Gabriella Gershenson

Food Journalist

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Wall Street Journal

Wall Street Journal

Ship your holiday cookies this season

The Wall Street Journal

The Wall Street Journal

A trip to Copenhagen yields something even better than a table at the world’s best restaurant: Christmas dinner at home with chef René Redzepi.

Wall Street Journal: Hot Chocolate

Wall Street Journal: Hot Chocolate

The best drinking chocolates

The Wall Street Journal

The Wall Street Journal

The Japanese may have hit upon the ultimate holiday menu: fried chicken and strawberry shortcake, with Champagne, of course. What a way to start the new year.

Saveur Magazine

Saveur Magazine

Tradition and innovation converge in France’s festive bûche de Noël.

Wall Street Journal

Wall Street Journal

Turning Holiday Gift­-Giving Into A Game of Chance

Wall Street Journal

Wall Street Journal

In My Kitchen: Gregory Gourdet

Wall Street Journal

Wall Street Journal

Find Your Marbles

The Wall Street Journal

The Wall Street Journal

At this sugar shack in rural Quebec, maple syrup brings a certain je ne sais quoi to every rustic, riotous meal.

Wall Street Journal

Wall Street Journal

Splendor In The Glass

Wall Street Journal

Wall Street Journal

America’s best frozen pizzas

Wall Street Journal

Wall Street Journal

In My Kitchen: Jake Cohen

Wall Street Journal

Wall Street Journal

Pie For Dinner

Food & Wine Magazine

Food & Wine Magazine

When it comes to desserts, Jon Snyder’s gelato takes the cake.

Wall Street Journal

Wall Street Journal

In My Kitchen: Olia Hercules

Heated

Heated

If you’re a dessert person, you should seek out Richard Sax.

Food & Wine

Food & Wine

At Vic’s in New York City, Hillary Sterling serves a joyful Passover feast.

Tablet Magazine

Tablet Magazine

The 100 Most Jewish Foods

Heated

Heated

Why does the middling black and white cookie endure?

Wall Street Journal

Wall Street Journal

In My Kitchen: Adeena Sussman

So Hot Right Now

So Hot Right Now

Once relegated to restaurants, carbon steel is coming home

Wall Street Journal

Wall Street Journal

Produce boxes have proliferated in recent years. These top options bring the farm to you.

Wall Street Journal

Wall Street Journal

Superior Salad Architecture

Saveur Magazine

Saveur Magazine

In the Galilee, bIblIcal roots, rIch agrIcultural herItage, and MedIterranean flavors give rIse to Israel’s most soulful cuIsIne.

Wall Street Journal

Wall Street Journal

In Italy’s Piedmont, cookbook author Robyn Eckhardt is provisioning prudently, cooking shrewdly and eating very well.

The New York Times

The New York Times

Local ingredients, global influences at Dok in Tel Aviv

The New York Times

The New York Times

A Haitian summer in a city of endless winters at Montreal’s Bar Agrikol.

Food & Wine Magazine

Food & Wine Magazine

In Japan, a fifth-generation knife making family crafts chef-quality pastry blades for bakers.

The Wall Street Journal

The Wall Street Journal

Boston cream pie is actually a cake, with an extravagant cream filling and a slathering of chocolate frosting.

The Wall Street Journal

The Wall Street Journal

Do as pastry chefs do, and keep a stash of your favorite cookies, cakes and other sweet treats in the freezer, ready to bake.

Saveur Magazine

Saveur Magazine

Poppy seeds lend a rich, mysterious flavor to sweet and savory foods.

The Wall Street Journal

The Wall Street Journal

New takes on the classic salad feature tweaks way more intriguing than grilled chicken.

The Wall Street Journal

The Wall Street Journal

Want a foolproof long summer weekend in the French-Canadian metropolis? Pack this don’t-waste-a-minute guide to Montreal.

Saveur Magazine

Saveur Magazine

The origins of the world’s most popular custard dessert.

Saveur Magazine

Saveur Magazine

A grandfather devises the perfect open-face sandwich.

Jarry Magazine

Jarry Magazine

How the Israeli chef Erez Komarovsky helped create a food without borders

Food52

Food52

Why I’m getting serious about absorbing my mom’s cooking lessons.

Saveur Magazine

Saveur Magazine

A Latvian homecoming reveals how a family’s culinary traditions endure.

Taste

Taste

Refreshing, cartoonishly large, crazy good. The sandia loca is the Latin Black Tap milkshake.

Saveur Magazine

Saveur Magazine

An heirloom almond from Sicily brings on the flavor.

The Boston Globe

The Boston Globe

Flaming drinks, pupu platters, and a side of bread: How Chinese restaurants came to embrace tiki kitsch.

Saveur Magazine

Saveur Magazine

A French chef makes fruit preserves a cult favorite.

Taste

Taste

Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries.


Saveur Magazine

Saveur Magazine

Destined for doughnuts.

The Wall Street Journal

The Wall Street Journal

News you can eat.

The New York Times

The New York Times

Tasty treats that tempt the eye at Henrietta Red in Nashville

Saveur Magazine

Saveur Magazine

Doughnuts go gastro.

Taste

Taste

A visit with Chitra Agrawal.

Food52

Food52

What it was like to grow up around a professional cook.

The Wall Street Journal

The Wall Street Journal

News you can eat.

