Liam O'Connor

Meet Liam O'Connor

I'm Liam, the resident kitchen nerd at Hilda Recipes. While others cook by feeling, I cook by facts. I've always been obsessed with the chemistry of food—why bread creates gluten, why butter temperature matters for cookies, and why your soufflé collapsed (sorry about that). I treat the kitchen like a lab, but one where you get to eat the experiments.

My Culinary Philosophy

• Precision is Freedom: It sounds backward, but when you measure correctly and understand the rules, you gain the freedom to improvise without ruining dinner.
• Question Everything: Why do we sift flour? Does distinct water pH affect dough? I dive into the rabbit holes of "Kitchen Tips" so you get the simple, proven answer.
• Fail Forward: I've burnt, undercooked, and exploded more dishes than I can count. I make the mistakes so you don't have to.

My Background & Expertise

I started baking as a stress-relief hobby during my chemistry studies, and realized the two worlds were identical. I specialize in the technical side of our site, managing our "Kitchen Tips" section and perfecting our baking ratios. If you're wondering about the difference between baking soda and powder, I'm your guy.

Connect with me:
Email: