Kitchen Work is a printed, quarterly journal about “what and how we eat and drink.” They accept submissions of up to 3,000 words on foods and wines themselves, cooking, markets, cookbooks, restaurants, personal gastronomic histories, lunch breaks, picnics, culinary educations, politics of food, food and physiology, personal profiles, hospitality, family traditions, and the best meals ever. According to their submissions page, writers get paid $0.20 per word.