The Wall Street Journal

The Wall Street Journal

If you turn your nose up at anything under 70% cacao, get over yourself. Milk chocolate is smooth, mellow, easy to love and blissfully free of sanctimony.

Every Day with Rachael Ray

Every Day with Rachael Ray

Rach and her friends show you how to Plan a potluck inspired by the Internet’s hottest hashtag.


The Wall Street Journal

The Wall Street Journal

Creamy and crunchy, sweet and tart, the deftly composed coppetta is what you might get if the sundae went to art school in Italy.

Saveur Magazine

Saveur Magazine

In New England, baked beans are an enduring tradition.

Edible Brooklyn

Edible Brooklyn

The 105-year-old business you’ve never heard of literally shapes your diet.

Taste

Taste

A viral kitchen appliance is changing the way we cook.


The Wall Street Journal

The Wall Street Journal

This Thanksgiving, trade homespun sweets for something more haute. Welcome to the baroque era of pie.

The Wall Street Journal

The Wall Street Journal

Baker Uri Scheft reveals the sought-after recipe for his Nutella-swirled take on the beloved sweet bread.

Saveur Magazine

Saveur Magazine

This Italian farmed caviar reigns supreme.

Heated

Heated

Inspired by an Australian baking book from the ’80s, Simple Cakes gets creative with occasions.

Heated

Heated

Co-author of books with Suzanne Goin and Jessica Koslow has written a book on cooking for newlyweds.

Plate Magazine

Plate Magazine

Fine-dining restaurants adapt to takeout

GQ.com

GQ.com

Skip the expensive flight and head to Montreal, which is the perfect place to spend a long weekend with your beloved—particularly in the summertime.

Plate Magazine

Plate Magazine

Channel Caribbean snacking culture with patties, fritters, dips, and more.

Indian-American Chefs Are Updating Classics to Modern Tastes

Indian-American Chefs Are Updating Classics to Modern Tastes

Saveur Magazine

Saveur Magazine

The Berkshires are home to some of the country’s best loaves.

Wall Street Journal: The Best Tasting Plant-Based Milks

Wall Street Journal: The Best Tasting Plant-Based Milks

The best tasting plant-based milks

The Wall Street Journal

The Wall Street Journal

The ‘Modernist Bread’ maestro Francisco Migoya dishes on favorite tools, frozen food and the pleasure of a good gin and tonic

Plate Magazine

Plate Magazine

Choose-your-own spirit drinks give cocktails back to the people.

Pastry Cases: Mansoura

Pastry Cases: Mansoura

A visit to the best Syrian bakery in Brooklyn

Plate Magazine

Plate Magazine

When it comes to America’s most Jewish food cities, the rivalry is real.

GQ.com

GQ.com

Once decadent and gluttonous, the tasting menu has taken on a chiller, more manageable vibe in the past few years—which makes tackling one far more fun, and far less scary.

Edible Manhattan

Edible Manhattan

How a little nostalgic whimsy turned into big business for Peanut Butter & Co.

Plate Magazine

Plate Magazine

From chips to deviled eggs, retro snacks are back.

Plate Magazine

Plate Magazine

Alternative flours elevate the craft of pasta making.

Plate Magazine

Plate Magazine

In California, they dream of breakfast.

Plate Magazine

Plate Magazine

These chefs pair sustainable seafood with the flavors of Spain, France and Italy.

Plate Magazine

Plate Magazine

All-day baked goods get a refresher.

Pastry Cases: Bosie Tea Parlor

Pastry Cases: Bosie Tea Parlor

French pastry and tea in the West Village

Plate Magazine

Plate Magazine

The dessert course may be Mexico’s most overlooked, but not for long.

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Wall Street Journal
The Wall Street Journal
Wall Street Journal: Hot Chocolate
The Wall Street Journal
Saveur Magazine
Wall Street Journal
Wall Street Journal
Wall Street Journal
The Wall Street Journal
Wall Street Journal
Wall Street Journal
Wall Street Journal
Wall Street Journal
Food & Wine Magazine
Wall Street Journal
Heated
Food & Wine
Tablet Magazine
Heated
Wall Street Journal
So Hot Right Now
Wall Street Journal
Wall Street Journal
Saveur Magazine
Wall Street Journal
The New York Times
The New York Times
Food & Wine Magazine
The Wall Street Journal
The Wall Street Journal
Saveur Magazine
The Wall Street Journal
The Wall Street Journal
Saveur Magazine
Saveur Magazine
Jarry Magazine
Food52
Saveur Magazine
Taste
Saveur Magazine
The Boston Globe
Saveur Magazine
Taste
Saveur Magazine
The Wall Street Journal
The New York Times
Saveur Magazine
Taste
Food52
The Wall Street Journal
The Wall Street Journal
Every Day with Rachael Ray
The Wall Street Journal
Saveur Magazine
Edible Brooklyn
Taste
The Wall Street Journal
The Wall Street Journal
Saveur Magazine
Heated
Heated
Plate Magazine
GQ.com
Plate Magazine
Indian-American Chefs Are Updating Classics to Modern Tastes
Saveur Magazine
Wall Street Journal: The Best Tasting Plant-Based Milks
The Wall Street Journal
Plate Magazine
Pastry Cases: Mansoura
Plate Magazine
GQ.com
Edible Manhattan
Plate Magazine
Plate Magazine
Plate Magazine
Plate Magazine
Plate Magazine
Pastry Cases: Bosie Tea Parlor
Plate Magazine

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