Audrey Morgan

Audrey Morgan in black turtleneck smiling

Title: Associate Food Editor

Location: New York City

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks.

Prior to Food & Wine, Audrey held staff positions at Liquor.com and Food Network Magazine, where she edited and reported stories on food trends, recipes, cocktails, hospitality professionals, and more. Her work has also been featured in Saveur, Men's Health, and The Bump.

Audrey has a bachelor's degree in Magazine Journalism from the S.I. Newhouse School of Communications at Syracuse University.

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Audrey Morgan

Coquito Cheesecake

20 New Recipes We’re Making in December, From Spice-Crusted Rack of Lamb to Coquito Cheesecake

Marry Me Chicken, a bowl of chili crisp with a spoon and a jar of pickles.

These 10 Trends and Ingredients Changed The Way We Cooked This Year

A cast iron enamel pot with parts of a turkey carcass, onion, celery, carrot and herbs for stock.

Don’t Toss Your Turkey Carcass — Here’s How to Make the Easiest Stock

We Ranked Costco’s Thanksgiving Pies From Worst to Best

A raw and frozen turkey on a brown and orange background.

Frozen vs. Fresh Turkey: Here’s What to Know Before Buying

A person carving a turkey on a table with candles, cranberry sauce and mashed potatoes.

How to Calculate How Much Turkey You Need Per Guest

Prue Leith in a rainbow spotted shirt, sitting at a table.

Prue Leith Gives You Permission to Use Store-Bought Shortcuts in Her New Cookbook

Corsican Bean Soup Recipe

15 Bean Soup Recipes That Are Hearty and Comforting

Creamy No-Fail Make-Ahead Mashed Potatoes

20 New Recipes We Can’t Wait to Make in November

The limited edition pie from Whole Foods, The Pie.

This Limited-Edition Pie From Whole Foods Is the Best Store-Bought Pie I’ve Ever Tried

A bag of Haribo gummy bears with icicles on the bag and over a blue background.

Gummy Bears Taste Better Frozen — Here’s Why

Beers superimposed onto an woodblock print of Vintage illustration of from an 18th Century Chapbook. English Folklore, Mother Shipton, Ursula Southeil an English soothsayer and prophetess. Talking with a Witch, Devil and warlock flying brooms.

Female Brewers Weren’t Accused of Witchcraft, but the Real Story Is Just as Infuriating

Chef Stephanie Izard in a photo composite with jars of pickles.

How Stephanie Izard Turns 1 Ingredient Into a Shortcut Pickle Brine

From Sourdough Pasta to Mashup Dumplings, Here’s What Whole Foods Predicts We’ll Be Eating in 2025

A cylinder of piloncillo above a background of other cylinders in light tan.

How to Buy and Use Piloncillo, the Complex Mexican Cane Sugar

A trick-or-treat bag

Do You Agree With Our Ranking of the Best Halloween Candy?

Al Roker in the kitchen at the Food & Wine Charleston Classic.

Al Roker Always Keeps This Ingredient in His Pantry — and Not Everyone Likes It

An open can of tomatoes on a green background.

A Guide to Canned Tomatoes, From Whole Peeled to Fire-Roasted

Apple Butter Crumble

20 New Recipes We Can’t Wait to Make in October

A Costco inspired price tag sign with a background of Costco logos.

The Secret Meaning of Costco Price Tags

A roast chicken over a background of oyster illustrations.

Are You Throwing Away the Most Delicious Part of Your Roast Chicken?

Chicken Tortellini Soup Recipe

20 Fall Lunch Recipes That Aren’t Sandwiches, From Cozy Soups to Hearty Grain Bowls

Capers Blades

If You Want to Eat Local Seafood, You Can’t Do Better Than Charleston

Poulet Mafé

Introducing a New Way to Keep Track of All Your Favorite Food & Wine Recipes