Jyl Benson is a writer specializing in Louisiana culture and culinary interests. She currently serves as a columnist for Avenue magazine and as a curator for The Southern Food & Beverage Institute. She contributes to several regional and national publications.
She began her editorial career in 1990 with The Times Picayune and served as a regional reporter covering the southeastern United States for both The New York Times and Time magazine. She wrote Galatoire's Cookbook: Recipes & Family History from the Time-Honored New Orleans Restaurant (Random House 2005) as well as several cultural, historical, and architectural guides to New Orleans. She served as editor in chief of Louisiana Cookin’ magazine from 2009 to 2011 and founded Louisiana Kitchen & Culture magazine in 2012.
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