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Chef Zaynab Issa has made a significant impact on the culinary scene, developing nearly one hundred recipes during her tenure at the Bon Appétit and Epicurious Test Kitchens. Among these, her Chewy Date and Dark Chocolate Cookies, enriched with olive oil and tahini, stand out as her proudest accomplishment, praised for their innovative twist on traditional chocolate chip cookies. Beyond her test kitchen contributions, Issa is a formidable presence in food media, curating a popular Substack featuring thoroughly tested recipes, travel recommendations, and insightful essays. She also creates viral video content, including a highly acclaimed banana cream latte, and authored the cookbook “Third Culture Cooking,” which earned a spot on Epicurious's list of best cookbooks for spring 2025. Her work has been featured across prominent platforms such as Buzzfeed, Food52, and The New York Times.

Issa's repertoire extends to a wide array of dishes, demonstrating her versatility and creative flair. Her Ultra Fluffy Pumpkin Pancakes, a recipe she admits was a technical challenge, perfectly balance a tender texture, significant rise, and crispy exterior, a feat that even impressed fellow culinary expert Andy Baraghani. Other notable recipes include the Halal Cart Chicken Salad, a quick and flavorful dinner option using rotisserie chicken; the Always-Tender London Broil, made succulent with a secret ingredient; and A Perfect Tuna Melt, celebrated for its gooey cheese, crisp bread, and creamy tuna. Her Sheet-Pan Orange Tofu and Broccoli offers a vegetarian take on orange chicken, while the Sparkling Tangawizi is hailed as an ideal summer beverage. For breakfast, her Masala Skillet Scramble brings a cumin-and-jalapeño twist to eggs, and her Make-Ahead Breakfast Sandwiches are perfect for busy mornings. Sweet treats include the Preserved-Lemon Tea Cake, praised for its balanced flavor, and the Extra-Fluffy Cinnamon Rolls with Cream Cheese Frosting, which employ the tangzhong method for an incredibly soft dough.

Issa's culinary influence is also evident in her global-inspired dishes. Her Seared Salmon Paka showcases quickly seared salmon in a silky coconut curry, drawing inspiration from East African machi paka. The Slicked and Spicy Lamb Noodles are a weeknight pasta dish inspired by the cumin-infused noodles of Northern China. Finally, her Coconutty Beans and Greens Stew transforms canned beans into a creamy, spiced, and hearty meal, ideal for colder days, and her Gochujang-Sesame Noodles offer a punchy, umami-rich experience. The Shawarma-Spiced Carrots With Date and Herb Salad demonstrates that shawarma spices can elevate vegetables as much as they do meats. Each of these recipes underscores Issa’s commitment to exploring diverse flavors and making them accessible to home cooks.

Zaynab Issa's culinary journey is a testament to the power of creativity, dedication, and cross-cultural exploration in the kitchen. Her ability to innovate classic dishes and introduce new flavors enriches the dining experience, encouraging everyone to experiment with ingredients and find joy in cooking. Her work not only provides delicious recipes but also inspires a deeper appreciation for the art of food preparation, demonstrating that with passion and perseverance, anyone can create culinary masterpieces that bring people together.

In an era where health and sustainability are paramount, dietitians, with their extensive education and practical kitchen experience, offer invaluable insights into optimizing our culinary spaces. This article compiles expert advice from five leading dietitians on kitchen items to reconsider and provides superior alternatives that promise a healthier and more sustainable cooking environment. From replacing harmful plastics with glass to choosing durable cookware and advocating for real food over trend-driven tools, these recommendations guide consumers toward making informed choices for their kitchens.

Insightful Recommendations from Nutrition Experts on Kitchen Essentials

Leading dietitians, including Senior Editor Brierley Horton, M.S., RD, Senior Nutrition Editor Jessica Ball, M.S., RD, plant-forward chef and nutrition expert Jackie Newgent, RDN, Kezia Joy, RDN, and Stephanie Kile, M.S., RDN at Equip Health, recently shared their insights on essential kitchen upgrades. Their consensus points to a shift from conventional, potentially harmful items to safer, more durable, and environmentally friendly options.

A primary recommendation involves abandoning plastic food containers and replacing them with glass alternatives. Horton and Newgent emphasize that plastic, especially when storing hot foods or for prolonged periods, can leach microplastics and chemicals like BPA. Glass containers, such as the Bentgo Glass Container Set and Ball Mason Wide Mouth Jars, are preferred for their safety and reusability, ensuring food remains fresh without chemical contamination. Horton personally vouches for Bentgo's glass containers with glass lids and silicone seals, while Newgent highlights the versatility of glass jars for pantry storage and easy labeling.

The experts also advocate for reducing reliance on single-use plastic bags. Jessica Ball suggests reusable bags, noting their environmental benefits and improved storage capabilities. The Stasher Silicone Reusable Storage Bags are highlighted as an excellent seamless swap, offering durability and an effective seal for various food items, from sandwiches to snacks.

Another controversial item identified by Kile is the spiralizer. She argues that these tools promote the misconception that grain-based pasta is unhealthy, despite carbohydrates being a vital energy source. Instead, Kile encourages embracing high-quality pasta, like Rustichella d'Abruzzo Spaghetti, and focusing on balanced meals. The article praises this brand for its traditional bronze-molded, slow-dried pasta, which effectively holds sauces.

Traditional nonstick pans are also under scrutiny due to the risk of PFAS (“forever chemicals”) exposure, particularly when scratched or overheated. Horton and Joy recommend transitioning to stainless steel, cast-iron, or ceramic pans. Joy notes these materials offer longevity and superior cooking results. The Calphalon Stainless Steel Skillet is praised for its performance and value, while the Lodge Cast-Iron Skillet is lauded by Newgent for its stick-resistant qualities when properly seasoned. For those who prefer nonstick, the Caraway Ceramic Nonstick Skillet is a dietitian-approved investment, known for its enduring nonstick coating.

Furthermore, Kile advises against divided meal prep containers, explaining that their rigid structure can hinder flexibility in meal portions and disconnect from appetite cues. She recommends multi-sized glass container sets, such as the OXO Good Grips Smart Seal Container Set, which provide versatile options to accommodate changing energy needs and ensure leakproof transport.

Finally, the dietitians unanimously suggest phasing out plastic utensils and single-use water bottles. Joy points out that plastic utensils can degrade in hot environments, potentially contaminating food. She advocates for silicone, wood, or stainless steel utensils, citing their durability and safety. The GIR Silicone Kitchen Spatula and OXO Good Grips Wooden Utensil Set are recommended for their longevity and versatility. For hydration, Horton endorses reusable stainless steel water bottles from brands like Owala, BrüMate, and Stanley, noting their convenience and environmental benefits. The Owala FreeSip Insulated Stainless Steel Water Bottle and BrüMate Era Tumbler are highlighted for their user-friendly designs and insulation properties.

The insights from these dietitians underscore a vital message: making conscious choices about our kitchen tools and storage solutions can significantly impact both our health and the environment. By opting for durable, non-toxic alternatives, we can foster a healthier lifestyle while contributing to a more sustainable future. Their collective advice serves as a practical blueprint for transforming everyday cooking habits into empowering health and environmental practices.