kitchen work: a printed journal of food and the table, the pantry and the wine cellar, gardens and farms and markets, dining rooms and cafeterias.
Stories from big kitchens and small kitchens, about cooking, the business of food and the state of restaurants, about family and friends and strangers. What and how we eat and drink.
Announcements
Cities: Issue #10
We're excited to announce that Issue #10, Cities is on its way, featuring stories that explore the intricate relationship between food and urban life. In this issue, we delve into the unique complexities of what it means to eat, cook, and share food in a city.
Calling all writers
kitchen work Issue #11, will be devoted to stories about the country. Submissions for Off the Beaten Path are judged by their literary quality, focus, and intrigue.
Join the Community
Submit your work
Submissions are gauged for literary quality, focus and intrigue, and not for gastronomic sophistication. Please check back soon to see when we're accepting new submissions.
Subscribe to kitchen work
kitchen work magazine is a printed journal. Subscriptions to kitchen work are billed per issue.
Kitchen Work Foundation
The Kitchen Work Foundation has been established to do more to support culinary skills in underserved areas, and the production of good, fresh, local food in parts of the country where very little exists. In our first year, if we can help to create five or ten good new food jobs for people, working in areas where fresh and local food is largely missing, we will feel as though we are off to a very good start.