Leah Colins

boston, massachusetts, united states

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Experienced Senior Editor and Chef with a demonstrated history of working in the Culinary and publishing industry. Skilled in Culinary Management, Innovation Development, Research and Development (R&D), Culinary Skills, and Team Management. Strong media and communication professional with a degree focused in Culinary Arts/Occupational Studies from Culinary Institute of America and a Bachelor's degree in creative non fiction writing from the University of Pennsylvania.

Featured Articles

Why Your Microwave Oatmeal Explodes-and the Easy Fix

Oatmeal boils over because the starches in the oats thicken the cooking liquid into a gel that traps steam bubbles until they spill over. Tricks such as balancing a spoon across the pot don't really work, but a few simple fixes do, including avoiding high... See more

seriouseats.com•Leah Colins•Jan 11, 2026

Northern Italian Barley and Cranberry Bean Soup

Why It Works - Brining the beans with salt and baking soda weakens their pectin structure, helping them cook up creamy inside with tender, intact skins. - Cranberry (borlotti) beans break down just enough to thicken the soup naturally without turning chal... See more

seriouseats.com•Leah Colins•Jan 9, 2026

Why Perfect Stovetop Rice Turns Gummy-and the Simple Fix That Prevents It

Placing a clean kitchen towel under the lid after cooking absorbs condensation, preventing excess moisture from dripping back onto the rice and making it gummy. For something so seemingly simple, cooking really good rice on the stovetop can be irritatingl... See more

seriouseats.com•Leah Colins•Jan 8, 2026

I Tested 5 Common Ways to Reheat Pasta-Here's the Method Worth Using

Leftover pasta usually turns sad and sticky because starches tighten and the sauce dries out. I tested five methods for reheating sauced pasta—including versions with tomato sauce and a creamy butter sauce—to determine the most effective way to restore a ... See more

seriouseats.com•Leah Colins•Jan 8, 2026

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Why It Works - Adding the beans in two stages creates textural contrast: Early beans thicken the broth, while later ones stay intact for distinct bites. - Stirring the kale in toward the end of the soup’s cooking time preserves its vibrant color and flavo... See more

seriouseats.com•Leah Colins•Jan 5, 2026

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Education

Associates, Culinary Arts at The Culinary Institute Of AmericaGraduated: 2013

Bachelors, English at University Of PennsylvaniaGraduated: 2006

Education

Leah Colins

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About

Featured Articles

Why Your Microwave Oatmeal Explodes-and the Easy Fix

Northern Italian Barley and Cranberry Bean Soup

Why Perfect Stovetop Rice Turns Gummy-and the Simple Fix That Prevents It

I Tested 5 Common Ways to Reheat Pasta-Here's the Method Worth Using

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Is this you?

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Education

Connect with journalists.

Connect with journalists.

Social Media

Education

Featured Articles

Why Your Microwave Oatmeal Explodes-and the Easy Fix

Northern Italian Barley and Cranberry Bean Soup

Why Perfect Stovetop Rice Turns Gummy-and the Simple Fix That Prevents It

I Tested 5 Common Ways to Reheat Pasta-Here's the Method Worth Using

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes