Emily Cappiello

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Location
New York, NY
School
Stony Brook University, Hofstra University
Expertise
Food, Wine, Cocktails, Cooking, Baking
  • Emily has almost a decade of experience in the food industry as a journalist.
  • She enjoys eating and drinking out, trying new food and beverages and perfecting the classics at home.
  • She comes with a full arsenal of contacts in the food, beverage, and housewares industries.

Experience

A seasoned journalist in the food and beverage space, Emily has enjoyed bylines in VinePair, Chowhound, The Spruce Eats, Liquor.com, PopSugar, Bon Appetit's Healthyish and Departures, while also having almost a decade of experience in housewares trade publications. When she's not writing about food and beverage, she's enjoying food and beverage. An avid home cook and "cocktail specialist," Emily takes cooking classes, mixology courses, watches James Suckling's wine MasterClass on repeat and is always trying new recipes. However, she prefers to be at a restaurant eating oysters and sipping a fabulous wine. The people-watching is better there, too.

Education

Emily has a BA in English from Stony Brook University and an MA in English from Hofstra University.
MegaMenu Editorial Policies

MegaMenu’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Emily Cappiello