Toni Tipton-Martin

Toni Tipton-Martin is a culinary journalist, author and community activist who has dedicated her career to building a healthier community. She is the Editor in Chief of Cook's Country by America's Test Kitchen, host and cast member of its PBS television show, three-time James Beard Award winner for her books on African American cooking, recipient of numerous awards from the International Association of Culinary Professionals (IACP), as well as the prestigious Julia Child Ward, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats, and drinks. Toni is the founder of a 501c3 nonprofit organization that promotes the connection between cultural heritage, cooking and health. She has appeared as a guest judge on Bravo’s Top Chef, was profiled on CBS Sunday Morning's annual Holiday Show, on the Cooking Channel, and in the 35th Annual 2016 Aetna African American History Calendar. First Lady Michelle Obama invited Toni to the White House — twice. She was the first African American Food Editor of a major daily newspaper, the Cleveland Plain Dealer, the nutrition writer for the Los Angeles Times, and a contributing editor to Heart and Soul Magazine. Toni supports the food industry through service on several professional boards, and is a founding member of the Southern Foodways Alliance and Foodways Texas. Toni's celebrated books include: Juke Joints, Jazz Clubs, and Juice: Cocktails From Two Centuries of African American Cookbooks, which was named a Best Cookbook of the Year, is a James Beard Award nominee, and IACP Award finalist. Juke Joints spotlights the creativity, hospitality and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in Toni's collection of rare Black cookbooks. Jubilee: Recipes From Two Centuries of African American Cooking, brings to life 125 dishes, also selected from her rare collection, through breath-taking photography and engaging storytelling. Jubilee received a James Beard Award and was named Book of the Year by IACP. The Jemima Code: Two Centuries of African American Cookbooks, celebrates the important legacy of African American cooks and their cookbooks. It is the winner of a Beard Award, the 2015 Art of Eating Prize, and the Black Caucus of the Library Association's Certificate of Outstanding Contribution to Publishing.