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Portrait of Julia Moskin

Julia Moskin

I write about all the ways food touches our lives: in restaurants, social media, home cooking, agriculture, migration and more. I also contribute recipes to New York Times Cooking.

As a lifelong New Yorker who was named after Julia Child, I’ve always loved restaurants, kitchens and people who know their way around them. Using investigative skills I learned at The Times, I uncovered harassment at high-profile New York restaurants in 2017, work that shared the 2018 Pulitzer Prize for Public Service. My 2020 investigation into sexual coercion at the Court of Master Sommeliers led to the resignation of its board, as did my 2004 investigation into financial corruption at the James Beard Foundation.

Food writers abide by the same rigorous ethical standards as all Times journalists to ensure our independence and credibility. (You can read more here about The Times’s ethics guidelines.) For my work, that means I don’t accept free meals or press trips; The Times covers all costs. I don’t socialize with the chefs and restaurateurs I cover, sit on awards committees, or serve on any body involved in the fields I write about.

Please send tips to my email, or find me on Instagram.

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