glazed carrots are a simple, three-ingredient (not including salt, pepper, and water) affair. You’ll need the following:
Making glazed carrots is super simple and only requires two steps (after you peel and cut them).
Glazed carrots are a versatile side dish. Here are a few of our favorite mains to pair with them.
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Sheela Prakash
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Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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Kristina Vänni
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