Kat Thompson

6 days ago | eater.com | Kat Thompson

Lille Allen/Eater I keep my pantry stocked with a box of vanilla pudding mix at all times because it’s the secret ingredient in my favorite banana bread recipe. It adds robust vanilla flavor and moisture that lasts for days; I’ve yet to find a banana bread recipe that’s comparable. So when I read the recipe for sprinkle cookies on the side of the Jell-O box, I figured I’d give it a go, given the pudding mix’s proven track record when it comes to enhancing baked goods.

1 week ago | eater.com | Kat Thompson

Lille Allen/Eater I never used to wear dishwashing gloves, despite the fact that I wash every dish, utensil, and pot by hand in steaming hot water. There are a couple reasons for this: I was blessed with skin that doesn’t tend to dry out or is sensitive to near-boiling temperatures. I also like being able to feel everything in the sink and identify when a pot is still a bit greasy through my fingertips.

1 week ago | eater.com | Kat Thompson

Kat Thompson Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Cinnamon rolls with orange frosting are her Christmas morning tradition. Although a tube of cinnamon rolls delivers a hit of nostalgia, nothing provides a bigger sense of accomplishment than making cinnamon rolls from scratch.

2 weeks ago | eater.com | Kat Thompson

Kat Thompson Since I didn’t grow up with babka, I didn’t really know what I was missing. By the time I got acquainted with the yeasted, swirly bread, I figured it was just easier to buy a loaf than figure out the intricacies of baking one myself. That changed, however, when I saw the black sesame babka on the cover of Molly Yeh’s latest cookbook, Sweet Farm: its perfect swirl hypnotized me into finally attempting my own.

3 weeks ago | eater.com | Kat Thompson

Kat Thompson Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her freezer is never without chicken thighs. Chicken thighs are one of the most versatile proteins you can cook with. When the skin is on, they can be pan-fried until crispy, the rendered fat perfect for frying potatoes or brussel sprouts or turning into a pan sauce.