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How to pitch TASTE!
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So you want to pitch a story? Great! We’d love to hear from you.

TASTE is an online magazine for today’s home cook, reporting from the front lines of dinner. 

Stories we are looking for
Original recipes with colorful headnotes, reported stories between 500 and 2,000 words, concise guides for the home kitchen (baking butter, seaweed, Mexican spices), untold chef and cookbook author profiles with a home cooking angle. Photo essays with a strong point of view. Humor, fist-shaking opinion pieces, shopping guides, and colorful stories from unique home kitchens is of interest, too.

Stories we are not looking for
Restaurant coverage for the sake of trendiness. (“The best 15 places to eat in Houston right now.”) We love restaurants. We love Houston. But TASTE is not the venue for this. Personal narratives dripping with privilege (“I hunted for black truffles and then had the most amazing lunch with the most amazing boutique hotelier, and here’s the recipe”). No forced time pegs (“It’s time to bake with leftover Halloween candy!”), obscure brand or maker profiles, or pieces related to food holidays. No food festival coverage. No fish stew recipes from that Caribbean hotel press trip you took. Burning Man is always off the table.

So what does a TASTE pitch look like?
We’re most interested in your well-reasoned idea. A story with a strong point of view that is backed by clear reporting and/or is supported by proven expertise. We don’t care too much about where you’ve been published, where you live, how old you are, and whether you hold an English/journalism degree, let alone went to college. But we do want to know why you are qualified to write this story. And if we don’t know you, we’d like to see some of your work. Links are great. The pitch should outline the story in detail, with specifics. For us, the excitement comes from not just colorful copy, but substance to back it up. A wise turn of phrase is not a reason to flake on details. We’d like to see both—voice and substance. If you are pitching a feature that involves recipe development, or sourcing from chefs, clips of similar work are required.

Please read TASTE before pitching
It would be nice if you read us regularly. But at the very least, search our archives to ensure that your topic hasn’t been covered in the past year or so.

Photographers and illustrators: Hello!
We are always on the hunt for photo and illustrator talent, and assign a bunch of work each month. If you feel that your style fits, or that your style should fit, send us a link to your portfolio as well as editorial clips. If you don’t have editorial clips, don’t worry! They are not required but are certainly helpful. And if you are a photographer who can also prepare and style food, please let us know.

Where to send pitches
Send an email with the pitch pasted in the body, no attachments. Please include samples of relevant work. It would be nice if “pitch from freelance writer” could be incorporated into the email subject line. We don’t want to miss it. Send to:

Matt Rodbard
Editor in Chief

Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller.

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