by Pamela White
1. Study the markets. You want to write for Gourmet? Study the last
12 issues. Learn the language used, the variety of topics. Study the
competition so you know what other magazines have been publishing.
Don't pitch topics the other magazines have covered recently.
2. Keep your article idea focused. Don't pitch a story on grilling
fish. Instead pitch a story on cooking piranha over a fire on the
banks of the Amazon.
3. Address your query to the right person. Call the magazine and ask
for editorial. Then ask for the name of the person to whom you
should send your query about traditional piranha recipes.
4. Keep your query letter to a page, no more than a page and a half.
Use your proposed introduction to the articles as your first
paragraph.
5. After your first paragraph, either write in outline form, or
outline your article in a paragraph. Include professional sources
you will interview. Finally, write a paragraph explaining who you
are and why you should write this article. Include publishing
credits.
6. If you have no publishing credits, don't state this. Don't deny
it either.
7. Include clips or writing samples that are related to food
writing, if possible.
8. Include a SASE (self-addressed stamped envelope). Yes, some
writers say this is a sign of the amateur because if editors want
your story, they will phone you. I say send it in so that if they
don't want it, they can write to let you know, often sending
personal notes that indicate how close your idea was, or if they are
looking for something different.
9. When sending a query by e-mail, keep the tone professional as you
would with a letter sent via the post office. Write the letter the
same way but put your contact information at the bottom of the e-
mail.
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Pamela White is the author of FabJob's "Become a Food Writer," and
the editor of "Food Writing," an online newsletter. Visit her
website to subscribe to her free newsletter, register for the food
writing class or learn about food writing: http://www.food-
writing.com.