For over a decade Rodbard has written magazine and online features about restaurants, chefs, drinks, music, cooking and travel. His writing has appeared in Bon Appétit, Travel & Leisure, Saveur, Men's Journal, Fodors and Tasting Table, and he currently serves as Contributing Editor at Food Republic.He co-authored Koreatown, a trailblazing book featuring nearly 100 recipes, essays, profiles and documentary-style photography concentrating on many of the lesser-known aspects of Korean food, drink and culture. Rodbard and Deuki Hong spent over two years traveling to the Koreatowns of the United States, researching the book and interviewing over 100 chefs and business owners. Once back in their New York City kitchens, they developed recipes that reflect traditional home and restaurant cooking — translated with historically rich (and entertaining!) notes and easy-to-follow directions.