Danette St. Onge

Danette St. Onge is a food and travel writer specializing 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 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.

Danette has published a Thai cookbook featuring 100 easy recipes. She worked as an editor at Cook's Illustrated magazine (America's Test Kitchen) writing and editing articles and recipes, as well as devising kitchen experiments, tips, and taste tests. 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.

Danette St. Onge has B.A. in biology from Tufts University and a B.F.A in studio art from the School of the Museum of Fine Arts, as well as a copy editing certificate from Emerson College.

Awards and Publications

Published in 2017, "The Better-Than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home" provides both well- and lesser-known recipes along with tips to making iconic Thai dishes in under 30 minutes. 

Danette has also published work in several print and online publications such as America's Test Kitchen, Cook's Illustrated magazine, Saveur, Zagat, and the Food Network.

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