Julie Harans
Contributor
Born in Baltimore, Md., Julie holds a bachelor's degree in journalism from the University of Miami. While pursuing her degree, she contributed to the restaurant section ofMiami New Times. Upon graduation, she moved to New York City to work forWine Spectatormagazine, where she led the food and restaurant content as associate editor. She is currently senior editor of hospitality-focused communications agency,Bread & Butter. Julie also has experience in recipe development, video appearances, and copywriting for strategic marketing.
How to Know When Your Flour’s Gone Bad
Expiration dates? They don't mean much. Prolong the shelf-life of your flour with these tips from a food scientist and grain expert.
How to Poach an Egg in 5 Easy Steps
You’ve mastered the scramble. The over-easy egg is practically second nature. Now it’s time to take on poaching.
9 Corn Syrup Substitutes for Silky Sauces and Crackly Candy
Don't keep corn syrup in the house? Don't want to use it? No problem.
The Best Substitutes for Brown Sugar
If you have a well-stocked pantry, you probably have a brown sugar substitute.