Emily Price

Photo of Emily Price
School
Harvard University for Journalism
Expertise
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.

Experience

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.

Education

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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SlashGear's content hails from a group of experienced technology and automotive editors and a wide-ranging team of writers, engineers, enthusiasts, and experts across consumer tech and transportation. Our goal is to provide up-to-the-minute breaking news coverage as well as original and engaging opinion and editorial content that serves as the ultimate resource for those who want to stay up to date on the latest and greatest the industry has to offer.

Our editors, advisors, and fact-checkers conduct regular reviews to ensure the accuracy, timeliness, and completeness of our articles. Complete information on our editorial process available here.

Stories By Emily Price