Harriette Halepis
School
McGill University, Concordia University
Expertise
Baking Science And Recipes, Ingredient Origins, Technical Cooking Terms
- Harriette is a member of the Quebec Writers Federation and the Freelance Writers Guild.
- She is a Christina Tosi 'Bake Club member,' owns a collection of more than 200 cookbooks, and learned how to properly chop an onion from her chef father when she was 12.
- She's created her own pie and cookie recipes, bakes cakes for friend's events, and earned a certificate from the Cordon Bleu cooking school in Paris, France.
Experience
Harriette has a professional writing, journalism, communications, and English literature background . She has had the good fortune to work with best-selling authors as a communications director; top public relations firms as a ghostwriter; and has written for several publications, including the Montreal Gazette, Success Magazine, Forbes, Vegetarian Times, Inc., Business Insider, and others.
Education
Harriette holds a bachelor's degree in professional writing and English literature from Concordia University. She has also taken public relations and communications courses at McGill University and has completed a course in empathy and compassion through Stanford's Compassion Institute.
Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Harriette Halepis
-
Wrapping cakes tightly with plastic wrap and popping them in the fridge as soon as you can move them will ensure a moist and delicious cake.
-
The unsuspecting shreds lining supermarket shelves contain wood pulp that keeps them from melting; they're not the best option for cheesy dishes.
-
Wrapping cake pans in moist fabric while baking will result in flat tops. All you need to do is wrap a wet tea towel around your cake pan.
-
There's a simple way to create a brownie bowl that only requires two muffins tins, your favorite brownie recipe (or box mix), and a carton of ice cream.
-
It's easy to toss chocolate chips straight into baked goods, but you should sample those chips before baking them - and not just because they taste good!