kitchen work™ is a journal about our relationship to eating and drinking.

we accept submissions of up to 3,000 words about:

∙ 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
∙ the best meals ever


submissions are gauged for literary quality, focus and intrigue, and not for gastronomic sophistication. we are eager to print stories about fine dining, and also about your mother’s corned beef, or a 14 year-old’s impressions of her school lunches. of course, all submissions about the work of the kitchen are especially welcome.

recipes and bottle notes: in addition to general submissions, kitchen work™ also seeks submissions for recipes and bottle notes—a section of the journal devoted to favorite recipes or bottles of wine. these should include the recipe itself, or the name of the wine, and 500 words or fewer about its significance or some experience with it.

how to send

in order to be considered, all submissions should be sent:

only previously unpublished works will be considered for publication.
accepted submissions will receive responses within 30 days of submission.

current rates
accepted general submissions are paid $.10 per word.
accepted submissions for recipes and bottle notes are paid $50.
this payment buys first serial rights in our print and digital editions, and the copyright then reverts to the author immediately upon publication.


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