Fine Cooking Names Jennifer Armentrout Editor

Seasoned Senior Editor and Test Kitchen Manager Will Lead the Magazine's Editorial Team

Sep 22, 2011, 12:48 ET from Fine Cooking

NEWTOWN, Conn., Sept. 22, 2011 /PRNewswire/ -- Fine Cooking announced today that Jennifer Armentrout, the magazine's longtime senior editor and test kitchen manager, has been promoted to editor. Armentrout, who will be responsible for the editorial direction, design, and content of the magazine, begins her assignment immediately. Sue Roman, president and publisher of Fine Cooking, made the announcement.

"We are thrilled to have Jennifer leading Fine Cooking," said Roman. "Her ability to create informative, inspiring editorial coupled with her experience overseeing an impressive test kitchen uniquely qualify her to develop the Fine Cooking brand in this time of unprecedented competition in the food category."

"Fine Cooking has proven itself in the marketplace, and I'm delighted to accept this position as we're poised to extend the brand further and captivate even more cooking enthusiasts," said Armentrout.

Armentrout was promoted to editor after spending five years as both senior food editor and also test kitchen manager at Fine Cooking. As senior food editor, she was responsible for making sure that every recipe published in Fine Cooking lived up to its billing and was 100% reliable, clearly written, and delicious. As test kitchen manager, she directed the test kitchen staff, wrote the test kitchen department in the magazine, and worked diligently to ensure that all the technique coverage in the magazine was correct and easy to understand for the home cook. Armentrout joined Fine Cooking as an assistant editor in 2000.

Armentrout began her professional career by working her way through the ranks in several Washington, DC-area restaurant kitchens, beginning in salad prep and ending in the saute position on the hot line. After graduating in 1997 with high honors from the Culinary Institute of America, Jennifer was asked to stay on at the CIA to help produce the school's cookbooks. Over the next three years, she worked as an editor and writer on seven of the Institute's new titles, including its flagship cooking text, The Professional Chef.

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SOURCE Fine Cooking