About Us

Who We Are

Food & Wine celebrates the global epicurean experience with its award-winning magazine, website, social platforms, newsletters, podcasts, premium events such as the Food & Wine Classic in Aspen and the Food & Wine Classic in Charleston, and accolades like its annual Best New Chefs, Game Changers, and Global Tastemakers awards. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel, and home coverage, the brand inspires and empowers people to discover, create, and devour the best in food and drink — every day and everywhere. Our 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. Food & Wine is part of the People Inc. publishing family.

Meet the Team

Vice President/Editor in Chief Hunter Lewis
Senior Vice President/Associate Group General Manager Michelle Edelbaum
Associate General Manager Sean Flynn
Executive Managing Editor Caitlin Murphree Miller
Editorial Director, Special Projects Melanie Hansche
Executive Photo Director Tori Katherman
Creative Director Winslow Taft
Editorial Director Dylan Garret
Social Media Director Sam Gutierrez-Curran
Associate Editorial Director Ashley Day
Associate Editorial Director, Food Breana Lai Killeen
Executive Editor Karen Shimizu
Executive Wine Editor Ray Isle

Food & Drink

Senior Food Editor Ann Taylor Pittman
Senior Drinks Editor Prairie Rose
Senior Editor Audrey Morgan
Food Editor Paige Grandjean
Associate Food Editor Andee Gosnell

Editorial

Executive Features Editor Kat Kinsman
Restaurant Editor Erika Adams
Senior Editor of News and Trends Karla Alindahao
Editor, News and Trends Merlyn Miller
Special Projects Editor Lucy Simon
Editor Amelia Schwartz
Senior Social Media Editor Alexa Rockwell
Social Media Editor Bianca Trinidad
News Writer Stacey Leasca
Contributing Writer Dylan Ettinger

Design & Photography

Vice President, Creative Jesse Blanner
Associate Creative Director Sabrina Tan
Senior Digital Art Director Sarah Maiden
Senior Photo Editor Dan Bailey
Senior Photo Editor Đoan Nguyen
Associate Art Director Ann Martin Foley
Associate Digital Photo Editor Jorge Alvarez

Copy, Research & Production

Production Director Liz Rhoades
Associate Director, Digital Production Elsa Säätelä
Copy Director Winn Duvall Moore
Associate Copy Editor Breanna Bruening Rivera
Business Manager Alice Eldridge Summerville

People Inc. Food Studios

Vice President, Content Studios Allison Lowery
Senior Content Director Sheri Wilson
Test Kitchen Director Callie Nash

Shopping

Vice President, Food Group Taysha Murtaugh
Senior Directors Katie Macdonald, MK Tonneson
Associate Directors Riddley Gemperlein-Schirm, Danielle St. Pierre, Siobhan Wallace, Dana Fouchia
Senior Research Strategist John Somerall
Associate Culinary Researcher, Research and Testing Chris Gorsuch
Senior Editor Joe Morales
Senior Editor Phoebe Sklanksy
Senior Writer Jason Horn
Editor Katie Brown
Editor Mary Claire Lagroue
Editor Kristin Montemarano
Editor Arnesia Young
Writer Nick DeSimone
Writer Dillon Evans

Contributors

Editor in Chef Chris Shepherd
Betsy Andrews, Cedric Angeles, Kim Cross, Anthony Giglio, Kate Heddings, Steve Hoffman, Lyn Horst, Nancy Jo Iacoi, Eva Kolenko, Alex Lau, Andrea Nguyen, Kwame Onwuachi, CB Owens, Kathleen Penton, Cheryl Slocum, James Slocum, Andrew Zimmern

Events

Vice President, Brand Experiential Caroline Donohue
Executive Director, Event Marketing Amanda DeRienzo
Senior Directors, Event Marketing Sarah Ensign Geiger, Eunice Lee
Associate Director, Event Marketing Michelle Pallotta Calcagni
Senior Manager, Event Marketing Haleigh Quigg
Managers, Event Marketing Lauren Sharpe, Frances Subervi
Associate, Event Marketing Jisette Baquet
Coordinators, Event Marketing Mary Mack Brown, Jillian Harris, Kate Pamplin
Special Projects Producer Devin Padgett
Culinary Director at Large Justin Chapple

Audio

Executive Producer, Lifestyle Audio Lottie Leymarie
Sound Engineer Mike Onufrak

Video

When you watch video content by the Food & Wine Video Team, you’re viewing quality, engaging content created by our dedicated team of producers and editors. VP of Video Content Michael Grady, Production Director Rebecca Guthrie, Supervising Creative Producer Zoë Engongoro, and Senior Creative Producer Chloe Gebacz create beautiful content that teaches our readers new recipes, cooking, and baking techniques from around the world.

