Lisa Futterman
Freelance Writer
Lisa Futterman is a Chicago-based chef who writes about travel, beverages, dining, and cooking for multiple outlets like Food & Wine, Chicago Magazine, Thrillist, WTTW, MSN, and Eating Well. She is a contributing editor for Alcohol Professor, covering trends in gin, tequila, and ready-to-drink cocktails. Her love of cheese, wine, and spirits has taken her all over the world—from the Comté aging rooms in Fort St. Antoine in the Jura to the wild agave fields in the desert outside of Oaxaca.
- Topic Specialties
Latest from Lisa Futterman
I Tried Trader Joe’s Viral Swedish Princess Cake—Here’s What It Really Tastes Like
This frozen dessert keeps selling out, so I grabbed one when my store got 16 cases.
I’m a Pro Cook and I Always Add This Ingredient for the Juiciest Meatballs
You may already have it in your fridge.
Trader Joe’s Viral Basque Cheesecake Comes With One Important Serving Tip
This decadent freezer find requires just one simple step before it’s ready to serve.
The One Ingredient That Makes the Creamiest Scrambled Eggs
You probably already have it in your fridge.
When Making Chicken Parm, I Swap Eggs for This—and It Tastes Even Better
And it’s quicker to make.
The Simple Ingredient That Makes Meatloaf Richer and More Savory Than Breadcrumbs
The best part? You probably already have it in your cabinet.
Are You Allowed to Remove Cherries or Grapes From the Bag Before Buying Them? Grocery Experts Settle the Debate
Whether it’s acceptable comes down to one key detail.
Make This One Simple Swap to Aperol Spritz, and You’ll Never Going Back
Shake up your happy hour routine.
Brown Butter Is the Easiest Upgrade for Summer Corn
This simple 5-minute trick deepens the flavor.
This No-Cook Summer Lunch Is on Constant Rotation at My Restaurant
It's fresh, filling, and ready in 10 minutes.
The Easiest Protein Boost for Potato Salad, Pasta Salad, and More
Your cookout salads just got a little heartier—and a lot more interesting.
The Delicious Ground Beef Hack That Will Save You Serious Money
And it’s good for you, too!