Adrienne Lee, Recipe Tester

A list of all the recipes Adrienne Lee has tested.

Adrienne Lee has been a Leite’s Culinaria tester since 2006. She graduated from MIT, worked as an electronic engineer for Xerox, and then received a doctorate in cognitive psychology/science from the University of Colorado, Boulder. She worked as an assistant/associate professor at New Mexico State University. During the period starting in graduate school, she began taking courses in cooking and baking and finally received a pastry certificate from the Culinary School of the Rockies where she worked as a pastry instructor for several years. She has done stages at various businesses, and provided baked goods to be sold at a business for several years, a charity event, and a large food convention; at the same time, she was a recipe tester for Delicious Living Magazine until 2018.

Four scoops of blueberry frozen yogurt in a wooden bowl with a spoon resting beside it.

Blueberry Frozen Yogurt

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Cake stand with 7 frosted coconut cupcakes, four unfrosted cupcakes on the table, and a bowl of frosting.

Coconut Cupcakes

Kids can’t resist these sweet little somethings. That includes the kid in all of us.

Two coconut cream pies with meringue tops, pastry crusts, and sprinkled with shredded coconut

Coconut Cream Pie

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.

A slice of bread topped with egg salad without mayo n a white plate.

Egg Salad Without Mayo

Don’t let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won’t even notice that there’s no mayo.

A raspberry almond crumble cake, with a slice on its side on a circle of parchment paper

Raspberry Almond Crumble Cake

This pretty cake is so simple to make and so darn delicious that we see no point in waiting until dessert to enjoy it. Bring on breakfast.

A pineapple upside-down cake on a white plate with a slice taken out

Pineapple Upside-Down Cake

There’s a reason that this Southern cake is a classic. One bite of the pineapple, maraschino cherry, and pecan-topped dessert, and you’ll understand why.

A dozen nutella truffles on a blue tabletop

Nutella Truffles

Orbs of Nutella, chocolate, and cream, all dusted in cocoa powder. Need we say more?