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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Replace kitchen twine with a delicious twist: bacon! See how this flexible porky favorite can quickly and easily secure your culinary creations.
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Even though au gratin potatoes are already delicious, it could use a little upgrade. This spicy ingredient will take your dish to the next level.
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Adding bean liquid to your meatloaf not only works as a binder but also as a salty, umami-rich flavor booster that will take your dish to the next level.
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Experience the elegance of baked oysters: tender texture, briny essence, crowned with luscious mornay sauce. A fantastic gourmet journey awaits.
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The colorful, limited edition TABBERAS line of kitchen gadgets will have you feeling even more excited to get into the kitchen and start cooking.
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Revamp your next tray of millionaire's shortbread with a surprising twist of the tropical fruit, tamarind for a burst of sweet and tangy flavor.
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Don' pass over those grocery store flyers, because with just a bit of strategic shopping, these can be a big help when keeping to a budget.
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The newest episode of 'MasterChef' centers on a challenge featuring the food that feeds America's troops: meals, ready-to-eat (MRE). Watch an exclusive clip.
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Casseroles aren't the prettiest of dishes, but they should always taste good. We've got the hack you need to make sure yours doesn't curdle and get chunky.
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Lemons aren't just good for zest and juice - try adding them to your fruit pies as a thickening agent that also provides a boost of citrusy flavor.
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In its first-ever sale of a full cask of whisky in nearly 200 years, Glendronach will auction off a special 30-year-old single malt dubbed "The One and Only."
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If you've been thinking that a longer churn time automatically results in a smoother final product, it's time for a quick lesson in ice cream making!
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Your food processor can do more than just smooth out soups and sauces. It can also take the hard work out of mixing cookie dough.
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For a retro appetizer that's a perfect blend of sweet and savory, try a combination that has charmed generations of home cooks: meatballs and grape jelly.
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For a modern twist on classic apple dumplings, try baking them in this sweet soda that will give your dessert an extra punch of flavor.
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Getting a nice brownie swirl can be tricky, especially when using peanut butter, but one simple trick before you bake will give your next batch perfect swirls.
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Maker's Mark is releasing its oldest bottle of bourbon ever with the new Cellar Aged, comprising a blend of 11- to 12-year-old aged spirits.
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Wade into our world of whisking wonders and see why the counterintuitive trick for achieving the fluffiest egg white is grabbing the last one in the carton.
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Kick up you salads with a hoppy, malty twist. See why Curtis Stone's adds all manner of beers for a vinaigrette dressing. This is a must-try culinary delight!
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Jessie Massie, the head chef from the Sierra Nevada Taproom, shares her top tips for creating a delicious beer-based marinade for your favorite meats.
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Sweetgreen's fan-favorite exclusive dressing meets Siete's delicious, health-oriented snacks for a potato chip that's full of mouthwatering flavor.
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Butter and flour can leave you with a chalky, floury exterior on your cake. Is there a better, tastier way to avoid this? The answer is yes.
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Comfort food staples get boring when we rely on them too much. With this addition, a regular ol' plate of mac and cheese becomes something else entirely.
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For an ice cream sandwich that's sweet with a touch of warming spice, try Anne Burrell's pairing of molasses cookies with a slightly unusual ice cream flavor.
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Create a cosmic confection with the stunning galaxy cake! Learn the secrets of mirror glaze artistry and craft your own celestial masterpiece.
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If you think of your chocolate baked goods as a form of fertile soil, you can use coffee grounds to help bring plenty of nuanced flavors to the surface.
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Some induction cooktops look almost identical to electric ones. Here's what you need to know about what would change in regard to cooking if you had one.