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Megan Zhang on Muck Rack

Megan Zhang

Verified
(She/Her)
San Diego
Senior Editor @saveurmag // MA Grad @columbia // Work in The Cut, BBC, CNN, Condé Nast Traveler, Modern Farmer +

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Megan Zhang’s Biography

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I write about food, culture, identity, and environment. My first book, EATING WITH THE SUN, publishes in 2027.

My work has appeared in BBC, The Cut, Bon Appétit, The Washington Post, Saveur, America's Test Kitchen, and others.

Megan Zhang’s Journalist Portfolio

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Scallion oil is a two-for-one ingredient you'll want to put on everything

Scallion oil is a two-for-one ingredient you'll want to put on everything

Gently frying scallions for 10 minutes gives you a two-for-one combo of a flavored oil and a crispy garnish.

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On the hunt for China's most famous green tea

On the hunt for China's most famous green tea

Longjing is one of China's most revered teas. But as its traditional production has dwindled, one of the best…

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Koji Is Breaking the Mold Once Again

Koji Is Breaking the Mold Once Again

Long cultivated in Asia, this ancient fermenting ingredient is finding new devotees. Here's why we should all…

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How one pantry ingredient can transform a soup into a filling meal

How one pantry ingredient can transform a soup into a filling meal

A simple flour-and-water dough instantly upgrades this brothy egg and tomato soup into something substantial.

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Meet the Edible “Ice” Leaf Bringing Cold, Juicy Crunch to Salads

Meet the Edible “Ice” Leaf Bringing Cold, Juicy Crunch to Salads

Ice plant’s wet sparkle hides a clever survival adaptation that also happens to make it delicious.

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3-Ingredient Chinese Ginger Milk Curd

3-Ingredient Chinese Ginger Milk Curd

Three ingredients and a bit of science are all you need to make this wobbly, comforting Chinese dessert.

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