The Magellan of New York Foodies
[The New Yorker, 05 February 2024]
Andy Doro is circummasticating the globe

The Chef Who is Redefining Vietnamese Cuisine in America
[Esquire, 12 January 2024]
Kevin Tien’s rising star

Where to Find the Met Gala of Mooncakes in Manhattan’s Chinatown
[Eater, 25 September 2023]
Mid-Autumn is anything but mid

Why chefs are fleshing out restaurant menus with animal skin
[The Washington Post, 21 February 2023]
A practical guide to showing more skin

For Native American chefs, recognition inspires a wider reckoning
[The Washington Post, 15 February 2023]
A 21st-century take on 1491

Martha Stewart’s Las Vegas restaurant is a caviar-topped crowd-pleaser
[The Washington Post, 19 August 2022]
It’s a good thing

Is America’s Best Restaurant in Puerto Rico?
[BBC, 16 February 2022]
Bacoa puts the epic in epicurean

This Lunar New Year Aligns With an Asian-American Cocktail Renaissance
[Esquire, 28 January 2022]
Asian-Americans’ coming of age gets old enough to drink

In the face of hostility at Chicago gay bars, two Black lesbians create their own
[The Washington Post, 29 December 2021]
Two Black lesbians walk into a bar

Think Santa Is Busy? Ham Sniffers Are Pushing Their Noses to the Limit
[The Wall Street Journal, 20 December 2021]
The nose knows

Chocobar Cortés, a Beloved Restaurant From San Juan, Heads for the Bronx
[The New York Times, 13 December 2021]
A Nuyorican homecoming

A chef hopes mapo mac and cheese is just the start of reviving the Chinese takeout
[The Washington Post, 12 November 2021]
Has Lucas Sin invented the next orange chicken?

This One-of-a-Kind Spirit Is ‘Bartending’s Best-Kept Secret’
[Bloomberg Businessweek, 19 October 2021]
Meet Trakal

What we eat at the beach
[The Washington Post, 24 June 2021]
What do actual beach bodies eat? So. Many. Cheetos.

Salt Fruit Summer
[Eater, 22 June 2021]
Not a corruption, rather a correction

Where to Order the Next Big Thing in Takeout, Today
[The Wall Street Journal, 11 June 2021]
The $13 billion race for next-generation General Tso’s

8 Places in NYC to Find Blood-Laced Italian Desserts Before They Disappear
[Eater, 01 April 2021]
Chocolate makes everything better

Settle In for a Cuppa
[The New York Times, 28 February 2021]
This is not Downton Abbey cosplay

To this baker, promoting Black food businesses is more than just lip service
[The Washington Post, 24 February 2021]
The Stacy Abrams of food

At Dhamaka, Indian Village Food Comes to the City
[The New York Times, 04 February 2021]
“The goal is to un-bastardize Indian food.”

There has never been a better time to discover the perks of being a restaurant regular
[The Washington Post, 25 January 2021]
The way to respond to your life getting smaller is to make it deeper

In This Dinner Series, Chinese Food Is at Home Worldwide
[The New York Times, 18 August 2020]
The General Tso’s of elsewhere

This Algerian Restaurant Has Everything Diners Want
[Heated, 23 June 2020]
The little restaurant that could

At a New York relief kitchen, urgency meets empathy as immigrants create thousands of meals a day
[The Washington Post, 07 May 2020]
“Really there’s only one meal we serve: we make Donald Trump eat his words.”

Is this the capital of kimchi?
[BBC, 05 February 2020]
Gwangju is South Korea’s surprise foodie capital

Inside New York City's Chinese Restaurant Crisis
[Fortune, 25 January 2020]
An all-star round-up of chefs and restaurants at a cultural, culinary, and economic crossroads

In Male-Dominated Pizza Circles, Women Are Grabbing A Bigger Slice Of The Pie
[NPR, 22 October 2019]
“They celebrate grandma slices but not the actual grandmas.”

