Audrey Morgan

Audrey Morgan in black turtleneck smiling
Title: Associate Food Editor
Location: New York City

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks.

Experience

Prior to Food & Wine, Audrey held staff positions at Liquor.com and Food Network Magazine, where she edited and reported stories on food trends, recipes, cocktails, hospitality professionals, and more. Her work has also been featured in Saveur, Men's Health, and The Bump.

Education

Audrey has a bachelor's degree in Magazine Journalism from the S.I. Newhouse School of Communications at Syracuse University.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Audrey Morgan

Bacon, bread and ginger root together over a background of an empty freezer.
Keep These 18 Ingredients in the Freezer — Your Future Self Will Thank You
A celery root on an orange and green background.
It’s Celery Root Season — Here’s How to Use This Underrated Root Vegetable
Pork Chops with Apples and Bacon in a cast iron skillet
20 New Recipes We Can’t Wait to Make in September
A table with pancakes, bacon and eggs.
There’s a Secret Ingredient in Fluffy Diner Pancakes (and It Isn’t Buttermilk)
Trader Joe's Thai Lime and Chili Cashews, Sour Cream and Onion Flavored Lentil & Rice Snack Rings and Dark Chocolate Peanut Butter Cups.
The 12 Best Snacks You Can Buy at Trader Joe’s, According to Dedicated Shoppers
An apple pie with apples in the background.
The Best Apples for Apple Pie, According to Pastry Chefs
A photo composite containing a dishwasher, head of cabbage, kale and an apple.
Please Don’t Put Your Produce in the Dishwasher — Plus 13 Other Things You Should Always Hand-Wash
A pickle jar in a photo composite with a pickle illustration in the background.
Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It, According to a Pro Pickler and Chef
An apple, head of cabbage, kohlrabi and butternut squash behind a refrigerator.
The Best Produce to Buy If Your Fruits and Veggies Always Go Bad
Raw Grass Fed Boneless Ribeye Steak Ready to Cook
The Ingenious Way to Make Ribeye Less Expensive
Home made dill pickles
The Best Vinegar for Pickling, According to a Pro Pickler and Chef
Guy Fieri and an image of grilled tri tips in a photo composite.
Guy Fieri Says This Is the Best Steak for Grilling on a Budget
Ten types of eggplant
10 Types of Eggplant You’ll Find at the Grocery Store and Farmers Market
Tomato Tarte Tatin
20 Most Popular New Recipes From July
In Garten and an ice cream cone with melting ice cream.
Why Ina Garten Melts Ice Cream on Purpose
Smoked Bluefish Spread
24 Smoky Appetizers, From Salmon Dip to Smoked Cheese Cookies
Fridgescaping by Lynzi Judish
Why Are People Decorating the Inside of Their Refrigerators?
Pizza with Smoked Salmon, Crème Fraîche and Caviar
30 Ways to Use Smoked Salmon in Appetizers, Entrées, and Even Cocktails
Potato rosti with salmon and red onion shot from above.
13 Brunch Recipes With Smoked Salmon and Trout
A line-up of peaches.
The Best Types of Peaches for Eating, Baking, and Canning
A hamburger, egg rolls, empanada and nachos in a photo composite.
14 Tricks to Use Up Leftover Burger Meat, According to Chefs
Sliced grilled eggplants on baking paper.
How to Prepare Eggplant So It’s Crisp, Not Soggy
Peaches and nectarines.
What’s the Difference Between Peaches and Nectarines?
Fresh aubergines aka eggplant
Why You Shouldn’t Store Eggplant in the Fridge, According to a Farmer