Intelligent Relations
Preston by Intelligent Relations
Kendra Vaculin
Gray shield icon
Is this you?
Claim your profile.

Kendra Vaculin

Test Kitchen Editor

AS SEEN ON
Bon Appetit, VinePair

Preston's Summary

Kendra Vaculin is a Test Kitchen Editor at Bon Appétit. With a strong background in food media and test kitchens, she focuses on weeknight cooking, recipe development, and creating accessible meals, particularly through her column Speedy Does It. Kendra's work has been featured in notable publications including Epicurious, The New York Times, and Food52, showcasing her expertise in food and beverages, particularly in beverage production and consumer packaged goods.

Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston

Geo Focus

United States (National)

Coverage Attributes:

Beta
Reviews: 38 %
Informative: 22 %
Opinion: 20 %
Promotional: 7 %
Listicles: 6 %

Themes Covered:

Not enough data icon

Not enough data

Most Recent Topics:

Not enough data icon

Not enough data

Pitching Insights

Kendra's coverage primarily revolves around how-to guides and promotional deals related to cooking, recipes, and meal ideas. She seems particularly interested in providing readers with practical advice on creating dishes as well as promoting products or deals related to food.

Given Kendra's focus on providing practical guidance for home cooks, she may be receptive to pitches that offer unique or innovative cooking techniques, time-saving tips for meal preparation, or interesting twists on classic recipes. Additionally, if you have new kitchen gadgets or culinary products aimed at home cooks that you'd like her audience to know about, it could be worth reaching out to Kendra.

While there is no specific geographic focus mentioned in the information provided, keep in mind that Kendra does not appear limited by location when it comes to sharing culinary content.

This information evolves through artificial intelligence and human feedback. Improve this profile .

Journalists With Similar Coverage:

Based on similarity of content.
Christine Gallary

Christine Gallary

Food Editor-at-Large, TheKitchn.com
*******ne@**********com
Publications
Apartment Therapy Media, The Epoch Times, yahoo.com, Greensboro News & Record, NewsBreak
Most recent topics
Not enough data
Kelli Foster

Kelli Foster

Senior Contributing Food Editor
****i@**********com
Publications
Apartment Therapy Media, AOL, Inc., The Epoch Times, yahoo.com, The Buffalo News
Most recent topics
Not enough data
Andy Baraghani

Andy Baraghani

Former Ba Senior Food Editor
Publications
Today, Epicurious
Most recent topics
Not enough data
Diana Valenzuela

Diana Valenzuela

Assistant Editor
****a@************com
Publications
Katie Couric Media, yahoo.com, AOL, Inc.
Most recent topics
Not enough data
Chris Morocco

Chris Morocco

Food Director
Publications
Bon Appetit, yahoo.com
Most recent topics
Not enough data
Victoria Granof

Victoria Granof

Food Stylist
Publications
Bon Appetit
Most recent topics
Not enough data

Articles

MLive

Hugo spritz

Hugo spritz

By: Kendra Vaculin

The Hugo spritz is a refreshing cocktail made with Prosecco, elderflower liqueur, and soda water, garnished with mint and lime, perfect for sipping on warm days.

Bon Appetit

Pasta Alla Norma

Pasta Alla Norma

By: Kendra Vaculin

Originating in Catania, Sicily, pasta alla Norma pairs caramelized eggplant with a silky tomato sauce, then tops it with fresh basil and ricotta

VinePair

Long Island's Oyster Crisis Means NYC Restaurants Are Casting A Wider Net

Long Island's Oyster Crisis Means NYC Restaurants Are Casting A Wider Net

By: Kendra Vaculin

In warm weather, it's hard to resist the allure of raw shellfish on ice . Despite (admittedly outdated) advice that warns against eating them in months that don't contain the letter “R,” oyster sales skyrocket in the summer, when slurping bivalves on the half shell can feel like a trip to the beach. But this year, raw bar offerings across New York City may look a little different. After a harsh winter that hampered Long Island aquaculture production, oyster farmers are facing high-season demand with a severely limited supply.

Bon Appetit

Lemon Bars

Lemon Bars

By: Kendra Vaculin

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Tim Ferro

© 2026 Intelligent Relations