I thought my time of dealing with cliques would end when I walked across the stage at my high school graduation. But here I am as an adult, living in a neighborhood full of cliques. You see, we live in what has been described as a hip, vibrant suburb of Detroit. There’s lots of young families and

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine. If you follow me on Instagram, you may have noticed that I attended

In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable

This picture right here. The one you see above. This picture prompted me to sit back and think “Whoa, maybe I really AM a food photographer now.” You see, I’ve struggled with choosing a profession for this blogging/freelance thing I do now. Like, when you fill out forms at a new doctor’s office or file

Last month, I attended an egg-centric dinner with cookbook author and food writer Michael Ruhlman. The event was held at The Forest Grill, a local restaurant owned by one of my culinary school professors, Chef Brian Polcyn (he literally wrote the book on charcuterie, with Ruhlman as co-author). You may know Ruhlman from his numerous

I am a person who considers lemon extract an impulse buy. I headed to a local cake decorating shop last winter to procure luster dust for some Christmas cookies. It was a gloomy winter day, I was tired, and I didn’t want to be there. I fully planned on grabbing the stupid luster dust and high-tailing