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
Black Currant Hugo Spritz
Crisp, citrusy, and endlessly refreshing, this riff on a Hugo spritz might just become your signature brunch cocktail.
Why Is Everyone Suddenly Obsessed with Dirty Soda?
The sweet, viral drink trend taking over TikTok and fast-food menus alike, explained.
The One Change That Will Instantly Improve Your Subs, According to the “King of Sandwiches”
Keep your subs from falling apart—and make them taste better, too.
This Grandma-Approved Trick Fixes Bland Rice Instantly—and Costs Just $2
The easiest way to turn plain rice into something craveable.
The Secret to Telling If a Watermelon Is Ripe Before Buying
A simple visual trick can help you choose a sweeter, juicier melon in seconds.
What's the Best Ice for Margaritas? There's Actually a Right Answer
Not all ice is created equal—especially when it comes to margs.
36 AAPI-Owned Food Brands We’re Obsessed With Right Now
Dumplings, snacks, drinks, and so much more.
The Easy Asparagus Tartines Recipe You’ll Make on Repeat
Serve these at your next brunch.
I Ate Everything on Subway’s New Value Menu—These Are the Best (and Worst) Orders
You can now get sandwiches for as little as $3.99.
This Simple Cottage Cheese Hack Turns It Into a High-Protein Wrap
This no-flour hack turns cottage cheese into a wrap that rivals your usual tortilla.
9 Surprising Things in Your Pantry You Need to Get Rid Of, According to a Food Expert
Beyond the clutter, some of these foods could be harmful.