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.
How long do hard-boiled eggs last? Not as long as you think
Whether peeled or left in their shells, they’re more perishable than you might assume.
10 surprisingly practical ways to use leftover pickle juice
You can use it for cocktails, marinades, and more.
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.
The secret to better margaritas starts with the ice
Not all ice is created equal—especially when it comes to margs.