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Annie Lin on Muck Rack

Annie Lin

As seen in: Dossier Projects, Nature, CNBC, South China Morning Post, Elite Daily, Her Campus, Spoon University, Roanoke Times, Pulitzer Center on Crisis Reporting, The Daily Californian, ERE and
Writer & Editor | Previously @DeparturesMag @EliteDaily @TimeOutShanghai @OpenTable @CNBCi | Fellow @PulitzerCenter | @MedillSchool MSJ’20 @Northeastern BA’19

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Articles

Bay Area Beauties, Urban Sanctuaries, and a Fabulous Four Seasons

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By T. Cole Rachel Verified, Alex Frank Verified, Cooper Fleishman, Lisa Lok, Annie Lin, Jess Rotter, Elysha Beckerman Verified
| departures.com
THE PACE OF travel, spurred by the coming holidays, becomes increasingly frenetic, I am more grateful than ever for hotels that feel like an oasis of calm. Having spent so much of the past few months bouncing from place to place and haunting various airport lounges around the world, the pleasure of a beautiful hotel room and a super-comfortable bed have come to feel like one of life’s greatest joys.
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New Year's Champagne, Cozy French Fare, and Festive Fizzy Cocktails

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By Laura Smith, Sophie Mancini Verified, Alex Frank Verified, Lisa Lok, Hailey Andresen, T. Cole Rachel Verified, Annie Lin, Elissa Polls, Jess Rotter
| departures.com
’TIS THE SEASON to dine. For me, this month is always a toss-up between eating at home or dining out. If you’ve been tasked with holiday meal preparation, you’ll want to take every opportunity to escape your kitchen — and those pesky dishes that just won’t wash themselves. But is there anything cozier than a quiet meal at home on a cold night?
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Fine Dining in Porto, a Japanese Whisky, and a Luxe Pizza Party

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By Sophie Mancini Verified, Alexandra Brodsky, T. Cole Rachel Verified, Alex Frank Verified, Annie Lin, Hailey Andresen, Elissa Polls, Lisa Lok, Elysha Beckerman Verified, Jess Rotter
| departures.com
I HAVE A column in our print issues called “Flavor Profile,” where I talk to chefs about their taste not just in food, but in all things.
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