Aaron Hutcherson

Washington, D.C.

Food writer and recipe developer

Education: Washington University in St. Louis, BS in Systems Science & Engineering; Washington University in St. Louis, MS in Finance; French Culinary Institute, Classic Culinary Arts

Aaron Hutcherson is a writer and recipe developer for Voraciously at The Washington Post. Before joining The Post, Hutcherson was a freelance writer, recipe developer, photographer and food stylist whose work has appeared in the New York Times, Food & Wine, Eater, Thrillist, Taste, Serious Eats, Food52 and Simply Recipes, among other publications. Previously working in wealth management, he nurtured cooking and food writing as a hobby and started a blog, TheHungryHutch.com. Eventually, he changed careers, earning a culinary degree in 2012 from the French Culinary Institute in New York (now
Latest from Aaron Hutcherson

    Trouble in the kitchen? Ask Voraciously your cooking questions.

    Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

    February 8, 2023

    10 ways to streamline meal prep for more efficient weeknight cooking

    Cooking tasks to help make the most of your time in the kitchen.

    February 3, 2023

      Can I sub chicken breasts for thighs? Answers to your cooking questions.

      Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

      February 1, 2023

      10 chicken thigh recipes for tender, juicy and forgiving mains

      Recipes starring affordable, flavorful and extremely forgiving chicken thighs.

      January 30, 2023

      Broth vs. stock: What’s the difference and does it matter?

      The line between broth and stock is blurred if not nonexistent. Here’s what you need to know about the differences between the two.

      January 27, 2023

        Do I need to rinse my dishes? Your cooking questions, answered.

        Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

        January 25, 2023

        7 vegan breakfast recipes, including scrambles, pancakes and more

        Start your morning with one of the recipes for a tofu scramble, pancakes, lentil stew and more.

        January 23, 2023

          Should I brown salted butter? Your cooking questions, answered.

          Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

          January 18, 2023

          How to use Korean rice cakes (tteok), a chewy, versatile delight

          Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know about tteok and how to use them.

          January 18, 2023

          Korean rice cakes are a chewy canvas for spicy sausage and kimchi

          This one-pot meal features Korean rice cakes simmered in a quick, flavor-packed sauce featuring hot Italian sausage, kimchi, gochujang and toasted sesame oil.

          January 18, 2023