- Max Falkowitz is a former senior features editor at Serious Eats who contributed extensive ice cream content and recipes to the site.
- He’s also a former senior digital editor at Saveur, and has written about food and travel for The New York Times, Food & Wine, Grub Street, and others.
- Along with Helen You, Max co-authored The Dumpling Galaxy Cookbook (2017), and is currently working on a book about the global tea trade.
Max Falkowitz is a former senior features editor for Serious Eats. These days, he’s a food and travel writer for The New York Times, Saveur, Food & Wine, New York Magazine’s Grub Street, GQ, and others. He is also the coauthor of The Dumpling Galaxy Cookbook (2017) with Helen You, and is working on another book about tea, one of his great passions. Another of his specialties is ice cream, for which he’s published over 100 original recipes, including saffron-orange and black sesame with citrus.
In 2018, Max won a James Beard Award for his story "The Pu-Erh Brokers of Yunnan Province," published in Saveur, and in 2019 was a James Beard Award finalist in two categories.
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