Title:WriterEducation:Sarah Lawrence College, Emerson CollegeLocation:Providence, Rhode IslandAn Uong is a writer specializing in kitchen product reviews at EatingWell. When she’s not feeding her sourdough starter, she’s on the hunt for a good bowl of vegetarian bún bò Huế.Highlights:An has been writing about food since 2017Her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and moreHer writing is forthcoming or has appeared in Catapult, Eater, Hyphen Magazine, Roads and Kingdoms, Bon Appetit, Taste, Serious Eats, and elsewhereAn earned a B.A. in Liberal Arts from Sarah Lawrence College and an MFA in Creative Nonfiction Writing from Emerson CollegeAn has been writing about food since 2017 and her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and more. She’s always down to try something new. As a writer and editor, she loves to explore the ways in which food connects us just as much as she enjoys figuring out cooking tips and tricks.Favorite PurchaseGIR stretch lids have been a go-to for sustainable food storage in my household. They come in a set with varied sizes, so instead of using tin foil or plastic wrap, it’s easy to put a GIR lid over a lemon half or a bowl of salad. I especially love using it for proofing dough and storing leftovers.An earned a B.A. in Liberal Arts from Sarah Lawrence College and an MFA in Creative Nonfiction Writing from Emerson College.Other Works“After Years of Tinkering, I Finally Developed a Vegan Pho That Tastes Like Childhood”(Bon Appétit)“Everything You Need to Make Vietnamese Coffee”(Bon Appétit)“Tuna, Uncanned and Caramelized”(Taste)“15 Essential Food Destinations Along LA’s Expo Line”(Eater)EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:WriterEducation:Sarah Lawrence College, Emerson CollegeLocation:Providence, Rhode Island
Title:Writer
Education:Sarah Lawrence College, Emerson College
Location:Providence, Rhode Island
An Uong is a writer specializing in kitchen product reviews at EatingWell. When she’s not feeding her sourdough starter, she’s on the hunt for a good bowl of vegetarian bún bò Huế.Highlights:An has been writing about food since 2017Her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and moreHer writing is forthcoming or has appeared in Catapult, Eater, Hyphen Magazine, Roads and Kingdoms, Bon Appetit, Taste, Serious Eats, and elsewhereAn earned a B.A. in Liberal Arts from Sarah Lawrence College and an MFA in Creative Nonfiction Writing from Emerson College
An Uong is a writer specializing in kitchen product reviews at EatingWell. When she’s not feeding her sourdough starter, she’s on the hunt for a good bowl of vegetarian bún bò Huế.
Highlights:
An has been writing about food since 2017 and her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and more. She’s always down to try something new. As a writer and editor, she loves to explore the ways in which food connects us just as much as she enjoys figuring out cooking tips and tricks.Favorite PurchaseGIR stretch lids have been a go-to for sustainable food storage in my household. They come in a set with varied sizes, so instead of using tin foil or plastic wrap, it’s easy to put a GIR lid over a lemon half or a bowl of salad. I especially love using it for proofing dough and storing leftovers.
An has been writing about food since 2017 and her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and more. She’s always down to try something new. As a writer and editor, she loves to explore the ways in which food connects us just as much as she enjoys figuring out cooking tips and tricks.
Favorite Purchase
GIR stretch lids have been a go-to for sustainable food storage in my household. They come in a set with varied sizes, so instead of using tin foil or plastic wrap, it’s easy to put a GIR lid over a lemon half or a bowl of salad. I especially love using it for proofing dough and storing leftovers.
An earned a B.A. in Liberal Arts from Sarah Lawrence College and an MFA in Creative Nonfiction Writing from Emerson College.Other Works“After Years of Tinkering, I Finally Developed a Vegan Pho That Tastes Like Childhood”(Bon Appétit)“Everything You Need to Make Vietnamese Coffee”(Bon Appétit)“Tuna, Uncanned and Caramelized”(Taste)“15 Essential Food Destinations Along LA’s Expo Line”(Eater)
An earned a B.A. in Liberal Arts from Sarah Lawrence College and an MFA in Creative Nonfiction Writing from Emerson College.
Other Works
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
