Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.
Curious about bone broth? There are countless food companies and butcher shops selling it in the Bay Area, and some are better than others. Kate Williams tasted several offerings in town. Here are her picks for the best you can buy.
While it isn't difficult to find good corn tortillas in the Bay Area, nothing beats a fresh, homemade tortilla straight off the griddle. Luckily, these goodies are one of the easiest DIYs to pull off. Kate Williams will show you how.
Where can you find the best corn tortillas in the Bay Area? Well, it depends on what you're looking for. Kate Williams tried the best of the best to help you find your favorites, whether you're looking for a traditional tortilla or one made from high-end heirloom corn.
While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.
Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.