Julia Bainbridge / Writer 

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An Ode to Gas-Station Fried Chicken / The Chef Who Can Teach Us a Thing or Two About GritForward-Thinking Bartenders Are Moving Non-Alcoholic Cocktails to the Top of Their Lists / The Israeli InfluenceBig Alcohol Is Bracing for a More Sober Future / What Sex Is Really Like After 70What Do You Call a Bar Without Booze?Bottle Service: New GrowthBless the DaboChef Anita Lo’s Party of One

Atlanta magazine: food editor

The Israeli InfluenceHow Moving to the South Taught Me to Go Slowly / A Tour of True Korean Food / The Best Breakfasts in Atlanta / This Kitchen Is on a MissionFriday Night at the ColonnadeQueen Anne Quatrano / Meet He Ro / Home for Dinner / Thankful For: Dishwasher Eden Vazquez / Andrew Young Has a Lot on His Mind / What’s With the Chicken Bones? / Atlanta’s Unsung Kitchen Workers / Remember: Super Bowl LI Was a Good Game 

Playboy: regular contributor

The Next Big Asian Cuisine / Sushi for IdiotsAlternative Summer Escapes / In Praise of Mindful Drinking / Cannabis Goes GourmetA Spritz for Every Season / Melt with YouLegion of Shroom / The Mayo Clinic / Char Wars

Bon Appétit: regular contributor

Big Alcohol Is Bracing for a More Sober Future / What Happens When Five Sober Chefs Share a Kitchen? / Back to the Grind: Megan Sanchez / Bucket List: Jen Pelka‘Moonlight’ Has One of the Best Food Scenes of the YearIt’s Not All Gravy / A Cut Above: Naomi Pomeroy / Chill-GivingThe Happiest HourWhat Happens When Starbucks Wants to Sell Your Baked Goods? / We’re Jamming: Nicole Krasinski Turn It Up: Marco CanoraIron Man: Russell Moore

Food52: first-ever writer in residence 

This Chef Doesn’t Serve Alcohol at Staff Parties / I've Decided to Give Up Alcohol, at Least for a WhileShould Bartenders Have to Serve Non-Drinkers?This Award-Winning Chef Doesn't Use Olive Oil / I Get By With a Little Help From My Kitchen / Imagine a Future Where Mocktails Are Taken Seriously / I’m the ‘Food Person’ Who Never Makes Stock

Other Food Stuff

What Do You Call a Bar Without Booze? / Bottle Service: New Growth / Bless the Dabo / Chef Anita Lo’s Party of One / Origin of a Classic: Lane CakeReview: Hugh Acheson’s Slow Cooker BookHow to Host a Dinner PartyThe Toast Rack: A History and An Appreciation / When Society Shakers GatherEastern Mediterranean Flatbreads / Classic New York: Raoul’sIt’s the Year of the Vegetable / Fleur de Sel /Around the Country in 34 DishesThe Rise of the Solo Diner / A New Yorker’s Take on Not DrinkingOffal-y Hot: Getting Even More Sizzle Out of Filipino Sisig / 10 Young Chefs to Watch in 2016 / The Russian Chicken Soup with an Eye on Japan / The Domination of Dominique Ansel / Orange County May Be California's Next Great Food Scene / Be the Hostess with the Most Gifts

Other Other Stuff

What Sex Is Really Like After 70Be the Best Holiday Guest / ‘Fag Hag’ No More / Why I Stopped Drinking on DatesErika Lust on Making a More Inclusive Kind of EroticaThe Magic Of Organic Ireland / The Dish on Kish


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