Danette St. Onge

Photo by Stephan Babuljak

Danette is a food and travel writer specialized in international cuisines and the science and chemistry of food and cooking. Growing up in a multicultural family, traveling, and living abroad in several countries have all informed her passion for -- and unique take on -- food and cooking.

She lived in Tuscany for five years and has traveled extensively throughout Italy, exploring regional culinary specialties and traditions. She is currently based in Paris and London, with an upcoming cookbook to be published in May 2017.

To get in touch with comments or questions, write to: danettes [AT] gmail [DOT] com (replace [AT] with @ and [DOT] with a period).


Danette has worked as an editor at Cook's Illustrated magazine (America's Test Kitchen), writing and editing articles and recipes and devising kitchen experiments, tips, and taste tests, as well as puzzling out the identity of mysterious kitchen antiques.

As a freelancer, she has written about food, dining, and travel and developed, tested, and edited recipes for various clients in print and online media, including Saveur, Zagat, Google, and the Food Network.

She has also worked as a translator (Italian, Spanish, and French to English) on many projects, including cookbooks and restaurant menus.

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