SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. They accept pitches for features and first-person yarns, and pay competitive rates. They mostly publish pieces in the 600-800 word range. To learn more, refer to this page.
Foodism is a food print magazine published by twenty-two, a Canadian publishing house and creative agency. They pay for print-first features, which are then repurposed online, and are interested in original stories that explore Toronto’s diverse and layered food scene. They also accept travel features, which must have a unique perspective. According to their pitch guide, they pay $600 for 1,200 – 1,500 words. To learn more, refer to this page.
The Food Section is a newsletter providing food and drink coverage across the American South. They’re actively looking for freelancers to contribute to their newsletter, with a focus on reported stories that showcase the South's diversity. According to their pitch guide, they pay $1058.16 per feature story (about 1,200 words), and are open to negotiate small expenses fees. To learn more, refer to this page.
Serious Eats is an award winning food and drink website, with over seven million monthly visitors. They publish "rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat." According to a very old payment report, they paid $0.13 for a 750-word opinion. To learn more, refer to their pitch guide.
Food & Wine is a monthly magazine (by Meredith Corporation) about food, recipes, drinks, restaurants, and culinary travel. They’re interested in receiving pitches from writers, recipe developers, as well as photographers. As per an old tweet by their commerce news/deals food editor, they pay $300 for first-person sale roundups and first-person reviews. To learn more, refer to this page.
Allrecipes is a community-driven food brand. They are always looking for new writers, recipe developers, and equipment reviewers to join their team of contributors. They are accepting recipes, technique-driven service articles, and features (particularly personal essays and food histories). A payment report indicates they paid $0.47 for a 750-word opinion. As per an old tweet by their editorial director, their rates start at $250. To learn how to pitch them, scroll to the bottom of this page.
The Vegan is a quarterly magazine by the Vegan Society. They offer updates, ideas, and resources about veganism to their subscribers. They accept pitches from vegan writers, journalists, or recipe developers. According to their main page, their fees start from £250 for articles and £150 for reviews.
Pellicle is a primarily UK-based consumer drinks publication that focuses on beer, wine, and cider and the majority of stories they aim to publish focus on these topics. They are ‘’interested in stories about the people, places, history and culture of favourite drinks, from the joyful, to the critical, to the curious.’’ According to their pitch guide, they pay £375 for features (approximately 1500 words) and £525 for long leads (2000 words and over). To learn more, refer to this page.
Pit is a magazine with roots in pit barbecue cooking. They don't mind straying from the barbecue focus, however. They've published work by food historians, psychologists, musicians and, recently, an original short story from a writer of non-food fiction. They are flexible with words but their pieces range between 1000 to 2500 words. According to their pitching guidelines, they pay £150-£200 per piece.
Epicurious is a resource for home cooks. They publish “stories about cooking better, faster, and more creatively, sustainably, and affordably.” They are interested in pitches about cooking tips and techniques, recipes, affordable cooking, sustainability, cooking and equipment trends, tabletop/design, tools and ingredients. According to a deleted tweet from their senior editor, they pay about $400 per piece (700 to 800 words). For details, refer to their pitching guidelines.