Sarah Jampel is King Arthur Baking Company’s Recipe Development and Test Kitchen Manager. After graduating from Yale University with a degree in English literature, Sarah spent five years as an editor at Food52, where she wrote hundreds of articles, developed and tested recipes, food-styled, and edited the book Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap.
Sarah then joined the pastry kitchens at two beloved New York City restaurants, Maialino and Té Company, where she churned gelato and baked hundreds of Linzer cookies, biscotti, and pignoli, and worked as a freelance recipe developer for publications like New York Times Cooking.
In 2019, Sarah started at Bon Appétit, where she served for three years as the senior cooking editor. Sarah led the “Basically” section of the website and magazine with the primary goal of providing readers with the handholding, recipes, and information they need to cook — and bake! — with confidence. Sarah continued to publish recipes, like her Shockingly Easy No-Knead Focaccia, wrote odes to her favorite tools (like the mini offset spatula and pastry rulers), and headed the ASME-nominated package, “The Basically Guide to Better Baking.”
Sarah loves to work on recipes for cakes, cookies, and sweet yeasted breads; her favorite baked goods to make at home are challah, milk bread, and Danishes (yeast, please!); and her favorite flavors are black sesame, guava, and Thai tea. When Sarah is not in the kitchen, you can find her parenting, knitting, skiing, running, or playing with her mischievous cats, Bunny and Plum.
