Kat Kinsman

Kat Kinsman

Title: Executive Features Editor, Food & Wine

Location: New York City

Kat Kinsman is an award-winning writer, editor, public speaker, and host with over 15 years of experience creating food and beverage-based stories, essays, videos, podcasts, events, books, and live news commentary for Food & Wine, CNN, HLN, Extra Crispy, Tasting Table, Roads & Kingdoms, Gravy, Saveur, AOL, and other media outlets. She's a sought-after keynote speaker, moderator, and discussion facilitator on the topics of food and mental health, and created the Chefs With Issues initiative in 2016 to address the mental health crisis in the hospitality industry. Her book Hi, Anxiety: Life With a Bad Case of Nerves was published by Harper Collins in 2016.

Expertise: food culture, hospitality industry, cocktails, personal essays.

Experience: Kat Kinsman worked as an artist's assistant, art director, webmaster, copywriter, and ad agency creative before taking her first role in food media as AOL's grilling editor in 2007.

Kinsman created and helmed the Eatocracy food blog for CNN in 2010 and was a frequent on-air contributor for the network across TV and radio, as well as in-person events. Eatocracy won the EPPY Award for Best Food Website with 1 million unique monthly visitors and over in 2011 and was nominated in 2012 and 2013, and Kinsman and colleagues were nominated for a James Beard Award for TV Segment in 2013. At CNN, she also developed the Matrimony section and First Person essay series for CNN Living. She was also part of the CNN team that won a Peabody Award for ongoing coverage of the Gulf Oil Spill.

At Tasting Table, Kinsman served as editor-in-chief before moving to a role as editor at large as she completed her first book, Hi, Anxiety, Life With a Bad Case of Nerves, which was published by Harper Collins in 2016.

Kinsman's role as a chef confidante led her to create the Chefs With Issues initiative in 2016 to offer community and resources to people in the hospitality industry struggling with mental health issues. That work has allowed Kinsman to give keynote speeches, moderate panels, and facilitate conversations to groups around the world, including MAD Symposium, Food on the Edge, Artiskmat, Tales of the Cocktail, SXSW, McLean Hospital, AMEX Trade, the Colorado Restaurant Association, Unilever's Fair Kitchens, and others.

As senior food & drinks editor at Time Inc's Extra Crispy, Kinsman was one of the creative team launching the gloriously irreverent site that celebrated all things breakfast, and co-edited the site's book Breakfast: The Most Important Book About the Best Meal of the Day. There, she launched the cult-favorite and celebrity-studded cooking show No Pressure, which garnered millions of views as well as loving coverage by Decider, which praised its "delightfully disturbing Lovecraftian vibe."

At Food & Wine, Kinsman hosted 100 episodes of the podcast Communal Table, conversing with the world's most influential chefs, cookbook authors, celebrities, and writers on topics such as mental health, race and identity, equity and inclusion, the business of hospitality, and yes — cooking. Kinsman edited James Beard Award-winning personal essays in 2018 and 2022, and her own writing across print and digital won a 2020 IACP Award for Personal Essay/Memoir, and was included in the 2020 and 2016 editions of The Best American Food Writing. In 2020, Kinsman won the Meredith-wide MVP Award.

Kinsman previously served as the vice chair of the James Beard Journalism Committee.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Kat Kinsman
A Thanksgiving spread accompanied by red wine
45 Years of Great Thanksgiving Hosting Advice From Chefs
A person grilling vegetables and meats
Food & Wine's Best Barbecue and Grilling Tips from the '70s, '80s, and '90s
Lasagna Bolognese with Plant-Based Meat
We Have 15 Lasagna Recipes for Every Mood, Guest, Palate, and Occasion
Jacques Pepin; gin-soaked raisins in a jar
Jacques Pépin Eats 7 Gin-Soaked Golden Raisins Every Night and Perhaps You Should, Too
Three Cheese Lasagna with Roasted Red Pepper and Mushrooms Recipe
Thanksgiving Lasagna Is So Much Better Than Turkey
Glassware stored upside down
Do You Store Your Glasses Right Side Up or Are You Doing It Wrong?
Wedge Salad Recipe
Wedge Salads Are a Waste of Money at a Restaurant, but That Doesn't Stop Me From Ordering Them Every Time They're on the Menu
Ray Isle; various glasses of wine
Ray Isle's Greatest Wine Tips (and Some Shenanigans, Too)
Ray Isle
Ray Isle Explains How Taco Bell Can Teach You About Wine
Madhur Jaffrey
Madhur Jaffrey and the Trap of Perfection
Chef Rocco DiSpirito
Rocco DiSpirito Believes Restaurants Are a Public Service
Stephanie Izard Tin Foil Swans Podcast
The 4 Essential Things Stephanie Izard Learned Working at Olive Garden
Woody Harrelson, John Ratzenberger, Kelsey Grammer and George Wendt on 'Cheers'
The Best Bartenders in Movies, TV, and Cartoons, According to Real Bartenders
Okra with Eggplant and Grilled Prawns
17 Ways to Fall in Love with Okra
Gregory Gourdet
Gregory Gourdet May Be an Award-Winning Chef, but He Still Feels Like a Little Kid Getting in Trouble
Mental Health / Sobriety For Hospitality Workers
The Food & Wine Pro Guide to Mental Health and Sobriety Resources
Two restaurant workers look over an iPad
What Does It Mean to Feel Safe at Work?
Enrique Olvera
Following Recipes Perfectly Isn't the Thing That Makes You a Great Cook, Says One of the World's Greatest Chefs
Padma Lakshmi
Padma Lakshmi Is Stepping Into Her Power and It Is 'Exhilarating'
Okra Is Oh So Global
David Chang
David Chang Has Always Tried to Pursue 'The Worst Possible Idea'
Maneet Chauhan
Maneet Chauhan Will Never Make Those 'Chopped' Fritters Again
Shota Nakajima
Shota Nakajima Likes Being As Uncomfortable As He Can
Jeremy Allen White as Carmy on 'The Bear'
Decoding Carmy's Cookbook Shelves on 'The Bear'