2024
McDonald’s Macarons (The Dial)
The inauguration of Taiwan’s Lai Ching-te is marked by a flamboyant display (Monocle)
Taiwan’s Dinner Table Diplomacy (Foreign Policy)
Opinion: I’d rather live in the ‘world’s most dangerous place’ than America (CNN)
Life in a Luxury Hotel For New Moms and Babies (New Yorker)
Taipei Personality (Monocle)
What the Western Media Gets Wrong About Taiwan (Foreign Policy)
How TikTok is embracing the food of 'third culture kids' (BBC)

2023
The Quest to Save Chili Peppers (New Yorker)
Where Feeding the Dead Is a Fading Tradition (New York Times)
18 folds and 21 grams. How the soup dumplings of Din Tai Fung are conquering the U.S. (LA Times)
The story behind bubble tea, Taiwan’s iconic drink (National Geographic)
My Valley girl accent follows me wherever I go. Long live the ‘likes’ and ‘totallys’ (LA Times)
Sweet and sour pineapple prawns: Why is Taiwanese food so sweet? (BBC)
The politics of bubble tea: at last, Taiwanese food is getting the recognition it deserves (The Guardian)
Meet the Man Who Digs Up Graves to Lift Curses (Atlas Obscura)
How a Netflix Show Sparked a #MeToo Wave in Taiwan (Foreign Policy)
How second-generation owners of 99 Ranch are turning the Asian supermarket into a national powerhouse (LA Times)
36 Hours in Taipei, Taiwan (New York Times)
What Is Taiwanese Rechao and Its Cultural Significance? (AFAR)
Taiwanese Soy Paste Is the Sweet, Glossy Base of My Favorite Sauces (Bon Appetit)
The Giant Jiggly Crystal Meatball Is the Ultimate Taiwanese Snack (Eater)
Flies' head: a spicy stir-fry from Taiwan (BBC)

2022
The Topsy-Turvy End Of Zero Covid In Taiwan (New Yorker)
In Singapore, Lunar New Year Is a Multicultural Feast (New York Times)
Opinion: Here's a Taiwan chill pill for your Pelosi-induced anxiety (CNN)
The Arctic Circle: A new frontier for sustainable wine (BBC)
What Does ‘Authentic’ Chinese Food Even Mean? (Epicurious)
Recording My Grandmother Before She Died Was The Best Thing I Could’ve Done (Los Angeles Times)
Grace Young And Her Ever-Growing Wok Collection (Serious Eats)
For Some, Weeds Are Garbage—to Taiwan’s Dongi Kacaw, They’re Lunch (AFAR)

2021
The Many Faces of Mooncakes (New York Times)
How a 29-Year-Old Woman Cosplayed Her Way Into Taiwan’s Center of Power (VICE)
City Break: Taipei (National Geographic)
Taiwan’s representative in the US talks diplomacy (Monocle)
The Secret to This Taiwanese Town’s Tofu Is a Mud Volcano (Atlas Obscura)
Politics Is Threatening to Undo One of the Greatest COVID Success Stories (VICE)
Black Vinegar Doesn't Just Season a Dish–It Transforms It (Bon Appetit)
Revenge Eating in Taipei (Vittles)
Taiwan’s ‘Butcher Princess’ Is Fed Up With All the Sexism and Stalkers (VICE)
Asian Pizza Doesn’t Need To Apologize (Taste)
Before There Was The Instant Pot, There Was The Tatung Steamer (Bon Appetit)
Plant-Based Meat Has Thrived in Asia for Centuries—and It's Still Going Strong (Food and Wine)
To Make Japan’s Original Sushi, First Age Fish for Several Months (Atlas Obscura)
In Southern California, Dolan’s Uyghur Restaurant Uses Food as Form of Activism (Life and Thyme)

2020
Why Are All Swedish Cottages Painted Red? (Smithsonian Magazine)
Southeast Asia Celebrates Durian at Parties, Festivals and Buffets (Nikkei Asia)
The Blacksmith Turning Decades of Chinese Bombs Into Kitchen Tools (Atlas Obscura)
If Taiwan Calls, Will Biden Answer? A Pro-Trump Democracy Braces for Uncertainty (VICE)
How tourism, gentrification and a pandemic have changed Asia's street food scene (CNN)
Turn Turkey Leftovers Into Taiwanese-Style Turkey Rice (Epicurious)
Umami, Salty, and Rich, Douchi Does It All (Bon Appetit)
Kaya Is More Than A Toast Topping (Taste)
Summer in Sweden: Where The Wild Berries Grow (Whetstone)
In Pursuit of the Perfect Bowl of Porridge (Eater)

2019
How China and Taiwan now transmit food trends to California (SF Chronicle)
Fodor’s Essential China (co-author)

2018
Meet The Young Indigenous Hunters of Taiwan (Saveur)
How a Grain and Legume Farmer Harvests Nutrition from the Soil (Civil Eats)
China's Massive Earthen Fortresses Once Housed Up to 800 People (National Geographic)

2017
Inside the Lakota Sioux's Fight for Food Sovereignty (VICE)
How One Restaurant Owner Is Fighting For Her Tribe's Cuisine (Eater)
How One Man Is Growing Tropical Fruit in The Rocky Mountains (VICE)
Inside The Food Forests Of The Amazon Rainforest (VICE)
I Went To Beef Noodle Soup University (VICE)
Meet The Couple Growing Tropical Supergreens In The Costa Rican Jungle (VICE)
Why Isn't California Protecting Its Purple Hydrocorals? (KCET)
This Art Group Installs Pick-Your-Own Fruit Parks Around Los Angeles (NPR) 
How Boba Became an Integral Part of Asian-American Culture in Los Angeles (LA Weekly) 

2016
In China's City Of Yixing, Everyone Is Fluent In Pottery (Eater)
Future of Tea Is Bleak, Thanks To Climate Change (Eater)
How Taiwan Managed To Produce The World's Best Whisky (Town & Country)
In California, Squid Is Big Business. But Good Luck Eating Local Calamari (NPR)
Inside The Goji Berry Capital of China (VICE)
This Town Produces The Best Peppercorns In China (VICE)
How One of the World’s Hottest Cities Became a Hub for Grape Growing (VICE)
This City Has Been Producing Ham For More Than 1000 Years (VICE) 
How the Owens Valley Paiute Made The Desert Bloom (KCET)
We Can Feed The World With Kelp Forests (VICE)
How America Killed Soymilk (Eater) 
Why We Don’t Eat California Spiny Lobsters (Even Though They Taste Better) (VICE)

2015
The Silent Epidemic Behind Nicaragua's Rum (VICE)
How Volcano Boarding Transformed Nicaragua Tourism (Outside)
How Los Angeles Became A Powerhouse For Chinese Food (First We Feast)
The Unsung Story Of The Immigrants Who Brought Rice To California (GOOD)
These Two Towns Are In A Bitter Feud Over A Cheese Taco (VICE)
An Illustrated History of Sushi (First We Feast)
An Illustrated History of Americanized Chinese Food (First We Feast)

2014
Louis Vuitton Taipei Travel Guide (co-author)
Xi'an Kitchen: Shaanxi Cuisine and Handmade Noodles (Los Angeles Times)

2013
At Yi-Mei Deli, You Choose What Goes Into Your Rice Roll (Los Angeles Times) 
Four Great Sichuan Restaurants in Los Angeles (Los Angeles Times) 

2012
The Man Who Has Eaten At Over 6000 Chinese Restaurants (LA Weekly)