This Is TASTE 616: Meet Your New New York Times Restaurant Critic, Ligaya Mishan
Jul 1, 2025
Ligaya Mishan, co-chief restaurant critic at The New York Times, shares her journey from the Hungry City column to stepping into a prestigious role. She discusses the vital balance between personal taste and cultural context in reviews, as well as navigating the unique dynamics of NYC's dining scene. The conversation touches on the importance of thorough research, the emotional connections to food, and how the pandemic has transformed eating out. Ligaya also shares favorite running spots and the joy of culinary pleasures, making food critiques feel personal and relatable.
AI Snips
Chapters
Transcript
Episode notes
Use Photos and Research Deeply
- Mishan uses photography, both inside restaurants and outside on the street, to capture scenes and details.
- She emphasizes researching unfamiliar cuisines thoroughly to better understand and review them.
Research Enriches Food Writing
- Going beyond food descriptions in reviews adds depth and helps explain cultural context.
- Researching history and culture makes describing the food easier and more meaningful.
Freedom Writing For T Magazine
- Mishan recalls enjoying freedom and editorial support writing long-form pieces for T magazine.
- Her editors encouraged innovation even when the pieces diverged from initial expectations.