Stella Parks's Profile

Stella Parks

Pastry Wizard

CIA-trained pastry nerd, prodigal food writer, and resident pastry wizard. Once upon a time, Stella cashed out her life savings to attend language school in Tokyo so she could read the secret menu at her favorite sushi joint. Later, Food & Wine cited that compulsive dedication in naming her one of America’s Best New Pastry Chefs. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, playing video games, and waiting for the arrival of her first cookbook, BraveTart: Iconic American Desserts, available now.

Techniques

Upside Down Blueberry Muffin

Fresh Mango Syrup

Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down

20-Minute Broiled Shrimp With Harissa and Beer, No Plate Required

Simply Recipes’ Elise Bauer on Alcatraz Swims and Blogging as Medicine

15 Under $15: Great Bites in NYC That Won't Break the Bank

The Best Wine Openers

6 Supermarket Chocolate Bars for Better Baking

The Best Leave-In Probe Thermometers

Stella Parks

Pastry Wizard

Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down

Save Mango Pits and Peels for This Delicious No-Cook Syrup

6 Supermarket Chocolate Bars for Better Baking

Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits

How to Choose the Best Rolling Pin

How to Make Fluffy Yeast-Raised Angel Biscuits

All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

Meyer Lemon Ice Cream That's as Easy as Pie

19 Low-Sugar Baking Projects for Not-Too-Sweet Treats

How to Make Light and Fluffy Biscuits Without Buttermilk

Homemade Cannoli That Live Up to the Hype

Essential Equipment for Making Cannoli at Home

Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

Make Better Brownies With Brown Butter (and Double the Chocolate)

Devil’s Food Cake: One Bowl, No Mixer, Diabolically Easy

Delicious Chocolate Frosting Starts With Brown Sugar Swiss Meringue

How to Make Old-School Sticky Buns With a Caramel Twist

What to Do With Leftover Vanilla Bean Pods

The Skillet Cookie: Yet Another Reason to Love Cast Iron

Key Lime Meets Lemon Meringue in This Citrusy Cream Pie

Meet Our Other Editors

Upside Down Blueberry Muffin

Fresh Mango Syrup

Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down

20-Minute Broiled Shrimp With Harissa and Beer, No Plate Required

Simply Recipes’ Elise Bauer on Alcatraz Swims and Blogging as Medicine

15 Under $15: Great Bites in NYC That Won't Break the Bank

The Best Wine Openers

6 Supermarket Chocolate Bars for Better Baking

The Best Leave-In Probe Thermometers

Grab a Cast Iron Skillet and Turn Blueberry Muffins Upside Down

Save Mango Pits and Peels for This Delicious No-Cook Syrup

6 Supermarket Chocolate Bars for Better Baking

Turn Leftover Sweet Potatoes Into Light and Fluffy Biscuits

How to Choose the Best Rolling Pin

How to Make Fluffy Yeast-Raised Angel Biscuits

All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

Meyer Lemon Ice Cream That's as Easy as Pie

19 Low-Sugar Baking Projects for Not-Too-Sweet Treats

How to Make Light and Fluffy Biscuits Without Buttermilk

Homemade Cannoli That Live Up to the Hype

Essential Equipment for Making Cannoli at Home

Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

Make Better Brownies With Brown Butter (and Double the Chocolate)

Devil’s Food Cake: One Bowl, No Mixer, Diabolically Easy

Delicious Chocolate Frosting Starts With Brown Sugar Swiss Meringue

How to Make Old-School Sticky Buns With a Caramel Twist

What to Do With Leftover Vanilla Bean Pods

The Skillet Cookie: Yet Another Reason to Love Cast Iron

Key Lime Meets Lemon Meringue in This Citrusy Cream Pie

Welcome! Please sign in.