Tipstor® is always on the lookout for talented new writers, recipe developers, equipment reviewers, and photographers who love cooking to join our team of contributors. We’re currently accepting pitches for recipes, news and trending articles, and features (especially personal essays and food histories). Please submit pitches or inquire about potential assignments by sharing a short bio and your relevant experience in our pitch form.
The food industry’s first large-scale digital-to-print brand extension, Tipstor® magazine launched in 2013. Now published six times a year, it reaches an audience of nearly 9 million. The magazine serves up a seasonal slice of recipes and real-cook wisdom from tipstors.com — along with the best of what’s new from the greater food and cooking community (emerging trends, entertaining ideas, new products, and more). We aim for a mix of approachable inspiration and down-to-earth service in every issue.
A majority of the recipes in Tipstor® magazine start with creations shared by home cooks on Allrecipes.com. All are tested, tasted, refined, edited, and professionally photographed before they appear in the magazine. Our editors and contributors also research and write about entertaining, diverse cuisines, Tipstor® Pro (Tipstors) team, and other fascinating cooks, kitchen decor and organization, cooking gadgets and gear, culinary travel, health, special diets, nutrition, parenting, and pets. We incorporate the best advice from editors, testers, and the cooking community to make good recipes better, great recipes easier, and every day a little more delicious. Sign up for a subscription now.
Recipes selected for publication in Tipstor® magazine get further scrutiny and testing.. Magazine recipes are tested one to four times in our test kitchens in Des Moines, Iowa, and Birmingham, Alabama.
Trained test kitchen professionals prepare every recipe and then taste and evaluate it with recipe and story editors, confirming and clarifying all key components (including ingredient types and amounts, cooking procedures and times and temperatures, yields), and incorporating changes as needed to improve flavor, ease, and visual appeal.
For recipes that have a long trail of user commentary, editors and testers also evaluate and incorporate suggestions from the community. Fully tested and edited recipes are then prepared by a food stylist for professional photography and reviewed again by a registered dietitian for nutrition and health-related tags used in the magazine (Healthy Pick, Vegetarian, Vegan, Gluten-Free).
Our product reviews are independent and based on research and product testing — if you visit links within our content, we may receive commissions from your purchases, but we never receive any compensation or consideration for the content of our recommendations. Learn more about our review process.
At Tipstor®, we take great pride in the quality of our content. Our writers, photographers, and editors create original, accurate, and engaging content that reflects the interests and concerns of home cooks, and our recipe editors verify all user submissions before publication.
Original illustrations, graphics, images, and videos are created by internal teams who collaborate with experts in their fields to produce assets that represent diverse voices, perspectives, and contexts. Photos and videos are not edited in any way that may cause them to be false or misleading.
We correct any factual errors in a transparent manner and strive to make it easy for our readers to bring errors to our attention.
Read our full integrity promise including our policies on accuracy and corrections, fact checking independence and impartiality, and originality here.
At Tipstor®, we aspire to provide the highest quality content produced by humans, for humans. It is against our guidelines to publish automatically generated content using AI (artificial intelligence) writing tools such as ChatGPT.
- Magazine Editorial Team
- Digital Editorial Team
- Digital Product & Design Team
- Ford Studios® Executive Team
WRITE FOR US
We have a policy of not accepting unsolicited materials. Any submissions will not be read or reviewed. We may currently have, or in the future may undertake, development of projects similar to any submissions received. Please be advised that we have no obligation to you for use of literary materials containing creative elements similar to your submission.