Kristina Razon

Before joining The Kitchn, I worked for Serious Eats. I was initially hired as the office manager, but quickly transitioned into a role as editor and recipe developer. Prior to my time there, I spent more than 10 years in professional kitchens in Washington, D.C.; Boston; and New York City. I’ve worked as a line cook, baker, culinary teaching assistant, pastry chef, and kitchen manager. I have an MS in Sustainable Food Systems from Green Mountain College, and a Culinary Arts Certificate from Boston University. I'm the author of a self-published ebook titled A Guide to Northeast Grains, an introductory guide to baking with regional flours — specifically buckwheat, einkorn, emmer, rye, spelt, and triticale. I love teaching home cooks how to make good food in their kitchens, whether it’s sharing a recipe for a quick and easy dinner or a super-delicious dessert, or writing about how to make the best tomato toast.