Tina Ujlaki

Title: Executive Food Editor At Food & Wine since: 1985 Born and Raised: New York City background: My mother's family made Pick salami, the Hungarian classic; my father was a restaurant-obsessed gourmand. My first kitchen job was making drinks and desserts at the legendary Caffè Lena in Saratoga Springs, NY, followed by an awesome two years as a stagiaire (/sites/default/files/ntern or apprentice) at Ecole de Cuisine La Varenne in Paris. When I got back, I worked on The Good Cook book series at Time-Life for two years before coming to Food & Wine. What I Do at Food & Wine: I'm responsible for making sure all the food we feature is delicious, interesting and doable. That requires a lot of eating, drinking, tasting, scouting and recipe-smithing. Biggest Thrill: Getting to work with so many incredibly inspiring people throughout the food universe and tasting new things every day.
Choosing an olive oil from a shelf of bottles at wildly varied price points can be challenging. Here are some easy things to remember from olive oil expert (and grower and producer) Nancy Harmon Jenkins.
Advertisement
It involves soaking the raisins. 
F&W is proud of the extraordinary, epoch-defining cooks who’ve contributed to our pages over the past 35 years. Here, our editors describe their encounters with greatness and share the lessons and recipes that have amazed them the most.
Hungarian Palacsinta
Rating: Unrated
1
When I was a child, we often ate in Hungarian restaurants. It seems odd, looking back, since we had Hungarian food at home every day too. The one thing we never had at home, however, were these light, delicious pancakes.—Tina Ujlaki, executive food editorPlus: More Dessert Recipes and Tips
Four-Herb Oil
Rating: Unrated
New!
Advertisement
Caramel Frosting
Rating: Unrated
New!
This recipe is inspired by one in Fearless Baking by Elinor Klivans.Plus: More Dessert Recipes and Tips  More Cake Recipes
Best-Ever Nut Brittle
Rating: Unrated
2862
Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."
Caramel Frosting
Rating: Unrated
New!
This recipe is inspired by one in Fearless Baking by Elinor Klivans.Plus: More Dessert Recipes and Tips  More Cake Recipes
Best-Ever Nut Brittle
Rating: Unrated
2862
Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."