Kevin Pang

The Climb

Kevin Pang trained at University of Southern California and Northwestern University, then moved into a career shaped by sharp reporting and culinary authority. Across the arc of that rise, he moved through roles that demanded both skepticism and sensitivity: food writer and critic at Chicago Tribune, newspaper reporter at Los Angeles Times, editor and podcast host at America’s Test Kitchen, director at For Grace, and founder at The Takeout. Each stop added another layer to a professional identity grounded in clear-eyed journalism but animated by the pleasures and complexities of eating well. That breadth is central to what makes Pang’s work feel singular. He has written from inside the rhythms of a metropolitan newsroom and from within the more intimate, exacting world of food criticism, where the smallest detail can carry outsized meaning. At America’s Test Kitchen, his role as editor and podcast host brought him into a format that asks for both voice and structure; at For Grace, the title of director signals a different kind of leadership, one that suggests a close relationship to the making and shaping of ideas. And with The Takeout, which he founded, Pang helped build a platform that reflects his instinct for making food coverage feel immediate, useful, and culturally alive.

Today

Today, Kevin is contributor of The New York Times, food reporter of NBC Chicago, and editorial director for digital of America’s Test Kitchen, a role that brings his newsroom instincts and food-world perspective back into one place. He is a contributor at The New York Times, where his byline sits alongside national food coverage, and a food reporter at NBC Chicago, the city whose reporting landscape remains deeply tied to his own professional identity. His work at America’s Test Kitchen includes serving as editorial director of digital content in 2020, a position that places him at the intersection of editorial planning and audience-facing storytelling. His voice suggests the kind of curiosity that fuels his reporting. There is a practical intelligence in the way he approaches food—not merely as subject matter, but as a form of knowledge that can be explained, examined, and made approachable without losing its depth.

Signature

Kevin's signature dishes include For Grace, A Very Chinese Cookbook, Hunger Pangs, and The Takeout. Taken together, these names sketch out a career that moves fluidly between serious editorial work and food media with personality, range, and reach. They also hint at the different ways Pang has been present in the conversation: as a journalist, as an editor, as a host, and as a builder of platforms.

In Their Words “That high level of thinking -- chefs talk about \"flavor triangulation with the mind's palate\" -- I thought would be interesting for laypeople.” “One of those is a series of short films about how 4-star chefs conceive dishes.”

Recognition

Kevin's honors include James Beard Award.