Joy Y. Wang covers food and culture for WNYC. In October 2009, she created the weekly WNYC All Things Considered segment, Last Chance Foods. The seasonal food segment features farmers, chefs, and food writers talking about everything from growing asparagus to hunting wild turkey.
Joy also currently serves as the managing editor of Columbia Law School Magazine. She previously worked as the senior editor of AVENUE magazine, one New York City’s oldest and most distinguished society publications. She has also written articles for The Wall Street Journal, Lucky Peach, The New York Times, Newsweek, and Edible Brooklyn, among other publications.
Joy graduated from New York University with majors in journalism and politics.
By the time not-from-concentrate orange juice reaches grocery store shelves, it's had the oxygen stripped from it and "flavor packs" added back in. Even the amount of vitamin C listed on the container isn't quite accurate.
Is it really worse than table sugar? You'd be surprised, says author Michael Moss, who answers that question and discusses the ongoing battle between the sugar and corn industries.
You may know millet as those yellow grains in bird food, but it's delicious people food, too. Food writer Mark Scarbrough talked about the gluten-free grain and shared a recipe for Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino.
Last Chance Foods visited Cacao Prieto in Red Hook, Brooklyn, to find out about the strange science behind chocolate, how it's fermented, and why it's not a bean.
Restaurateur Lidia Bastianich explains what you need to know about Italian olive oil. Also, try her recipe for olive oil and rosemary spaghettini.
Are you a hot sauce aficionado or do you think it's just a tongue-burning torture device? Dan Pashman, the host of The Sporkful podcast, talks about balancing flavor with fire and how to use hot sauce to improve your Super Bowl snacks. Also, try an award-winning recipe for buffalo wings from the director of The Great Chicken Wing Hunt.
Legend is that geese saved ancient Rome from Gallic invaders. These days, goose is also a comparatively sustainable, responsible choice for meat eaters, too. Hank Shaw explained why and shared his recipe for Pan-Seared Goose Breast With Orange and Ouzo.
Pair it with sweet or savory, use it in tea or bake with it, ginger is a time-tested and hugely versatile ingredient. Bruce Cost, the founder of Bruce Cost Ginger Ale, talked about the history of the root. Try his recipe for hot and sour Napa cabbage with fresh chilies and ginger.
Squid is "hardy, it’s economical, it’s versatile, it’s sustainable. It’s what all good eaters... should be seeking out," said Edible East End editor Brian Halweil. Get all the details and recipes for calamari from Gramercy Tavern and Almond.
Here are a few suggestions on ingredients to keep in your pantry so that you can whip up a meal on a snow day or after a late night at the office. Edible Brooklyn editor Gabrielle Langholtz told us what you'll always find in her cabinets.
Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.
With Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure.
Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.
Bill Bratton, New York's original tough-on-crime cop, will once again take the helm of the NYPD. WNYC was there throughout Bratton's tenure, and today we dug into our archives to hear first hand from the once-and-future commissioner, on everything from working with Muslim communities after 9/11 to how having "a big ego" can be a helpful quality at times.
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat or share how you've catered to the dietary restrictions of your friends and family.
Master pastry chef Jacques Torres offers some advice for bakers and talks about what's on his Thanksgiving menu. He describes how he makes upside down apple tart and shares his recipe for chocolate chip cookies.
Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.
Cookbook author Marie Viljoen debunks common mushroom myths and talks about the allure of maitake mushrooms, also known as hen of the woods.
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Liz Neumark, the CEO of the catering company Great Performances, talks about two unusual leafy greens that are currently in season. Try two recipes for tatsoi and mizuna from her new cookbook.