Franklin Schneider

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Location
New York, New York
School
University of Iowa
Expertise
East Asian cuisine, Emerging culinary trends, Food science
  • Franklin grew up on a sustainable, family-owned farm that supplied herbs to the international market.
  • He has worked in kitchens in Europe, Asia, and North America.
  • So far, he's eaten at 38 of NYC's 43 best restaurants as chosen by New York magazine in 2025.

Experience

Franklin is a writer and journalist with bylines in renowned publications including Kotaku, The Washington Post, Slate, and The Verge. He's eaten Szechuan food in Sichuan and sandwiches in Sandwich, England. Her is also the author of two books, "Canned: How I Lost Ten Jobs in Ten Years" and "Black Hills." He enjoys writing about food supply chains, sustainability, and the science of flavor.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Franklin Schneider

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