Kyle Grace Mills

Photo of Kyle Grace Mills
Corpus Christi, Texas
Emerson College
Baking, Food History, Global Cuisine
  • Despite being told in 2010 by her mother that she wasn't much of a baker, Kyle Grace became the managing editor at Bake from Scratch magazine and co-founded a baking podcast.
  • She's interviewed Dorie Greenspan, David Lebovitz, and the world's one and only sourdough librarian.
  • Having edited 12 cookbooks and 50 baking magazines, she can confirm that behind every good baker is a digital kitchen scale.


Kyle Grace is a writer, editor, and creative who's spent nearly a decade in the food journalism industry. She co-founded and co-hosted "The Crumb," a podcast devoted to all things baking. Her work has been featured in print and online platforms at America's Test Kitchen, Boston Magazine, Cooking Light, and Bake from Scratch. She joined Static Media's Chowhound to continue doing the best gig in the world: writing about food.


Kyle Grace received her Bachelor of Fine Arts in writing, literature, and publishing from Emerson College, a Boston-based liberal arts college devoted to all fields of communication.

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