Karen Taylor Quinn

I’m a Boston native with a B.A. in English from Colgate University, in upstate New York, where I studied American and Caribbean literature. After college, I moved to Seattle to work at Seattle Met magazine, where I served for four years as a researcher and editor while moonlighting at Canlis, the finest restaurant in the city. I merged the two experiences as the founding editor of ChefSteps, a food-science startup that won two James Beard awards during my tenure.

In 2018, I moved back east to join The New Yorker, where I led an award-winning team as Director of Social Media and later served on the leadership team as Executive Director of Editorial Operations. In 2024, I returned to Boston—and to food—to lead editorial strategy at America’s Test Kitchen.

I’m a baker, a skier, and a grammarian; I’ve worked on sailboats, on a vineyard, and at an old-timey lodge on a lake. I am obsessed with old photographs, movies, and flowers; I’m a former division I springboard diver. I am married to an ICU nurse who also happens to be a sommelier. Ask me about the Beehive.

Contact | karen.t.quinn@gmail.com