Amber Sutherland-Namako

Location

Brooklyn, New York

School

Eugene Lang College Of Liberal Arts At The New School

Expertise

Restaurants, Drinks, Hospitality Industry

Amber has been a professional journalist across several mediums in New York City for many years and on the food and drink beat specifically since 2018.
She has been the first to spotlight an abundance of the five boroughs' most interesting restaurants in deeply researched and reported reviews for online media, she has chased stories all over the country for newspapers, and she has led international reporting efforts for television.
In addition to reporting, writing, and editing, her earliest food and drink experience includes stints as the product demonstrator for a gourmet sauce company and as a bartender at Greenwich Village's dearly departed Cornelia Street Café.

Experience

Amber got her start as an intern at New York magazine as a senior in college, contributing reporting and photography to packages like "The Breakfast Manifesto." After graduation, she was hired as a reporter at the New York Post, where she covered the Angostura bitters shortage disrupting Manhattans in Manhattan, super-luxe menu items all over town, literal and figurative underground food purveyors, and cryptocurrency's fledgling entrée to hospitality, also hosting videos illuminating those themes. After a more formal tenure in television at "Inside Edition," she was the editor of Thrillist New York and then the chief restaurant critic and food and drink editor at Time Out New York. In addition to her present work with Chowhound, her name has also appeared in States by the French Ministry for Europe and Foreign Affairs' Villa Albertine, Page Six, and The New York Times; the latter two as a topic herself.

Education

Amber has a Bachelor of Arts in Writing from Eugene Lang College of Liberal Arts at The New School

Chowhound Editorial Policies

Chowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.

Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Amber Sutherland-Namako

Cooking

Cooking By Amber Sutherland-Namako

The Difference Between Cupcakes And Muffins Is More Than Just Icing

Although muffins and cupcakes have a similar shape, you'd never get them mixed up. That's because their ingredients and preparations vary significantly.
By Amber Sutherland-Namako Read More
Facts

Facts By Amber Sutherland-Namako

What Flavor Are Candy Circus Peanuts, Anyway?

Those orange circus peanuts are certainly not peanut-flavored, but if you pay close attention, they might taste familiar. Here's why.
By Amber Sutherland-Namako Read More
Drinks

Drinks By Amber Sutherland-Namako

Is A Coupe The Same As A Martini Glass?

You're probably familiar with a martini glass, but then there's the coupe, which looks like it could stand in for a martini glass. Are they the same though?
By Amber Sutherland-Namako Read More
Restaurants

Restaurants By Amber Sutherland-Namako

How Many Pizzas Should You Order To Feed 20 People?

If you're hosting a pizza party but there’s no time to calculate exactly how many boxes you'll need, here’s how you can find the answer quickly and easily.
By Amber Sutherland-Namako Read More
Restaurants

Restaurants By Amber Sutherland-Namako

What Does It Mean If A Chef Is A CDC?

When you hear someone call a restaurant chef a CDC, you might be wondering why public health is somehow involved. But here's what CDC actually means.
By Amber Sutherland-Namako Read More
Cooking

Cooking By Amber Sutherland-Namako

Craving Cannolis But Pressed For Time? Use Ice Cream Cones Instead

They're far from traditional, but these cannoli cones are perfect if you don't have time to make cannoli shells. Here's why cones work so well for this dessert.
By Amber Sutherland-Namako Read More
Cooking

Cooking By Amber Sutherland-Namako

How To Make Marshmallows With Just 3 Ingredients

Handmade marshmallows certainly look fancy, but they're surprisingly easy to make. This recipe uses simple ingredients for a decadently sweet treat.
By Amber Sutherland-Namako Read More
Cooking

Cooking By Amber Sutherland-Namako

What's The Best Temperature To Cook Tuna Steak, Really?

Tuna steaks are tasty, but getting the temperature right can get a bit tricky. If you're cooking tuna tonight, here's the temperature you should strive for.
By Amber Sutherland-Namako Read More
Facts

Facts By Amber Sutherland-Namako

Provolone Vs American Vs Cheez Whiz: Which Is Best For Philly Cheesesteak?

There are plenty of different ways to top a Philly cheesesteak. But if you're wondering which cheese is best, here's how a true Philadelphian might order it.
By Amber Sutherland-Namako Read More
Drinks

Drinks By Amber Sutherland-Namako

This Trader Joe's Margarita Hack Couldn't Be Easier (Just Add Tequila)

This Trader Joe's limeade is delicious on its own. But if you're making a pitcher of spicy margaritas, it's also a perfect base for your tequila. Here's why.
By Amber Sutherland-Namako Read More