ContributorContributing Editor, Jessie SheehanBake From Scratch MagazineThe Washington PostBon AppétitThe Food NetworkToday FoodThe KitchnFood52The Spruce EatsMedia CoverageArticles, interviews and guest spots in the media.What Am I Eating? with Zooey DeschanelOne of the New York Times Best Cookbooks of the Year: Snackable BakesThe Today ShowThe DishZoë Bakes on Magnolia NetworkSubstack Featured PublicationWGN!The Morning Blend!NPR – All of It with Alison StewartPIX 11KTLACalifornia LiveBaking with Oil Instead of Butter is Faster, Just as DeliciousThe Washington PostUse Your Instant Pot to Make the Creamiest of DessertsThe Washington PostA No-Bake Cream Pie Plays It CoolThe Washington PostJust One Bowl to WashThe Washington PostThe Case for American ButtercreamThe Washington PostHow to Make an Icebox CakeThe Washington PostWhat Is Yeast?Food NetworkWhat Is Cream of Tartar?Food NetworkWhat Is Caster Sugar?Food Network10 Baking Questions We Hear All the Time (That You Won’t Like the Answers To)Food NetworkHow to Make and Freeze Every Single Holiday Baked Good Ahead of TimeFood NetworkHow to Turn (almost) Any Baking Recipe into a One Bowl WonderFood Network10 Baking Tips and Tweaks Only a Recipe Developer Would KnowFood Network4 Forgotten Desserts Your Grandmother Wants You to RememberOprahHoliday Baking Retro RedoBetter Homes & GardensJessie Sheehan’s Recent PostsKitchnJessie Sheehan’s VideosHallmark Channel’s Home & Family ShowJessie Sheehan on WTNHWTNHRecipes By Jessie SheehanFood52Pretty in Pink (and Blue and Green…)Rachael Ray MagazineEasy Peasy Holiday DessertsGood Day New YorkLearn How to Make an Icebox CakeNBC California LiveOld School Desserts with a Modern TwistKTLAJessie Sheehan on WGNTVWGNTVCookbook Author Jessie Sheehan’s Convivial TownhouseDwellIcebox Cake: The Most Chill Dessert You’ll Ever MakeReal SimpleThese Vintage Dessert Booklets Inspired an Entire CookbookMartha StewartLatticed Blackberry Lime PieSplendid TableMaking the Loaf Fancy AgainTASTEBake, Jessie, Bake!Cherry BombeFinding Happiness Among the SprinklesSpeaking BroadlyInterview with Jessie SheehanFlour HourDid Someone Say Pie: Jessie’s Interview with Lisa LudwinskiCherry BombeDo You Really Need to Bake with Room Temperature Eggs?Food Network