Maura Judkis

Reporter, The Washington Post

Washington, D.C.

Maura Judkis

Maura Judkis is a reporter for the Washington Post. She has also written for U.S. News & World Report,, ARTnews, the Washington City Paper, and the Onion A.V. Club. She has appeared on MSNBC, PBS, Al Jazeera and numerous radio programs.


A robot named Bruno helped make your pizza. Is it still ‘artisanal’?

When robots inevitably take over our planet, as the dystopian vision of science fiction writers foretells, we’ll lose our jobs, our freedom, our humanity. But take comfort in one thing the robots will provide for us lowly carbon-based life-forms: artisanal pizza. They’re already making it in a commercial kitchen in the heart of Silicon Valley: Two robots named Pepe and Giorgio squirt sauce on dough, and another robot, Marta, spreads it.
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Artisanal marijuana crabcakes: Is this the future of getting high?

As Matt Doherty wrapped up his cooking demonstration, a woman in the audience raised her hand to ask a question: How long would the cannabis-infused butter he had shown them how to make keep in the fridge? “I’ve never had it go bad,” replied Doherty, the manager of a Capitol Hill hydroponic supply store.
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This ‘burger pervert’ turned a fetish into a following. Now, can he make it last?

The day Mathew Ramsey went viral was nearly his last. It was March 8, 2014, and traffic to his over-the-top blog, PornBurger, had just gone through the roof after a mention on the technology website And as he was sitting at his kitchen table, watching it all happen, he took a bite of a ham sandwich and began to choke.
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Would you pay to make a reservation at a hot new restaurant? You might have to.

Making a restaurant reservation has become easier with web services like OpenTable. But when they are too easy to make, sometimes diners don't show up. New services, like pre-paid tickets, are looking to innovate the dining industry and guarantee patrons follow through on their reservations. Do you have a reservation?”.
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You ordered that latte two hours ago? ‘Think about leaving the coffee shop.’

You can get an espresso at Bread Furst, or a baguette, or a perfect piece of pie. But if you want to get some work done, be prepared: Owner Mark Furstenberg just might ask you to move along. The James Beard Award-nominated baker sees his Van Ness cafe as a neighborhood gathering place — not a second office for ever more prevalent teleworkers.
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Amy Brandwein doesn’t answer to ‘Roberto Donna’s girl’

All Amy Brandwein asks for is one — just one — day when she doesn’t have to answer questions about her old boss. But her old boss is Roberto Donna, the controversial star chef of the former Galileo empire, and today will not be that day. “People ask me about him probably three times a day,” said Brandwein.
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Why some restaurants are doing away with tipping

On a busy Friday night in New York’s East Village, the friendly and efficient servers at Dirt Candy took home zero dollars in tips, but they considered it a good night. When you’re a server on salary — rather than relying on often-mercurial guests for your financial livelihood — every night is a good night.
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Diner en Blanc: Where opulence meets Instagram’

Everyone attending Thursday night's Diner en Blanc, a fine dining flash mob that descended en masse upon Yards Park in Southeast Washington dressed only in white, could have used an extra set of hands. There were so many things that needed to be carried: the BYO tables and chairs, the floral arrangements, the gourmet picnic baskets, the fine china, the sparklers, the champagne -- so much champagne -- and, of course, the smartphone and DSLR camera.
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Mumbo sauce gets gentrified

D.C.’s famous condiment is getting a new taste at upscale restaurants.
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Artists are fired up over doughnut shop's use of Cool 'Disco' Dan's name

"I hope you all support my new business venture Ben's Chilly Bowl, serving fro-yo and paying homage to an unaffiliated D.C. icon!" wrote one Facebook commenter. "Check out my new brownie shop, it's called Chuck Brown Brownie House," wrote another. "Now go-go get those brownies!" "It was such a playful, fun name.
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2016: The year we ate our feelings

It was a garbage year, so we ate garbage food. Delicious, empty-calorie, comforting, cheesy, fried, chocolaty, boozy garbage food — and who can blame us? Each breaking news alert merited another fistful of M&Ms. Each presidential debate was another occasion to order pizza. Each celebrity taken from us too soon was another evening of binge-watching their movies, binge-listening to their albums and binge-eating an entire bag of chips, or three.
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Cookie-crazed dogs, blackened latkes and more of our favorite holiday food memories

What is created in the kitchen looms large in memories of holidays past. And we know that for every tidy tamal, every crisp latke and every roast beast, the “yucky” yuca, burnt dinner rolls and dog-eaten pie made just as much of a lasting impression. Herewith, Post staffers share their stories: The grumbling always started right on cue.
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Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. She has also written for U.S. News & World Report,, ARTnews, the Washington City Paper, and the Onion A.V. Club. Maura has appeared on local and international TV and radio, including MSNBC, PBS, and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California.