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Denise Landis on Muck Rack

Denise Landis

Verified
New Hampshire
As seen in: The Cook's Cook, The New York Times, That’s So Tampa
Covers:  food writing, recipe editing, recipe testing and development, wine and wineries, foraging, kitchen products, agriculture, ingredients, education and career advice, chefs, craft beers and microbreweries, cooking with or for children, gluten-free cooking, spirits and distilleries, food and health, literary agents, publishing, spices, cookware, environmental issues, food-related film reviews, bloggers, opinion, vegan cooking, recipes, charities
Founder & CEO of The Cook's Cook, LLC, a multimedia company serving an international community of professional chefs & passionate home cooks.

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Denise Landis’s Biography

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After having received a degree in Anthropology and worked for seven years as an archeologist, I fell into recipe-testing by accident and have now been at it for over 25 years. Most of my work has been for the New York Times, but I have tested and edited numerous cookbooks, have written for many publications, and have written a NY Times cookbook, Dinner for Eight: 40 Great Dinner Party Menus for Friends and Family. In February 2014 I began publishing The Cook's Cook: A Magazine for Cooks, Food W…

Denise Landis’s Journalist Portfolio

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The Cooks Cook - Feb/March 2016

The Cooks Cook - Feb/March 2016

The February-March 2016 issue of The Cook's Cook features The Best from the Best, a gallery of career advice …

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The Cooks Cook - Dec/Jan 2016

The Cooks Cook - Dec/Jan 2016

Our theme for this issue is travel, with stories about food from writers around the globe. Chef Seng Luang…

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The Cook's Cook - June-July 2014 Issue

The Cook's Cook - June-July 2014 Issue

The Cook's Cook: A Magazine for Cooks, Food Writers & Recipe Testers is a free digital publication published …

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The Cook's Cook - April-May 2014 Issue

The Cook's Cook - April-May 2014 Issue

The April-May issue of The Cook's Cook features cover chef Marja Vongerichten, host of the TV show The Kimchi…

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The Cook's Cook - February-March 2014 Issue

The Cook's Cook - February-March 2014 Issue

The premier issue of The Cook's Cook: A Magazine for Cooks, Food Writers & Food Testers debuted in February 2…

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Notes From the Recipe Tester: A Short Season for White Asparagus

Notes From the Recipe Tester: A Short Season for White Asparagus

My Diner's Journal articles cover various subjects, from steaming turkeys before roasting them, to making sof…

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Articles

Salmon Pintxos: Smoky Flavor Without a Grill

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By Denise Landis Verified
| The Cook's Cook Verified
Share: Posted on: 08-2025 Perfect for late summer and fall, smoky salmon pintxos make an elegant snack, small meal, or party food. Salmon pintxos are one of a seemingly infinite variety of small foods served on bread. Pintxos, also spelled pinchos, are bar foods served in northern Spain. Somewhat smaller than tapas, and usually served on bread as finger food, their name comes from the Basque word for the toothpicks used to skewer them.
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The 2025 Summer Fancy Food Show

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By Denise Landis Verified
| The Cook's Cook Verified
Features Share: Posted on: 07-2025 Sampling the Best, the Trendy, the Odd, and the Adventurous I’ve been attending the SFA Summer Fancy Food Show for many years, and I look forward to it the way a kid is eager for Halloween. The SFA – Specialty Food Association – holds two industry shows a year, one in summer and one in winter. This year’s summer show took place from June 28th to June 30th.
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The Inspired Home Show 2025

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By Denise Landis Verified
| The Cook's Cook Verified
Features Share: Posted on: 03-2025 Hosted yearly by The International Housewares Association, The Inspired Home Show is the pivotal event of the housewares industry. The Inspired Home Show (IHS) is held in Chicago every March in the cavernous and elegant McCormick Place convention center. For this year’s show, held March 2-4, I traveled from New Hampshire and was joined by one of our editorial scouts, Betsy Bacon, who had come from Pennsylvania.
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Interview

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What was your first job as a journalist?

I was testing recipes for the New York Times & asked by my editor if I'd like to write an article comparing Japanese & European chef knives.

Have you ever used a typewriter?

I have a little turquoise portable typewriter buried somewhere in my attic. I wonder if I can get ribbons for it now...

How is social media changing news?

We have to be very careful about who to trust for news. Much incorrect information is passed off as "fact" by self-appointed authorities.

Awards

Champion for Children Award

2010 - Volunteerism

For "pure and simple commitment" to the Seacoast School of Technology Culinary Arts Program, Seacoast, New Hampshire.

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