Emily Boyette
School
North Carolina State University
Expertise
Kitchen Tips & Tricks, Recipe Development, Ingredient Swaps
- Emily recognized her passion for writing when she created her own food column within the features section of her college newspaper, The Technician.
- As a former Food Network editor in New York City, Emily has had the opportunity to attend many press events, such as Kinder Bueno and Reese's, along with menu tastings at fine dining restaurants.
- When she's not working, she loves developing both sweet and savory recipes to film for her Instagram and TikTok page @howcookingworks.
Experience
After college graduation, Emily worked as a line cook for three years in fine dining restaurants, where she once cooked for Reese Witherspoon and Steve Martin. Upon venturing into the food media world, she also worked as a head baker for two years. She has now published work for dozens of online and print publications, ranging from Food.com and Eat This Not That, to Food Network and Allrecipes. After living in New York City for three years, she relocated to North Carolina as a Food Editor for First for Women, Women's World, and Celebrate magazines, and freelance writer specializing in culinary techniques, food trends, and more.
Education
Emily has a bachelor's degree in Agriculture Business Management from North Carolina State University.
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Stories By Emily Boyette
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While getting dinner on the table is getting easier and easier with all the access we have to shortcut ingredients, there is one that can weaken your meal.
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Whether it's the floor, carpet, or kitchen counter, there are better ways to clean up egg spills. Plus: a bonus method for hardened egg splatters.
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While many recipes treat lasagna soup as a one-pot meal, cooking the pasta with the other ingredients, that might not be the best way to prepare it.
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When it's your turn to ring dessert, a big batch of cookies is an option. It can be inconvenient to transport them, so try this trick with takeout containers.
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Sure, it's less than convenient cooking your flapjacks in batches, forcing you to hover over a skillet or griddle, but the air fryer shouldn't be your go-to.
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It’s best to use fresh potatoes that have a high starch content with low levels of moisture, which include Yukon Gold and russet potatoes.
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You whisk and you whisk to create the fluffiest scrambled eggs possible, and then you do this and all your hard work flies quickly out the door.
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Butternut squash puree can thicken up a chili, giving it a beautiful texture and adding a boost of earthy fall flavor as well as nutrients.
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Achieving perfectly cooked chicken with a crispy outer skin can be a challenge. Try chef Alex Guarnaschelli's foolproof trick to get great results every time.
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Uneven cuts of fish can make for an uneven end result after cooking. But there's a simple knife trick to ensure your filets cook up perfectly every time.
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So how do you achieve the crispiest mac and cheese ever? Look at the baking dish you're using and reassess. Grab a baking sheet instead.
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Using a skillet and a touch of olive oil will bring the surface of your leftover steak back to restaurant quality.
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Adding an egg wash to any baked dish can be both aesthetically pleasing and functional, but different parts of an egg can produce a different browning effect.
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The technique of searing a quesadilla in a skillet until melted and toasted is a bit daunting to master. Here's how to cook them over high or medium heat.
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Trying to take your roasted garlic up a notch? The Barefoot Contessa has some advice -- and you can do it with a straightforward step.
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Chives add a great pop of color and flavor to mashed potatoes. Because of their shelf life and durability, dried chives are better for this dish than fresh.
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While whipping out the rolling pin might seem inevitable, we've got the perfect swap that does the double duty of rolling out the dough and keeping it chilled.
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Eggs Benedict is a popular brunch dish, but the seafood variation eggs Neptune can give the staple a run for its money; here's what it is and how to make it.
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Find out how a plancha can help you achieve the perfect burger, that's seared on the outside, juicy on the inside, and (if you want) with those grill marks.
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You can't have a party without pie. And lucky for you, there are certain types that can sit out on the counter instead of taking up precious refrigerator space.
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You might think that filling is the star of ravioli, but it's actually the pasta dough. Here's how you roll it out for tastier homemade ravioli.
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Craving crispy latkes but don't have the time? Try this frozen food hack for a quick and easy alternative, perfect for Hanukkah or any time of year!
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You read right – you can freeze already-baked biscuits and thaw them when ready to eat, even the ones from a can!
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All types of fish have one thing in common: their delicate texture. The best way to ensure you get a crispy outer layer is by bringing in a slice of brioche.
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To prepare for grilling season, it might be time to give your burger recipe a second look. Gordon Ramsay suggests adding an egg yolk to the mix.
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What happens when you make too much French toast? Instead of tossing it, assuming these sweet slices won't be good reheated, let the freezer be your friend.
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Potatoes are the ultimate ingredient to grab when itching for a starchy side, as their versatility allows you to prepare them in several different ways.