Meet Food Writer and Blogger Anna Rider

Updated: Apr 15

Name: Anna Rider

Location: Boulder, Colorado

Years of Experience: 10+

Available for writing projects: Yes

Niche/Beat/Genre: Helping busy overachievers develop a habit of home cooking


Other website: LinkedIn

Favorite food: Noodles—all noodles, never met a noodle I disliked

Writing tip for fellow writers: Use the spell checker.

woman in kitchen
Anna Rider shares her cooking techniques at

Anna Rider began her writing career working at newspapers. Gradually, her love for food--specifically noodles and tofu--led her to create her own website, where she now teaches readers in-depth food knowledge and creates her own recipes alongside her husband.

How did you get started in writing?

My first full-time writing job was at a news organization in Florida called the Poynter Institute.

Before that job, I wrote a lot for free. I had written at local newspapers as an intern and started a travel blog in my sophomore year of college because I thought that learning how to use WordPress and Twitter back in 2009 was my ticket to getting a job after graduation.

I’ve also got a master’s degree in journalism and a bachelor’s degree in communication. Those two educational programs guaranteed I had to produce a lot of words and learn to write on deadline.

What area of writing do you specialize in now?

I predominantly write for my food blog at where I publish ingredients profiles to explain how to prepare, cook, and store different ingredients. I’ve covered garlic (of course!), onions, ginger, celery, cabbage, etc. I write about cooking techniques, such as how to braise, how to stir fry, how to poach. I publish recipes that bring the ingredients and cooking techniques together.

I also love writing about tofu, mushrooms, noodles, and kitchen experiments.

I love writing about tofu because it’s a versatile ingredient that has a bad reputation for being watery and bland. I like to dispel myths about tofu and teach people how to bring this vegan ingredient into their kitchen.

I enjoy writing about mushrooms because they’re mysterious and beautiful. There’s so much that scientists are still learning about the world of fungi.

I love noodles, so any opportunity to write about noodles is another excuse to eat more noodles.

Finally, I like writing about kitchen experiments because I always learn something new from collecting empirical data. It gives my husband Alex a chance to participate in an article, because I rely on his background as a physicist to design my experiments. He sets up the conditions and I carry them out.

I also freelance for food websites. I periodically write a homemade trial for and have written for The Spruce Eats.

oyster mushroom burger with onions and bun
Anna's oyster mushroom burger

What’s your advice for struggling new writers?

If you’re struggling to write and produce, using a timer and an outline to speed up the writing (it works for nonfiction, at least). I like to set my timer for 15 minutes. But if I’m having a hard time, I’ll lower it to 10 minutes. If that doesn’t work, go out for a 20-minute walk and try writing freeform to get into a state of flow.

If you’re struggling to find something worth saying, I’ve found more reporting to be a reliable solution. I tell my friends who struggle to write that writing is 80% thinking and 20% putting pen to paper (or fingers on keyboard).

If you’re struggling to earn a living, realize this is hard. Making a full-time living from writing is hard. I’ve worked on this by developing my mindset as a business owner. Getting the right mindset has been the hardest part about monetizing writing because it takes a different perspective that doesn’t always come organically to writers.

A lot of full-time writers aspire to be artists. Developing your writing into an art is a fantastic aspiration. But few people can be full-time artists without making money from their art. Often the most successful artists are savvy businesspeople (or have business-minded agents representing them).

Even if you don’t aspire to be an artist with writing, monetizing a passion is still not something we’re taught to do in school or society. It requires developing new skills and seeing the world differently. It still requires more than hard work to become profitable at writing.

I’ve been thinking about value creation, target audience, and diverse monetization strategies. I’m still learning and developing in this area. I notice that the more I try new things to grow, the easier it becomes to monetize and get paid for what I want to write about.

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What has been your biggest professional struggle over the years?

Figuring out whether to keep my day job and juggling my work-life balance. Surprisingly, it’s not a struggle to do the work, because I love the work and I love the process.

Elizabeth Gilbert provided perspective on how she dealt with this struggle in her book Big Magic.

My friend and mentor Sam Chan also helped me understand the importance of sustainability and how to strive for it in my work and my family life. Writing can be all consuming. Burnout stops me from doing the work. Understanding what is required for the work to be sustainable has been the biggest challenge I’ve faced for many years. I continue to struggle with this question.

How is your relationship with food affected by you being a writer, or vice versa?

Ever since I began writing about food, I’ve become a much better cook. Because I write deep-dive ingredient and cooking profiles, I learn the nitty-gritty of how to prepare ingredients and how they perform. I learn different cooking techniques and the “right” way to do things.

This has made a huge difference in the kitchen. Not all recipes on the Internet are well-tested and written with rigor. It’s also easy to learn bad habits from other home cooks. Not everybody has the privilege to go to culinary school, so we don’t always recognize that we’re doing something wrong.

Now that I write about cooking and create recipes, it’s forced me to approach cooking with new eyes and a systematic approach that improved my cooking.

In turn, a critical eye in the kitchen makes my writing better, too. I make many cooking mistakes which gives me ideas for what to write to teach people what not to do. Fussing about ingredients, cooking techniques, and recipes also puts me in the shoes of a beginner. This helps me write with clarity, avoid assuming the reader has the same knowledge as me, and focus on the essentials.

red bean cake with pecans
Anna's red bean cake with pecans

Do you have any favorite food/cooking/writing books that you would recommend?

The food books that have most influenced me are:

French Women Don’t Get Fat by Mireille Guiliano: She