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.
- Topic Specialties
Latest from Susan Choung
A Simple Guide to Freezing Strawberries Properly, According to a Food Expert
They can last up to a year!
The Little-Known Trader Joe’s Drink Policy Shoppers Are Obsessed With
It’ll save you money, too!
The Simple Cupcake Trick That Makes Them Look Bakery-Made
A baking pro says this tiny upgrade makes a huge difference.
The Secret to Making Boxed Cornbread Mix Taste From Scratch
This easy pantry swap gives boxed cornbread a tender crumb and richer, more homemade flavor.
José Andrés Shares His Secret for Grilling the Perfect Steak
The easiest way to improve steak is completely free—but most people skip it.
A Food Expert Explains How to Store Strawberries So They Last Longer
Keep your berries fresh and firm with these tips.
A Food Expert Says It’s Time to Toss These Pantry Items ASAP
From old spices to forgotten baking ingredients, experts share what to clear out of your pantry now.
The One Pasta Rule Every Home Cook Should Follow, According to Gen Z’s Martha Stewart
This simple trick helps sauce cling better and boosts flavor in every bite.
Why Your Cocktails at Home Don't Taste Like the Ones from the Bar
What’s sabotaging your drinks—even when you use top-shelf bottles.
Starbucks Just Launched a New Cup Collection—And It’s Giving Windows-Down Vibes
The Dual Lid Tumbler is one of our favorites.
The Secret to Making Boxed Cupcake Mix Taste From Scratch
Just one ingredient completely changed the texture and overall flavor.
Here’s the High-Protein Pizza Trend—Perfected by a Food Expert
Most versions turn out watery or rubbery—we figured out the one trick that changes everything.