James Schend

25 years of professional experience in food, including 10 years at Taste of Home
Attended the Culinary Institute of America, where he graduated with honors
Worked in the test kitchens of Williams Sonoma and Southern Living
Creator of a dairy-free blog called Dairy Freed: Life After Dairy

Experience

James was a familiar face in Taste of Home’s Test Kitchen for roughly a decade. He led the culinary editorial teams as deputy editor, oversaw major recipe contests and guided the direction of Taste of Home’s food content. Before arriving at Taste of Home, James worked at Williams Sonoma in San Francisco and at Southern Living in Birmingham, Alabama. Now, James travels the world in search of exceptional cuisine.

Education

Culinary Institute of America, degree in culinary arts

Taste of Home Editorial Policies

Taste of Home

Articles & Recipes

Poached Eggs

With a few tips, you can master how to poach eggs with gorgeous runny yolks. The photo-worthy poached eggs of your dreams are well within your reach!

Gin and Tonic

As far as cocktails go, a gin and tonic recipe is one of the simplest to make. You don't need any fancy bar equipment to craft the perfect G&T. Here's how to make this two-ingredient drink in no time flat.

How to Spatchcock a Turkey: The Secret Cooking Technique You’ve Been Missing Out On

Finally! A juicy, perfectly roasted turkey is possible with this easy step-by-step guide to the spatchcocking technique.