Diana Hubbell is an Associate Editor at Atlas Obscura. As a James Beard Award-winning journalist, she covers food, culture, and travel, with a focus on beverage production and consumer packaged goods. Her work has been featured in prominent publications such as Condé Nast Traveler, Eater, and Travel + Leisure.
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Diana Hubbell's coverage heavily revolves around food and culinary topics, including recipes, cultural cuisine, and restaurants. She seems to favor pieces that include expert commentary or legal policy regulation, indicating a preference for in-depth analysis from knowledgeable individuals within the food and beverage industry.
Given her focus on seasonal content and event coverage alongside "how-to" guides, she may be particularly interested in pitches related to timely events such as food festivals or seasonal culinary traditions.
Diana's articles encompass various aspects of house & home as well as culture & society through the lens of food and beverage. Therefore, anyone pitching her should tailor their ideas with these themes in mind while highlighting unique perspectives on diverse cuisines or intriguing culinary stories.
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There's a surprisingly competitive global race on to grow a 3,000-pound pumpkin.
The team behind Lighthouse and Messy lets the good times roll at this West Village performance space and listening bar.
A decade ago, Missy Robbins’ restaurant upped the ante on Williamsburg’s dining game — and it’s not done yet.
Chef Eric Tran’s playful combinations of Vietnamese and Mexican flavors shine just as brightly in their new digs.
With booming dining and design scenes, the financial city is now moving beyond its stiff reputation.
By: Diana Hubbell
A tasteful selection awaits underground in New York City. In May 2025, subway passengers stepped off of the 2 and 3 lines at Brooklyn's Grand Army Plaza station and into the late Triassic Period.
And it’s all about classic British fare and easygoing charm.
The brick-and-mortar version of the beloved food truck is already a neighborhood favorite.
Atelier Crenn alum Kevin Finch turns around bold, locally inspired cooking in the former Fulgurances space.
With everything from Sichuan zhajiang noodles to Iranian tahdig, these Berlin recipes celebrate flavors from around the globe.
