Francesca Giangiulio

Location

New York, NY

School

NYU Carter Institute for Journalism, Boston College

Expertise

Macro-focused Cooking, Food and Restaurant Trends, At-home Artisan Coffee

Francesca was published in The Boston Globe her sophomore year of college.
She interviewed a James Beard Award finalist when she was just 19 years old.
Recently, she sat one table in front of Childish Gambino when out for dinner.

Experience

Francesca started her career in journalism as a Staff Writer and Food Critic for the Boston College Student newspaper, The Heights. She has also been published in The Boston Globe, Etch Magazine, and Collage Magazine, which she co-created while earning her Master's at NYU. Francesca recently completed an editorial internship at NBC's Dateline where she combined her love of baking with true crime, frequently bringing in treats for staff. As a writer for Food Republic, she looks forward to sharing her love of single-serve desserts, low-budget meal preps, and long trips to the grocery store with readers.

Education

Francesca is a graduate student in the NYU Arthur L. Carter Journalism Institute studying Magazine Writing and Digital Storytelling. She graduated cum laude from Boston College in 2023 where she studied English, theatre, and journalism.

Food Republic Editorial Policies

Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.