Kae Lani Palmisano

New Jersey, Philadelphia

Host, Check, Please! Philly at WHYY-TV (Philadelphia, PA)

Host and Writer, Delishtory at PBS

Food Editor at Philadelphia Magazine

✏️ Food Editor @PhillyMag | 📺 emmy-winning host of Check, Please! Philly on @whyy and Delishtory on @pbsfood

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Articles

At Amá, a Humble Salad Tells the Story of Mexican Heritage

5 days ago | phillymag.com | Kae Lani Palmisano

Reviews At Amá, a Humble Salad Tells the Story of Mexican Heritage Chef Frankie Ramirez's milpa salad is a culinary tapestry, interweaving millennia-old farming techniques with the rich, personal narratives of the kitchen staff. Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.
The Best Breweries at the Jersey Shore

1 week ago | phillymag.com | Kae Lani Palmisano |Tara Nurin

The Best Breweries at the Jersey Shore From citrusy crushers to Jersey fresh ales, here's where to go for your next beach beer. Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.
Jersey Fresh Pours: Your Guide to Breweries Down the Shore

1 week ago | phillymag.com | Kae Lani Palmisano |Tara Nurin

Jersey Fresh Pours: Your Guide to Breweries Down the Shore MudHen’s outdoor bar / Photograph by Jeff FuscoWhat could be more refreshing than feeling a light sea spray on your skin after a long day in the sand and sun? How about that mist with a cold beer? Coastal brewers along the New Jersey shoreline are alchemists transforming perfect beach days into citrusy crushers, fruit-forward sours, and ales made from pristine water sourced from an aquifer under the Jersey Pinelands.
12 classic desserts that have stood the test of time

3 weeks ago | 10best.usatoday.com | Kae Lani Palmisano

AdvertisementThis article was updated in May 2025. Desserts change, but our sweet tooth doesn’t. Our taste for fatty, sweet, creamy, salty, chocolatey treats is a part of our collective DNA. But what desserts we crave aren’t just dictated by our hunger, but also by trends. Here are some of the most popular classic desserts broken down by decade since 1900.
“Kalaya” and Other Philly Restaurant You’re Pronouncing Wrong

4 weeks ago | phillymag.com | Kae Lani Palmisano

You’re Saying “Kalaya” Wrong A non-linguist’s pronunciation guide to 21 of Philly's most mispronounced restaurants. Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.
Inside Philly's First (and Only) Urban Mushroom Farm

1 month ago | phillymag.com | Kae Lani Palmisano

Q&A Inside Philly’s First (and Only) Urban Mushroom Farm Mycopolitan produces upwards of 1,200 pounds of specialty mushrooms per week — king trumpets, oysters, lion's mane, and more — all from a Northeast Philly basement. Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.
10 Un-Brie-Lievable Philly-Area Cheese Makers and Mongers

1 month ago | phillymag.com | Kae Lani Palmisano |Kristen Schott

10 Un-Brie-Lievable Philly-Area Cheese Makers and Mongers From small-batch creameries in the countryside to shops offering rare wheels of traditional European styles, here's where to upgrade your board. Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.
Philly's Ultimate Cheese Lover's Guide

1 month ago | phillymag.com | Kae Lani Palmisano |Kristen Schott

An Homage to Fromage: Philly’s Ultimate Cheese Lover’s Guide Cheeses from Birchrun Hills, Bandit, Valley Milkhouse Creamery, Goat Rodeo Farm & Dairy, Third Wheel Cheese, and Calkins Creamery. / Photograph by Casey RobinsonAnyone who has ever attended the Pennsylvania Farm Show knows that dairy is big business in the Keystone State.
Want to Find Morels? A Philly Chef Shares His Secrets

1 month ago | phillymag.com | Kae Lani Palmisano

News Chef Chris D'Ambro of Ambra and Southwark took our food editor on a hunt for one of the season's rarest foraged ingredients. Here's what they found. It’s early on a Saturday morning, and chef Chris D’Ambro, his wife Marina de Oliveira, their friends Amelia Runyan and Karl Recktenwald, and I are in Ridley Creek Park hunting for one of spring’s most sought-after ingredients: morels.
Cheesesteak 2.0: Welcome to the New Era of Philly's Iconic Sandwich

2 months ago | phillymag.com | Bradford Pearson |Kae Lani Palmisano |Adam Erace |Victor Fiorillo

Cheesesteak 2.0: Welcome to the New Era of Philly’s Iconic Sandwich The Philly cheesesteak is all grown up. Photograph by Gene SmirnovFor decades, the cheesesteak went virtually unchanged: soft roll, beef, cheese. Sure, there were a few adaptations here and there — chicken and Cheez Whiz, most notably — but for the most part Philadelphia’s iconic sandwich remained comfortingly consistent. Then, a few years ago, a funny thing happened.