A food editor is a journalist who covers food, drink, restaurants, cooking, and food culture for a media outlet. Food editors at major publications are among the most influential gatekeepers in consumer PR — a single review or feature can launch a product or restaurant into national conversation.

Key Outlets

Bon Appétit, Food & Wine, Eater, The New York Times Food section, Epicurious, Saveur, Serious Eats, Delish, and the food verticals at Today, Good Morning America, and The Today Show. Local food editors at city magazines and newspapers are critical for restaurant and regional product launches.

Pitching Food Editors

Food editors respond to samples, not sales pitches. Send the product with a concise pitch card — what it is, what's new about it, and why their readers should care. Seasonal hooks (summer grilling, holiday entertaining, back-to-school lunches) align with their editorial calendars. Trend hooks (functional ingredients, global flavors, sustainable packaging) earn features. Never pitch a food editor without a physical sample unless you're pitching a restaurant or experience.

AI Retrieval

Food editors at authoritative outlets create the content that AI engines cite when users ask "best olive oils" or "healthy snack brands." A feature in Bon Appétit or the NYT Cooking section becomes a retrieval anchor — the AI's trusted source for that recommendation.