Here is a little bite-sized selection of the writing I've done in the last few years, organized by publication:

Grub Street
Oeufs Mayo Are All Over the Place
The Hype Bakery Is Here to Stay
How Do You Follow a Hit Like Rezdôra?
Hani’s Is a Bakery That Celebrates Cake

Curbed
A Museum for Place-Setting Obsessives

Forbes
The Very Best Canned Tuna, Based on a Blind Taste Test

Eater
It’s the Pasta Bowl’s World, and We’re Just Eating in It
Where the Buffalo (Wings) Roam
How to Keep Your Microplane Sharp
A Starter Guide to Buying, Eating, and Cooking With Tinned Fish
The Case for Using Your Freezer as a Cooking Tool

Epicurious
How Ice Obsessives Brought Clear Cubes to the Home Bar
Stop Everything and Put Your Anchovies in the Fridge
Welcome to the Age of Carefree Floral Cakes
Marie Kondo Lets Us in on Her Grocery Shopping Strategy
Why Do We Keep Reinventing Ways to Cook Spaghetti?

TASTE
The New Rules of Nonstick
New York City Lives for the Tuna Melt
Antoni in the Land of Kielbasa and Sauerkraut
Does Instant Coffee Have to be Terrible?
Got Saltines? Make Fire Crackers.

Real Simple
6 Ingredients That Make Any Meal More Delicious

The New York Times
Seeking Solitude in Japan's Mountain Monasteries
In Portland, Thai Food Moves Beyond the Usual

The New York Times Magazine
Letter of Recommendation: Ginger Gum

The Wall Street Journal
Lasagna for Breakfast? A Pasta’s Infinite Possibilities

The Awl
Why Does This One Couch From West Elm Suck So Much?

Bon Appetit
Why the 'I Hate to Cook Book' Stands the Test of Time
Let's Bring Back Rainbow Sherbet Punch
The Best Shops on Etsy for Vintage Kitchenware
A Complete History of Oprah's Truffle Obsession

Rolling Stone
The Breeders' New Deal
How New Era Took Buffalo From Rust Belt Town to Sportswear Capital of the World

GQ
How to Make the Four Seasons' Gin Martini
Tired of Cold Brew? Start Treating Your Coffee Like a Cocktail
A Delicious New Way to Drink Port Wine Over the Holidays