Our TeamKristina Razon

Kristina Razon

Deputy Food Editor

I cover recipes (sweet and savory) and cooking skills (like ingredient explainers, smart tips, and techniques).Highland Mills, NYKeep up with me on Apartment Therapy

About Me

Before joining The Kitchn, I worked for Serious Eats. I was initially hired as the office manager, but quickly transitioned into a role as editor and recipe developer. Prior to my time there, I spent more than 10 years in professional kitchens in Washington, D.C.; Boston; and New York City. I’ve worked as a line cook, baker, culinary teaching assistant, pastry chef, and kitchen manager.

I have an MS in Sustainable Food Systems from Green Mountain College, and a Culinary Arts Certificate from Boston University. I'm the author of a self-published ebook titled A Guide to Northeast Grains, an introductory guide to baking with regional flours — specifically buckwheat, einkorn, emmer, rye, spelt, and triticale.

I love teaching home cooks how to make good food in their kitchens, whether it’s sharing a recipe for a quick and easy dinner or a super-delicious dessert, or writing about how to make the best tomato toast.

My pronouns

she/her/hers

I'm an expert in

  • baking & pastry
  • Filipino cuisine

My education

Boston University (Culinary Arts Certificate)


Latest Stories

My 1-Ingredient Upgrade For the Most Flavorful Rice Ever
It’s almost too easy.
Dec 30, 2024
Everyone Says "Butter Swim Biscuits" Are the Best They've Ever Had
Too good to be true.
Nov 25, 2024
My 1-Ingredient Upgrade for the Most Flavorful Chicken Thighs of Your Life
Life
An easy, flavorful chicken dinner is always within reach.
Apr 17, 2024