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Who We Are

Food & Wine  celebrates the global epicurean experience with authoritative content across our magazine, website, social platforms, premium events such as the Food & Wine Classic in Aspen, and accolades like our annual Best New Chef awards. Our New York City- and Birmingham, Alabama-based editors are committed to our core values of inclusivity and hospitality, and we strive to offer a welcoming, informative, entertaining, and respectful experience for all people. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage  we inspire and empower people everywhere to discover, create, and devour the best in food and wine.

Meet the Team

Editor In Chief Hunter Lewis
Vice President/General Manager Michelle Edelbaum
Deputy Editor Melanie Hansche
Executive Editor Karen Shimizu
Executive Wine Editor Ray Isle
Managing Editor Caitlin Murphree Miller

Food & Editorial

Restaurant Editor Khushbu Shah
Food Editor Kelsey Youngman
Associate Food Editor Paige Grandjean
Assistant Food Editor Andee Mckenzie
Features Editor Nina Friend
Business Manager Alice Eldridge Summerville

Culinary Director At Large Justin Chapple
Executive Producer
Kwame Onwuachi

Copy & Research

Copy Editor Erin Clyburn
Copy Editor Winn Duvall

Art

Creative Director Winslow Taft
Assistant Designer Ann Martin Foley

Photo

Photo Director Tori Katherman
Photo Editor Dan Bailey

Production

Production Director Liz Rhoades

Digital

Associate Editorial Director Sean Flynn
Associate Editorial Director, Food Chandra Ram
Senior Editor Kat Kinsman
Senior Editor Maria Yagoda
Senior Editor, News And Trending Adam Campbell-Schmitt
Senior Social Media Editor Sam Gutierrez
Social Media Editor Merlyn Miller
Associate Food Editor Bridget Hallinan
Photo Editor Alexis Camarena
Senior Digital Producer Elsa Säätelä

Commerce

Editorial Director Taysha Murtaugh
Senior Commerce Editor Megan Soll
Product Reviews Writer Laura Denby

Awards

Food & Wine is honored to have received numerous awards from the James Beard Foundation, the International Association of Culinary Professionals, the American Society of Magazine Editors, and many other organizations over the years, and many of our stories have been anthologized in the annual series The Best American Food Writing.  

Our History

Food & Wine got its start in 1978. After a seven-year search for investors, the original group of five founders—Robert and Lindy Kenyon, Peter Jones, Ariane Batterberry, and her husband, Michael—convinced publisher Hugh Hefner to print the preview issue of The International Review of Food & Wine (the name was shortened in 1981) as a special 18-page insert in the March 1978 issue of Playboy. The first contributors included George Plimpton, James Beard, Gael Greene, and Jacques Pépin, "personal chef to three French Presidents," who shared a "towering, golden-roofed, steamily fragrant" soufflé.

In its first few issues, Food & Wine had a distinctly French bent to it, but as the magazine and its audience grew, so did its exploration of cooking traditions from around the world. In the decade that followed, Food & Wine emerged as a global culinary authority and taste-maker, launching the annual Food & Wine Classic in Aspen and starting  the Best New Chef awards in 1988, which have put more than 354 rising star chefs and leaders on the map.

Food & Wine heralded a new era of dining in America. For its first anniversary in 1979, the magazine invited Alice Waters of Chez Panisse in Berkeley and Paul Prudhomme of Commander's Palace in New Orleans to cook alongside notable French and Italian chefs at Tavern on the Green in New York City. "It was a revelation for the American food press," Ariane said. "There was not yet such a thing as the great American chef. It sounds crazy, but that's the way it was." Or as Prudhomme told the Washington Post at the time: "There I was, signing autographs for the kitchen staff. What more can a country boy ask?"

In the years since that first souffle recipe, Pépin has been a regular in the pages of Food & Wine and at the Food & Wine Classic in Aspen. At one festival, he shared the secret to a happy life, which he discovered during his career teaching others how to cook: "Make money out of something you like to do." After some 70 years in professional kitchens, nearly 40 of them contributing to the pages of Food & Wine, he has long since distanced himself from the French chef label. "I am simply an American cook," he says, always hungry to learn more.

