J.M. Hirsch

The Path

Food writing turns on reporting as much as recipes, and that’s the lane J.M. Hirsch has worked in from the start. In 2013, he became national food editor at The Associated Press, a role that placed him inside daily food coverage at scale. He now serves as editorial director at Christopher Kimball’s Milk Street, where editorial judgment and practical instruction meet.

The Work Today

At Christopher Kimball’s Milk Street, J.M. Hirsch’s work sits between newsroom discipline and kitchen utility. The lens is that of a reporter, but the standard is still the home cook: what matters is useful information, clear instruction, and the ability to learn from cooks in different settings. "We travel the world as students, always eager to learn from home and professional cooks everywhere we go."

Signature

J.M.'s signature dishes include Milk Street: Backroads Italy, Beating the Lunch Box Blues, High Flavor, Low Labor: Reinventing Weeknight Cooking, and Venturesome Vegan Cooking.

In Their Words “I love food writing because it is about so much more than just great food.”

Acclaim

Nearly three decades of food reporting across Bogota, Bangkok, Liberia, and London define J.M. Hirsch’s standing in the field. The 2013 appointment at The Associated Press marked a major step in that progression before his current leadership role.