Max Falkowitz is a food and travel writer for the New York Times, Saveur, New York magazine’s Grubstreet and elsewhere. He’s also the co-author of the "Dumpling Galaxy" cookbook with Helen You.
How a humble pot of rice became the ultimate celebratory food in cultures around the world
Naan, dosa and beyond: A beginner’s guide to Indian breads
Beyond ramen and pho: A beginner’s guide to Asian noodle soups