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Articles By Max Falkowitz

Max Falkowitz is a food and travel writer for The New York Times, Wall Street Journal, Saveur, Food & Wine, and other outlets. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You and is currently researching a book about the global tea business. Catch more of his work at maxfalkowitz.nyc or on Twitter at @maxfalkowitz.
Imbibe 75 Anna Ye

Imbibe 75 Person to Watch: Anna Ye

This tea educator is spotlighting Vietnam's contributions to the tea canon.

Imbibe 75 Place to Watch: Kettl

The Brooklyn café doubles as an interactive tea gallery.

The Bar World Looks Beyond Feel-Good Measures on Sustainability and Climate Change

What does real, impactful sustainability look like in the cocktail world, and what will it take to get there?

Brewing Better Tea

What do you need to make the best tea at home? We’ve got a guide for that!
bana tea

How Linda Louie Became One of the World’s Most Trusted Purveyors of Pu-erh

Among American tea enthusiasts, Bana Tea is considered an essential source for pu-erh.
Spanish Cider

Spanish Cider Stands at the Crossroads of Culture and Innovation

Spanish cider's traditions are hardly endangered, but larger cultural forces are pushing makers to find new paths into the future.
Seltzer

Finding Solace in Seltzer

Max Falkowitz on his home remedy for worry.
Canelazo

Embracing Canelazo, The Hot Toddy of the Andes

A deceptively potent drink.
Maokong

A Tea Travel Guide to Maokong

Max Falkowitz's tips on finding the best tea in Taiwan's mountaintop tea village.

Exploring Maokong, Taiwan’s Mountaintop Tea Village

A trip to one of Taiwan's most vibrant tea-growing areas.
tieguanyin

Hong Kong’s Last Tea Roasters Are Preserving Traditional Tieguanyin

Max Falkowitz explores a treasured piece of Chinese history.
Tea-drinking

What Drinking Tea Can Teach You About Drinking Everything Else

The education of a tea drinker.