Laura Manzano

Laura Manzano portrait

Experience

Laura Manzano grew up in the restaurant industry—her father is a chef and restaurant owner in Florida, so she was working the line of his 160-seat restaurant from the time she was 13. She studied writing and film at The College of William and Mary in Virginia, and moved to New York immediately afterward to attend NYU's Summer Publishing Institute. 

Soon after moving to New York, Laura joined the team at meal kit delivery service Martha & Marley Spoon. There, she managed the test kitchen, produced photoshoots, styled food and props, and tested recipes. After a few years there, she left to work at an agriturismo in Tuscany for a season, and returned to New York to begin a career that keeps her excited about and engaged with food every single day. 

Currently, Laura styles food for photography and video, develops and tests recipes for various publications and cookbook authors, and writes about food and cooking—both for work and for fun. In her free time, she cooks for herself nearly every day.

Latest from Laura Manzano

Pan Fried Steak
The Best Way to Season Steak, According to a Chef and Butcher
Roasted cucumbers with horseradish
Yes, You Can Cook Cucumbers—Here's How to Grill, Bake, and Sauté Them
grilled corn, zucchini, onions, and bell peppers in white enamel tray with tongs.
How to Grill Vegetables for Maximum Flavor, According to a Grill Master
basket of olive-oil-fried potatoes with aioli
What Is Aioli? Plus, How to Make This Garlicky Sauce at Home
peeling raw fava beans
How to Eat Fava Beans, Including How to Peel and Cook Them
fiori di sicilia baking extract
What Is Fiori di Sicilia and Why Do Bakers Love It?
powdered milk with a glass of milk
What Is Powdered Milk—And Why Do Chefs Always Have It in Their Kitchens?
bone broth in blue/white soup bowl
How to Make Bone Broth, According to Experts
fiddleheads in a white bowl on wood surface
How to Eat Fiddleheads, According to a Wild Foods Expert
Lemony Shrimp Scampi
6 Angel Hair Pasta Recipes That Make the Most of This Quick-Cooking Noodle
opened can white beans
Do You Really Need to Rinse Canned Beans? Here’s the Truth
Burrata cheese
How to Eat Burrata 6 Ways, According to a Cheese Expert
overhead view of a pot of pork cabbage stew with ladle
4 Reasons Your Soup Is Bland—and How to Make It Delicious
Heap of freeze dried raspberries close-up.
Freeze-Dried Fruit Is a Smart Way to Add Flavor to Cakes, Cookies, and More
paneer butter masala with rice and parathas
How to Eat Paneer, the Indian Cheese That’s a Blank Canvas for Sauces, Grilling, and More
squash gratin served in a silver dish
What Is a Gratin? Why We Love This French Take on the Casserole
lemon being juiced in glass manual juicer and more lemons on marble counter
How to Freeze Lemons—Whether You Need Juice, Zest, or Whole Fruit
Bacon Pasta with Cheese Sauce
Why Italians Always Cook Pasta al Dente—and the Right Way to Do It
decorvow next to a plate of scrambled eggs
Martha's One Ingredient That Makes Scrambled Eggs Even Better (and It's Already in Your Fridge)
Two wooden spoons with powdered substance on a textured surface
Onion Powder Can Be Even Better Than Fresh Onion—Here’s When to Use It
Peanuts in shells roasted peanuts and peanut butter on bread
How to Eat Peanuts the Right Way, According to a Peanut Farmer
Cookies on baking sheet
Here's Why Your Cookies Spread When They're Baked—and How to Prevent It
A person placing a tray of shaped cookies into an oven
Do You Really Need to Preheat the Oven? Here’s What Experts Recommend
A small bowl of Worcestershire sauce with a spoon on a wooden surface
Worcestershire Sauce Is the Secret to Instant Umami—Here’s How to Use It