Melissa Clark writes about cuisine and other products of appetite. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career in 1994. Since then her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and been selected for the Best American Food Writing of 2007. In 2012 she joined the staff of the New York Times, where she writes the popular Dining Section column, A Good Appetite. In addition, Clark has written 35 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her next cookbook, Dinner, will be published by Clarkson Potter in 2016.