Toni Tipton-Martin, the longtime food editor and writer whose books “The Jemima Code” and “Jubilee” redefined the story of Black cooks in America, will become the new editor in chief of Cook’s Country.
The magazine and its public television show are part of the America’s Test Kitchen franchise, which includes Cook’s Illustrated, cookbooks and a robust digital platform. Ms. Tipton-Martin will replace Tucker Shaw, who was the Cook’s Country editor for nearly seven years. Mr. Shaw is leaving to complete a novel to be published by Henry Holt & Co. in 2021.
Ms. Tipton-Martin, 61, started her newspaper career writing about nutrition for the Los Angeles Times in the 1980s. She became the first African-American editor of a major American newspaper food section when she took over the cooking pages at The Cleveland Plain Dealer in 1991.
During her interviews for the Cook’s Country job, “I explained that my vision would be identical to my approach at The Plain Dealer, which was to investigate the cooking of every single, solitary culture in the city until we hit everybody,” she said. “We can begin to talk more about where a dish comes from, and talk more about its history. I think that will go a long way to building bridges using food.”
With her appointment at Cook’s Country, a homey magazine with a predominately white staff that built its reputation on a certain definition of classic American dishes, Ms. Tipton-Martin is part of a wave of management changes in food and other media that reflect a larger reckoning about race in America, and specifically Black