Genevieve Yam
epicurious
New York, NY, United States
Contact Genevieve
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Past articles by Genevieve:
Make Better Bread With the Challenger Bread Pan
It’s worth the hype. → Read More
Île Flottante (French Floating Meringues With Crème Anglaise) Recipe
This simple, elegant dessert of "floating islands" suspended in a pool of crème anglaise is a French classic. → Read More
The Not-Too-Big, Not-Too-Small Knife I Use Every Day
It's smaller than a chef's knife, but bigger than a paring knife. And that makes it just right for weeknight dinner. → Read More
Genevieve Yam
After graduating from culinary school, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. Genevieve worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52, Bon Appétit, and Epicurious. → Read More
Making Cookies? Leave the Stand Mixer on the Shelf
This flexible, freestyle food processor recipe makes treasure-packed cookies—your way. → Read More
The Taylor Swift Chai Cookies That Never Go Out of Style
Spend your midnights and holidays making Taylor Swift’s famous chai sugar cookies frosted with a rich, velvety eggnog icing. Here’s how to do it. → Read More
Why Cream Cheese Is the Secret to Crisp and Flaky Pie Crust
Expert baker Rose Levy Beranbaum swears by this ingredient in her pie dough. → Read More
Make the Crispiest Clay Pot Rice in a Cast-Iron Skillet
This tip from the family behind The Woks of Life means crispier rice, every time. Learn how to make clay pot rice without a clay pot—use a cast-iron skillet. → Read More
How Often Should You Replace Your Kitchen Sponge?
Have you been using your sponge for more than a week? If so, it might be time to get a new sponge—or deep-clean the one you're using. → Read More
This 1989 Dolly Parton Cookbook Is a National Treasure
It's Dolly's world, we're just cooking our way through it. → Read More
The Easiest Buttermilk Pie
The filling for this easy buttermilk pie recipe comes together in just under 10 minutes. This classic Southern dessert is at home on your Thanksgiving table. → Read More
Do You Need to Rinse Your Rice?
Do you really need to rinse rice? What you need to know about rinsing rice, including how and when to do it, and what to do if you'd rather skip the rinse. → Read More
A Step-by-Step Guide to Better Bread Pudding
This streamlined bread pudding recipe gets even better when you add an easy 2-minute dessert sauce made from melted vanilla ice cream. → Read More
Simple Bread Pudding With Melted Ice Cream Sauce
This easy bread pudding recipe has the simplest sauce: melted vanilla ice cream. Take any stale bread, especially brioche, and make it into this simple dessert. → Read More
Why Does Spinach Make My Teeth Feel Weird?
You're not alone if eating spinach gives you that fuzzy feeling. → Read More
This 3-Ingredient Trick Makes Michelin-Star-Worthy Fruit Salad
The savory-sweet combo will turn any piece of fruit into an elegant dessert, snack, or garnish. → Read More
How to Make a Tuna Melt That's Extra Cheesy
Learn how to make a tuna melt that's truly stellar: cheesy, crispy, and comforting. Get expert tips for the best tuna melt sandwich every time you make it. → Read More
Easy, Cheesy Tuna Melt
The best tuna melt is properly cheesy and made with a tuna salad that's good enough to shine on its own. → Read More
This No-Churn Ice Cream Tastes Like a Hazelnut Latte
This velvety smooth no-churn ice cream requires no fancy appliances—just a few pantry ingredients and a whisk—and requires just 15 minutes of active time to make. → Read More
How to Make Whipped Cream Cake, Chinese Bakery–Style
This fluffy and ethereally light Chinese bakery-style whipped cream cake is my family's go-to dessert for special occasions. Learn how to make it at home. → Read More