Welcome to Unpeeled: a journal of cooking, baking, and food.
About Unpeeled Journal
Welcome to Unpeeled, a trusted resource for for cooking, baking, and all things food. Among other features, Unpeeled brings you:
- Trusted recipes for all occasions, from weeknight dinner to dessert
- Professional cooking and baking techniques
- Travel food guides
- Profiles and interviews of women in food
- Plus articles, essays, and more
About the Editor
Unpeeled is edited by Lisa Kolb Ruland, a food writer and editor based in D.C. and Brooklyn.
A recovering lawyer, Lisa traded Bronx criminal court for the pastry kitchen. After graduating from the Culinary Institute of America, Lisa worked as a pastry chef in some of New York City’s top bake shops, where she crafted fancy wedding cakes and made cookie dough in a mixer the size of a hot tub. Eventually, Lisa found her happy place in food writing.
Lisa holds a B.A. in English, a J.D., and degree from the Culinary Institute of America in baking and pastry. Her writing has appeared in Bon Appétit, Eater, Food52, The Washington Post, Modern Loss, Remedy Quarterly, The Napa Valley Register, and more.
Media and other appearances include Cup of Jo, Open to Hope, Heritage Radio Network’s Processing podcast, and the BBC World Service’s Food Chain program, in a James Beard Award-winning episode on food and grief.
More about Lisa can be found at lisakolbruland.com.
The Food + Grief Project
One special feature is the Food + Grief Project. Inspired by Lisa’s personal experience as a food writer and young widow, the Food + Grief Project is a forum to explore the intersection of food and grief through recipes, interviews, essays, and other resources.
Get in touch with Unpeeled Journal.
It would be great to hear from you! Reach out below, or email inquiries[at]unpeeledjournal.com.