That appetite for food knowledge drives Food & Wine today, where we bring the 7 million readers of our monthly magazine, and the 9 million monthly visitors to our website the best of food and drink around the world with passion, curiosity, and, always, great tested recipes. 

Editorial Policies

Food & Wine is committed to bringing our readers delicious, dependable, useful, and engaging food and drinks content. We seek out experts and authorities for all of our stories and recipes, whether that's a professional chef who can demystify a restaurant cooking technique or a seasoned home cook who can bring a beloved recipe to life for a reader trying it for the first time. Expertise takes many forms, and we tap into all of it. Our Best New Chef award and our broader restaurant coverage are informed by a rigorous vetting and scouting process. All of our articles, recipes, photographs, and illustrations are edited and overseen by our editorial staff.

Content Integrity Promise

All of our policies are aligned with the Dotdash Meredith Content Integrity Promise

Diversity, Equity, and Inclusion 

We believe that diversity, equity, and inclusion are the foundations of editorial excellence and any successful business. We are committed to producing premium, inclusive, and equitable content and experiences in print, on our digital channels and social media platforms, in our videos, and at our events. We celebrate the people and business owners who are leaders in advancing more equitable, diverse, and positive global food cultures.

On all of our platforms, we create content that reflects and celebrates the full range and diversity of the people who make up the world of food and drink, including women, men, and non-binary people, people of all races, nationalities, religions, body types, abilities, ages, and members of the LGBTQ+ community. Our content should also always be geographically inclusive. Our stories, recipes, images, and videos must offer a welcoming, inclusive, entertaining, and respectful experience for diverse readers and viewers.

The Four C's of Inclusive Storytelling

Internally and in our work with freelance workers and talent, we are committed to the following values.

COLLABORATION

Mitigate power differential and maintain trust between editor and writer, creator and publisher, and F&W departments. Everyone's work and role is valued.

CONSENT

Give everyone participating in a project the opportunity to approve the work at various stages, especially recipe developer signoff before photo shoots.

CREDIT

Pay for all work, including recipes. Give proper credit to creators and collaborators.

CONTEXT

Never strip stories, ideas, and subjects of their context. Many concepts may feel universal, but we always link them back to their origin (who, what, where, when) to ensure accuracy and richness of storytelling.

Independence and Impartiality 

Food & Wine is committed to independent, impartial, fair journalism. Our editorial content is not influenced by our advertisers. Every Food & Wine staff member and contributor is held accountable to a high standard of honesty and transparency.

We maintain a strict separation between advertising and editorial content. Our "Sponsored Content" is labeled to make clear that such content is provided by or on behalf of an advertiser or sponsor. 

All of our writers and editors are responsible for disclosing any potential conflicts of interest—any relationship, financial, or personal, with any source or resource that may compromise their ability to provide fair and impartial information. As with many publishers, our writers and editors are sometimes provided with complimentary products or services for review purposes. We are transparent and disclose when any valuable products or services are provided to our editorial teams. Our editorial staff and editorial contributors must not solicit gifts or services for personal purposes.

Product Reviews

Wondering how we've selected the best chef's knife or favorite cast iron skillet? Our reviews and recommendations of pantry goods and kitchen tools are based on thorough research and product testing by our test kitchen experts, product testers, writers and editors. If you visit links within our content, we may receive commission from your purchases. We never accept compensation for the content of our recommendations.

Recipe Development & Testing 

At Food & Wine, we inspire and empower home cooks to be ambitious with their approach to recipes, whether it's a weekend baking project or weeknight dinner. On our site, you'll find thousands of recipes that were developed by pro chefs and test kitchen experts and designed for the home cook. Our recipes celebrate cooking techniques and flavors from around the world and are one way we share the stories of the people and cultures behind them. They also happen to be delicious. And, most importantly, they work. All our recipes are rigorously tested and cross-tested by panels of professional cooks and editors who work to ensure your success in the kitchen.

