How to Pitch Stories to Food52

January 20, 2016

Have you discovered a new ingredient (or a new way to use an old ingredient) that's transformed the way you cook?

Did you make cacio e pepe every day for 10 weeks until you got it perfect?

Are you excited to write 2000 words on the history of the bialy or how you mastered it at home?

Shop the Story

Do you make homemade Grape Nuts? Kahlua? Salt water taffy? Fritos?!

Join The Conversation

Top Comment:
“oooooh, I shall have to put on my thinking cap this morning and send some ideas. ”
— Deborah M.

Did you open up a Moosewood-style restaurant with your friends after college and live to tell the tale?

Want to take a series of photographs—or draw a group of illustrations—portraying the traditional way to make a Japanese sponge cake?

Photo by Rocky Luten

If you have an idea you're excited about, we want to hear it! Send us an email at [email protected].

Rather than providing a general introduction or touching on broad topics, please send specific ideas for one-off, standalone articles, including...

  • The topic(s) you'd like to address
  • The questions you'd hope to answer
  • The form your piece would take (and an idea of the word count): Is it a personal essay, a recipe with an extended headnote, a reported piece that requires speaking to different sources, or a series of illustrations?
  • The photography or art you're imagining (and if you would provide it yourself)
  • If the article has an accompanying recipe

Please also share...

  • A couple short writing samples you're proud of, in the same style of the article you're pitching
  • And, if you're pitching photography, too, please share samples of those as well

When you're trying to figure out your angle, think about the story only you can write—as told from your unique perspective (in other words, whether it's a story of a recipe that's been in your family for generations, or a reported piece about a business making exciting moves in your hometown, it should be an article that no one on our editorial team could have published).

Photo by Ali Slagle

Questions? Ask them in the comments!

See what other Food52 readers are saying.

  • David
  • julie
  • Gabby
  • Debra
  • Shuchi
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


David July 31, 2020
Do you guys use outside writers at all? Thank you!
julie September 11, 2018
hi! are you still accepting pitches?
Gabby March 23, 2018
I just sent 2 emails for pitches. How long do I have to wait for a response?
Debra December 28, 2017
I'm not a writer or a food photographer, but I do have an innovative product I'd like to share. Daonuts Flour, patented gluten/grain free attains all the texture variations of glutinous flours.
Shuchi January 21, 2016
How exciting :) Sent an email! Fingers crossed!
Deborah M. January 21, 2016
oooooh, I shall have to put on my thinking cap this morning and send some ideas.
boymeetsgirlmeetsfood January 20, 2016
Love this! We'll hopefully send something in over the weekend.
ChefJune January 20, 2016
hmmm. good idea.
lisina January 20, 2016
sexyLAMBCHOPx January 20, 2016
Will you be paying for articles?
Sarah J. January 20, 2016
Yes, we will be compensating on a per-post basis!