Food writer Megan Giller writes about the everyday, the extraordinary, and the edible for The New York Times, Slate, Zagat, and Food & Wine. She is so obsessed with chocolate that she’s spent the past six years studying it – even writing a book called Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her website “Chocolate Noise” was a 2016 Saveur Food Blog Awards finalist.