Jan 022013
 

When I was a magazine editor, part of my job was to design the perfect mix of feature stories that kept readers turning the pages. I would lay out maybe two trend pieces, two service guides, one how-to, a round-up, and a profile, with different lengths for variety.

These types of feature stories are formulaic, and most magazines (newspapers and websites too) rely on them. Once you understand the 10 types of features and how they work, you’ll start thinking of story ideas that fit their molds.

When pitching your feature story to an editor in an email, identify the type, so editors can envision the story. Of course, before you pitch anything, go through the magazine’s features and make sure they publish the types listed here.

It might help to subscribe to magazines you’re thinking about pitching, to ensure your story ideas have merit. So at the end of this post, I’m offering 10 free subscriptions for Continue reading »

Jun 212009
 

Note: This post is now dated. Some of the editors have left and others have moved around on the masthead, so many of the email addresses below will bounce. Please use edit@saveur.com when pitching a story. An editor goes through the mailbox regularly and forwards pitches to the appropriate editors.

Julia Allenby, a student in my food writing class, just pitched Saveur magazine and got this email from the editorial assistant. Finding the right editor is a critical part of pitching as a freelance writer, and usually it’s hard to find the right info. Here it is. Don’t forget to replace the [at] with an @.

“Although we don’t have any formal writers’ guidelines for Saveur, we generally offer the following suggestions. Queries and stories should be detailed and specific, and personal ties to the subject matter are important—let us know why you should be the one to write the story. Familiarize yourself with our departments and the magazine style as a whole, and pitch your stories accordingly. We suggest that prospective writers read at least a year’s worth of issues.

Please send your brief queries and any clips that you wish to include, preferably by
e-mail, to the appropriate individual(s), as noted below. By e-mail:

Online Content
Katherine Cancila, Associate Editor: Katherine.Cancila[at]bonniercorp.com

Fare
Dana Bowen, Deputy Editor: Dana.Bowen[at]Bonniercorp.com

Book Review, Drink, Classic, Origins, Ingredient, and Reporter
Dana Bowen, Deputy Editor: Dana.Bowen[at]Bonniercorp.com
Dave McAninch, Deputy Editor: Dave.McAninch[at]Bonniercorp.com
Beth Kracklauer, Senior Editor: Beth.Kracklauer[at]Bonniercorp.com

List, Memories, and Lives
Dana Bowen, Deputy Editor: Dana.Bowen[at]Bonniercorp.com
Dave McAninch, Deputy Editor: Dave.McAninch[at]Bonniercorp.com
Beth Kracklauer, Senior Editor: Beth.Kracklauer[at]Bonniercorp.com
Katherine Cancila, Associate Editor: Katherine.Cancila[at]bonniercorp.com

Kitchenwise and Source
Georgia Freedman, Managing Editor: Georgia.Freedman[at]bonniercorp.com
Beth Kracklauer, Senior Editor: Beth.Kracklauer[at]Bonniercorp.com

Cellar
Dave McAninch, Deputy Editor: Dave.McAninch[at]Bonniercorp.com
Beth Kracklauer, Senior Editor: Beth.Kracklauer[at]Bonniercorp.com

Kitchen and recipes
Todd Coleman, Food Editor at Todd.Coleman[at]bonniercorp.com

Features
James Oseland, Editor-in-Chief: James.Oseland[at]bonniercorp.com
Dana Bowen, Deputy Editor: Dana.Bowen[at]Bonniercorp.com
Dave McAninch, Deputy Editor: Dave.McAninch[at]Bonniercorp.com
Beth Kracklauer, Senior Editor: Beth.Kracklauer[at]Bonniercorp.com

If pitching by regular mail, please address your query to the appropriate editor (above) at:

SAVEUR
15 East 32nd Street, 12 Floor
New York, NY 10016

We welcome all submissions but, because of the large quantities we receive, cannot guarantee their return. Saveur assumes no responsibility for the loss or damage of unsolicited materials. Please note that we rarely assign restaurant-focused pieces.”