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

Cookies on baking sheet
Here's Why Your Cookies Spread When They're Baked—and How to Prevent It
scrambled eggs and toast on a white plate
Martha's One Ingredient That Makes Your Scrambled Eggs Even Better—and It's Already in Your Fridge
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
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
super-speedy ziti served with salad
The Six Best Pasta Shapes to Use When Making a Baked Pasta Dish
fiori di sicilia baking extract
What Is Fiori di Sicilia and Why Do Bakers Love It?
Roasted cucumbers with horseradish
Yes, You Can Cook Cucumbers—Here's How to Grill, Bake, and Sauté Them
espresso powder in spoon
How to Use Espresso Powder to Add Coffee (and Chocolate) Flavor to Your Baked Goods
brown gravy with steak and mashed potatoes
The Right Way to Make Gravy From Scratch
measuring cups of chicken vegetable broth and water
The Difference Between Broth and Stock and When to Use Each
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
stack of watermelons showing their yellow field spot
How to Tell If a Watermelon Is Ripe, According to a Farmer Who Grows Them
Heap of freeze dried raspberries close-up.
Freeze-Dried Fruit Is a Smart Way to Add Flavor to Cakes, Cookies, and More
Shrimp Scampi
8 Angel Hair Pasta Recipes That Make the Most of This Quick-Cooking Noodle
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
Rick Martinez Salsa
12 Creative Ways to Eat Salsa (That Don’t Involve Chips)
Basket of tomato variety
How to Preserve Tomatoes in 7 Ways
paneer butter masala with rice and parathas
How to Eat Paneer, the Indian Cheese That’s a Blank Canvas for Sauces, Grilling, and More
Gnocchi with Peas and Egg
How to Make Perfect Jammy Eggs—and Our Favorite Ways to Eat Them
bloody mary garnishes
10 Next-Level Garnishes for Your Bloody Marys
fiddleheads in a white bowl on wood surface
How to Eat Fiddleheads, According to a Wild Foods Expert
Radish, allium, asparagus, artichoke
14 Spring Fruits and Vegetables You Should Be Eating Right Now