Grace Chen

Meet Grace Chen

I'm Grace, and I have a serious relationship with butter and sugar. I don't believe in "guilt-free" desserts—if I'm going to eat a brownie, I want it to be the fudgiest, richest, most chocolatey brownie possible. I've spent years in my home kitchen testing ratios and techniques to find that sweet spot between "easy to make" and "impossible to stop eating."

My Culinary Philosophy

• Precision matters: Baking is science. I measure, test, and re-test so that when you follow my steps, your cake rises perfectly every time.
• Quality over quantity: Use real vanilla, good chocolate, and real butter. It makes all the difference.
• Baking is love: There is nothing quite like the feeling of watching someone's face light up when they take that first bite of something you made.

My Background & Expertise

I started baking as a way to relieve stress, and it quickly turned into an obsession. I'm the friend who always brings the birthday cake and the coworker who shows up with a tin of cookies on Monday morning. I'm self-taught, which means I've made every mistake in the book so you don't have to.

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