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Adam Rothbarth

Writer and Editor at Food & Wine Magazine

I’m a Chicago-based food writer and editor. These days, I'm a commerce writer at Food & Wine, and I contribute to publications like Chicago Magazine and Eater. Previously, I was the food & kitchen staff writer at VICE’s shopping page, Rec Room.

Before moving to Chicago, I was the staff writer at Sauce Magazine, St. Louis’ primary independent food magazine, for four years. Beyond food, I have an M.A. in Musicology and I used to write album reviews for Apple Music and was a staff writer at Tiny Mix Tapes.

https://www.adamrothbarth.com/

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Publications

  • Food & Wine Magazine
    10 articles
  • Dotdash Meredith
    1 article

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  • We Talked to Chefs About Their Favorite Cleaning Tools — They Said Scrub Daddy, OXO, and Shark
    27 Apr—Food & Wine Magazine
    Cleaning can be a real pain, especially when you’re up against difficult tasks. A dirty floor that’s not yielding to your nice vacuum cleaner? Food remaining stuck on your skillet, no matter how much you soak it? Wine glasses that always seem to have at least one fingerprint or streak on them? We’ve all been there. Everyone has their favorite tools and tricks for cleaning, but sometimes we need to fine-tune our approach for superior results. So, we asked some restaurant pros who engage in...
  • We Talked to Tea Pros About How to Best Store Matcha Powder — Here’s What They Recommended
    7 Apr—Food & Wine Magazine
    Whether you’re using special tools to brew your daily matcha by hand, relying on a machine to make a fresh, delicious matcha latte, or experimenting with matcha cocktails, one thing is for sure: You want to make sure your matcha is fresh. Especially if you’re buying expert-sourced matcha from Japan, it’s absolutely essential to understand how best to store this delicate, delicious tea. Sadly, like with coffee storage, many who have entered the home matcha game could be doing a lot more to...
  • I Tried 'the Cadillac of Pans,' and the Pros Were Right — It’s an Astonishing Nonstick Skillet
    7 Mar—Food & Wine Magazine
    As a food journalist, former professional cook, and someone who makes food at home daily, I’ve created a pretty solid lineup of reliable cookware. That said, occasionally, I’ll read something by a colleague and wonder if something they raved about wouldn’t be a worthwhile upgrade for me. Such was the case with a former editor’s powerful article about Hestan’s Professional Clad Titum Nonstick Skillet, which has converted a great many readers (and probably staffers) to the brand’s nonstick...

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