Emily Weinstein is a writer and an editor of the Food section of The New York Times.
She edits features, news, recipes and cooking guides for The Times, and her writing has appeared in The Times, The Village Voice, and Jane magazine. She graduated from Vassar College and has an M.F.A. in creative writing from Columbia University. Read her on topics ranging from the science of cooking, to the chaos of the Brooklyn housing market, to American rustic style, to the secret to great toast.