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Scott Mowbray
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Scott Mowbray is a 17-year award-winning veteran of Time Inc. who has run magazines, websites and editorial divisions for the company. Mowbray has written about food and nutrition for more than 20 years, been a restaurant reviewer, book author, radio commentator and columnist. Most recently, Scott co-authored Cooking Light’s The New Way to Cook Light, which received a James Beard Foundation Cookbook Award in May 2013.

He was named Editor of Cooking Light in September 2009 after leading a major redesign and repositioning of the magazine. In 2010, Cooking Light saw tremendous growth and was named #4 on Advertising Age’s “A-List.” In 2011, it received its first National Magazine Award nomination. Mowbray led the development of the magazine’s first cooking app, which won recognition from Apple for both its iPhone® and iPad® iterations. He has also managed the launch, early in 2012, of the magazine’s tablet edition.

In 2007, Mowbray directed a complete overhaul and relaunch, on new technology, of Health.com, seeing substantial traffic and revenue increases and a National Magazine Award nomination. Before that, he was Editorial Director of Time4 Media, an enthusiast division of Time Inc. that has since been sold. While there, he was editor of Popular Science, leading it to two National Magazine Awards, including top honors for General Excellence in 2002; and he directed the redesigns of major titles such as Golf and This Old House.

Mowbray’s background in food and nutrition began early in his career as an award-wining food and nutrition columnist for a regional Canadian magazine. He also provided food commentaries for CBC radio in Canada and was a restaurant reviewer, as well as editor of, Vancouver magazine.

He is the author of The Food Fight, a book on the history of ideas about food, health and nutrition, published in 1989 by Random House of Canada. In 1991, he was named editor of Eating Well magazine and worked to develop a line of Eating Well cookbooks. While running editorial at Time Inc. Custom Publishing from 1997 to 2001, he developed more than 30 magazines, newsletters and books from wide-ranging clients such as Starbucks, Sony, Target, Fidelity and Jaguar.

Mowbray is married, and currently resides in Birmingham, Alabama.

Entries by Scott Mowbray

After the Fear Recedes: What a Home Cook Learns by Making a Super-complicated Chef-style Meal

(1) Comments | Posted February 3, 2014 | 9:38 AM

The fear arrived about two days before we were going to serve the sort of meal that would normally come from a kitchen staffed by a squad of chefs backed by a platoon of assistants. For our six-course meal serving eight people, there would be two of us cooking in...

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Eating at Rouge Tomate, America's Best Healthy Restaurant

(0) Comments | Posted October 23, 2013 | 9:35 PM

New York's Rouge Tomate opened five years ago as an offshoot of a Belgian restaurant with a Euro-falutin' philosophy called SPE, which basically entails good sourcing, preparation, portioning, and balance. When it opened, I was impressed with the food: RT immediately became the most ambitious restaurant explicitly focusing...

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10 Easy Non-Technical Secrets to Taking Better Photos

(0) Comments | Posted September 26, 2013 | 2:12 PM

I sifted through more than 10,000 pictures by my friend, the photographer George Lange, to make our book The Unforgettable Photograph , a manual for everyday shooters that we intentionally made almost totally non-technical. This is a book of ideas and behavior. My goal was to...

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Open-Source Food

(4) Comments | Posted April 14, 2013 | 12:39 PM

Click here to read an original op-ed from the TED speaker who inspired this post and watch the TEDTalk below.

Why did a Chinese-American restaurant in a small town in Idaho end up resembling so closely a Chinese-American restaurant in rural Mississippi -- when there wasn't...

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Miami Chefs Dazzle at Slow Food Event

(1) Comments | Posted March 19, 2013 | 10:33 AM

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A perfectly seared, sweet local shrimp sits on a fluffy fresh corn pudding, spiked with an ultra-shrimpy reduction sauce: This was the winning example of the kind of fresh, inventive cooking that is popping up all over the country. But this food was...

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The Rise of the New Food Culture

(21) Comments | Posted December 10, 2012 | 8:50 AM

So gassy are the arguments about our food system and its effect on life and health in America -- arguments that hop from obesity to Type 2 diabetes to GMOs to food deserts to e coli to high fructose corn syrup -- that it's easy to miss a heartening truth,...

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