Hello. We’re TASTE, a magazine for you, the new home cook, the everyday eater, and the cooking-curious. Here you’ll find recipes that introduce fresh techniques—from ketchup fried rice to fish sauce caramel—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 in-depth reported pieces aimed at unpacking the current zeitgeist, personal stories that take a stance on everything from nonfat yogurt (please cook more with it) to pasta salad (it’s better cold), 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 Talia Baiocchi
FOUNDING EDITOR Matt Rodbard
SENIOR EDITOR Anna Hezel
FEATURES EDITOR Leslie Pariseau
ASSISTANT EDITOR Tatiana Bautista
ART DIRECTOR Lizzie Munro
DIRECTOR OF AUDIENCE DEVELOPMENT Kaitlin Bray
EDITORIAL SUBMISSIONS Please read our contributors guide for more information about writing for TASTE.
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