A portrait of Rachel Stearns

Rachel Stearns

Rachel Stearns works with EatingWell's editorial and test kitchen teams as the magazine's assistant editor. She also writes pieces for the magazine's Good Life and Food with Purpose sections. In her spare time she enjoys gardening, baking bread and hiking with her dog.
We caught up with the renowned pastry chef on his go-to appliances, his favorite holiday memories and more.
Peanut butter and corn syrup replace the usual marshmallows in these bars—the combo delivers the sticky Rice Krispies Treats texture you know and love while providing another layer of flavor.
Ginger gives the biscuits of this delicious peach cobbler a flavor boost. Plus, the dish comes together in less than an hour. If you don't have a 2-inch round biscuit or cookie cutter, you can use a narrow drinking glass to cut the biscuit dough. Just dip the rim in flour first to prevent sticking.
Find squash "noodles" with other precut fruits and veggies in your supermarket's produce section if you don't want to spiralize them yourself.
Truelove Seeds is helping preserve and share the heritage that comes with heirloom produce, while also giving 50% of proceeds to the growers.
Capers and mustard add tanginess to this creamy salad, while chives, dill and parsley add fresh flavor and a splash of color.
Make sure the fur doesn't fly when getting a second dog with these steps.
Here's what it's like to have a brewery as a neighbor