The New York Times Names Sam Sifton its Food Section Editor

Sam Sifton will oversee the new Food section, which combines the Dining section with NYT Cooking

Sam Sifton will oversee The New York Times' all-new Food section, along with deputy editor Susan Edgerley.

Sam Sifton, The New York Times’ senior editor and former restaurant critic, has been named the paper’s Food Editor, The Times announced on Wednesday, July 30. Furthermore, the paper’s Dining section and the NYT Cooking site will be combined in an all new Food section, announced The Times executive editor Dean Baquet, in a memo to the staff.

Sifton will be the first editor to hold this particular title since Craig Claiborne, who became The Times’ Food Editor in 1957.

Susan Edgerley will be Sifton’s deputy editor, and will help oversee the expansion of the section.

Sifton and Edgerley will oversee the Dining staff and the journalists of NYT Cooking, whose team will collectively produce the weekly print and digital content, as well as the content of the Cooking app.

“The Times has long been a leader in covering all aspects of food and dining,” wrote Baquet. “The launch of the new Cooking app, along with combining the newsroom’s editing and reporting talent in one team under the direction of Sam and with Susan’s editorial and managerial help, will enhance our coverage and make it even more delightful and useful for readers.”

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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.