Kate Williams

Kate Itrich-Williams is a contributing writer at Serious Eats.
Location: Atlanta, Georgia
Education: Reed College
Expertise: General recipe development
  • Kate Itrich-Williams is a food writer, editor, and recipe developer.
  • She wrote the "Cook the Book" column for Serious Eats, which included recipe testing and interviews with the cookbook authors.
  • Along with her work for Serious Eats, she was a test cook at America’s Test Kitchen, recipe developer for Anova Culinary, and culinary director for Alton Brown.

Experience

Kate Itrich-Williams is a food writer, editor, and recipe developer. For two years, she wrote the "Cook the Book" column for Serious Eats, which included recipe testing and interviews with the cookbook authors. Along with her work for Serious Eats, she was a test cook at America’s Test Kitchen, recipe developer for Anova Culinary, and culinary director for Alton Brown. Kate was a recipe developer for the James Beard Award-nominated cookbook, Rich Table (2018) and and Bryant Terry's Vegetable Kingdom (2020).

What's your favorite condiment and why?

"Duke's Mayonnaise. There is no other mayonnaise."

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.

Read More from Kate Williams

An overhead view of three dishes of hummus in colorful plates, topped with pine nuts, fresh parsley, and lamb.
Basic Hummus Recipe from Ottolenghi's Jerusalem
A Low Country boil, served on a picnic table covered in newspaper with cocktail sauce, lemon wedges, hot sauce, and beer.
Low Country Boil
A pile of mejadra topped with freshly fried onions.
Mejadra From 'Jerusalem'
A green bowl filled with homemade cheetos.
Cheetos from 'Classic Snacks Made from Scratch'
An open glass mason clamp jar filled with plum chutney.
Nigel Slater's Hot, Sweet Plum Chutney
Bigos (Polish Hunter's Stew)
Pok Pok cover
Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)
World's Easiest Pasta (frascarelli)
World's Easiest Pasta (Frascarelli) From 'Pasta Modern'
Tostadas de Jaiba en Salpicon from 'Ultimate Nachos'
Curry Noodles with Chicken
Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'
Homemade Fermented Chipotles in Adobo with Braised Pork
Smoky Chipotle in Adobo from 'Mastering Fermentation'
Roast Lamb Sandwich With Tomato Chutney and Rosemary Goat Cheese from 'Flour, Too'
Blueberry Water Kefir, Coconut Water Kefir, Hibiscus-Ginger Water Kefir
Water Kefir from 'Mastering Fermentation'
Papadzules
Papadzules From 'Yucatán'
Zucchini and Apricot Socca Tart from The French Market Cookbook
Zucchini and Apricot Socca Tart from 'The French Market Cookbook'
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
close up of roasted eggplant and leek salad
Charles Phan's Roasted Eggplant and Leek Salad
062813-256877-cook-the-book-favorite-buttermilk-skillet-fried-chicken-edit.jpg
Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking
Ultimate Chicken Curry
Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'
Lablabi (Tunisian Chickpea Soup)
Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'
Radish-Top Pasta from The French Market Cookbook
Radish-Top Pasta from 'The French Market Cookbook'
Duck with figs and barolo
Nigel Slater's Duck with Figs and Barolo
Melissa Clark's Seared Duck Breast with Garam Masala and Grapes
Pineapple Duck Curry
Pineapple Duck Curry From 'Everyday Thai Cooking'
20140215-ctb-robertas-papardelle-duck-ragu.jpg
Pappardelle With Duck Ragu From 'Roberta's'
Duck and Fig Terrine
Duck Terrine With Figs From 'My Paris Kitchen'
20140623-cook-the-book-ceviche-don-ceviche-paul-winch-furness.jpg
Chili Paste From 'Ceviche: Peruvian Kitchen'
Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen'
Eggplant and Tomato Spread (Mirza Ghasemi)
Garlicky Eggplant and Tomato Spread (Mirza Ghasemi) from 'The New Persian Kitchen'
Shellfish Paella
Shellfish Paella (Paella de Mariscos) From 'Spain'
Charles Phan's Lemongrass Beef Stew
Jerk Chicken Nachos From "Ultimate Nachos"
20140623-cook-the-book-ceviche-don-ceviche-paul-winch-furness.jpg
Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'
Couscous and Mograbiah with Oven-Dried Tomatoes
Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'
Savory Grits with Slow-Cooked Collard Greens
Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'
Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)
Charles Phan's Hoi An Wontons with Spicy Tomato Sauce
Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'
Nantucket Scallop Ceviche, Blood Orange Sauce
Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'
Three slices of Brazo de Reina topped with spoonfuls of tomato frito.
Brazo de Reina From 'Yucatán'
Homemade ball park nachos on a plate with sour cream on top.
Ball Park Nachos From "Ultimate Nachos"
Charles Phan's Pickled Carrots
Charles Phan's Flavored Fish Sauce
Braised daikon radish on a square plate, sprinkled with black sesame seeds.
Traditional Braised Daikon from 'Hiroko's American Kitchen'
Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'
Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa
Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant
Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables