Skip to main content

Genevieve Yam

Assistant Editor

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.

I Tried Dolly Parton’s Coleslaw and It Was Life-Changing

Dolly’s secret? Pickle juice.

These Frozen Yogurt Ice Pops Are the Reason I Own a Popsicle Mold

Got 15 minutes? Make these easy 4-ingredient ice pops!

Find the Perfect Cake Recipe for Your Current Mood With Our Interactive Recipe Tool

Explore our matrix to find the cake recipe that suits your schedule and your cravings. Click on a cake icon based on how much time you’d like to spend baking and the kind of texture you’re looking for.

I’m Obsessed With My Scrub Daddy Sponge

It looks like an emoji and cleans like a power tool.

This No-Cook Pastry Cream Comes Together in Less Than 10 Minutes

There’s no whisking or tempering involved, and the ingredients don’t even have to come to room temperature.

Summer's Best Strawberries Deserve the Fraisier Cake Treatment

At its simplest, fraisier cake is, essentially, one big sandwich of the reddest, ripest strawberries you can find. 

Keep Your Dirty Shirleys. I've Got Watermelon Slush.

This simple 2-ingredient watermelon slush takes less than 10 minutes to make and is the refreshing beverage we want to sip on all summer long.

How to Make Bubble Tea at Home

Store-bought bubble tea? In this economy? Experts share their tips on how to make the best cup of bubble tea at home, including which tapioca pearls to buy and the kind of sugar you should use.

Do I Always Have to Refrigerate My Eggs?

We consulted with some public health experts (and an Epicurious writer with backyard chickens) to get to the bottom of the question. 

This No-Bake Cheesecake Is the Ultimate Easy Make-Ahead Dessert

Forget water baths and the oven. The key to making a flawless cheesecake is not baking it.

How to Clean Your Pastry Brushes (Trust Us, They Need It)

Say goodbye to greasy, dirty bristles and learn how to clean your pastry brush the right way.

How to Make a Better Tofu Scramble

A vegan cookbook author tells us how to make tofu scramble so it’s better-tasting, every time. Learn five essential tips for better tofu scramble.

This 3-Minute Molten Double Chocolate Mug Cake Is Actually Good

This quick and easy chocolate mug cake is the best thing to ever come out of your microwave, we promise.

These Tiny Mise Cups Help Me Streamline Weeknight Cooking

Because sometimes small prep bowls just aren't small enough. 

Celebrate Eid With Ma'amoul Med, a Cookie Bar Filled With Dates

How to make Reem Assil's version of the classic date-filled cookie.

The Secret to Crispier Fish? A Slice of Brioche

Though it’s a move perfected by chefs in fancy restaurants, this crispy salmon technique is easy and fun enough to pull off at home—even on a weeknight.

How to Make Perfectly Sticky and Succulent Char Siu at Home

Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.

This Centuries-Old Milk Pudding May Have Inspired Some of the World’s Favorite Desserts

Before there was panna cotta or blancmange, there was mahalabiya. Learn the history of this creamy pudding.

If You Love Sour Cream and Onion Chips, You’ll Love This Easy Weeknight Fish Dinner

This 30-minute fish dinner is creamy, crispy, and deeply satisfying.