Jessica Carbone is an experienced writer, editor, and historian of American foodways. In 2025 she joined America’s Test Kitchen as their Managing Editor of digital content. She has contributed recipes, editorial guidance, and original research to an array of outlets, including Serious Eats, SAVEUR, The Boston Globe, and the HBO series The Gilded Age, and she has taught multiple courses relating to food history and culture at Harvard University and at the Gastronomy Program at Boston University. Her Substack newsletter, French Fries and Martinis, can be read here.

In her publishing career, Jess previously served as a contributing editor for books coverage at SAVEUR, where she also managed the SAVEUR cookbook club, and as the managing editor of Gastronomica: The Journal for Food Studies. She acquired and edited cookbooks at two imprints at Penguin Random House, both at Clarkson Potter and at Alfred A. Knopf, where she also served as assistant managing editor. From 2014-2017, Jess worked with the curatorial and programmatic components of the American Food History Project at the Smithsonian National Museum of American History, conducting research and developing content for events and media relating to food and wine exhibitions and programming. She is a former board member for the Association of the Study of Food and Society (ASFS), and a former co-president of the Graduate Association of Food Studies. She has served as a book and media judge on multiple occasions for the International Association of Culinary Professionals (IACP) and the James Beard Foundation Awards.

In 2024, she received her doctorate in American Studies from Harvard University, where her dissertation chronicled shifts in public culinary pedagogy in American media and discourse from the late nineteenth century to the present. She holds a master’s degree in History from Harvard University and a bachelor’s degree in English and Sociology from Kenyon College, and completed the Columbia Publishing Course. She has worked in restaurants in Washington state and New York City; helped to develop organizations focused on underground dining experiences, community-supported agriculture, and professional food networking; and has written extensive criticism on literature, film, theatre, and popular culture for a range of websites and online journals. Elle parle bien le français, un po’ di italiano, y, un día, español. She looks forward to connecting and collaborating with you.