Gabriella Gershenson is a James Beard Award-nominated food journalist based in New York City. She has been an editor at Saveur, Rachael Ray Every Day, and Time Out New York, and is a contributor to The Wall Street Journal. Her work has been published in The New York Times, Food & Wine and many other publications. She is an editor of the recently published books The 100 Most Jewish Foods and Hummus. She is a food writing instructor at NYU Steinhardt’s graduate program in Food Studies.