Hello. We’re TASTE, a magazine for you, whether you’re a new home cook, an everyday eater, or just love reading about cooking. Here you’ll find recipes that introduce fresh techniques—from ketchup fried rice to adventures with canned cherry tomatoes—and original riffs on old favorites. But we also believe there’s more to cooking than what happens in the kitchen.
Alongside those recipes, there’s an equal measure of culture stories that dive into the current zeitgeist, strong stances on everything from yogurt (please cook more with it) to the pineapple upside down cake (respect it), and writing that seeks to reveal that there’s more to dinner than meets the eye. At TASTE, the glue that binds everything we do together is our curiosity, and our quest to understand the foods we eat, how we eat them, and why.
EDITOR IN CHIEF Matt Rodbard
SENIOR EDITOR Anna Hezel
AUDIENCE DEVELOPMENT Elora Sullivan
COLUMISTS Cathy Erway, Mari Uyehara
2021 COOK IN RESIDENCE Amethyst Ganaway
EDITORIAL SUBMISSIONS Please read our contributors guide for more information about writing for TASTE.
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