Jacqueline Raposo
epicurious
Agawam, MA, United States
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Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
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Past articles by Jacqueline:
34 New Baking Books Coming This Fall
Sheet-pan bakes, elaborate pies, and so many cookies—all coming to your oven with this season's new baking cookbooks. → Read More
80 New Cookbooks Coming Fall 2022
Forget falling leaves and decorative gourds—fall is the season of new cookbooks. Get inspired to get back in the kitchen with this long list of new titles. → Read More
16 Tools That Make Cooking with Long COVID-19 Easier and More Joyful
Patients who suffer symptoms such as chronic fatigue and brain fog can find it hard to enjoy spending time in the kitchen—these tools will help. → Read More
What Happens to Your Brain and Body When You Quit Sugar for 30 Days?
Miracle weight loss? Withdrawal headaches? It's complicated. We talked to a neuroscientist, a doctor, and a science journalist to get the full story. → Read More
How to Taste (and Fall in Love With) Raw Honey
Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it. → Read More
The Secret Lives of Honeybees: How Honey Gets Made
If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive. → Read More
Hey Chef, What Can I Do With Miso Paste?
For most of us, miso automatically means Japanese, but chefs everywhere know just how versatile this sweet-salty-savory-nutty paste can be. Here our panel shares their favorite uses specifically for sweet, delicate white miso, finding uses for it in every corner of the kitchen. → Read More
Hey Chef, What Can I Do With Ginger?
Ginger's an ingredient with a thousand uses. Here, seven chefs give us their pro-tips for using it from bread to ice cream to ceviche. → Read More
9 Great Kitchen Tools to Bring Back From India
Two pastry chefs' must-have grinding stones, tiffins, and indestructible market baskets. → Read More
How to Taste (and Fall in Love With) Raw Honey
Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it. → Read More
New York's 'Scent Sommelier' Wants to Break Your Wine Tasting Rules
Kelly + Jones, a line of wine-scented perfumes and essential oils, makes a strong argument for wearing fragrance to a wine tasting. → Read More
10 Picture-Perfect Ways to Bring Traditional Portuguese Pottery Into Your Home
Obsessed with the pretty blue-and-white tiles and handmade ceramics you see around Portugal? Us too. Here's how to bring the look home. → Read More
What Happens to Your Brain and Body When You Quit Sugar for 30 Days?
Miracle weight loss? Withdrawal headaches? It's complicated. We talked to a neuroscientist, a doctor, and a science journalist to get the full story. → Read More
What Happens to Your Brain and Body When You Quit Sugar for 30 Days?
Miracle weight loss? Withdrawal headaches? It's complicated. We talked to a neuroscientist, a doctor, and a science journalist to get the full story. → Read More
Chef Melissa Chmelar Steps Up Her Comfort Food Game at Spoon Table & Bar
When you spend your time elbows-deep in the New York restaurant scene, it’s easy to romanticize the life of a chef. We want to imagine that their greatest joy comes from the perfectly executed dance of the kitchen, or that growing from a small restaurant into a larger one fulfills... → Read More
Chalk Point Kitchen Chef Rebecca Weitzman Dishes on Her Obsession With Vegetables
Chef Rebecca Weitzman didn’t start cooking until she was twenty-five. In fact, when she told her mother — the cook of the family — that she had sweet-talked her way into a job at a hotel restaurant. “The first words out of her mouth were: 'Rebecca, you don’t know how... → Read More
At Morgenstern's Finest Ice Cream, Black Ash and Madagascar Vanilla Collide
On Morgenstern’s Finest Ice Cream menu, there are five kinds of vanilla, five chocolates, three strawberries, and special flavors including Durian (that stinky “King of Fruits”), MothaKnucker (PeanutButterPicosoCaramel), and Labne sorbet. There are 40 limited-time-only flavors developed each year with chefs including Daniel Boulud, Mario Batali, Marco Canora, and April Bloomfield.... → Read More
At Kingsley, Whole Animals, Late-Night Eats, and Friendly Service Reign Supreme
As a young cook working her way up the ranks, chef Roxanne Spruance collected photos of bathroom tiles, color schemes, and lighting fixtures. She imagined a dining room that was clean, neutral, and inviting. “Some girls plan their wedding. I planned this restaurant,” Spruance tells the Voice. That restaurant? Kingsley. Tucked... → Read More
After 40 Years of Innovation, Steve's Ice Cream Reinvents Itself With Extraordinary Flavors
Let’s clear one thing up: There is no Steve behind Steve’s Ice Cream... at least, not anymore. But there is a David Stein. Stein’s history with the quality and innovation that comes packed in flavors like Horchata, Whoopie Pies & Sweet Cream, and Speculoos Cookie Butter goes way back. Like, back... → Read More
Born in Brooklyn, Pure Genius Makes Seriously Sweet Bean Brownies
When thinking of a satisfying sweet treat, "bean brownies" aren't the first thing that come to mind. They’re often chalky or overly gooey replications of their full-fat and -gluten counterparts, totally lacking in decadence. But when you bite into a Pure Genius Deep Chocolate Brownie or Chocolate Chunk Blondie, all that... → Read More