Elizabeth G. Dunn

Elizabeth G. Dunn is a James Beard Award-nominated writer whose work has appeared in The Wall Street Journal, Esquire, and sundry other publications. She's worked with chefs on cookbook projects such as Glazed, Filled, Sugared, and Dipped: Easy Doughnuts at Home and The Kyotofu Cookbook, and she also served for a time as Tom Colicchio's assistant.

Latest Posts From Elizabeth

fake meat vs real meat
Eat
Jan 5, 2017

Will Fake Meat Ever Be as Good as Real Meat?

Inside Momofuku Nishi's tastefully spare dining room, I'm sipping a cold Narragansett lager and reminiscing about fulsome pork feasts past when the Impossible Burger arrives.