Susan Choung
Senior Food Editor
Susan (she/her) is the Senior Food Editor at Good Housekeeping, where she leads wine, spirits, and drinks coverage and helps shape food content across platforms. In the Kitchen & Cooking Lab, she develops and rigorously tests recipes, drawing on experience that spans Food & Wine, Food Network, three meal kit companies, a Brooklyn wine shop, and Chez Panisse in Berkeley, California. A graduate of Brown University, she has also collaborated on over a dozen cookbooks and cocktail books.
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Latest from Susan Choung
Skip Playing Bartender All Thanksgiving—Make This Winter Aperol Punch Instead
Because you have enough to do on Turkey Day without running a cocktail bar, too.
11 Most Delicious Food Advent Calendars, According to Food Editors
You’ll want to order ASAP so it actually arrives on time. Because nothing says holiday joy like a daily dose of chocolate, pickle, or chili crisp.
I Tried Popeyes’ Cajun Turkey to See If It’s Worth the Hype
I break down how easy it is to prepare, how it tastes, and whether it belongs on your Thanksgiving table.
This Fishwife Advent Calendar Is the Ultimate Gift for Tinned Fish Fans
Includes sardine-shaped chocolate, an adorable fish knife, and plenty of other surprises worth unwrapping.
I Tried Lay’s New Thanksgiving-Inspired Potato Chip Flavors—Here’s My Ranking
One flavor tasted like the holiday side I’d sneak seconds of—and I loved it.
Whole Foods Just Predicted 2027’s Food Trends—and There’s One I’ve Been Waiting For
This bold flavor is already taking over menus and grocery aisles. Here’s how to bring it to your own table.
We Tested the Vitamix Nano Personal Blender—Here’s How It Performed
This new personal blender delivers impressively smooth results for greens, ice, and frozen fruit.
This Whole Roast Chicken au Poivre Is Dinner Party Gold
Move over, Marry Me Chicken—this elegant take on steak au poivre is about to become your new favorite.
The Asian Pantry Is Getting the Graza Treatment—Here’s Where to Start
Meet the premium sauces, oils, and vinegars turning everyday cooking essentials into the internet’s newest foodie flex.
Mortadella and Burrata Pizza with Pistachios and Lemon Zest
Skip the sauce and top your crust with the best parts of an Italian aperitivo spread.
I Tried Carbone’s New Italian Chili Crisps Everyone Is Talking About
Are they worth the hype?
This Prosciutto-Tomato Pizza Is Sweet, Spicy, and Seriously Satisfying
The brilliant secret ingredient comes from a jar.