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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Learn how to transform a regular baked apple into a delicious dessert using additional spicy, tangy, or sweet ingredients to liven up the fall season.
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There are some key steps you have to accomplish in order to make successful cinnamon rolls, one of which includes properly greasing your bowl with oil.
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Discover the sweet story of doberge cake - a multilayered NOLA classic with European roots and a modern twist – perfect for birthdays and other celebrations!
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While a Dutch oven can look and feel like a stove-based version of a slow cooker, you need to layer in ingredients like meat and vegetables with a purpose.
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While this creamy tea drink is a classic in its own right, it's the unique pastry that the Irani cafes serve with it that deserves your attention.
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Unlock the secrets of flavorful seafood boils: From spicy Cajun crawfish to savory Lowcountry delights, learn how to season your boil like a pro!
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The popular burger chain is making waves for NYC Climate Week by introducing a new and improved oil to replace vegetable oil in some of its locations.
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The French meringue recipe can be one of the most temperamental methods, especially if you accidentally add extra grease and fat to your dessert topping.
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Nailing the al dente texture of the rice is one of the hardest parts of paella. One way to keep things from going mushy is nixing the onions.
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There's an easier, less messy way to get artisan pasta dough at home. Instead of hand-kneading it yourself, enlist the help of these trusty appliances.
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We've all swapped out the cereal in Rice Krispie Treats every now and then -- but have you tried swapping the binding ingredient, marshmallow?
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Whipping egg whites is a hassle when it comes to making spoke cake. Thankfully, this take on the confection promises the same results with half the effort.
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On September 9, Grimm unveiled the Ambient Fizz: Koyo Berry, which highlights the flavor of Oishii's Koyo strawberry, at its Williamsburg-based taproom.
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While you might assume that pepper would bring a bit of spice to your cup of joe, its purpose is actually focused on balancing out the overall flavors.
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For a bit of pumpkin purée wisdom, we turned to advice from pastry guru Dominique Ansel. He follows this method so it turns out as smooth as possible.
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With all of the Asian pears unusual yet tasty characteristics, you may think this fruit is perfect for baking. Unfortunately, that's not the case.
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One excellent way to supercharge your store-bought cookie dough and add a depth of flavor is by incorporating some citrus zest, be it lemon, lime, or orange.
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This Indian dish's traditional cooking method translates perfectly to the pressure cooker, making it an easy weeknight meal you can prepare with minimal fuss.
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If you decide to opt for regular rice flour when making butter mochi, you'll be sabotaging the flexible texture and taste of the baked good.
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Though a tomato-rich version is the go-to base for Sloppy Joes, there's an easy ingredient you can add that will infuse a delicious Korean flavor to the mix.
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Many recipes will have you pouring that poaching liquid right down the drain, but we're here to tell you there's a better way to make the most of it.
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By combining two of the best recipes of childhood, you can stretch your summer just a little bit longer while enjoying a delicious twist on a baked classic.
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Most people assume that butter sculpting is of American origins. Sure, we've loved it for decades but it actually dates back to medieval times.
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When you add this luxurious ingredient to a fluffy rich egg yolk filling, it makes for a perfectly decadent counterpoint to the mild egg white shell.
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Easy to make and a great use for leftover pound cake, you can whip up a batch of these toasted cake croutons in minutes and toss them in your fruit salad.
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The world of competitive pickleball raised some serious money for charity with a little star-studded help from top energy drink brand, CELSIUS.
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Elevate your next tray of tiramisu by swapping out the marscapone. See how to substitute this ingredient without sacrificing the creamy richness.