Emily Ziemski
Emily has held almost every food-based job from teaching cooking classes, to food styling, to working the line at Michelin-starred restaurants. After getting a MA in Health & Science Journalism at CUNY, she worked for the digital magazine, Roads & Kingdoms, and was a senior recipe editor for Blue Apron before moving over to Food52 as their Food Editor. She's best known for her dirty martini salad dressing and exploring the connection between food and astrology.
Wait, You Can Pop Other Grains Like Popcorn?
How to use protein-packed sorghum, plus an exclusive recipe from the Brooklyn restaurant, Sawa.
This Mini Fridge Took My Beverage Game to the Next Level—and Made My Whole Kitchen Cooler
The college mainstay just got a major upgrade.
The 1 Surprising Health Benefit of Finally Leaving the Comfort Zone and Trying New Things
Sure, the couch is comfy for the soul, but putting yourself out there is good for the brain.
Why You Should Eat More Cabbage, According to Experts
Absolutely no one: Me: Cabbage is cool, ok!!
Why Are People Suddenly Eating Handfuls of Spinach Straight From the Fridge?
TL;DR: You don’t have to eat raw spinach out of the container like a raccoon to get the nutritional benefits.
