Staff Writer
Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and Baking Arts. Allie worked professionally as a private chef for over a decade, honing her craft in New York at places like Balthazar, Bien Cuit, The Chocolate Room, Billy’s Bakery, and Whole Foods. She spent evenings as a chef instructor, and also earned a master’s degree at Hunter College for teaching English. Allie’s YouTube channel, Thainybites, features recipes and baking tricks. She lives in Brooklyn, NY.
MORE BY Allie
Make These Berry Cheesecake Twists Out of Leftover Pie Crust
These little treats are the best thing to make when you've got pie crust to use up.
The Two Best Ways to Stem Kale and Other Bitter Greens
Prep your greens fast, and never gnaw on a woody kale stem again.
How to Peel Ginger so You Don't Lose Any of the Good Stuff
Ginger has a weird shape, and the average vegetable peeler just won't do it justice.
19 Eggless Desserts to Satisfy Any Sweet Tooth
Explore a whole world of delicious desserts that never needed eggs in the first place.
Pre-slicing Frozen Pizza Is How You Win
Baking an entire frozen pizza is limited. Pre-slicing it opens up a world of benefits.
My Five Favorite Soy Sauces (and How to Use Them)
If you always grab the same soy sauce on the shelf, try a different bottle next time.
Fool Your Friends With This Three-ingredient Cheater’s Crème Brûlée
I don't know if I'll ever make crème brûlée the old way again.
How to Candy Nuts Without Burning Yourself Even Once
Put away the candy thermometer. This sugared nuts recipe is easy and safe enough to let your kids take charge.
Twice-fry Your Buffalo Cauliflower ‘Wings’ for the Crunchiest Crunch
Give your vegan buffalo cauliflower bites the crunchiest "skin" with this technique.
These Savory Meringue Chips Are Fat- and Gluten-Free
In case you were looking for a savory snack with a whole new texture, I made this one for you.
The Best Apple Fritters Are Made With Instant Pancake Mix
So far, this is the best apple fritter I've ever had, and it took the least amount of effort.
Your Leftovers Deserve the Egg Roll Treatment
The neutral-flavored egg roll shell means that every leftover is a good filling. Except maybe soup.
This One Ingredient Will Make Your Homemade Bread Even Softer
Adding a bit of potato starch to your bread is an easy way to increase its softness.
The Secret to a Thicker, Restaurant-Style Lasagna
Not all homemade lasagna need be a soup. These tips will produce a slice that can stand on its own.
Make Ultra-Tender Biscuits With Oat Flour
Oat flour adds a pleasant nutty aroma to this biscuit recipe, and cuts down on a biscuit's frenemy: gluten.
This Is the Secret to Making the Best Cinnamon Roll Filling
This recipe produces a gooey cinnamon roll with filling that won't melt out.
Treat Your Cold With a Big Batch of My Mom’s Thai Soup
Thai jok is a soothing rice porridge, and I make it whenever I feel cruddy.
Why You Shouldn't Thin Salad Dressing with Water (and What to Use Instead)
When thinning out too-thick dressing, take into consideration its major components.
Make a Big Batch of Glögg to Last the Winter
This liquor-spiked wine with warming spices is your winter call to coziness.
You Can Make Small Batches of Granola in Your Air Fryer
Six mason jars of the same granola doesn't work for everyone. Make small batches in your handy air fryer.