Emily Price

Photo of Emily Price
Harvard University For Journalism
Pasta, Restaurants, Alcohol
  • Emily's research on the debate between tea leaves or tea bags led her to conclude that tea leaves will likely last longer.
  • Her piece on recycling pasta water for cocktails advised readers on why this technique is so efficient.
  • The ideal ratio for making mimosas can be difficult to ascertain, but Emily's article spelled it out for readers.


Emily's work has appeared in The Wall Street Journal, New York Times, Fortune, USA Today, Eater, Lifehacker, The Takeout, Forbes, Elle, Esquire, Mashable, and more. Her book, "Productivity Hacks: 500+ Easy Ways to Accomplish More at Work — That Actually Work!" was published by the Simon & Schuster imprint Adams Media in 2018 and has been translated into three languages.


Emily has a degree in English from UNCG and attended Harvard University for Journalism. She also holds a certificate in whisky from the Edinburgh Whisky Academy, and is WSET and Cicerone certified.
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Stories By Emily Price