As the food editor for FSR, Amelia writes the monthly chef profile and “Ingredients” articles.

Highlighted articles:

Filipino Food Finally Getting Its Due

Israeli Cuisine Simplified

Winter Citrus 

Chef Profile: Amy Brandwein, Centrolina

Vegan Comes in Vogue

Preservation Techniques for Chefs

Poke Leads the Hawaiian Food Craze

Chef David Gilbert of Mirais, Detroit

Indigenous and Native American Cuisine (ASBPE award-winning article)

John and Karen Shields of Smyth + The Loyalist, Chicago (Folio nomination, best issue)

Fort Worth’s Clay Pigeon Builds a Restaurant Family

What Exactly is a Superfood?

Top Pastry Chefs Share their Secrets

Fowl Play: Stephanie Izard’s Duck Duck Goat

Luck of the Llama: Chef Erik Ramirez of Llama Inn

Green Thumbs in the Kitchen: Sourcing Straight from the Garden

Emshika Albertini’s Tribute to Thai Cuisine

Stamp of Approval: Italy’s Protected Designation of Origin

David Swanson of Braise Restaurant and Culinary School, Milwaukee

Erik Ramirez of Llama Inn, Brooklyn

Jennifer Jasinski of Rioja, Denver

Artisanal Ingredients: Honey and Raw Cheese

Fresh From the Pod: Shelling Beans

The Culinary Institute of America’s Worlds of Flavor Bring it All Home

Playing with Fire: Chefs Master Live Fire Cooking

Chef Ryan Swanson of Kai

Passion for Pop-Ups: Chef Ryan Poli

Coffee’s Gone Craft

Tennessee’s Take on Classic French Cuisine

Winter Root Vegetables

The Hunt for Hearty Entrees: From Foraged Food to Wild Game

Artistic Dining: 21c Museum Hotels

Home on the Range: Chef Ben Jones of The Resort at Paws Up, Montana

Salt Goes Gourmet

The Difference a Decade Makes: Chef Sue Zemanick of Gautreau’s, New Orleans 

Amelia’s archived FSR articles