Toni Tipton-Martin is a culinary journalist, author, and founder of a nonprofit organization using cultural heritage and cooking to build community. She is editor in chief of Cook’s Country by America’s Test Kitchen, a cast member of its PBS television show, and two-time James Beard Award winning author. She has received the International Association of Culinary Professional’s Trailblazer Award, its Book of the Year Award, and the prestigious Julia Child Award, an honor given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks.

Toni’s latest book, Juke Joints, Jazz Clubs & Juice: Cocktails From Two Centuries of African American Cookbooks, brings to life 75 spirited and non-alcoholic beverages through breath-taking photography and engaging storytelling. After just two months in the marketplace, Juke Joints was named A Best Cookbook of the Year by Amazon,The Boston Globe, Los Angeles Times, Food Network, Good Housekeeping, Garden & Gun, Epicurious, Vice, Library Journal, and more.

Toni’s celebrated recipe book, Jubilee: Recipes From Two Centuries of African American Cooking, is a James Beard Award winner that earned the IACP (International Association of Culinary Professionals) Book of the Year Award, and was named one of the “Cookbooks You Need for 2020” by the New York Times. Jubilee is the follow-up to The Jemima Code: Two Centuries of African American Cookbooks, which The New Yorker named one of the “Best cookbooks of the Century So Far.”

Toni 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 she is a co-founder and former president of both Southern Foodways Alliance and Foodways Texas.