Katie Workman
Katie Workman focuses on fuss-free, family-centered home cooking, writing about how everyday meals, comfort food and celebrations fit into busy lives as a food writer for The Associated Press. Her coverage blends tested recipes with plainspoken guidance and personal, relatable storytelling, so that technique, emotion and family ritual sit in the same piece. Across her columns, cookbooks and digital platforms, she returns to the idea that food is both practical sustenance and a tool for connection, especially for home cooks juggling limited time and many demands.
Cooking on Deadline
Workman built a distinct voice around “Cooking on Deadline,” a column she writes that explicitly addresses the pressures of getting meals on the table when life is full. The column runs on a parenting and family site, where she is described as writing the popular “Cooking on Deadline” series. Its branding aligns with the way she describes her broader work - fuss-free recipes for modern comfort food - placing speed, reliability and family appeal at the center of her cooking advice.
Within this column, she connects food to specific family milestones and stresses, such as high school graduation, the first apartment, and the transition to college. Pieces like “High School Graduation.
What to Buy for a First Apartment: 10 Kitchen Essentials” and “College Freshman Year.
This Is How It Feels When Your First Kid Goes To College” show her using checklists and practical kitchen guidance alongside reflections on parenting and growing up. Articles such as “Family Holidays/Special Occasions. Here’s How to Prepare a Gorgeous Holiday Party” and “Family Activities.
This is Why Food and Family Mean Everything” underline her interest in the logistics of feeding people and hosting, while also treating meals as central to family identity and memory. Even when she writes about moments like receiving a text that reads “Didn’t Do Amazingly, But I Had Fun,” she folds food and the act of feeding into broader discussions of effort, care and resilience.
Kitchen Smarts
Workman now writes “Kitchen Smarts” for The Associated Press, extending her service-focused approach into a syndicated news environment. In that role, she is identified as a food writer and columnist for the news agency, underscoring that her beat is home cooking rather than restaurant criticism or industry coverage. Her AP archive includes stories such as “Chef dads describe their dream meals for Father’s Day,” which use chef voices to illuminate celebratory cooking at home, and turn holiday coverage into concrete ideas for what to cook for a specific occasion.
Her Associated Press work also leans into technique-driven pieces that still keep the home cook front and center. In a widely carried story on grilling, “How to grill the best kebabs for July 4 and all summer,” she breaks down an iconic holiday format into approachable steps and tips, tying it directly to a familiar calendar moment. In another seasonal piece described as “A versatile spring vegetable for holiday,” she builds a story around a single ingredient and how to use it for festive meals, again in a way that helps readers slot specific recipes into their own gatherings.
Her article “The many ways that baking is winter therapy. With a delicious ending” goes further, treating baking as a form of creation, connection and control during cold months, and explicitly framing it as an act of hope built on measuring ingredients and following steps to produce something wonderful.
Across these stories, she combines emotional framing - Father’s Day, July 4, winter blues - with clear, step-by-step kitchen guidance, keeping the service value high while acknowledging why people cook in the first place.
Food and family mean everything
Workman’s recurring theme that “food and family mean everything” is reinforced in her essays and service pieces for family-focused outlets. Articles under that heading explore how feeding others functions as a core expression of care, especially in households navigating change - children leaving for college, holidays shifting, or family finances under strain. In “What Would You Do If You Couldn’t Feed Your Family?” she tackles the anxiety and moral weight attached to food security, linking practical questions about cooking and budgeting to the emotional toll of not being able to provide.
Her holiday and party writing, including “Here’s How to Prepare a Gorgeous Holiday Party,” shows the same pattern: straightforward advice on planning, shopping and cooking sits alongside reflections on why gathering people matters. Even when she writes about non-food-specific experiences, such as “One of the Best Kid Texts Ever: ‘Didn’t Do Amazingly, But I Had Fun,’” the lens is still that of a parent who thinks about daily life in terms of meals, time at the table and shared rituals. This blend of domestic detail, emotional clarity and checklists or how-tos distinguishes her coverage from more generic lifestyle pieces, and makes her a consistent voice on the intersection of food, family and everyday stress.
The Mom 100 and modern comfort food
Beyond her journalism, Workman anchors her food writing in The Mom 100, the platform and cookbook project she created around the idea of solving dinner for busy households. She is the author of “The Mom 100 Cookbook” and “Dinner Solved!,” and describes herself as a cookbook author, food writer for The Associated Press, and creator of The Mom 100.
Across those projects, she focuses on “fuss-free recipes for modern comfort food,” a phrase that captures both her culinary style and the tone of her reporting.
Her recipes and columns appear across multiple outlets, including The Associated Press, Eating Well magazine and Parade, where she is noted as a food writer who contributes a regular column. On her own site and social channels, she presents herself as a food writer and AP columnist, recipe developer and parent, reinforcing that her authority comes from both professional testing and lived experience cooking for a family.
That combination of cookbook work, syndicated news columns and family-focused essays gives her coverage a clear through-line: she writes for home cooks who want comforting, reliable food and also care about what those meals mean for the people around their table.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.