Kyle Grace Mills
Location
Corpus Christi, Texas
Expertise
Baking, Food History, Global Cuisine
- Despite being told in 2010 by her mother that she wasn't much of a baker, Kyle Grace became the managing editor at Bake from Scratch magazine and co-founded a baking podcast.
- She's interviewed Dorie Greenspan, David Lebovitz, and the world's one and only sourdough librarian.
- Having edited 12 cookbooks and 50 baking magazines, she can confirm that behind every good baker is a digital kitchen scale.
Experience
Kyle Grace is a writer, editor, and creative who's spent nearly a decade in the food journalism industry. She co-founded and co-hosted "The Crumb," a podcast devoted to all things baking. Her work has been featured in print and online platforms at America's Test Kitchen, Boston Magazine, Cooking Light, and Bake from Scratch. She joined Static Media's Chowhound to continue doing the best gig in the world: writing about food.
Education
Kyle Grace received her Bachelor of Fine Arts in writing, literature, and publishing from Emerson College, a Boston-based liberal arts college devoted to all fields of communication.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Kyle Grace Mills
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With this type of rich addition, you've transformed your boiling water into a luxurious butter bath, coating the corn in its number one condiment.
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Prevent fruit oxidation with a honey bath. Say goodbye to brown apples and bananas with this simple trick. Both the taste and appearance wili thank you for it!
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It's one of the easiest and most insidious mistakes a baker can make - over-flouring your surface. Luckily, there's a quick and easy way to remedy this.
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When it comes to making cheesecake and the necessity for springform pans, the pairing is all about making your life easier and creating a perfect presentation.
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A cheesecake that uses mascarpone as one of the main ingredients will have a lighter texture and a richer taste, the best of all worlds.
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All of the ingredients in a traditional Caesar salad dressing are ideally suited to giving chicken breasts or thighs a perfectly flavorful exterior.
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Normally, you see graham crackers or chocolate wafers in this cookie crumble role, but what if you were to switch the formula up with the gingersnap cookie?
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While figs bring a mild, honeyed sweetness to homemade jam, the addition of vanilla contributes a complimentary floral note that isn't overpowering.
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While normally only requiring a bottle and time, this type of vanilla is sped along by placing your jars of extract in the pressure cooker.
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One of the most famous and versatile vegetables out there, broccoli, was first introduced to America by our third U.S. President Thomas Jefferson.
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Luckily, there's a hack to help you keep your bright produce from streaking your batter. The secret lies in the order of adding your ingredients.
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Uncover the colorful world of layered velvet cakes: From red to pink, exploring the science and history behind these moist and tender gâteaus.
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The secret behind gâteau invisible aux pommes - a visually impressive French dessert -is its layers of thinly sliced apples and custard-like texture.
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Take your brownies from ordinary to extraordinary with one easy trick: the secret of adding quality chopped chocolate. Elevate your brownie tray today!
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Elevate your pasta salad game with a surprising twist: combining egg salad and tuna salad for a creamy, flavorful, and versatile triple salad mash-up!
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The American War of Independence is more associated with Boston and Philadelphia, but a tavern in Manhattan's Lower East Side has a claim to its beginnings.
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One slippery issue is how much batter a baker should add to the pan. Luckily, there's an easy rule that you can follow to help guide you're baking endeavors.
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Not to be confused with a ho-hum caramel sauce, this praline sauce features toasted pecans and smoky bourbon that make the perfect topping for pie.
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Beyond being a delicious addition to a tried-and-true classic, slicing into this type of meatloaf with hidden eggs offers a delightful visual.
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The spooky holidays will soon be upon us! Now is a great time to research what kinds of menu twists you'd like to incorporate into your celebratory feast!
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Just because meat is in the name, doesn't mean you can't use poultry. Just remember that they're not the same and the switch will call for other changes.
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What you begin with is simple and straightforward, but the end result will be delicious and inspired. Here's a great way to amplify celery soup.
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The germ that grits are made from make them more perishable than other items, so you should store them in the freezer where they will last much longer.
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It's easy to see that spreadable cheese is having a moment and you can take this appetizer to the next level by incorporating one special ingredient - alcohol.
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If you've already mastered getting the batter perfectly fluffy, don't mess up your chiffon cake by cooking it in the wrong pan. Here are some tips.
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Thankfully, there is an easy way to get around an annoying spongy by-product that lies in the cooking time of your soup's vegetables before freezing them.
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Instead of just tossing out your charcuterie board leftovers, use the meat to help pump up the umami levels of your next batch of ragù alla bolognese sauce.