Jennifer Zyman

Atlanta, United States

Commerce Testing Editor at Food & Wine

Critic and Food Writer at Freelance

Senior Commerce Writer @foodandwine + freelance writer at large + host, @foodthatbinds. https://t.co/UNqgKfdbq2. #ATL (views my own)

Articles

These 4 standout metro Atlanta dining spots are worth the drive

6 days ago | atlantamagazine.com | Jennifer Zyman

SsamJang Korean BBQ in Cumberland MallPhotograph by Martha WilliamsAs someone who has written about the Atlanta restaurant scene for 20 years, I routinely get the same question from friends and strangers on the internet: Where should I go eat? My answer is always the same. Get in your car, brave the Atlanta traffic, and drive outside of the city center. When I try to describe Atlanta as a dining town, I explain that its landscape and sprawl most resemble Los Angeles.
The Real Story Behind Diet Coke — As Told by the Daughter of the Man Who Launched It

1 week ago | foodandwine.com | Jennifer Zyman

Credit: Ron Galella / Ron Galella Collection via Getty Images Do you remember your first Diet Coke? I don't, but I know Coke's leading role in my life by heart. Like billions of people, I love Diet Coke. Unlike everyone else, I had a front-row seat to its inception, since my father, Sergio Zyman, was a Coca-Cola marketing executive instrumental in the drink's 1982 launch. My dad has since embarked on a career as a consultant and author of numerous marketing bibles.
Love Diet Coke? You Have My Dad to Thank for That

1 week ago | yahoo.com | Jennifer Zyman

Do you remember your first Diet Coke? I don't, but I know Coke's leading role in my life by heart. Like billions of people, I love Diet Coke. Unlike everyone else, I had a front-row seat to its inception, since my father, Sergio Zyman, was a Coca-Cola marketing executive instrumental in the drink's 1982 launch. My dad has since embarked on a career as a consultant and author of numerous marketing bibles. TIME named him as one of the top three pitchmen of the 20th century.
Review: Delbar in Buckhead shines with Persian nostalgia

1 month ago | atlantamagazine.com | Jennifer Zyman

Inspired by the owner’s childhood in Iran, Delbar Buckhead glimmers with luxuriant touches and evocative flavors. Photograph by Martha WilliamsThe restaurant space in One Buckhead Plaza, at the corner of Peachtree and West Paces Ferry Roads, has always been prime real estate. It has been everything from Nava under Kevin Rathbun to Ford Fry’s King + Duke. Now, it’s Delbar, under Fares Kargar’s hospitality company Nooshe Jan Group.
Review: Il Premio brings a winning combination of steaks and classic Italian pasta to Old Fourth Ward

1 month ago | atlantamagazine.com | Jennifer Zyman

Atlanta is a steakhouse town. It has plenty of them—between 100 and 150, depending on how you define steakhouses and Atlanta. As a result, such restaurants find differentiating themselves challenging, and newcomer Il Premio faces that obstacle head-on. Few steakhouses are near its location at the newly minted Forth Hotel in the Old Fourth Ward near Ponce City Market, so it has an immediate edge.
The One Spatula Every Home Cook Needs, According to Our Tests

2 months ago | foodandwine.com | Jennifer Zyman

Photo: Food & Wine Most kitchens need a spatula, and many types are made of various materials for various tasks. Spatulas are not just for flipping pancakes. They are versatile tools that can be used for a range of applications, such as gently lifting fish filets from a pan, sautéing vegetables, icing cakes, and more. With the right spatula, you can feel empowered to tackle any cooking task, knowing you have the right tool for the job.
Think You Don't Need a Saucier? Think Again — These Are Our 5 Tested Favorites

Feb 11, 2025 | foodandwine.com | Jennifer Zyman

Photo: Food & Wine Is a saucier essential for every kitchen? No, but it is undoubtedly level-up for any home cook looking to elevate their sauce game — and more. But what actually is a saucier pan? Professional kitchens lean on these rounded and shorter pots that are perfect for simmering sauces until they have the ideal consistency. Many might consider a saucepan and saucier interchangeable, but the latter is a more specific tool.
Motorboat is making waves (and sandwiches) on Ponce

Feb 9, 2025 | atlantamagazine.com | Jennifer Zyman

Voluptuous babes with knowing smiles are hard to escape at Motorboat, a water sports–themed sandwich shop and deli on Ponce de Leon Avenue. Baywatch plays on the TVs, and the walls are covered with artwork resembling the jean shorts–clad pinups painted on the side of fighter jets during World War II. You either hate or love the wink. I am in the latter camp—plus, I like delis. We need more in Atlanta, and this sandwich spot has boatloads of character.
I Made Over 2 Dozen Loaves of Bread, and I Can Confidently Say These Are the Best Loaf Pans

Jan 24, 2025 | foodandwine.com | Jennifer Zyman

Photo: Food & Wine Banana bread is a snacking staple in my household. I sometimes bake it in a muffin pan, but more often in a loaf pan because I prefer the results. Does one really need a loaf pan? I say yes. They're designed to create that quintessential loaf shape we all expect. But they carry more weight than just banana bread. Their sharp edges encourage the bread to rise higher, making them especially helpful for sandwich loaves.
This 2-Minute Salad Dressing Will Make You Feel Like You’re in a French Bistro

Jan 17, 2025 | simplyrecipes.com | Jennifer Zyman

My mother taught me to make dressing early. Her recipe was always Dijon mustard, olive oil, and vinegar—she learned it while at university in Paris. It’s similar to dressings served at brasseries and bistros across France and the one in Paris that ruined me for all other salad dressings. I still remember the puckery mustard-based dressing, sweet with the hum of finely minced shallots, clinging to bitter lettuce or silky swatches of butter or Bibb lettuce.