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Anya Hoffman on Muck Rack

Anya Hoffman

  • Senior Director, Content Strategy and Programming, Audible, Amazon
New York
As seen in: Amazon, Yahoo Life, Bloomberg CityLab, HuffPost, Fox News, Fast Company, Epicurious, Travel + Leisure, Marie Claire, Parents, James Beard Foundation
senior director, content strategy + programming @audible
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Anya Hoffman’s Biography

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I'm a contributing digital editor at Travel + Leisure and a freelance food, travel, culture, health, and lifestyle writer who has contributed to Lucky Peach, New York, Fast Company, and Salon, among other print and online publications. I'm also a contributing editor at the James Beard Foundation and the editor of a forthcoming book about American eats from Rizzoli. Other skills: developmental editing, copywriting, project-managing, list-making.

Articles

Is it Dangerous to Put Hot Leftovers Straight in the Fridge?

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By Matthew Zuras, Cathy Erway Verified, Anna Hezel, Anya Hoffman
| Epicurious Verified
The kitchen is a place of mythmaking, where a watched pot never boils and soufflés will fall if you speak above a whisper. These are myths indeed-hokum passed down as gospel truths by well-meaning cooks over many years. Beyond those benign examples, however, a more pernicious myth would have you believe that putting hot food in your refrigerator will spoil the rest of the food within it.
Open in Who Shared Issue with article?

The Salty Trick to Sweeter Sweet Potatoes

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By Matthew Zuras, Janet Fuller, Joe Sevier Verified, Anya Hoffman
| Epicurious Verified
With no fresh asparagus, no snappy peas, and no bulbous heirloom tomatoes in sight, the vegetable wasteland of a wintertime farmers market in New York serves as a much-needed forcing function for my brain. After months of finding beautiful and celebratory ways to pack yet more butter and sugar into my diet (this year, it was an appalling amount of panettone), the paltry produce on display in January makes me want to cook like a monk: simple, ingredient-focused, and unfussy.
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This Stovetop Skillet Broccoli Has Big Grilled Flavor

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By Matthew Trueherz Verified, Rebecca Firkser Verified, Matt Duckor, Anya Hoffman
| Epicurious Verified
When we talk about burning food, disaster usually comes to mind. Just saying the word incites panic. It's also a bit of a taboo personality trait to like burnt things. ( I don't trust anyone who likes burnt toast.) But unlike cookies or popcorn, broccoli is especially well-suited to burning. Its sweet vegetal freshness holds up against the pleasant bitterness that develops when you char its exterior. The ultra-savory char, in fact, balances its aggressively green flavor.
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