- Eric Kim is a cooking writer at The New York Times and has contributed to Saveur, Bon Appetit, and Food & Wine.
- Kim was digital manager at the Food Network and a senior editor at Food52.
- His first cookbook, Korean American, was published in 2022.
Eric Kim was born to Korean immigrants and raised in Atlanta, Georgia.
Kim taught literature and writing at Columbia University, worked at the Food Network and Food52, and contributed pieces to The Washington Post, Bon Appetit, Saveur, and Food & Wine.
He currently is a cooking writer at The New York Times and his first cookbook, Korean American, was published in 2022.
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