Food Editor

Sheryl Julian

Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”

Latest stories

Food safety in numbers

By Sheryl Julian , Globe Staff

Even a food editor can feel she is being grilled when it comes to correct temperatures and practices for handling, cooking, and storing food.


Eat like a Moroccan and spoon up the details

By Sheryl Julian , Globe Staff

Somerville’s Moroccan Hospitality serves tagines and couscous dishes better than you might get in their country of origin.

Six questions to test your knowledge of food safety


Could you be ServSafe certificated?

Cooking tip from food editor Sheryl Julian


To clean and sanitize a cutting board at home, wash it thoroughly with dish detergent to remove all the food. Dilute 2 teaspoons liquid bleach in 1 gallon of water. Rinse the board with the solution. Use only smooth or hard maple boards.