The video team at Food & Wine is made up of ardent food media specialists dedicated to creating reliable and helpful cooking content for our global cooking community. Across our home site and social platforms, we bring top recipes, tips, and new trending flavors to your screens.

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.  

• 2026 People Inc. Down to Earth Awards: “Why You Have to Order French Fries When You Visit the Grand Canyon,” Emily Hochberg
• 2026 North American Travel Journalists Association, Culinary Travel (Bronze): “The New Albania,” Stacey Leasca
• 2025 Folio Eddie and Ozzie Award: Consumer Website
• 2025 American Society of Magazine Editors Award, Lifestyle Journalism: “The City That Rice Built,” Jeff Gordinier and George McCalman
• 2024 Signal Awards (Gold): Tinfoil Swans: “Daniel Boulud and the Cellar Full of Woodcocks,” Kat Kinsman, Lottie Leymarie, Mike Onufrak
• 2024 IACP Award, Narrative Food Writing With Recipes: “Oh, Sing to Me of Okra,” Kat Kinsman
• 2024 IACP Award, Culinary Travel Photography – Editorial: “Brothless Tantanmen at Menya Rui,” Alex Lau
• 2024 James Beard Journalism Award, Home Cooking: “Cook With MSG,” Mari Uyehara
• 2023 Les Dames d’Escoffier International M.F.K. Fisher Prize: “Here’s The Difference Between Hawai’i’s Local Food and Hawaiian Food, Plus How Spam Fits Into All of It,” Kiki Aranita
• 2023 IACP Food Styling in an Editorial Food or Beverage Photograph: “Level Up, Seafood Tower,” Erin Quon
• 2023 IACP Award, Prop Styling in an Editorial Food or Beverage Photograph: “Level Up, Seafood Tower,” Audrey Taylor
• 2023 IACP Award, Culinary Travel Writing With Recipes: “Unlocking the Mysteries of Piedmont.” Ray Isle
• 2023 IACP Award, Narrative Food Writing With Recipes: “The Food & Wine Guide to Making Pizza at Home,” Mary-Frances Heck, Hunter Lewis, Paige Grandjean
• 2023 James Beard Journalism Award, Home Cooking: “Sour Power,” Lara Lee
• 2023 James Beard Journalism Award, Personal Essay with Recipes: “Dog S#!t Dacquoise,” Diep Tran
• 2023 James Beard Journalism Award, Profile: “The Sweetest Harvest,” Kayla Stewart and Clay Williams
• 2022 IACP Award, Narrative Beverage Writing With Recipes: “Marc Farrell Wants to Change the Way You Think About Rum,” Yolanda Evans
• 2022 IACP Award, Narrative Food Writing With Recipes: “Cook, Gardener, Guardian (Doña Mela),” Michael Snyder
• 2022 James Beard Journalism Award, Best Personal Essay: “The Dangers of Bartending While Asian,” Kaylee Hammonds
• 2022 James Beard Journalism Award, Home Cooking: “The Way of Clay,” Mary-Frances Heck
• 2020 Association of Food Journalists Award:  “May I Help You With That Wine List?” Ray Isle
• 2020 IACP Award, Best Food Section of a Magazine, Circ. Over 500,000: “Handbook” section of Food & Wine magazine, Mary-Frances Heck
• 2020 IACP Award, Best Personal Essay: “When Nanner Puddin’ Means It’s Going to Be OK,” [published as, “A Place at the Table” in Food & Wine magazine], Kat Kinsman
• 2018 James Beard Journalism Award, Best Personal Essay: “Dear Women, Own Your Stories,” Lisa Donovan

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 tastemaker, launching the annual Food & Wine Classic in Aspen and starting the Best New Chef awards in 1988, which have put 399 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 People Inc. Content Integrity Promise.

Our Commitment to Inclusion

We believe that inclusivity is the foundation of editorial excellence and any successful business. We are committed to producing premium, inclusive 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 inclusive and positive global food cultures.

On all of our platforms, we create content that reflects and celebrates all people who make up the world of food and drink and should also always be geographically inclusive. Our stories, recipes, images, and videos must offer a welcoming, inclusive, entertaining, and respectful experience for readers and viewers.

