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Antara Sinha on Muck Rack

Antara Sinha

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New York
As seen in: Wirecutter, Medium, MSN, The New York Times, Yahoo Life, Yahoo Canada, Yahoo News, Yahoo News Malaysia, Aol, Allrecipes, Flipboard and
writer, editor, was first-chair flutist in 8th grade. (she/her)

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Antara Sinha’s Biography

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NYC-based writer, editor, and producer who covers food, drink, and culture. Co-founder of Best Food Blog, a writer-run publication about eating. Previously at Bon Appétit magazine and Food & Wine magazine.

Articles

The Best Uncrustables and Their Dupes

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By Antara Sinha Verified
| Wirecutter Verified
We independently review everything we recommend. We may make money from the links on our site. Learn more› Ruthie Darling/NYT Wirecutter By Antara Sinha Antara Sinha is a writer covering food and kitchen gear. She has cooked over 2 gallons of chocolate pudding to test and find the best saucepan. Small children and endurance athletes have a lot in common. A strict nap schedule. Boundless energy. And a love for crustless peanut butter and jelly sandwiches.
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Natalie’s Is the Freshest-Tasting Store-Bought Orange Juice I’ve Ever Had

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By Antara Sinha Verified
| Wirecutter Verified
When I say I’m from South Florida, I’m not claiming the VC-backed, yachting version of South Beach. I’m referring to late-aughts Miami: walking to Publix in foam flip-flops, listening to Power96 from the back of the school bus, seeing “Warning: Large Alligator Seen in Lake” signs outside cul-de-sacs. Everything was a little bit swampy, a little bit soggy, in a way that you had to know to love. Sipping on orange juice, years later and a thousand miles away, gives me a little jolt of that SoFlo era.
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The Best Canned Tuna

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By Antara Sinha Verified
| Wirecutter Verified
The best solid white tuna in olive oil: Conservas Ortiz Top pick As soon as we peeled back the lid on Conservas Ortiz White Tuna in Olive Oil, revealing neatly packed pieces of rosy-pink albacore tuna, we knew we were in for a treat. This is not the tuna your elementary school cafeteria stuffed between soggy pieces of white bread — it’s a luxurious, grown-up tin that was the near-unanimous favorite among our tasters.
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