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Kat Kinsman

Kat Kinsman is senior editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay / Memoir and has had work included in the 2020 and 2016 editions of The Best American Food Writing.

The Tuk Tuk Sri Lankan Bites chef talks mental health, taking care of others, and what it means to have your food on the cover of a magazine.
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The Slutty Vegan founder and philanthropist talks about entrepreneurship, intentions, and setting people up for success.
The chef, city planner, architect, and activist talks Black land ownership, Texas tribulations, and studying sake.
The pandemic inspired me to get weirdly invested in my Welsh heritage—and delve into Welsh Tiktok, raisins and all.
The sommelier and activist talks mutual aid, empathy, and the art of hugging trees.
The makers of plant-based meats are up against decades—if not centuries and millennia—of messaging tying meat eating to masculinity.
The chef, author, and TV personality talks solo cooking, throwing butter, and constant reinvention.
The Top Chef alum talks cutting through white noise and becoming the leader she needed to see.
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This Lodge skillet is the top-selling cookware product across the industry, and the company isn't looking to change a thing.
The Masala y Maíz chefs talk mole, valuing Mexican food, and what restaurant family really means.
The Food & Wine team finds joy where we can in a dark month.
Restaurateur Carl Sobocinski saw COVID-19 case rates spiking in his community, so he took action—and took care of his people.
The Greenville restaurateur talks about investing in people and closing his restaurants to stop the spread of COVID-19.
As Kiki Aranita explains, "Hawaii's food is constantly evolving, it's constantly changing, and I feel like it's this big, warm hug that keeps bringing in new flavors and influences."
The Poi Dog chef talks about closing her restaurant, collective trauma, and selling sauce.
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The F&W team keeps the flame alive.
I didn't know true happiness until I started growing fruit in my very dark apartment.
The chef and cookbook author talks about why therapy is a lifesaver and how to snap back to feeling like a chef.
Sazon's greetings from Isaac Toups, Preeti Mistry, Hawa Hassan, and Eric Rivera.
The Memorial novelist talks about showing up, growing up, and morning-after omelets.
The holiday cookie does not have to crumble on your watch.
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It's great to have fruits, vegetables, and herbs at the ready but there's another reason you should grow plants inside this winter.
The Food & Wine kitchen team talks you through the recipes they're making for the holidays, and how to cope with a very different Thanksgiving table this year.
Food snobbery has no place at the table, especially at the holidays.