Anna Hezel is a Senior Editor for Epicurious and Edible Monterey Bay. She specializes in writing about food and drink, with a focus on recipes, entertaining, and culinary trends. Anna's articles often feature unique and creative approaches to cooking and baking, as well as expert advice from chefs and bartenders.
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It's a new era for pre-squeezed citrus, with a grove of new, innovative companies asking for space in your refrigerator.
Endless citrus zesting and cheese grating can take a toll on a Microplane blade, but there are ways to extend its lifespan by Anna Hezel May 6, 2024, 10:30am EDT
New York will never be tired of croissants, or the lines to buy them.
On the ascendency of the the bowls that sort of look like plates that are sort of like bowls by Anna Hezel Jun 7, 2024, 10:00am EDT
Stefano Secchi’s next restaurant is going big: whole goats, pizza tastings, and even more pasta. By Anna Hezel
From transforming an ingredient’s cellular structure to controlling how quickly it cooks, the freezer is a culinary powerhouse
A fixture of second-wave coffee shops, the iconic Torani pumps deserve a closer look, and possibly a revival.
As a food writer and author of a cookbook about tinned fish, I am constantly being asked: What's the best canned tuna?
Miro and Shilpa Uskokovic will pay homage to America’s pastries.
By: Anna Hezel
Personalised advertising and content, advertising and content measurement, audience research and services development
(833) 317-6278 
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