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Allison T.S. Robicelli

location-pin Baltimore, MD

School: Boston University

Expertise: Recipe development; cooking techniques; baking; product testing; parenting; food news; grocery shopping; restaurants; travel

Allison T.S. Robicelli

  • 12 years as a professional chef
  • 10 years writing full-time about all things food for Taste of Home, Bon Appetit, Food & Wine, Eater, The Takeout and The Washington Post
  • Former co-owner of Robicelli's Bakery in Brooklyn
  • James Beard Award nominee, 2017
  • Author of "Back to the Future: The Official Hill Valley Cookbook" and "Robicelli's: A Love Story, with Cupcakes," which appeared on several Best Cookbooks of the Year lists

Experience

Allison is a James Beard-nominated cookbook author, recipe developer and food writer. As a former professional chef, Allison is the go-to writer at Taste of Home for putting cooking tools to the test and sharing what’s worth adding to your home kitchen. A few of the things she’s personally reviewed at Taste of Home include HexClad cookware, All-Clad cookware and the Beautiful by Drew Barrymore cookware set. Formerly the chef-owner of Robicelli’s Bakery in Brooklyn, she currently resides in Baltimore, Maryland, with her kids, cats, pots and pans.

Education

Boston University

Taste of Home Editorial Policies

Taste of Home

Articles & Recipes

Large IKEA signs on the blue facade of an IKEA store.

The Best Food at the Ikea Restaurant, Ranked

Shopping at Ikea is a whole-day affair, and, luckily, the Swedish furniture chain has a restaurant on site to fuel your adventure.
Chicken sandwich, fried pickles, and green iced lemonade on a green table

I Tried the Popeyes Pickle Menu—Here’s My Honest Review

It wasn't an April Fools' prank! There really is a limited-time pickle menu now available at Popeyes.
Cinnamon Toast Crunch And Hershey's Kisses Courtesy

Hershey’s Just Turned Cinnamon Toast Crunch into Kisses, and We Need a Bag ASAP

It's technically candy, but that doesn't mean we can't eat it for breakfast, right?