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Maki Yazawa

Maki Yazawa

location-pin New York, NY

School: Institute of Culinary Education

Expertise: Recipe Development; Product Testing; Cooking Techniques; Food News

Maki Yazawa

  • 7 years of experience in culinary journalism, writing and recipe development, contributing to titles such as Taste of Home, The New York Times, Real Simple, Food & Wine and Food52
  • Currently works as a staff kitchen writer at the New York Times' Wirecutter
  • Helped launch the Food Network television channel in Latin America
  • Completed a culinary externship at Momofoku’s Majordōmo

Experience

During college at New York University, Maki lived her own version of "Eat, Pray, Love" by studying abroad in Prague, Abu Dhabi, Buenos Aires and Sydney.

After spending a few years after graduation in marketing—during which time she helped launch the Food Network TV channel in Latin America—she went back to school to receive a diploma in culinary arts and restaurant and culinary management from the Institute of Culinary Education. Since then, Maki has developed recipes and written for publications like Taste of Home, Real Simple, Food52, Well+Good and the New York Times.

Education

  • New York University, bachelor's in media, culture and communication; double minor in Spanish language and business of entertainment, media and technology
  • Institute of Culinary Education, dual diploma in culinary arts and restaurant and culinary management

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Vegan Apple Crumble Exps Tohd24 276990 Nicoleperry 4

Vegan Apple Crumble

This vegan apple crumble features a crunchy coconut sugar topping baked until golden brown. A scoop of vegan vanilla ice cream served alongside this dessert would make it even better.
Close up of Taste of Home's Peanut Butter Ice Cream served in small metal bowls on a brown marble surface.

Peanut Butter Ice Cream

Creamy peanut butter infuses a classic custard ice cream base to make this deeply nutty and rich peanut butter ice cream. Eat it alone or add the toppings of your choice—like melted chocolate or jelly—for a match made in heaven.
Exps Tohd24 276956 Sherisilver 10

Strawberry Cheesecake Dump Cake

Five ingredients are all you need to prepare this almost-too-easy-to-make strawberry cheesecake dump cake. Simply toss the ingredients in a pan before baking, and within minutes, you'll have a warm, cobbler-like dessert to enjoy.