Chelsea Morse

Title: Associate Editor At Food & Wine since: 2010 Born and Raised: Mystic, CT (yes, "Mystic Pizza" is a real pizza shop) background: I worked in nonprofit art galleries in San Francisco before following my heart (/sites/default/files/nd my stomach) back to grad school. I recently completed a Master's in Food Studies at NYU. What I Do at Food & Wine: I research interesting new food world trends and up and coming chefs for our Trendspotting column. Salty or Sweet: Salty, every time. I'll take a garlicky dill pickle over a chocolaty cookie any day. How I Relax: Cooking at home. On Sundays, my husband and I buy vegetables at the amazing produce stands in our neighborhood in Queens and spend the afternoon cooking for the week ahead. It's the best cure I know for the Sunday blues.
The 2016 BNC offers ten tips for making the trendy fish preparation at home.
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Here, New Orleans chef Michael Gulotta breaks down his extraordinary pepper jelly clams.
Change the way you think about seafood and cook with sustainable fish.
When it comes to grilling, chef Adam Sappington of The Country Cat in Portland, Oregon, is a big-time fan of brining—especially using boozy brines. "Home chefs can sip on a beer or open a bottle of wine one night and have the perfect brining ingredient for the following day," he says. Here, he shares five recipes to amp up flavor on the grill.
Dry aging beef, while totally delicious, is old news. But at Lower48 Kitchen in Denver, chef Alex Figura is taking the technique to the next level, applying it to poultry. Here, he explains his process.
When chef James Mark told his parents he wanted to be a chef, his father bought him a copy of Anthony Bourdain's Kitchen Confidential to try to dissuade him (spoiler alert: it backfired). But it also taught his son a serious lesson.
We love clarified butter. What we don't love is the often-messy process of melting and straining it. Here, chef Thomas Kim of Rabbit Hole in Minneapolis offers an easy alternative.
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Chefs Jeff McInnis and Janine Booth are both dedicated to classic Southern dishes as well as addicted to modern technology. Here, they share a handful of the many reasons we're adding a dehydrator to our holiday wish list.
Today, some of the country’s busiest and best food entrepreneurs are also chefs. Here, 10 extraordinary, prolific chef-restaurateurs from coast to coast.
We love clarified butter. What we don't love is the often-messy process of melting and straining it. Here, chef Thomas Kim of Rabbit Hole in Minneapolis offers an easy alternative.
Chefs Jeff McInnis and Janine Booth are both dedicated to classic Southern dishes as well as addicted to modern technology. Here, they share a handful of the many reasons we're adding a dehydrator to our holiday wish list.
Today, some of the country’s busiest and best food entrepreneurs are also chefs. Here, 10 extraordinary, prolific chef-restaurateurs from coast to coast.
The latest member of F&W’s hungry crowd plays a food-truck cook in her new film, What to Expect When You’re Expecting. Off-screen, she’s a bona fide baking fanatic.
For this new award sponsored by Godiva, F&W's editors ate their way across America to find the five pastry talents here.
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Scarlett Johansson on slaving over eggplant parm and eating (very) well and (very) badly on set.