Kelsey Dimberg

Kelsey Dimberg

location-pin Chicago, IL

School: University of San Francisco

Expertise: Cooking techniques; baking; cleaning & organizing; home decor; gardening & plant care; health & wellness; parenting; grocery shopping

Kelsey Dimberg

  • 10 years of professional writing and editing experience with 5 years writing about food
  • Popular Taste of Home articles include: "How to Make Gluten-Free Zucchini Bread" and "The Secret to Making a Sourdough Starter That Actually Works"


A former senior digital editor at Taste of Home, Kelsey now writes articles and novels from her home in Chicago. Since 2010, she’s followed a gluten-free diet, and especially enjoys the challenge of baking sourdough bread and pizza dough. As a contributing writer for Taste of Home, she covers a broad range of topics but with a special emphasis on gluten-free cooking and baking. Outside of her gluten-free experiments in the kitchen, Kelsey is also the author of the thriller novel “Girl in the Rearview Mirror.”


  • Arizona State University, bachelor's degrees in English literature and Spanish
  • University of San Francisco, master's in creative writing

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Copycat Popeye’s Mardi Gras Mustard

Whether you use this sauce for dipping crunchy chicken tenders or as a sweet-hot dipping sauce for fries (move over ketchup), we know you'll love having a batch in your fridge. Spread it on sandwiches, serve it with ham or use it for dipping pretzels, too. —Taste of Home Test Kitchen

Million Dollar Bacon

These spicy-sweet bacon strips aren't only delicious; with their maple syrup glaze, they're also pretty. Baking them in the oven in a foil-lined pan makes cleanup a breeze. —Taste of Home Test Kitchen

Gluten-Free Bechamel

Making a classic bechamel sauce gluten free is as simple as substituting gluten-free flour. Just make sure the flour contains xanthan gum. —Taste of Home Test Kitchen