Kate Williams

Kate Itrich-Williams is a contributing writer at Serious Eats.
Location: Atlanta, Georgia
Education: Reed College
Expertise: General recipe development
  • Kate Itrich-Williams is a food writer, editor, and recipe developer.
  • She wrote the "Cook the Book" column for Serious Eats, which included recipe testing and interviews with the cookbook authors.
  • Along with her work for Serious Eats, she was a test cook at America’s Test Kitchen, recipe developer for Anova Culinary, and culinary director for Alton Brown.

Experience

Kate Itrich-Williams is a food writer, editor, and recipe developer. For two years, she wrote the "Cook the Book" column for Serious Eats, which included recipe testing and interviews with the cookbook authors. Along with her work for Serious Eats, she was a test cook at America’s Test Kitchen, recipe developer for Anova Culinary, and culinary director for Alton Brown. Kate was a recipe developer for the James Beard Award-nominated cookbook,Rich Table(2018) and and Bryant Terry'sVegetable Kingdom(2020).

What's your favorite condiment and why?

"Duke's Mayonnaise. There is no other mayonnaise."

About Serious Eats

Serious Eats, aDotdashbrand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.

Read More from Kate Williams

Bigos (Polish Hunter's Stew)
Pok Pok cover
Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)
World's Easiest Pasta (frascarelli)
World's Easiest Pasta (Frascarelli) From 'Pasta Modern'
Tostadas de Jaiba en Salpicon from 'Ultimate Nachos'
Curry Noodles with Chicken
Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'
Homemade Fermented Chipotles in Adobo with Braised Pork
Smoky Chipotle in Adobo from 'Mastering Fermentation'
用番茄酱烤羔羊肉三明治o Chutney and Rosemary Goat Cheese from 'Flour, Too'
Blueberry Water Kefir, Coconut Water Kefir, Hibiscus-Ginger Water Kefir
Water Kefir from 'Mastering Fermentation'
Papadzules
Papadzules From 'Yucatán'
Zucchini and Apricot Socca Tart from The French Market Cookbook
Zucchini and Apricot Socca Tart from 'The French Market Cookbook'
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
Food52烤花椰菜的烟d Paprika Vinaigrette and Marcona Almonds