https://ift.tt/l39vs2p Tejal Rao (proof): Hi everybody! I’m Tejal and I’m a restaurant critic at the NYT, based in Los Angeles. I joined The Times in 2016 and have worked here as a reporter, magazine columnist and critic. Before that I reviewed restaurants for The Village Voice and Bloomberg News in New York.For the Times, I’ve covered the joys of a truck stop in Bakersfield, a bakery in Long Beach and a tlayuda stall in South Los Angeles, as well as places like Nobu Malibu. One of the most delightful assignments I’ve ever gotten was to report on how new Kit Kat flavors are developed in Japan. From Ligaya Mishan (proof): Hello! I’m Ligaya, and I’m based in Manhattan, but I grew up in Honolulu. I wrote the Hungry City column, focusing on smaller restaurants across the five boroughs, from 2012 to 2020. I’ve been an Eat columnist at the Times Magazine and a writer at large for T Magazine.In the past few years I’ve explored the mindbending thrill of hua jiao (Sichuan pepper), the pleasure of eating with your hands, and social-media crazes for trompe l’oeil cakes and wobbly foods. Last fall I had the wonderful opportunity to travel to Japan to write about the 72 microseasons and their importance not only in cooking but in how we see the world.All of these links are available to read for free, even without a New York Times subscription. –In our new roles, we’ll be looking for restaurants all over the country that tell stories about their place, the people they serve and the cultural moment that we're in. In other words, reviews that are fun and illuminating to read, even if you’ll never make it to that spot for dinner. Ask us anything about food and cooking, our new jobs and our approaches to reviewing.
