Articles
Selected food journalism
Image: Ellie Skrzat
The Korean Immigrant and Michigan Farm Boy Who Taught Americans How to Cook Chow Mein
May 3, 2022 - TASTE
Image: Birch
How the Scallion Pancake Became the Most Versatile Bread in America
August 23, 2023 - Condé Nast Traveler
Image: Juharat Pinyodoornyachet
‘The Pandemic Showed Us How Fragile Chinatown Is’
March 15, 2023 - Eater
Image: Jessica Christian
Wellness Foods Often Get Seen Through a Western Lens. These Bay Area Asian Americans Are Trying to Reclaim Them
January 21, 2021 - The San Francisco Chronicle
Image: Scott Suchman
My family’s fragrant hongshao chicken stew delivers rich flavor and lovely memories
March 9, 2021 - The Washington Post
Photo: Bloomberg/Bloomberg via Getty Images
What happens when the only restaurants left are chains?
May 4, 2020 - Grub Street
Photo: Braulio Jatat/Echoes Wire/Barcroft Media via Getty Images
‘This is the critical moment’: Inside the new efforts to save Chinatown’s imperiled businesses
April 9, 2020 - Grub Street
Photo: An Rong Xu for the New York Times
Chinese Roast Duck, But Make It Turkey
November 18, 2019 - The New York Times
Photo: Laura Murray
How Today’s Taiwanese- American Chefs Rewrote the Rules and Made A New Cuisine
August 17, 2018 - Food & Wine
More
June 13, 2024 - “The Sweet Rewards of Bitter Melon”
June 28, 2022 - “Taiwanese Fried Chicken Meets the Moment”
June 21, 2021 - “More Than ‘Just Takeout’”
November 18, 2019 - “Chinese Roast Duck, But Make It Turkey”
The New York Times
The SF Chronicle
The Washington Post
March 11, 2025 - “The Next Generation of Frozen Dumplings”
December 2, 2024 - “A Tale of Two Tamaris”
October 22, 2024 - “The Great Pouchification of American Food”
July 23, 2024 - “The Enduring Appeal of Haw Flakes”
May 7, 2024 - “The United States of Avocado”
March 26, 2024 - “Can Dried Fruit Get A Facelift?”
February 12, 2024 - “Riding the Meal Train”
November 14, 2023 - “The American Heritage Rice Movement Is No Fluff”
September 5, 2023 - “Have Nuts Gone Nuts?”
June 27, 2023 - “The Designer Strawberry Has Arrived”
May 17, 2023 - “The Death of Fancy Ketchup”
March 14, 2023 - “Fish Sauce, Loud and Proud”
January 18, 2023 - “Let’s Unpack Sardines”
November 15, 2022 - “We All Scream For Asian American Ice Cream”
September 27, 2022 - “A Maximalist New Wave for Instant Noodles”
August 9, 2022 - “It’s a Great Time to Hunt For Rare Fruit Online”
June 28, 2022 - “The Case for the Supermarket Supershopper”
May 3, 2022 - “The Korean Immigrant and Michigan Farm Boy Who Taught Americans How to Cook Chow Mein”
March 22, 2022 - “We’ve Underestimated Sprinkles”
January 25, 2022 - “Long Live the Hot Dog of the Sea”
December 14, 2021 - “Just Like Brandma Made”
October 19, 2021 - “Spring For the Good Sesame Oil Already”
August 19, 2021 - “When White Sugar Won’t Do”
July 8, 2021 - “How Many Chile Powders Does Your Kitchen Need?”
April 14, 2021 - “There is No Substitute for Shacha Sauce”
February 2, 2021 – “Calamari in Crisis”
September 30, 2020 – “Sheet Pan Chicken Tonight”
September 24, 2020 – “Can Chicken Soup Save Us?”
August 18, 2020 – “The Convenient Truth of Rotisserie Chicken”
June 16, 2020 – “My Two Marinades”
March 23, 2020 – “Bang Bang Chicken’s Identity Crisis”
February 7, 2020 – “Big Chicken’s Drumstick Dilemma”
October 14, 2019 – “Leeks. Bacon. Wok”
September 24, 2019 – “Brown Butter is Better Butter”
August 27, 2019 – “The Homespun Joy of Coca-Cola Chicken Wings”
July 10, 2019 – “The Salty, Savory Side of Soy Milk”
May 20, 2019 – “Why Are We Still Drinking the Paul Newman Lemonade?”
