What to Pitch the Newly Revamped Saveur

Sick of food trends? Good.

Saveur-ArtSaveur’s been through a lot of changes in the past year or so: a new editor in chief in Adam Sachs, formerly of Tasting Table, and a new website, relaunched in May.

Part of the aim of the redesign was to tell a “a cohesive story across all of Saveur’s platforms,” so whether you’re pitching the print or Web editions, make sure you’re capturing the now-unified Saveur ethos. One aspect of that is avoiding trends.

The magazine is more interested in an unusual angle than something that’s trend-driven. Timely items are now also welcome. In the past, freelancers may have experienced a lengthy wait to see their story come to fruition. “We don’t have the same rubrics anymore,” said [senior editor Sophie] Brickman, who added it’s important for writers to submit stories they feel the most passionate and authoritative about. “If there’s a good story idea, and there’s a reason you should be the only person writing it, we want to hear from you,” she said.

For more, read: How To Pitch: Saveur

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