Shauna Sever

Shauna Sever is the author of three cookbooks (Marshmallow Madness!, Pure Vanilla and Real Sweet). She is the voice behind the baking blog Piece of Cake. She's appeared on the Today show, Food Network, Home and Family, Serious Eats, Chow and Her writing and recipes have been featured in O, The Oprah Magazine, Food and Wine, Bon Appetit, Fine Cooking, Family Circle and USA Weekend.

Content By This Author

Learn about the Scandivanian idea of hygge and how this concept of coziness influences the region's food with Copenhagen chef and writer Trine Hahnemann, author of Scandinavian Comfort Food.
From shame to celebration, food writer David Leite discusses the many roles food has played in his life, and how that has affected his relationship with his family and partner of 24 years.
Food writer and journalist Shane Mitchell works with photographer James Fisher to present stories of overwhelming respect from all seven continents.
One of America's quintessential food writers and historians looks back at her career in the new book Eat, Live, Love, Die.
Some German Christmas cookies and treats require months of planning and process in order to deliver perfect treats during the month of December.
In Rachel Khoo's Kitchen Notebook, the author opens up her titular notebook to share ideas and recipes she's gathered while traveling the world. She shares some of them with The Splendid Table contributor Shauna Sever.
The Wisconsin supper club is something so unique to its region of the U.S. that someone really needed to make a movie about it.
Aperitivo is northern Italy's version of happy hour, only instead of half-priced beers and a sketchy taco bar, light drinks and small plates carry the day.
When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.
"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.