About Stephanie Loo

Contributor

Stephanie Loo is a pastry tournant at Restaurant Daniel in New York City, and previously worked at Blue Hill at Stone Barns. She is also a freelance food writer, editor, recipe developer, recipe tester, and food styling assistant for publications including the New York Times, Bon Appétit, Epicurious, King Arthur Baking Company, Eater, Resy, and Food52.

Posts by Stephanie Loo

Baker cutting a slice of white velvet cake

White velvet cake is as soft and silky as its name suggests

Red velvet's cousin is a versatile, reliable recipe for every occasion.

Feb 8, 2024