We are committed to the following values, processes, and goals: 

Create More Inclusive Content

As editors and publishers, we take particular care to make sure that when we publish stories, we do so in an accurate and respectful manner from start to finish. Our Four C’s of Inclusive Storytelling serve as touchstones for our editorial process:

• COLLABORATE: Prioritize collaboration internally and externally with the people and businesses we cover, and the people who create our recipes and content. Through transparent, clear, honest, and consistent communication, we seek to build and maintain trust between all parties. Everyone’s work and role is valued and respected.
• CONSENT: Give everyone participating in a project the opportunity to approve the work at various stages.
• CREDIT: Pay for all work. Give proper credit to creators and collaborators.  
• CONTEXT: Always provide context and links back to origins for the subjects of our stories, recipes, and videos to ensure accuracy and richness of storytelling.

We work diligently to bring many voices and perspectives into our content on all platforms. We audit our top digital content with People Inc.’s Anti-Bias Review Board, and then undertake specific additional projects to remediate content

Host Inclusive Events 

For over 40 years, Food & Wine has hosted the Food & Wine Classic in Aspen, and we also partner on and license our brand to other events. We are committed to making our events welcoming and inclusive for all participants. 

We will make sure the events, speakers, recipes, and images at (and from) the events we own offer a welcoming, inclusive, entertaining, and respectful experience for all consumers. For the Food & Wine Classic, this includes a clear zero-tolerance harassment policy for guests and talent. We are committed to following-up with our talent each year with a survey to identify any areas where we need to do more to ensure they feel welcomed, safe, and respected at our events. For events that we don’t own but partner on or license, we ask our event partners and hosts to focus on inclusivity.

Be a Strong Partner

We will continue to use Food & Wine’s reach and influence to support partners and projects that make the food world more inclusive. In 2025 these will include: 

The Family Reunion

Since 2021 Food & Wine is the media partner of “THE FAMILY REUNION,” helping to launch the immersive experience celebrating the hospitality community taking place each August in Virginia. Presented by Food & Wine 2019 Best New Chef Kwame Onwuachi in partnership with Food & Wine and Sheila Johnson’s Salamander Hotels & Resorts, the mission of the event is to nurture, develop and celebrate the next generation of hospitality professionals. The multi-day event crosses culinary boundaries and combines thought-provoking panel discussions, topical cooking demonstrations, inspiring recreational activities and daily “family” meals where attendees and celebrity participants can interact. Last year’s inaugural event was lauded by guests and talent for its energetic and unique approach. The Family Reunion also benefits Share our Strength’s No Kid Hungry campaign to help end childhood hunger, and will also continue mentorship and scholarship programs in the hospitality industry. 

Jones Valley Teaching Farm

Food & Wine is also a supporter of Jones Valley Teaching Farm, a not-for-profit organization based in Birmingham, Alabama. With seven teaching farms located on Birmingham City Schools campuses, JVTF uses the power of good food to teach a STEM curriculum and environmental stewardship, using the power of growing food to transform and improve a young person’s pre-K-12 educational experience, helping them learn, create, explore, and grow a healthy future for themselves and their community. Students enter the program in elementary school. By high school, they’re afforded the opportunity to intern and apprentice at the farm and earn a job there or in the community. Some of those students, now college graduates, are finding their places at the table as community leaders.

No Kid Hungry

One in six kids are at risk of hunger in America. No Kid Hungry makes sure America’s children are fed, through grants, strategic assistance, and advocacy. F&W has supported No Kid Hungry for years, including as a charity partner at the Food & Wine Classic in Aspen; we hope you will join us and donate at nokidhungry.org.

Southern Smoke

Led by 2013 F&W Best New Chef Chris Shepherd, Southern Smoke’s Emergency Relief Fund provides financial assistance to food and beverage industry professionals in crisis. To date, they’ve distributed more than $8.1 million. The organization is a charity partner of the Food & Wine Classic in Aspen. Donate at southernsmoke.org.

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. The winners are awarded our Food & Wine Faves seal of approval. 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 and 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.

At Food & Wine, we aspire to provide the highest quality content produced by humans, for humans. It is against our guidelines to publish automatically generated content using AI (artificial intelligence) writing tools such as ChatGPT.

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:

• Society of Professional Journalists Ethics Code
• Copyright Law of the United States
• FTC Guidelines on Disclosures
• Fair Use

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 People Inc.’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 People Inc.

People Inc., 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. People Inc.’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@foodandwine.com. You can also engage with us on Instagram @foodandwine, TikTok @foodandwine, and Facebook: Food & Wine.

For press inquiries, email us at press@foodandwine.com

View our Help Topics: Food & Wine Help Center

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 devoted audience to discover, create, and devour the best in food, drink, and travel.