Food & Wine is a monthly magazine (by
Meredith Corporation) about food, recipes, drinks, restaurants, and culinary
travel. They’re interested in receiving pitches from writers, recipe
developers, as well as photographers. As per their commerce
news/deals food editor, they pay $300 for first-person sale roundups and
first-person reviews. To learn more, refer to this page.
Allrecipes is a community-driven food brand. They are always looking for new writers, recipe developers, and equipment reviewers to join their team of contributors. Right now, they are accepting recipes, technique-driven service articles, and features (particularly personal essays and food histories). According to their editorial director, their rates start at $250. To learn how to pitch them, scroll to the bottom of this page.
The Vegan is a quarterly magazine by the Vegan Society. They offer updates, ideas, and resources about veganism to their subscribers. They accept pitches from vegan writers, journalists, or recipe developers. Their fees start from £250. For more information, refer to this page.
Pellicle
is a primarily UK-based consumer drinks publication that focuses on beer,
wine, and cider and the majority of stories they aim to publish focus on these
topics. They are mostly interested in these types of stories: narrative-style
profiles, first-person experiences or travelogues, investigative reporting on
challenging topics, and thought provoking Q&A’s. For features, they pay £0.23p/word
up to £575 and for Q&A’s, they pay £300. For more information, read their pitching guide.
Sliced
is a monthly food journalism magazine by Fed (a food startup that offers nutrition-focused
meals for specialized diets). They provide thought-provoking takes on the food
industry and “explore food from all angles — its production, marketing, and
consumption — to empower healthy and ethical eating.” Their issues are
themed. They pay
CD$0.15/word for around 1,200 words. They accept pitches at editor@fedfedfed.com. To read their
previous issues, click here.
Pit is a magazine with roots in pit barbecue cooking. They don't mind straying from the barbecue focus, however. They've published work by food historians, psychologists, musicians and,
recently, an original short story from a writer of non-food fiction. They generally pay £150 per piece. To learn more, read their pitching guidelines.
Epicurious
is a resource for home cooks. They publish “stories about cooking better,
faster, and more creatively, sustainably, and affordably.” According to their senior editor,
they pay about $400 per piece (700 to 800 words). For details, read their pitching
guidelines.
CHEESE is a magazine of culture. They explore people,
places, and products. Each piece they “commission is to be focused on a specific
cheese - you are telling the story of culture through the lens of a cheese.” “Ultimately, this is a magazine about people, so even stories about place need to be about
the people and the community.” They’re open to short and long reads (between
750 and 2,000 words). Their rate is currently fixed at £75 for all contributors. If interested, send your pitches to thecheesemag@gmail.com. To learn more,
read their pitching
guidelines.
Good Beer Hunting produces
“strategic beer brands, intellectually honest editorial, beverage industry
analysis, and a deep-dive podcast.” Their voice is “human, friendly, and
confident.” They pay $700 for features, $325 for mini-features, up to $200 for Sightlines
pieces, $100 for blog posts, and $250 for podcasts. To learn more, refer to
their style guide.
Beer Kulture is a nonprofit that is “building
trust & strengthening communities by using craft beer to foster inclusion,
equity & diversity.” They accept pitches for their blog. In their blog,
they share the world experience from an unfiltered perspective – raw, uncut, and
real. They encourage pitches from “Black, African American, Hispanic, Native
North American, and Pacific Islander and other BIOPIC kandidates.”
They pay
$150 to $200 per post. To learn how to send them a pitch, refer to this page.