Maile Carpenter
Guest/Teaching Artist
Maile Carpenter is the founding editor-in-chief of both Food Network Magazine, the best-selling monthly magazine in the U.S., and The Pioneer Woman Magazine, created with Food Network star Ree Drummond, and she now serves as the editorial director for both titles as well as and HGTV Magazine. During Carpenter’s tenure, Food Network Magazine, which launched in , has received numerous industry awards, including Advertising Age’s “Magazine Launch of the Year” and the top spot on Adweek’s “Hot List.” In , Carpenter was named to Folio: Magazine’s “Edit and Design Hall of Fame.” She was also named as one of Folio:’s “Top Women in Media” and Crain’s New YorkBusiness’ “40 Under ” Carpenter’s experience in the entertainment, media and lifestyle arenas have made her a sought-after voice on food culture and lifestyle trends. She has been interviewed by the New York Times and the Washington Post, appeared on NBC’s Today and ABC’s Good Morning America, and lectured at Harvard University. Under Carpenter’s direction, Food Network Magazine has published three New York Times-bestse
How Maile Carpenter has crafted the most widely read food magazine in America
In , when Wylie Dufresne of WD won the James Beard Foundation Award for Best Chef: New York City, he was photographed, ebullient, by the Wall Street Journal, a dark-haired woman on his arm. &#;Chef Wylie Dufresne with a guest,&#; the caption read.
Some guest.
Maile Carpenter was appointed founding editor-in-chief of Food Network Magazine, a joint venture with Hearst, in Since then, the publication has become the best-selling monthly food title on newsstands, surpassing Bon Appétit, Food & Wine, Rachael Ray Every Day and Cooking Light combined, according to the Alliance for Audited Media. The magazine has million subscribers and a pass-along readership of million, the largest in the food category. Not bad for a former newspaper reporter whose first cooking job was at 15, working the fry station at McDonald&#;s. Oh, yes: She is also Dufresne&#;s wife.
Certainly, in this era of shrinking print sales and ad revenue, the success of a magazine so closely aligned with two channels of television programming might not seem surprising. The fact that the network claims up to 35 million unique visitors a m
Maile Carpenter
She started her career in newspapers at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine and Time Out New York, where she elevated the magazine’s profile in the food world. She moved on to become executive editor of Every Day with Rachael Ray, which was quickly embraced by consumers. When Hearst sought out a founding editor for its magazine joint venture with the popular Food Network, she got the call.
Says Joe Angio, who was editor-in-chief of TONY when Maile was food editor there: “You knew from the beginning that she’d run her own show. She has great leadership qualities and an intangible confidence.” Maile has a journalism degree from the University of North Carolina, Chapel Hill. She is a two-time James Beard Award nominee and James Beard Award winner for magazine feature writing. She graduated from the International Culinary Center’s Culinary Arts program in and is married to ICC grad Wylie Dufresne.
Maile Carpenter graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In , ICE and ICC came together on one stro
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Review
—Culinary Thrill Seeking
“All the pizzaiolos in your life deserve this treasure trove of topping inspo from Food Network Magazine.”
—Delish
“Add some excitement to family pizza night!”
—San Diego Family Magazine
“Flipping through these beautifully designed pages, it quickly becomes clear that the possibilities for mixing, matching and improvising know no end. You may never have to settle for mediocre takeout again.”
—The Atlanta Journal-Constitution
“I love how the Authors created an index with pictures of all the Pizzas because with [my child] not being able to read, he can find what he wants through looking at the pictures and flip to the page they listed.”
—The Mommies Reviews
“You’ll want to make every night pizza night.”
—The Star Tribune
“It’s perfect for pizza cooks of all ages."
—KATU-TV “Afternoon Live” (Portland, OR)
“This is my kind of book.”
—KEYE-TV “We Are Austin” (Austin, TX)
"You’ll become an expert pizzaiolo in no time.”
—KHOU-TV “Great Day Houston” (Houston, TX)
"From the basics to speciality pizza, this is the book you need."
—KING-TV “New Day Northwest” (Seattle,
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