James Beard Foundation


Julia nearly fell off her seat (literally) when she read the news that her column in St. Louis-based Sauce magazine landed her a coveted James Beard Foundation Food Journalism Award nomination. She never could have imagined that, just two years into food writing, she would be one of three food writers considered to have the best food-related column in the United States. Her honored column, called Prep School, wrapped food history, controlled experiments, and recipe development into one tasty article each month. Julia’s articles that were specifically evaluated for this award included Braising: A Magical Transformation from Tough to Tender; Quick-Process and Refrigerator Are Two Pickles You’ll Want to Be In; and In the Game of Pate a Choux, the Classical Method Wins.


Literally! With my in-depth heart box tutorial, you can have this stunning heart cookie and later eat it too! From now until Valentine’s Day (midnight CT), get 25% off this 3-D cookie lesson using code HEARTBOX25 at checkout. 

Originally recorded as a Facebook Live for the prestigious Cake International, this tutorial includes over two hours of instruction (complete with live student Q&A) and an extensive 20-page class handout with recipes, inspiration images, sources, and technique tips. Happy (early) Valentine’s Day, and live sweetly! – Julia