Jess Eng
Jess Eng is a food writer, a multi-media journalist, and a proud San Francisco native. Jess has produced articles and audio stories about food, history, and culture for The Washington Post, Atlas Obscura, and the Southern Foodways Alliance. Previously, she spent her summers on the data science, design, and graphics teams at The Washington Post, NPR and ESPN.
Her major was folklore, mythology, and statistics, so ask her about ancient recipes or her opinion on Google's AI-made cakie and breakie (cookie-bread-cake hybrids—yes they exist). She likes bitter veggies, sweet soup, and gouda cheese and shuns soggy foods, though she'll try anything at least once.
This Cookbook Will Make Sashimi and Katsudon Weeknight Staples
Rintaro’s recipes combine the farm-to-table ethos of California cooking with the staples of Japanese bars and restaurants.
How to Store Mushrooms to Keep Those Fungi Fresh
Should you wash mushrooms? Should they go in the fridge? What about the freezer? We have answers to all these questions, and more.
How to Store Cilantro for the Perkiest, Greenest Leaves
To keep your cilantro at peak flavor, store it as if you were caring for a bouquet of flowers.
The Vodka Sauce Has Left the Pasta
The spicy, creamy sauce has big potential for grilled veggies, melty sandwiches, and your next homemade pizza night.
How to Store Avocados for Better, Creamier, Bruise-Free Bites Every Time
Should you put that not-quite-ripe avocado in the fridge? We spoke to experts to find out.
The Case for Putting Pork Floss on…Almost Everything
Sprinkle this salty, crispy topping onto your next baked potato, or bake it into a batch of pull-apart rolls.
Clear Your Fridge (and Sinuses) With Mala Dry Pot
With a flurry of Sichuan peppercorns and dried chiles, this stir-fry turns your leftovers into fiery riches.
Mala Xiang Guo (Mala Dry Pot)
Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor.