Allison T.S. Robicelli

James Beard Award nominee
Author of Robicelli's: A Love Story, with Cupcakes, 11 Places in Baltimore That You Must Not Miss, The Official Back to the Future Cookbook and The Offical WWE Cookbook
Former cooking teacher at the Institute of Culinary Education in New York City and Kings Cooking Studio in New Jersey
Published in Food & Wine, Bon Appétit, Wine Enthusiast, the Washington Post, Serious Eats, Food52, Eater, The Takeout and Taste

Experience

Allison is a James Beard–nominated food writer, recipe developer, cookbook author and former professional chef. Her byline has appeared in Food & Wine, Bon Appétit, Wine Enthusiast, the Washington Post, Serious Eats, Food52, Eater, The Takeout and Taste. Formerly the chef-owner of Brooklyn's legendary Robicelli's Bakery, she currently resides in Baltimore, with her kids, cats, pots and pans.

Education

Boston University

Articles

Here’s Why Mashed Potatoes Always Taste Better at Restaurants

It's not hard to make restaurant quality mashed potatoes at home!

Chef hand preparing a gourmet burger on restaurant kitchen

The Debate Is Over! Here’s the Best Way to Layer Toppings on Your Burger, According to a Professional Chef

The secret to a primo burger bite? It's all in the stacking.

Are Tater Tots French Fries?

They're both made from potatoes, but are Tater Tots and french fries the same thing?