Consumer and lifestyle · National
How to get featured in Food & Wine
Getting featured in Food & Wine: what its food, drink, and restaurant editors cover, why there is no public PR inbox, and how chefs and brands earn a mention.
- Website
- foodandwine.com
- Owner
- People Inc.
- Lead time
- Digital news: days to weeks. Print and seasonal features: typically several months ahead.
- Last verified
At a glance
Audience. Food and drink enthusiasts, home cooks, and travelers who follow chefs, restaurants, wine, and spirits.
- Recipes and cooking
- Restaurants and chefs
- Wine
- Spirits and cocktails
- Food travel
- Kitchen gear and products
- Food industry trends
- Staff reporting
- Editors cover recipes, restaurants, chefs, wine, spirits, and food travel, with recipes developed and tested by the brand rather than supplied by outside parties.
- Contributed articles
- Food & Wine does not run a brand contributor program. It commissions freelance writers, who pitch section editors directly.
- Opinion and op-eds
- There is no op-ed channel. Essays and first-person pieces are commissioned through freelance pitches.
- Press releases
- Releases are not published. Restaurant openings, wine and spirits releases, and product news can inform roundups and reported stories when they are timely and distinctive.
Pitching Food & Wine, step by step
Read recent Food & Wine coverage in your area (restaurants, wine, spirits, cooking, travel) to understand its standards and formats.
Find the relevant section editor or writer from bylines; Food & Wine does not publish a public PR pitch inbox.
Lead with what is distinctive: the chef, the producer, the technique, the place, or a trend you can document.
Offer access, such as a chef interview, a tasting, or a visit, and high-quality images on request.
Pitch well ahead for print and seasonal packages, and keep follow-ups to one.
How Food & Wine decides what to cover
Food & Wine, published by People Inc., covers cooking, restaurants and chefs, wine, spirits, and food travel. Its recipes are developed and tested by the brand, and its restaurant and drinks coverage follows the people and places shaping how Americans eat and drink. Annual programs such as its Best New Chefs recognition are editorial selections.
Coverage favors the specific and the distinctive: a chef with a point of view, a producer doing something different, a regional cuisine gaining attention, or a drinks trend backed by real evidence.
How to pitch Food & Wine
Food & Wine does not publish a public PR pitch inbox, tips page, or brand submission form that we could verify. The honest route is to read recent coverage in your area, identify the editor or writer from bylines, and send a short, targeted pitch.
For restaurants, lead with the chef and what is genuinely new about the food, not the opening date alone. For wine and spirits, explain what is distinctive about the producer, region, or method, and offer a tasting only if it is wanted. For food brands, connect the product to a cooking problem or trend instead of pitching the launch itself.
Food & Wine develops its own recipes, so unsolicited recipes and menus are not a useful pitch. Images help when an editor asks for them; send links rather than large attachments.
Contributed articles and op-eds
Food & Wine does not publish brand-contributed articles or op-eds. It commissions freelance writers for essays, travel, and reported pieces. Chefs and founders appear as sources and subjects rather than as bylined authors.
Frequently asked questions
Can you pay to be featured in Food & Wine?
Editorial coverage is not for sale. Advertising, events, and branded content are sold by People Inc. and labeled separately.
Does Food & Wine accept guest posts?
No brand guest posts. Editors commission freelance writers.
Who should I pitch at Food & Wine?
The editor or writer covering restaurants, wine, spirits, or cooking, identified from recent bylines. There is no verified general PR inbox.
A PR-led agency brings Food & Wine a chef, a producer, or a place with a real story, and the access to report it. Our media relations work is built around that kind of preparation for hospitality and food brands.
Mistakes that get pitches ignored
- Sending unsolicited recipes or menus as a pitch
- Month-old news presented as new
- Generic product launches with no culinary story
- Sending large image files before an editor asks
Keep going
Related outlets
Sources for this profile (2)
Profiles describe public editorial processes and are reviewed periodically. Digitize is not affiliated with Food & Wine. Spot something out of date? Email [email protected].