Angeline Stein
School
University Of The Arts
Expertise
Baking, Desserts, Japanese And Chinese Cuisine
- Angeline is a Food Republic news editor who has closely observed (and fervently sampled) local cuisine in China, Italy, Germany, the Netherlands, and more.
- She once waited in line for three hours on an unbearably humid day in Shanghai to sample the city's best scallion pancakes, made in a literal hole in the wall by the famous Mr. Wu.
- She had the pleasure of going to dim sum with one of her favorite critically acclaimed poets, whom she taught how to eat soup dumplings.
Experience
Angeline Stein joined Static Media in 2002. Since then, she has worked as a lead on Static's Google Stories project before becoming an editor for Food Republic. She first worked in a kitchen at the age of zero, when her mother served as the cook and owner of a Chinese restaurant while pregnant. Ever since she can remember, she has been obsessed with eating and has loved learning about food from the moment she laid eyes on the cookbook section of her elementary school library. Not a day goes by when Angeline doesn't check the front page of leading food websites. When she's not reading or writing about food, she can be found watching dessert café vlogs on YouTube, doing her best to bake decent gluten-free cakes, or playing Cooking Mama.
Education
Angeline got her BFA in creative writing at University of the Arts in Philadelphia.
Food Republic’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 whenever possible to help deliver factual, up-to-date information.
Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.
