Title:Contributing WriterEducation:Mississippi State UniversityLocation:Birmingham, AlabamaExpertise:Recipe development, food writing, healthy recipesAnn Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writingThe New Way to Cook Lightcookbook. During her 20 years withCooking Lightmagazine, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web and video. She is also the co-author ofThe Global Pantry Cookbookand author ofEveryday Whole Grains.A member of the International Association of Culinary Professionals and the Southern Foodways Alliance, Ann resides in Birmingham, Alabama, with her husband, Patrick, their teenage twin sons, one big slobbery dog and one little busy dog.B.A. in English, Mississippi State University; M.A. in English, Mississippi State UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Mississippi State UniversityLocation:Birmingham, AlabamaExpertise:Recipe development, food writing, healthy recipes
Title:Contributing Writer
Education:Mississippi State University
Location:Birmingham, Alabama
Expertise:Recipe development, food writing, healthy recipes
Ann Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writingThe New Way to Cook Lightcookbook. During her 20 years withCooking Lightmagazine, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web and video. She is also the co-author ofThe Global Pantry Cookbookand author ofEveryday Whole Grains.A member of the International Association of Culinary Professionals and the Southern Foodways Alliance, Ann resides in Birmingham, Alabama, with her husband, Patrick, their teenage twin sons, one big slobbery dog and one little busy dog.
Ann Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writingThe New Way to Cook Lightcookbook. During her 20 years withCooking Lightmagazine, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web and video. She is also the co-author ofThe Global Pantry Cookbookand author ofEveryday Whole Grains.
A member of the International Association of Culinary Professionals and the Southern Foodways Alliance, Ann resides in Birmingham, Alabama, with her husband, Patrick, their teenage twin sons, one big slobbery dog and one little busy dog.
B.A. in English, Mississippi State University; M.A. in English, Mississippi State University
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
