Taylor Ann Spencer

New York

Assistant Food Editor at Delish

Recipe Developer and Blogger at Project Cookbook

Articles

Peanut Chickpea Protein Bowls Are The Vegetarian Twist On Our Most Popular Lunch Recipe

3 days ago | delish.com | Taylor Ann Spencer

Chickpeas and peanut sauce are two of my current obsessions, so these peanut chickpea protein bowls are my idea of paradise for dinner. Crispy chickpeas, cabbage slaw, and brown rice are topped with more veggies and herbs and drizzled with creamy peanut sauce for a satisfying dinner that’s both hearty and healthy. Here's what you need to know.
Are You Storing Eggs Wrong? The Right Way Keeps Them Fresh For WEEKS

6 days ago | delish.com | Taylor Ann Spencer

In these days of egg-flation, it’s doubly important to protect the eggs we’ve probably spent a LOT of money on. And while eggs should last 3-5 weeks after purchase in the refrigerator, improper storage can cause them to go bad sooner. Related Story3 Easy Ways To Check If Your Eggs Have Gone BadDidn’t know there was a right (and a wrong!) way to store eggs? Beyond basic refrigeration, I didn’t either until I did this deep dive.
I Put An Air Fryer & Convection Oven To The Test-Here's What Made Food Crispier

1 week ago | delish.com | Taylor Ann Spencer

Deep frying is the best way to get any food crispy, but what if you’re not in the mood to heat up (and clean up!) a big pot of oil? In those cases, you might turn to your air fryer or convection oven to approximate that same crispy fried vibe. But which one will give you the crispiest results? Related StoryEverything You Need to Know About Your Air FryerWe ran an experiment, putting three different foods through an air fryer and a convection oven to see which actually produced the crispiest food.
This One Ingredient Is How I Make Perfect Scrambled Eggs Every Time

1 week ago | delish.com | Taylor Ann Spencer

Skip to ContentBy Taylor Ann SpencerPublished: Apr 14, 2025Scrambled eggs are the simplest of breakfast foods, but it’s not always simple to whip up a perfect batch. Too often we can find ourselves staring at a plate of eggs that are leaking water or—worse—are so tough they would literally bounce if they hit the floor. The good news is that we can all avoid these less-than-desirable results with a few simple tips and tricks.
This One Ingredient Is How I Make Perfect Scrambled Eggs Every Time

1 week ago | msn.com | Taylor Ann Spencer

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This One Ingredient Is How I Make Perfect Scrambled Eggs Every Time

1 week ago | yahoo.com | Taylor Ann Spencer

Yields: 1 servingPrep Time: 5 minsTotal Time: 20 minsIngredientsFreshly ground black pepper, optionalDirectionsIn a medium bowl, whisk eggs and salt with a fork until egg yolks and whites are homogenous. Add water and whisk until blended. If possible, let sit 10 minutes (The salt will start to break down the egg proteins, leading to more tender scrambled eggs.)In an 8” nonstick skillet over medium-high heat, heat butter until foaming. Briefly whisk eggs to reincorporate, then pour into pan.
6 Food Styling Tricks I Use All The Time For Stunning Dishes

1 week ago | delish.com | Taylor Ann Spencer

How many times have you made a dish from an online site and wondered why your food looks nothing like the photo? The broccoli florets in your copycat broccoli cheddar soup are significantly less green and vibrant. The chickpeas and asparagus in your pasta salad are completely covered with green goddess dressing, so the dish looks like a jumbled pile of unidentifiable green objects.
Scared Of Food Dye? Use These Natural Alternatives Instead

1 week ago | delish.com | Taylor Ann Spencer

Let’s face it: lately, we’ve all been freaking out a little about artificial food dye. Whether we’re pouring over lists of foods containing now-banned Red Dye No. 3 (maraschino cherries? Swedish fish?!) or eying the rainbow sprinkles on our friend’s birthday cake with paranoid suspicion, most of us are thinking twice about consuming anything with unnaturally vibrant colors.
Scared Of Food Dye? Use These Natural Alternatives Instead

1 week ago | yahoo.com | Taylor Ann Spencer

Let’s face it: lately, we’ve all been freaking out a little about artificial food dye. Whether we’re pouring over lists of foods containing now-banned Red Dye No. 3 (maraschino cherries? Swedish fish?!) or eying the rainbow sprinkles on our friend’s birthday cake with paranoid suspicion, most of us are thinking twice about consuming anything with unnaturally vibrant colors. But that doesn’t mean we have to completely give up on brightly frosted cookies and brilliantly dyed Easter eggs.
This Hack Breaks Every Culinary School Rule, But I Swear It Works

1 week ago | delish.com | Taylor Ann Spencer

As food editor at Delish, Taylor Ann has tested and developed dozens of recipes, styled numerous photo & video shoots, and writes feature stories specializing in health, food science, and safety. Her Delish feature, "8 Reasons You Should Never Eat Baby Carrots," has been read by 1.1M people, and her recipes, such as my Frico fried eggs, grilled Brie, and spinach puffs, have garnered 2.4M views on TikTok & IG.