Around plenty of tables, food writers are assumed to be fussy and uptight. You probably know the type: "I want the 96-point Robert Parker wine pick with a trio of truffles" or "Only 100-year aged balsamic vinegar goes on my plate."

Fortunately, there are plenty of writers (this one included) who study all things culinary from a position of curiosity, and don't come in with formal chef or food training. Happily for us, being curious about food and open to experimentation is enough to launch a career as a food writer. If you are a foodie, then a peek ...

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