Jacob Dean is a food and travel writer, editor, and psychologist based in New York. He is Editor-at-Large for The Cook’s Cook and is also an editor at Dotdash, assigned to Serious Eats. His work has appeared in a variety of publications including The Washington Post, the Michelin Guide (digital), Vice (Munchies), Serious Eats, Taste, and The Takeout, and he holds a doctorate in psychology. He enjoys small international airports, dumplings, and hosting dinner parties. He is also allergic to grasshoppers (the insect, not the mixed drink).