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Published Work

ChefSteps - March 2016

Soft, Airy Chinese Steamed Buns: Simplified

The Chinese steamed buns known as bao have been around for more than 1,500 years, but it took chef David Chang to turn them into a global phenomenon. He did it by centering dishes around them in his Momofuku restaurants, …

WIRED - Gadget Lab - Friday, February 12, 2016

Review: DrinkMate Carbonator—Under Pressure

Early last year, an editor asked me to review and rank home carbonators—those countertop machines that turn chilly water into lovely seltzer. Research quickly revealed an industry in chaos. Some brands were plagued with deservedly horrible reviews or simply didn’t …


ChefSteps - February 2016

Recipe: Ultimate Chocolate Cake

Use a mix of classic techniques and—of course—a ChefSteps twist to create a showstopping, multi-layer cake with an incredibly deep chocolate flavor.

WIRED - Gadget Lab - Thursday, January 21, 2016

Review: Rabbit Freezable Beer and Whiskey Glasses—A Chilly Reception

Flipping toward the crossword in the Sunday paper not long before Christmas, an ad for some puzzling-looking glasses caught my eye. Rabbit, manufacturers of a well-known corkscrew, had introduced freezable beer and whiskey glasses designed to cool your drink and/or …

ChefSteps - January 2016

Amazing Chewy Bagels From Scratch

With a hands-off approach that encourages the full, complex flavors that only time and fermenting yeast can provide, this recipe will fill your house with the amazing aroma of bagels and your mouth with their chewy texture, and soft, springy interiors.

WIRED - Gadget Lab - Sunday, December 13, 2015

8 Food-Prep Apps That’ll Make You a Ninja in the Kitchen

From recipe help and sustainable seafood to the perfect pour and eggs just the way you like ‘em, these eight apps give you stellar advice at home, and help you make tastier choices when you’re out shopping.

Read the full …

WIRED - Gadget Lab - Saturday, November 14, 2015

Review: Drop Kitchen Scale—Connected Kitchen Scale Shows Cooks The Weigh Ahead

One of the best restaurant tools has been slow to catch on in home kitchens: the humble scale. Americans’ reluctance to use weight to measure ingredients has a lot to do with our recipes being written in a volume-centric style. …

WIRED - Gadget Lab - Saturday, November 12, 2015

The 5 Pizza-Making Tools You Need to Create a Perfect Pie

Making pizza at home should be an event. From a hot steel for your oven to a sharp wheel to cut that pie, these tools make it happen.

Read the full WIRED reviews here.
[Art by Joe …

WIRED - Gadget Lab - Tuesday, October 27, 2015

Review: Sansaire Searing Kit—Cooking With Fire

Cook one of the best hunks of meat of your life and moments before it goes out to the table, it will almost certainly look like a great, gray blob. Get a nice sear on it, though, and suddenly you’re …

Seattle Weekly - Tuesday, June 16, 2015

The Rise of the Blue-Footed Chicken, the Best Damn Bird You’ll Ever Eat

Sex! Lies! Blue-footed Chickens and the most fun I’ve had reporting a story in a long time. Ruffle feathers and uncover the amazing Poulet Bleu in this week’s Seattle Weekly cover story.

WIRED - Gadget Lab - Wednesday, April 15, 2015

Review: Codlo Sous-Vide, A Chilly Reception

The Codlo allows you to convert your old rice cooker or slow cooker into a sous vide water bath. Should you?

WIRED - Gadget Lab - Thursday, March 26, 2015

Review: Oliso Smart Hub & Top Sous Vide System - A Lukewarm Experience

The Oliso Smart Hub & Top gives you an induction burner and a sous-vide water bath. Are two appliances better than one?

WIRED - Gadget Lab - Tuesday, November 11, 2014

Kitchen and Bar Gear That’ll Make You Want to Stay Home for Dinner

Even if your studio apartment has a ’70s-era electric stove, zero cabinets, and paltry prep space, these tools will get you cooking. Plus, if you’re stocking up on what you need to cook sous vide, these tools will get you going. (Photo: Peden + Munk)

WIRED - Gadget Lab - Thursday, October 30, 2014

This Fiery Tool Finishes Your Meat With a Blast of Heat

Dave Arnold goes on a quest for The Perfect Sear. Fans of sous vide cooking rejoice. (Photo: Peden + Munk)

WIRED - Gadget Lab - Monday, June 2, 2014

Review: iDevices iGrill2 - Controlled Burn

Hosting and grilling? The iGrill2 might be the gadget for you.

WIRED - Gadget Lab - Wednesday, May 7, 2014

Squeeze Play! Reviewing Hurom’s HH Elite Series Slow Juicer

A review of the Hurom HH Elite juicer from Korea, pitting it against the reigning juicing champion, The Champion.

WIRED - Gadget Lab - Thursday, March 20, 2014

Review: The Nomiku Immersion Circulator—A Sleek Magic Wand That Makes Sous Vide Easy

It looks like something saucier, but the Nomiku is a serious sous vide machine. It costs $100 more than the competition—Is it worth the extra cash?

WIRED - Monday, November 18, 2013

For Home Chefs on a Budget, Sous Vide Cooking Heats Up

New sous vide cookers known as immersion blenders are hitting the market at $200, shaking up the industry. Cooking low and slow in the home kitchen just got a lot more accessible.

The Wall Street Journal - Off Duty - Friday, October 18, 2013

The Best Pho in Vietnam

Hanoi or Saigon? Which city has the best pho in Vietnam?

The New York Times - Travel - Sunday, December 2, 2012

Along the Trail of Korea’s Mountain Spirits

Trekking on the Baekdu-Daegan trail - Korea’s mountain spine. With a spork.

Story by Elisabeth Eaves, photos by Joe Ray.