- Kristina is the author of A Guide to Northeast Grains, an introductory guide to regional flours.
- She has baked in professional kitchens in Washington, DC, Boston and New York City.
- Kristina has a Culinary Arts Certificate and an MS in Sustainable Food Systems.
Kristina is the Associate Editor at Serious Eats. She has over 10 years of culinary experience, cooking, baking, and managing food and beverage operations in professional kitchens in Washington, DC, Boston, and New York City. Her writing for Serious Eats began in 2020 and focuses, although not exclusively, on all things sweet.
Prior to Serious Eats, Kristina worked as a line cook, baker, culinary teaching assistant, pastry chef, and kitchen manager. Most recently, she was the Assistant Kitchen Manager at Four & Twenty Blackbirds in Brooklyn, NY for over 4 years, where she oversaw production, developed and tested new recipes, and baked pies. Kristina has a Culinary Arts Certificate and an MS in Sustainable Food Systems. She is the author of A Guide to Northeast Grains, an introductory guide to baking with regional flours, specifically buckwheat, einkorn, emmer, rye, spelt, and triticale. Her two loves are bagels and caesar salad.
Kristina's Desert Island Food: Ben & Jerry’s Chunky Monkey ice cream. Besides the fact that I could eat ice cream every single day, this particular ice cream has fruit, nuts, and chocolate—what’s not to like?
Kristina graduated with a BA in International Relations from the University of Delaware, a Culinary Arts Certificate from Boston University, and an MS in Sustainable Food Systems from Green Mountain College.
About Serious Eats
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