Sourcing

Our writers and editors adhere to strict standards for article sourcing. 

We rely on current and reputable primary sources, such as expert interviews, government organizations, and professional and academic institutions. All data points, facts, and claims are backed up by at least one reputable source.

We strongly discourage use of anonymous or unnamed sourcing, as this can erode transparency and reader trust. In the rare instance where an unnamed source is used, we will disclose to readers the reason behind the anonymity and provide necessary context.

A cornerstone of our reporting and sourcing is to consider often overlooked perspectives from BIPOC, LGBTQ+, and women. Our content strives to serve all communities.

Originality

Our goal at Food & Wine is to provide original, useful, and unbiased content. All information must be verified, properly attributed, and may not infringe the copyright or anyone's intellectual property rights. Any suggestion of plagiarism is investigated fully and is grounds for dismissal. We expect all contributors on the network to abide by all applicable laws, standards, and accepted journalistic practices including:

Fact-Checking 

Food & Wine's content is held to the highest journalistic standards in order to best serve our readers. Our experienced team of editors, copy editors and fact-checkers reviews every story to ensure information is presented accurately and in a way that is respectful and welcoming to all people. We examine each statement of fact with a critical eye, vet every quote and statistic, and collaborate with subject-matter experts to ensure information in our stories is correct, comprehensive, and properly sourced. If you have noticed an issue you would like to bring to our attention, send us an email at fw.editors@foodandwine.com.

Accuracy and Corrections

The accuracy of our verified information and news articles is core to Food & Wine. So too is our commitment to accountability to our readers and transparency about our accuracy and corrections practices, in alignment with Dot Dash Meredith's Accuracy and Corrections policy.

We welcome our readers' participation in our ongoing commitment to accuracy and fact-checking. If you believe we have published a factual error in any of our content, please let us know and we will investigate and take appropriate corrective and/or updating measures. You can report a possible error by emailing us at fw.editors@foodandwine.com.

Commenting Policy

Food & Wine welcomes and values your comments and feedback on the work we publish and we encourage a respectful, healthy, on-topic dialogue. However, we do not tolerate threatening, abusive, harassing, defamatory, or libelous material, or comments that make derogatory, hateful, or offensive statements about an individual or a group. Food & Wine reserves the right to remove comments that do not meet our standards. The removal of any comment shall be solely at the discretion of Food & Wine. Repeated or serious violations of our commenting policy may result in the user being banned from all comments sections on Food & Wine and our social platforms.

About Dotdash Meredith

Dotdash Meredith, an operating business of IAC, is the largest digital and print publisher in America. From mobile to magazines, nearly 200 million people trust us to help them make decisions, take action, and find inspiration. Dotdash Meredith's over 50 iconic brands include PEOPLE, Better Homes & Gardens, Verywell, FOOD & WINE, The Spruce, Allrecipes, Byrdie, REAL SIMPLE, Investopedia, Southern Living and more.

Contact Us 

Have something you'd like to let us know? Whether you have a comment on a recipe or an idea to share, we would love to hear from you: contact@foodand wine.com. You can also engage with us on Instagram @foodandwine, Twitter @foodandwine, and on the Food & Wine Facebook page.

For press inquiries, email us at brandpr@dotdashmdp.com.

Our Archive 

We regularly review the quality of our library and periodically remove from our site articles and recipes that no longer conform to our current editorial standards. If there's an article or recipe that you're seeking on Food & Wine and can no longer find, please email us at fw.editors@foodandwine.com and we will do our best to track down an archival copy for you.

Work With Us

Job openings regularly become available. Join our team of top-notch editors, designers, photographers, and others.

View job openings here

Write For Us 

We're interested in pitches from writers, recipe developers, and photographers with a broad range of perspectives and backgrounds that will inspire and empower our wine and food obsessed audience to discover, create, and devour the best in food, drink, and travel.

Please see our Pitch Guidelines for how to pitch to our magazine and website.