About Us

Updated May 16, 2019
We’re all about inspiring through doable ideas—from fresh dinners with creative twists to clever apps and easier-than-they-look desserts, we think that food is best when food is fun.

About Tablespoon

Here at Tablespoon, we’re enthusiastic about food and what’s going on in the world (but that doesn’t mean we don’t love the classics too!). We’re always looking for reasons to celebrate: Halloween, baby showers, Fridays, they all count. We like spending time in the kitchen and aren’t afraid to try new recipes or techniques, especially when there are step-by-steps or videos that show us how. But Tablespoon is more than just recipes, it's an entire community that’s as passionate about food ideas as you are. So join us! When you become a member, you'll get access to our best-kept secrets. And don't forget to sign up for our email for our best ideas delivered to your inbox daily! Here’s what you’ll have access to as a member of the Tablespoon community:

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The Tablespoon Team

It takes a whole slew of people to create all these amazing recipes, beautiful photos, helpful hacks and clever puns. Here are just some of the humans running things behind the scenes.

The Editors

M.E. Gray
Senior Editor
When it comes to content creation, no one loves it more than M.E. does. From the daily newsletter to articles and recipe collections, M.E. is all about spreading the good word on good food. When she’s not crafting her next piece of content, she’s at home mastering the perfect fried egg (served up on avocado toast, of course).
M.E.’s Favorite Recipe
Copycat Panera™ Kitchen Sink CookiesThese cookies are dangerously delicious, better than the original and I frequently dream about them at night.

Kelsey Gavnik
Associate Community Manager
Kelsey Gavnik writes and schedules Facebook content for Pillsbury and Tablespoon. When she’s not posting on Pillsbury or slinging GIFs into the Tablespoon comments section, you can find her doing yoga or searching for the best Thai food in town.
Kelsey’s Favorite Recipe
Inside Out Cannoli Dip: I love cannoli—not enough to make them from scratch, but definitely enough to eat half this dip in one sitting.

Lydia Geving
Social Producer
Lydia Geving works on Pillsbury and Tablespoon’s social media team. She loves brainstorming and curating social strategies for all platforms including Facebook, Instagram and Pinterest. When she isn’t busy being a social producer, you can find her at a local restaurant or brewery, nose deep in a good book or daydreaming about her next travel plans
Lydia’s Favorite Recipe
Carrot Cake Dump Cake: Trust me, I've tried a lot of carrot cake in my life, but the delicious and genius twist in this recipe is a complete game changer!

The Kitchen Experts

Behind every great food publication is an even better crew of cooks, bakers, tasters and dieticians. Meet the crew that makes the recipes, answer your cooking questions and pushes the limit on weeknight dinner.

Jennifer Kalinowski
Consulting Food Content Strategist
Jennifer is our consulting creative development lead in the Kitchens. She works with the editors and brand teams to create the best recipe strategies and concepts. From the initial recipe ideas and tastings to the methods and copy reviews, Jennifer’s watchful eye is on every recipe from start to finish. Outside of her consulting work for General Mills, Jennifer is a freelance food content strategist, editor and recipe developer for health and wellness cookbooks and natural and organic food brands. On her own time, Jennifer likes to experiment with new trends in baking and flex her expertise in plant-based cooking. She genuinely likes tofu, has a serious love for all things avocado and dark chocolate and is a tea enthusiast. Her kitchen is always stocked with unique ingredients like spring roll wrappers, tamari and gomasio.

Meredith Deeds
Culinary and Recipe Development Consultant
Meredith is a recipe development consultant, an interim creative lead in the Kitchens and so much more. She’s an accomplished food writer, the author of seven (count ‘em: SEVEN) cookbooks and has been in the biz developing recipes and working as a cooking instructor for over 20 years.
Meredith has been nominated for the prestigious James Beard award for The Big Book of Appetizers and has also written for various magazines and newspapers such as Bon Appétit, Cooking Light, Better Homes and Gardens, Chile Pepper Magazine, Prevention, Cleveland Plain Dealer and the Dallas Morning News. She is currently a weekly columnist for the Minneapolis Star Tribune and also writes frequently for She has lived all over the country and loves experiencing each place through its food culture. She has three grown boys and has enjoyed cooking on a large scale to satisfy three big appetites. Now, with the boys moved out of the house, she enjoys cooking meals for two now for just her and her husband. They love to travel all over the world and do it every chance they get.

