Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed’s Tasty.
In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media.
Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone.
In this recipe, we discuss:
- How Ben fell in love with cooking
- Paving the way with journalism and culinary school degrees
- How an internship with Saveur magazine led to a full-time test kitchen job
- Landing a coveted job as a food columnist for the L.A. Times
- How he got his first cookbook contract
- Tips on making yourself marketable as a freelance food writer
- The challenges of researching and writing his latest cookbook, Crumbs
- Some of the interesting tidbits about cookies that can be found in Crumbs
- Ben’s best kitchen tip on storing spices
- Ben’s advice on making videos for social media
- And much more!
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