Emma Wartzman
Bon Appetit Magazine
New York, NY, United States
Contact Emma
Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
| Recent: |
|
| Past: |
|
Past articles by Emma:
The Best Nonstick Pans Are For More Than Just Eggs
A nonstick skillet is essential in your kitchen, for everything from creamy scrambled eggs to crisp-skinned fish. → Read More
Oil Splatters Were My Biggest Kitchen Nemesis—Until I Bought This Tool
Oil splatters were my biggest kitchen nemesis—until I bought a splatter screen. → Read More
Working From Home Means I Can Finally Eat Messy Toast for Lunch
The second my webcam turns off, I'm piling on the toppings—and ignoring the mess. → Read More
Burt’s Bees Lemon Butter Cuticle Cream Is the Only Thing Saving My Hands Right Now
This $5 salve takes my hand care to the next level, giving my cuticles the special attention they need to be able to handle the terrors of winter and bottomless dishwashing. → Read More
I Love Haenyeo’s Salad Dressing So Much, I Asked the Chef How to Make It
It's a salty, sweet, perfectly balanced dream. → Read More
I Use These Wool Coasters on a Daily Basis
Graf Lantz coasters do their job, last forever, and look good on any coffee table. → Read More
This Bamboo Cutting Board Has Made My Cooking Life So Much Better
The Five Two Bamboo Cutting Board is large, lightweight, and perfect for FaceTiming. → Read More
Say What You Will About Sun-Dried Tomatoes—They're Perfect in This Walnut Dip
This sun-dried tomato walnut pesto is adapted from Buvette, a bistro in the West Village, and transports me to a perfect meal I had there. → Read More
How to Make a Double Boiler With a Pot and a Bowl
We'll walk you through how to make a double boiler by placing a bowl over a pot of simmering water. Save yourself from buying an unnecessary kitchen tool. → Read More
The Ingredient That Takes Shortbread From Meh to Marvelous
What is dulce de leche, the South American confection that we're using to give shortbread cookies a deep, caramel flavor. → Read More
Rinsing Rice Is the Difference Between Fluffy and Mushy Grains
It's nearly as important as paying your taxes and flossing your teeth. → Read More
Frozen Spinach Is Always In My Freezer For Quick Weeknight Meals
Frozen spinach is a weeknight lifesaver. We talk about why you should buy frozen spinach and whether you need to thaw it. → Read More
A Nonstick Skillet Is Essential For More Than Just Scrambled Eggs
A nonstick skillet is essential in your kitchen, for everything from creamy scrambled eggs to crisp-skinned fish. → Read More
This Crispy Rice Frittata Is Where Leftover Rice Goes To Heaven
This crispy rice frittata is made with leftover fried rice and whatever odds anad ends you have in your fridge. → Read More
Don't Overlook Fire Roasted Tomatoes At The Grocery Store
What's the deal with fire roasted tomatoes at the grocery store? Roasted over a flame before they're packed, they're smokier than whole-peeled tomatoes. → Read More
Canned Bean Liquid: What Is It And Can You Use It?
Canned bean liquid: what is it and should you cook with it? The answer depends on the type of bean, the dish you're making, and how that liquid tastes. → Read More
6 Rules for a Perfect Grilled Cheese, Every Time
Burnt bread? Unmelted cheese? Maybe you could use some help. → Read More
I Like My Things (Sorry, Marie), and These Schoolhouse Electric Trays Keep Them Organized
Somehow they make all of my serums, soaps, and bitters stand with purpose instead of appearing haphazard. → Read More
What is Cotija Cheese, the Salty, Crumbly, Addictive Cheese That We'd Find Any Excuse to Eat?
What is cotija cheese and how should you use it? It's not just for elote—sprinkle it on nachos or chilaquiles, or use it in place of parmesan. → Read More
All of Your Questions About Thawing Fish, Answered
All of your questions about how to safely thaw frozen fish (like whether it's okay to microwave it),answered. → Read More