Mike Shannon
Culinary and Recipe Development Consultant
Mike is a recipe development consultant and culinary event leader in the Kitchens of General Mills. Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis and has over 30 years of leadership experience and more than 11 years of culinary experience focused in recipe development and consumer-level culinary instruction. Additionally, Mike has experience in wellness content development for several health service providers. When he is not in the Kitchens, Mike stays busy with his own consulting business and works as the executive chef at Roth Distributing (Wolf and Sub-Zero Culinary Theater) and as a chef instructor around the Twin Cities, including at the Cooks of Crocus Hill. He leads cooking events, wine pairing classes, public speaking engagements, adult learning facilitation, large group and media-based culinary demonstrations as well as private in-home chef experiences. He and his wife live in southwest Minneapolis. His daughter also caught the culinary fever and is a classically trained chef who teaches culinary arts and leads a culinary competition team at the high school level.

Maggie Lyon
Culinary and Recipe Development Consultant
Maggie is a recipe development consultant, and after six years of work in the Kitchens, her day-to-day is still never the same—from putting new twists on Hamburger Helper to mastering the art of sous vide cooking, every day presents a new challenge. She’s a self-professed master of savory, constantly putting new spins on skillet dinners, grilled meals and more. Though she is the resident dinner expert, she’ll occasionally bake a key lime pie or pumpkin bars (the only two desserts she truly enjoys). Maggie grew up in the Mississippi Delta, where the top three topics of conversation are usually food-related: What’d y’all eat? What’re we gonna eat? And, who are we eatin’ with? In her own kitchen, Maggie’s favorite recipe to make is her own take on pimiento cheese. Though she grew up in the south, her favorite food to eat is sushi. She has an awesome husband, Mike, and two kids—Redford and Marley—who she’s also teaching to love cooking. Her three-year-old husky, Snoop Dogg, thinks he one of the kids. His all-time favorite food? Tortilla chips!

Carrie Franzen
Culinary and Recipe Development Consultant
In the Kitchens, Carrie develops and creates content for various brands including Pillsbury, Betty Crocker, Gold Medal Flour, Old El Paso, Immaculate Baking and of course, Tablespoon. She also works on kitchen innovation projects to develop new on-trend content. Carrie’s done it all. Her lengthy experience includes: a pastry chef and baker for several fine dining restaurants in the Midwest, a chef instructor at Le Cordon Blue School of Culinary Arts, a manager and instructor for a culinary school in the Twin Cities and she has been published in several cookbooks and magazines. Carrie is the one you can count on to bring goodies to any gathering. From pies and breads to cakes and cookies, she loves to bake. When she isn’t in the kitchen inventing new sweets, she is training for her next marathon (26 so far!), camping on the weekends or collecting classic cookbooks.

Martha Zeimer
Recipe Check Testing Consultant
Martha has worked in the food industry for over 23 years and is currently a recipe project check testing consultant in the Kitchens. She tests, edits and re-checks recipes for accuracy, making sure we’re providing the best recipes on the internet. From new takes on Asian cuisine to the latest Barefoot Contessa recipe, when Martha isn’t cooking in the Kitchens, she’s trying homemade dishes in her own kitchen that highlight interesting, bold flavors.

Maria Ingalls
Recipe Check Testing Consultant
Maria Ingalls is a recipe project check testing consultant in the Kitchens where she tests and edits final recipes for accuracy before publishing—from cakes on Betty Crocker to crescent roll appetizers for Pillsbury, no day in the kitchen is the same! And that’s what she loves about her work the most. A Minnesota native, Maria loves cooking and baking meals for her family and traveling up to northern Minnesota to the family cabin on the weekends. In her own kitchen, Maria enjoys trying new recipes for her son, who is gluten free. Her latest favorite: gluten-free peanut butter chocolate chip cookies (made with only five ingredients!).

Tenley Kanwischer
Culinary and Recipe Development Consultant
Tenley is a food content and recipe development consultant. She develops and tests recipes, brainstorms new ideas and consults for Betty Crocker, Pillsbury and other various General Mills brands, as well as a handful of the company’s published cookbooks. She has also served as a judge for the Pillsbury Bake-Off® Contest. A self-taught cook, Tenley grew up learning from other passionate cooks in her family, and through trial-and-error in her home kitchen. She brings a “busy mom of four” perspective to her approach and feels that mealtime is vital and important for families, despite the busy weeknight struggle. She loves that she’s able to contribute her part to helping other families spend more meals together by providing food and recipe content that others can use. Her best memories are centered around “food moments,” or those moments with a story, created in the kitchen or on the road with friends and family. One of her favorite dishes is Chana Masala, and she’s also big fan of all things butterscotch.

Where to Find Us

Black Forest Cherry Waffle Cake

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