Helping you create a kitchen you love.

Bea Kowalski

Baking & Pastry Editor

Bea Kowalski

Culinary-school pastry chef; ran a bakery pastry station for 6 years

  • Stand mixers
  • Bakeware
  • Kitchen scales
  • Hand mixers
  • Baking tools

About Bea

Bea trained in classic pastry at culinary school and then spent six years running the pastry station at a neighborhood bakery, where the stand mixers ran from 4 a.m. and a broken scale could sink a whole morning of production.

That experience shaped how she tests. Stiff bagel doughs to strain mixer motors, delicate macarons to expose hot spots in bakeware, and repeated gram-level checks to keep scales honest. If a tool drifts, wobbles, or overheats, her recipes find it.

Bea writes our baking guides and translates pro pastry habits into advice for home kitchens, starting with her firm belief that a $20 scale improves your baking more than a $500 mixer.

How I test. I bake the recipes that punish equipment: stiff doughs for mixers, delicate meringues for ovens and bakeware, and gram-level checks for scales. Gear that drifts or overheats does not make the list. Read more about our testing process.

Articles by Bea

17 articles from Bea, newest first.

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Meet the rest of the team

Every reviewer brings a different specialty to the test kitchen.