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Elaine Corn is a former news editor turned food editor and author. Her journalism career began with a bachelors of journalism from the University of Texas-Austin followed by jobs as a copy editor at the Dallas Morning News and Austin American-Statesman.

While in Austin, Elaine became interested in food and created the paper’s first food section, becoming its first food editor. To learn more about food, she cooked her way from Europe to Israel and onto a private yacht sailing from Greece to Turkey as its only cook.

Back in America, she headed up food sections for the Louisville Courier-Journal and Sacramento Bee. While at the Bee, the paper won awards for Best Food Section and Best Food Reporting from the Association of Food Journalists.

Corn is author of six cookbooks. “Now You’re Cooking: Everything a Beginner Needs to Know to Start Cooking Today” won Julia Child and James Beard cookbook awards. Five years ago, Elaine began her conversion from print to radio journalism. Several stories have aired nationally on NPR. Elaine continues the search for food stories in every corner of life.

Persimmon pudding cake. Credit: Elaine Corn

If you want a moist autumn cake, put a persimmon in it. Or, in the case of this recent obsession I call persimmon pudding

Freshly made kimchi. Credit: 4kodiak / iStockphoto

Kimchi, the national dish of Korea, has been prepared, fermented and served as a daily tradition for more than 2,000 years. It's served cold

Grapefruit and avocado salad. Credit: Elaine Corn

As winter salads go, it's a combination of two fruits you'd never think belong together -- avocado and red-fleshed grapefruit. Not pink grapefruit --

Turkey and Gravy Kugel for Thanksgiving and Hanukkah. Credit: Elaine Corn

The once-in-a-lifetime mashup of the all-American holiday of Thanksgiving with the second night of the eight-night Jewish holiday of Hanukkah brings us to Thanksgivukkah. So,

Cousin Michele’s Best Brisket in Lush Sauce for Rosh Hashanah. Credit: Elaine Corn

When brisket is served on a special occasion, it had better be special. I'm not talking everyday barbecued brisket, but an entire brisket made as

Olive oils line shelves at Corti Brothers in Sacramento, Calif. Credit: Elaine Corn

Have you ever wondered what exactly you're getting when you purchase a bottle of olive oil? Extra virgin? Pure? "Pure," explains Dan Flynn of the

Clients collecting food at the River City Food Bank in Sacramento, California. Credit: Elaine Corn

As something of a general-assignment reporter on the food beat, I cover everything from elite top chefs in the farm-to-fork realm, to Napa winemakers,

Minneola frozen souffle. Credit: Elaine Corn

Winter citrus is as natural as can be, even though it seems like the fruit ought to be showing up in summer. Mingled among