Foraging Is Part Of Swedish Identity; Now Its Countryside Is The Wildest Restaurant
[NPR, 26 September 2019]
Swede dreams are made of this

Virtual Reality is the Latest Dinner Party Trick
[Bloomberg Businessweek, 19 September 2019]
Up, Up, Down, Down, Left, Right, Left, Right, Nom, Nom, Select, Start

This Rising Star Chef Is Black, Vegan — And Only 11 Years Old
[NPR, 10 September 2019]
Queen Elizabeth versus Gordon Ramsay

Tomato Ramen Is The Noodle Innovation We Need Now
[New York Magazine, 08 August 2019]
Ramen bowls come full circle

Naples Rolls Out A Fine-Tuned Dough, And The New ‘Cloud Pizza’ Is Born
[NPR, 17 June 2019]
Pizza’s newest trend: partly cloudy

We asked ambassadors where they eat when they’re homesick. We did not expect Taco Bell and Ikea.
[The Washington Post, 16 May 2019]
DC’s edible embassies

It’s Time to Embrace the February Crush
[New York Magazine, 07 February 2019]
Let some carpe slide into your diems

Bronx Food Revival is Rewriting the Playbook on Gentrification
[NPR, 26 October 2018]
The Bronx is no longer burning. But it is lit.

Can 29 Chefs Make People Excited to Eat Crickets?
[Bon Appetit, 18 October 2018]
Cricket porridge

Why Adda Could Be the Most Exciting New Indian Restaurant in New York
[New York Magazine, 18 September 2018]
”Hard-core Indian.”

Can Pinto Make Money by Calling B.S. on Food Nutrition Labels?
[Fortune, 14 August 2018]
More than 250 ways to hide sugar

Why the Dominican Republic's National Cocktail Almost Never Gets Poured in New York's Bars
[New York Magazine, 18 July 2018]
Handcrafted, anti-craft mamajuana

For a New Taste, Some Bartenders Turn to an Ingredient That's Very Old
[New York Magazine, 25 June 2018]
Meet patxaran

The Best Way to Tour a City Is Through Its Grocery Store
[New York Magazine, 13 June 2018]
A universal secret garden

This African Super Grain Could Solve Famine and Drought (Plus It's Gluten-Free)
[Bloomberg, 28 February 2018]
Meet fonio

Daisuke Nakazawa is opening a sushi restaurant in a Trump hotel. And he's not apologizing.
[The Washington Post, 16 February 2018]
The National Mall with the Noguchi of sushi

A $41 Glass of 150-Year-Old Wine is the Wild Future of Vineyards
[Bloomberg, 20 October 2017]
A hero of 19th-century wine becomes a hero of 21st-century wine, too

One woman has stirred the pot at Ben's Chili Bowl for 40 years. Her names is Peaches.
[The Washington Post, 13 April 2017]
Sometimes your first job is all you need

How Franny's Conquered Brooklyn
[New York Magazine, 15 August 2017]
Brooklyn isn't over; it's the norm

New York Had the Most Exciting Cocktail Bars in America — Why Do So Many Now Feel Like They’re Stuck in the Past?
[New York Magazine, 19 May 2017]
Too much of a good thing

Inside the Havana Gin Bar That Specializes in Quietly Revolutionary Cocktails
[New York Magazine, 14 November 2016]
The quanto basta approach

New York City's First Cheesecake Factory Is the Slice of Suburban Bliss We've Been Missing
[New York Magazine, 26 October 2016]
If New York can have Little Britain and Little Tibet, why not Little Suburbia?

Health food or candy? Crain's bites into the mystery of those ubiquitous Kind bars
[Crain's New York Business, 16 November 2015]
An opaque company that touts its transparent wrappers

It Came From The Fridge of the Future
[The Washington Post, 17 April 2015]
Tea, Earl Grey, flat

Big Fish
[Bloomberg Businessweek, 17 April 2014]
America's hottest sushi restaurant is brought to you by an Italian restaurateur from the Bronx

Goat Eyeballs and Scorpions on Rye
[The Wall Street Journal, 18 March 2013]
At the Waldorf=Astoria, do you prefer sweet or sour penis?

Restaurant Regulars: Pulling Up a Chair—the Same Chair—Every Night
[The Wall Street Journal, 23 April 2012]
Many happy returns