Since Emily Weinstein began her role as The Times’s Food and Cooking editor in December 2021, she has overseen her share of ambitious projects and popular recipes. Whether with an investigation into why food prices have skyrocketed or a collection of Thanksgiving dinner favorites, the team strives to reach people who are seasoned foodies or just beginning their journeys into the kitchen.
Even before stepping into her current post, Ms. Weinstein was contributing to the work of The Times’s Food and Cooking team. She started in 2007, as a freelancer working on the newspaper’s restaurant database.
In a recent conversation, she talked about staying focused on the interests of the readers and what’s next for Food and Cooking. This interview has been edited.
When did you first learn to think about food as a journalist?
I learned at The New York Times; it has been an amazing education for me. I arrived years ago as a freelancer and worked on what was our restaurant database at the time.