Widely known for celebrating culinary excellence in some of the nation’s finest restaurants, the James Beard Foundation also recognizes outstanding food-related journalism across book, broadcast, print and digital categories.
Considered “The Oscars of Food,” the James Beard Foundation has annually, since 1990, bestowed its bronze medallion honors to chefs, restaurants, cookbook authors, journalists, restaurant designers and other food professionals.
The award is named after James Beard, an American chef and writer, and honors both of his pursuits. Not only is he credited with helping establish the country’s gourmet food identity, but also was a prolific writer with more than 20 books to his name.
This year, several of our favorite publications made the cut to receive this prestigious honor.
Focus on Health
“Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today’s Home Cook” by Scott Mowbray and Ann Taylor Pittman
Cooking, Recipes or Instruction
Men’s Health: Matt Goulding, Matthew Kadey with Tamar Adler and Paul Kita for “The Butcher Is Back!,” ”The Six-Pack Foods of Summer,” ”Southern Food Rises Again”
Food and Culture
Cooking Light: Ann Taylor Pittman for “Mississippi Chinese Lady Goes Home to Korea”
Food and Travel
Travel + Leisure: Adam Sachs for “The Best Little Eating Town in Europe”
Food Coverage in a General-Interest Publication
Men’s Health: Adina Steiman
Food Politics, Policy and the Environment
The American Prospect with the Food & Environment Reporting Network: Tracie McMillan for “As Common As Dirt”
Lucky Peach: Fuchsia Dunlop for “London Town”
For a complete list of James Beard Foundation winners, click here.