Alex Beggs is a freelance journalist and food writer whose work has been featured in publications such as Bon Appetit, Highsnobiety, The New York Times, and various local newspapers. With a focus on food and lifestyle, Alex's articles cover a range of topics including recipes, gift guides, restaurant reviews, and culinary trends.
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United States (National)
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Alex Beggs primarily focuses on house & home-related content, particularly in the food and cooking space. Given her coverage attributes, she may be most responsive to pitches related to promotional deals or gift guides for kitchen products or items relevant to food enthusiasts.
Additionally, considering her review articles and seasonal focus, she could also be interested in features about unique cooking techniques, inventive recipes for special occasions (such as holidays), or reviews of new kitchen gadgets and appliances.
Given the lack of a specific geographic focus, it appears that Alex takes a broad approach when covering topics related to food and cooking.
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By: Alaina Chou, Sam Stone, Alex Beggs, Lauren Joseph
I also earn about $5,000 in book royalties and my mostly retired husband makes $125,000 from his consulting business. I eat gluten-free, make chocolate banana bread and buckwheat crepes, and grow my own vegetables and fruits.
By: Alex Beggs, Sam Stone, Alaina Chou, Lauren Joseph
Like weeknight ravioli and a flourless chocolate cake.
The only thing better than a good recipe? When something's so easy that you don't even need one.
By: Alex Beggs, Kate Kassin, Alaina Chou, Sam Stone
Less sugar, no high fructose corn syrup, and fun flavors like guava and calamansi.
In Too Afraid to Ask , we're answering food-related questions that may or may not give you goosebumps. Today: My garlic turned blue—is it still safe to eat?
On this episode of Dinner SOS, Chris and Eden help caller Abby make her husband fall in love with vegetables.
By: Tiffany Hopkins, Megan Wahn, Ali Rosen, Alex Beggs
Do you really need a voice-activated trash can?
By: Alex Beggs, Sam Stone, Carina Finn, Tiffany Hopkins
In an interview, the guide’s international director discusses the challenges of maintaining inspector anonymity in the age of social media, the rationale for partnering with local tourism boards, and more.
By: Tiffany Hopkins, Alex Beggs, Condé Nast, Sheela Prakash, Sam Stone
The bouncy, chewy, highly slurpable frozen noodles BA editors swear by.
My best friends was getting married in New York, and I wanted to treat myself to a blowout...
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