Title: Contributing Writer

Location: Williston, Vermont

Education: B.S. in Dietetics, University of Vermont
- A.O.S. in Baking and Pastry, Culinary Institute of America

Expertise: Baking and pastry, healthy cooking, recipe testing and development, photography
- 20-plus years in the food industry
- Recipe tester and developer for EatingWell


Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies.

Laura discovered her love of baking from her two grandmothers and her mom, who established the importance of food and cooking in her life. Growing up outside Philadelphia, Laura had access to great restaurants, and her dad took her to many of them.

After graduating from the University of Vermont with a B.S. in Dietetics, Laura pursued her love of baking by earning an associate degree in baking and pastry arts from the Culinary Institute of America. She has worked at Macrina Bakery in Seattle, Sundance Resort in Utah, and The Inn at Essex, New England Culinary School and Sugarsnap Catering, all in Vermont.  She also helped develop and launch ready-to-bake pies by Vermont Mystic Pie Company through Whole Foods.

Most recently, Laura worked as a recipe tester and developer at Dotdash Meredith for EatingWell, Southern Living, Food & Wine, Allrecipes, Martha Stewart Living and Better Homes & Gardens.

Laura lives in Vermont with her husband, son and daughter. She enjoys biking with her family, taking spin classes, playing racquetball, swimming at the local swimming hole, walking her dog Blue, grabbing coffee and pastries with friends and finding the best maple creemees.

About EatingWell

EatingWell, a Dotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn more about us and our editorial process.

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