Kim Masibay

Executive Food Editor
Food has always been a big part of Kim’s life. Cookbooks inspired Kim to center her life around food and writing – and, more importantly, to start seasoning her food!  Kim provides our editorial direction and guides the team creating our culinary content. With a Masters degree in journalism from Columbia University, a culinary diploma from Le Cordon Bleu, and 20+ years in magazine editorial, she’s certainly got the know-how and the skills to do it. In her free time, she’s still cooking, baking and writing in her kitchen, but she also loves running in Central Park.

What are you most passionate about professionally? 
The use and abuse of the English language. And tasting as you go.

Midnight snack- Stovetop popcorn topped with lemon-infused extra-virgin olive oil, parmiggiano reggianno, Celtic sea salt, and freshly ground black pepper. It’s like a simple pasta sauce -- but on popcorn!

What’s your can’t live without Art and Cook product? 
Can’t live without product? There are two, actually, and both have proven antidepressant properties: The wood and ceramic cake stand. And the YELLOW 7-inch santoku knife.

Max Mizrahi