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Jess Stephens

Contributor

Jess Stephens is a Pastry Chef whose work has been featured in The Los Angeles Times and Compound Butter. She has cooked at The Modern, Empellón, Four Seasons, Takashi, and Onda. She co-founded the bicoastal recipe exchange Don’t Sugarcoat It and spent too much time studying econometrics in college. Her last meal would be green tamales.

Articles & Reviews by Jess Stephens

Caraway Half Bakeware Set Review

We tested the Caraway Half Bakeware Set—is it worth the price?

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8 cookbooks for people who don't know how to cook

Shopping for the cooking newbie in your life? These cookbooks can help

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Joy the Baker's boxed cake mixes are pastry chef-approved

A restaurant pastry chef tries three boxed cake mixes by Joy the Baker.

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