Food Writing

Nam Hegde is a chef, food stylist, recipe developer and writer with over 10 years of experience in the culinary realm. Ranging from hustling in high-profile hotels or Michelin kitchens to developing and testing recipes for multiple publications such as Food52, Today Food, Delish and Serious Eats to working at the Today Show as a food stylist, she has gained expertise from all around the world. She has been privy to food from many different cultures as well as worked with all kinds of equipment. She loves to impart knowledge through these experiences while highly valuing sustainability.

The Resy Guide to Decadent Chocolate Cake in New York

Here’s a comprehensive guide to help satisfy your next cake craving.

June 16, 2025

The Easiest and Quickest Way to Shred Chicken

This easy, foolproof way to shred chicken requires just one bowl—and will shave time and effort off your dinner prep.

March 11, 2025

Everything You Need to Know About White Asparagus, According to Legendary Chef Jacques Pépin

It’s a chef-favorite vegetable—here’s what you need to know to use the fancy pants produce at home.

March 29, 2025

What Is Hard Anodized Cookware Anyway? We Talked to an Expert to Find Out

This popular style of cookware is everywhere, and we set out to demystify it.

July 01, 2024

Wait, Can You Eat Kiwi Skin?

We asked the experts to get the skinny on kiwi skin, plus more info on the best way to eat this fuzzy fruit.

June 08, 2025

Everything You Need to Know About Malt Vinegar, According to a Vinegar Expert

It’s way more than something to sprinkle on your fish and chips.

March 16, 2025

This Cuisinart Mini Food Processor Is My Go-To for Quick and Easy Food Prep

It's a weeknight hero, if you will.

March 31, 2025

Wait, What’s the Difference Between Tamari and Soy Sauce?

We went to an expert to break down the difference between these two common condiments.

April 05, 2025