Being a food editor comes with many perks and steady learning opportunities. A colleague at Food & Wine recommended the wonton soup at NYC's Wu's Wonton King and it's truly the best I've ever had. Last year, I visited an almond orchard in California, where I got in a bee suit and learned that without bees, we wouldn't have almonds.
A few months ago, I took a trip to Parma, Italy, to tour a Parmigiano Reggiano dairy factory and taste a lot of cheese. (Watch a snippet of my tour in the Reel below.) This trip forever changed the way I shop for Parmesan, a name synonymous with Parmigiano Reggiano in America.
