Kat Kinsman
Kat Kinsman

Kat Kinsman

Kat Kinsman is senior editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, former 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,  founding editor of the EPPY Award-winning CNN Eatocracy, as well as vice chair of the James Beard Journalism Committee. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay / Memoir, has had work included in the 2020 and 2016 editions of The Best American Food Writing and was nominated for a James Beard Broadcast Award in 2013.
With his new cookbook 'Green Fire,' the 'Chef's Table' star and live-fire legend turns over a new leaf.
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Cincinnati chili was invented 100 years ago, and it is extremely tired of your rude comments.
I fear tumbling back into the familiar embrace of Big Corporate Salad now that I'm back in the office.
Channel the confidence of a snack that knows exactly what it is.
Eat Your Books is the key to unlocking the contents of your cookbooks, using your food magazines, and saving online recipes (and your own) in one place.
Are you a casual snack fan, or are they more of a lifestyle for you? Take this personality quiz and tell the world what kind of snacker you are.
Despite tremendous obstacles, the writer, educator, advocate, and Sorel creator made his dreams come true, and now he's using that success to lend a hand to others.
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Doesn't matter if you call it molten chocolate cake, chocolate lava cake, Valrhona cake, chocolate truffle cake, or even "that dessert from Chef," it's still gonna taste like heaven — or possibly the '80s and '90s.
At his new restaurant, Hickory at Nicewonder Farm and Vineyards, chef Travis Milton celebrates the people and produce that make Appalachian food so special — but he had to learn to take care of himself first.
Despite tremendous obstacles, the writer, educator, advocate, and Sorel creator made his dreams come true, and now he's using that success to lend a hand to others.
Doesn't matter if you call it molten chocolate cake, chocolate lava cake, Valrhona cake, chocolate truffle cake, or even "that dessert from Chef," it's still gonna taste like heaven — or possibly the '80s and '90s.
At his new restaurant, Hickory at Nicewonder Farm and Vineyards, chef Travis Milton celebrates the people and produce that make Appalachian food so special — but he had to learn to take care of himself first.
Go back in time and soak up the luxury of one of the world's most coveted dream trips.
Roll your eyes all you you want, but like clunky-soled boots, Christian Slater films, and ripped fishnets, these 'maters transcend the haters.
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If you've never allowed yourself the solace and pleasure of a cold, whisper-thin slice of cake in the wee, small hours, it's time.
Thanks to Mary Berry, I got cock-a-lucky with this classic Scottish soup.
As Delta and Omicron threaten to once again shutter restaurants across the country, here are some ways that diners can stand up for the places and people who keep them fed and nourished.
Rock buns, curry chicken, mac and cheese, jollof rice, pitchers of gravy—chefs, sommeliers, and writers say that it's just not a holiday without these dishes on their table.
Tomatoes for Neela is a gentle, but urgent, plea not to take your family's food traditions for granted.
You deserve your own personal gravy Versailles after all you've been through.
Ditch the stretchy pants and join the glam and happy kids in the caftan cult.
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The Vermicular frying pan lives up to the hype—and the price tag.
The creator of the newly-relaunched Sorel talks about finding a fresh lease on life, communing with his ancestors, and building an unbreakable legacy for Black creators in the beverage industry.
Auzerais Bellamy's limited-release bakery Blondery stacks bliss on bliss on bliss.
The Mayor of Flavortown shared his secrets for the perfect vegan cheeseburger and amping up plant-based dishes at the Food & Wine Classic in Aspen.
Jewelry designers are incorporating colorful, festive elements straight from the produce section to create necklaces, bracelets, and other wearables that are a feast for the eyes.
If you or someone you love has allergic reactions to ingredients, it can seem daunting to go out to eat at a restaurant and communicate your concerns to staff—but it shouldn’t be.