Julia Moskin, a lifelong New Yorker, was named after Julia Child and has been a New York Times Food staff reporter since 2004. She reports news (startling readers with such facts as most sushi is frozen, not fresh), writes profiles (of food people, from Paula Wolfert to Paula Deen), and spots trends (like Korean fried chicken, which she wrote about before any other U.S. journalist). Most pointedly, she has exposed the frequent use of ghostwriters by celebrity cookbook authors, and her investigation into the finances of the James Beard Foundation led to the resignation of its entire board of trustees. Recently, she’s been investigating the best recipes for kitchen classics in her video column Recipe Lab.