Genevieve Yam

After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Epicurious, she was a freelance recipe tester and editor, food stylist, and personal chef. She worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52 and Bon Appétit. She’s the resident cake lady at Epicurious, where she writes about all things baking and dessert. (Like why this cake is the little black dress of desserts; the classic French cake that tastes like the world’s best candy bar; and how to make a foolproof meringue.) She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and cat. You’ll often find her at the Greenmarket with a tote bag full of vegetables, or at home burying her nose in a wrinkled copy of Nigella Lawson’s How to Eat.