Portrait of Vidya Rao

Vidya Rao

Vidya Rao is a freelance writer and multimedia content creator who specializes in food and health journalism. She’s passionate about amplifying underrepresented voices in the culinary world. She attended culinary school at Natural Gourmet Institute in New York, where she studied plant-based and health-supportive cooking techniques. She has a master's degree from the Columbia Graduate School of Journalism.

Infused oils and butter can be added to baked goods and more—here's how to prepare them and get the dosage right.
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Think canned cocktails are super-sweet, low-quality drinks? Think again! There's a new crop of canned cocktails that have complex flavor profiles and use high-quality spirits.
It's more important than ever for allies to step up and support efforts to not only put a stop to hate crimes, but also to bring about long-term change.
Stuck in a rut cooking the same handful of vegetables? It's time to branch out.
Canned wines have come a long way, and there are high-quality options that are as delicious as they are portable.
These bubblies from TJ's start at just $6!
Why were Grandma's baked goods so delicious? We spoke to chefs and everyday people about what they learned about baking from their grandmothers.
Chefs, cookbook authors and home cooks share invaluable cooking wisdom passed down from their grandmothers.
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You might even want to buy a calendar to count down to the countdown.
Mark your calendars for Tuesday, September 29!
Take advantage of this sale to stock up on cast-iron cookware.
It's easy to *FALL* for these tasty seasonal finds.
Spice up your life. ✨
This salty, pickled Japanese plum adds an incredible umami flavor to any dish—plus, it lasts a long time and is not that hard to find.
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Escarole is a slightly bitter, versatile leafy green you'll want to add to your repertoire.
Make your Instant Pot sparkle like new
Why this recipe is the perfect way to celebrate Diwali