March 14, 2019 – “There’s Food Shopping You Need, and Food Shopping You Love”
December 17, 2018 – “Stir-Fry Your Potatoes, Scramble Your Mind”
November 14, 2018 – “The Cult of Spicy Chile Crisp Is Real”
October 15, 2018 – “All Hail the Asian Supermarket: An American Institution”
July 11, 2018 – “The Subtle Thrills of Cold Chicken Salad”
April 25, 2018 – “The Buddhist Mock Meats Paradox”
December 19, 2017 – “Stop Calling Soy Sauce ‘Soy'”
TASTE
November 24, 2023 - “More Ginger, Less Seahorse”
March 15, 2023 - “The Pandemic Showed Us How Fragile Chinatown Is”
January 20, 2021 - “Zhajiangmian Is a Noodle Dish With a Universal Fan Base”
May 4, 2020 – “Chile Oil Is So Hot Now”
April 28, 2020 – “The Enduring Appeal of the Terrible, Horrible, No Good, Very Bad Processed Snack”
October 31, 2019 – “Life After the Line-Cook Boys’ Club”
April 16, 2019 – “All Out of Luck: New Chinese Restaurants Lead to Accusations of Cultural Appropriation”
April 8, 2019 – “Bok Choy Isn’t Exotic: A Young Generation of Asian American Farmers is Reclaiming Asian Vegetables”
Eater
August 23, 2023 - “How the Scallion Pancake Became the Most Versatile Bread in America”
April 25, 2023 - “It’s Time to Retire ‘Rice Vermicelli’—Learn the Actual Noodle Names”
January 13, 2023 - “Why Does Organic Milk Cost So Much?”
May 24, 2022 - “Should You Wash Chicken Before Cooking?”
January 4, 2022 – “Three Cup Chicken Is One of Taiwan’s Greatest Hits”
February 11, 2021 – “When You See Five-Spice Doufu Gan, Grab It”
November 20, 2020 – “The Crispy, Crunchy Built-In Side I Make Every Time I’m Roasting”
May 29, 2020 – “Jujubes Meets Sticky Toffee Pudding in this Obsession-Worthy Win Son Bakery Recipe”
March 11, 2020 – “Steamed Eggs Might Be For Actual Babies But I’ll Never Stop Making Them For Myself”
November 2012 – “My First Thanksgiving: Cooking for the master”
Bon Appetit / Epicurious / CNTraveler
Grub Street / New York Magazine
August 19, 2021 - “Jaeki Cho’s Favorite Spots in Flushing”
April 15, 2021 - “What It’s Like to Work in Chinatown Right Now”
March 22, 2021 - “What It’s Like to be a Landlord in Chinatown Right Now”
March 10, 2021 – “What It’s Like to Run a Chinatown Business Right Now”
December 1, 2020 – “ACQ Bread Is A New Kind of Bakery”
June 26, 2020 – “Food Media Must Work Harder to Fix Its Racism Problem”
May 4, 2020 – “What Happens When the Only Restaurants Left Are Chains?”
April 9, 2020 – “Inside New Efforts to Save Chinatown’s Imperiled Businesses”
July 17, 2019 – “A Chinatown Tofu Legend Will Return This Summer”
May 8, 2019 – “Swallow the Sponsorship: Ads Arrive on Restaurant Menus”
March 20, 2018 – “The Plastic Straw-pocalypse is Coming. What Will It Mean For Boba?”
January 19, 2018 – “Restaurants Still Have a Racism Problem, and Joe Bastianich is Proof”
Food & Wine
March 2024 - “Taiwan’s Q Texture Deserves A Place at Your Table”
February 3, 2021 - “These Umami-Packed Tofu Cubes Are Vegetables’ Best Friends”
September 5, 2019 – “An Evening in the Kitchen with Novelist Monique Truong”
August 17, 2018 – “How Today’s Taiwanese American Chefs Rewrote the Rules and Made A New Cuisine”
Saveur
February 5, 2020 – “Mapo Tofu’s Fiery Path to World Domination”
January 14, 2020 – “Saag Paneer is the Luscious Indian Comfort Food You Need”
December 10, 2019 – “The Enduring Appeal of Chicken Kiev”
December 3, 2019 – “Taiwan’s Changing Tastes, In A Bowl”
Thrillist
April 1, 2020 – “Now is the Perfect Time to Take an Online Cooking Class”
March 23, 2020 – “The Secret to Cooking For Yourself—and Liking It”
Serious Eats
May 20, 2020 – “The Great Farm Box Boom”
May 21, 2014 – “Extra-Large, Cage-Free and More: How to Shop For Eggs”
2013 - 2014 - “Taiwan Eats” column
Food52
February 22, 2021 – “The Power of Self-Publishing in Food Media”
December 12, 2017 – “Speedy, Spicy Taiwanese-Style Fish”
June 30, 2017 – “This Company Wants to Bring Soil-Free Farming to Restaurant Kitchens”
April 5, 2012 – “Chicken-Rearing and Taco Night with Cathy Erway