How I Became the Most Successful Food Personality in the World
My journey to becoming one of the most important voices in food.
Inside the Turbulent Life of a Famous Restaurant Critic
Attempted bribery, chefs with anger management issues, and difficulty staying anonymous.
The Struggles of Writing About Chinese Food as a Chinese Person
Growing up, I was the weird kid who adored boiled pig intestines and fermented tofu. So imagine my surprise when the 2000s hit and the food of my people was suddenly cool.
I Can't Be a Food Writer Because I Nearly Choked to Death
I will never give you a five-star review. In fact, I will probably never review your restaurant.
Rachel Anne Warren
Dirty Work: Turning Leftovers into Delicious Chilaquiles with Julia Turshen
“The thing that keeps me up at night is the thought of someone making a recipe that wasn’t well-tested and feeling like they did something wrong. It’s a waste of money and time, and they might be discouraged from doing something else. That’s awful.”
Why 80-Year-Old White Humorists Shouldn't Write About Ethnic Nuances in Chinese Food
The internet’s main beef, if you will, with the poem is that it appears to play on stereotypes of China as a teeming country of faceless billions, wholly incomprehensible to Westerners.
Why I Left My Job as a Teacher to Be a Line Cook
I’m in this food business for life and I would have never figured that out if I hadn’t taken this risk. Opportunities come and go but the ones that really count will never come back.
This Study Says We Trust Food Bloggers More If They’re Thin
New research from Cornell University has found that when perusing food blogs, we may judge the healthiness of recipes based on the blogger’s appearance, rather than their dishes.
Being a Food Writer Made Me Lose My Appetite
After a string of mediocre hookups, I opted to take a sabbatical from shagging. Filling my nights with pastries instead of sex—plus fact that I had recently taken a new job as a food writer—eventually resulted in an unsavory outcome: I stopped caring...
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