Tim Carman

Washington, D.C.

Reporter focusing on national food issues; critic covering affordable and under-the-radar restaurants in the D.C. area. Education: University of Nebraska at Kearney, BA in journalism Tim Carman is a food reporter at The Washington Post, where he has worked since 2010. Before joining The Post, he served for five years as food editor and columnist at Washington City Paper. Carman's previous jobs include managing editor at the Houston Press and entertainment reporter and critic at the Houston Post. He started his journalism career as a Wyandotte County bureau clerk at the Kansas City Star. He has written for Imbibe magazine, the American Scholar, Men's Journal and other publications. His work has appeared in five volumes of the "Best Food Writing" collections. Honors & Awards:

Three-time nominee for a James Beard Award
Winner of James Beard Award in 2011 for food-related columns and commentary

Professional Affiliations: Washington-Baltimore News Guild

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Latest from Tim Carman

Food

Icebox cakes, no-bake desserts and all your cooking questions

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

Sep 1, 2021

Food
Review

At Borek-G, a mother and son dish out sublime tastes of their Turkish homeland

With Borek-G, a Turkish grocery and eatery in Falls Church, Dilek and Huseyin Kaygusuz have hit the mark, yet again.

Aug 30, 2021

Food

If you’ve got summer jam and preserving questions, we’ve got answers from experts

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

Aug 25, 2021

Food

Let’s talk back to school lunches, snacks and all your cooking questions

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

Aug 18, 2021

Food
Review

Six great burgers that you can feel good about eating

Despite a changing world, or maybe because of it, the classic American comfort food continue to provide solace.

Aug 17, 2021

Food

Let’s talk about fresh takes on favorite dishes, like pepperoni pull-apart bread, and any other cooking questions

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

Aug 11, 2021

Food
Review

Shi Miaodao is a Rockville noodle soup shop steeped in legend and a rich pork broth

The restaurant is a delicious Chinese import that is just starting to make in-roads into America.

Aug 9, 2021

Voraciously

What you should know about indoor dining amid the delta variant

How to manage risk when dining indoors as another coronavirus variant surges, with tips from scientists and restaurant industry experts.

Aug 5, 2021

Food

How to get the most from summer tomatoes, including fresh sandwich ideas, pizzas and a ‘roast-and-freeze’ tip

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

Aug 4, 2021

Food
Review

La Brasita breaks the pan-Latin mold with crab pupusas and other superb dishes

La Brasita review: The star of this family-owned restaurant is a pupusa that finds a connection between El Salvador and the Chesapeake Bay.

Aug 2, 2021

About Tim Carman

Tim Carman is a food reporter at The Washington Post, where he has worked since 2010. Before joining The Post, he served for five years as food editor and columnist at Washington City Paper. Carman's previous jobs include managing editor at the Houston Press and entertainment reporter and critic at the Houston Post. He started his journalism career as a Wyandotte County bureau clerk at the Kansas City Star. He has written for Imbibe magazine, the American Scholar, Men's Journal and other publications. His work has appeared in five volumes of the "Best Food Writing" collections.