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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Often served alongside rice at Mexican restaurants, refried beans are a staple side dish packed with fiber and full of flavor. But they aren't fried twice.
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A hand-crank meat grinder is typically the best bet for a home cook. But if you don't own one, there is a common appliance that makes for a great alternative.
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If you're looking for a way to incorporate the nutritional benefits and flavor of carrots without the work, use this offbeat ingredient swap to save time.
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Eggs are a must for egg-in-a-hole, but is the bread irreplaceable? There is something so satisfying about creamy mashed potatoes around your fried egg.
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Keep your cake soft and delicious longer with this simple sliced bread trick.
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Because marinades often have an acidic component, such as citrus juices or vinegars, it's best not to expose shrimp to them for too long. Here's why.
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When you're trying to bulk up your over-reduced sauce, it's best to use this ingredient that has a mild flavor.
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Cooking tips don't always have to be complicated. While tips for baking, braising, or poaching are useful, sometimes the most helpful is a simple mnemonic.
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Because there are many different forms of peanut butter, it's hard to decided which work best. But when it comes to salted or unsalted, there's a clear winner.
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Whether you prefer sour cream over milk, coconut oil over butter, or melted chocolate over cocoa powder, there's a key swap that promises the most tender cake.
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From the perfect amount of oil to use to the best (animal or plant) fats to cook with, these tips will help you make a flawless pan sauce every time.
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Tuna salad is soft with a slight crunch, so you'd assume that a firm slice of toast would be an ideal contrast. Instead, Japanese milk bread is an ideal match.
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Canned cinnamon rolls can be just as delicious as homemade ones, with the help of this easy technique.
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When you're working with high-quality meat, it's best to choose a proper knife that will achieve clean cuts when removing the bone or frenching a steak.
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When cooking fish, it's so important to make sure it's cooked to perfection. This handy cocktail tool can help you check to make sure it's done.
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Hannah sweet potatoes are different from other varieties. Here's why you shouldn't just swap out a Hannah for an orange sweet potato.
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Many mix up scrambling and shirring eggs due to the resemblance in their appearance when they're fully cooked. But their cooking methods make them different.
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When you find yourself longing for a slightly tangy, acidic yet also smoky component, it might be smart to grab some black limes and toss them in.
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Butter is much more noticeable than other ingredients in pound cake, it's best to use a high-quality type for optimal essence. So what's the best kind to use?
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Whichever way you like your mashed potatoes, there is a common kitchen tool that does the double duty of peeling and mashing your cooked potatoes all at once.
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There is one small tool that's typically used for decorating sweet treats that could help every part of your cake cook at the same rate.
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It's easy to overdo a big Sunday breakfast, but you likely tossed out your scrambled eggs last time because you just didn't know how to keep them.
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These sidekicks to soup are so satisfying and provide enough salt to balance out the tangy, sweet, citrusy filling in most fruit pies.
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The capital of New York has a different outlook on fried cheese. Instead of pairing it with marinara sauce, they like to serve it with this sweet sauce.
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For your next potluck or game-day spread, surprise guests with this Korean-style hot corn cheese dip. It's rich, creamy, and supremely dippable.
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Waiting for your steak to rest can feel like an eternity, thankfully there's a shortcut that won't sacrifice flavor and it involves using the pan drippings.
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The drier they are, the crispier your chickpeas will roast up, and Food Network's Alton Brown has just the tactic for drying them efficiently.