The former print magazine just went completely digital and now has room for all those great food stories you've been hoarding. Chow's ethos finds food elitism to be different from food snobbery -- in other words, one can be high-minded about food without losing the fun of it. What to pitch: Except for recipes and straight-up cooking pieces, freelancers write all of Chow. Another section consists of "How-To's" and also runs profiles. What not to pitch: Steer clear of what you've come to expect in other food/cooking magazines: stories about a single ingredient, restaurant reviews, standard-issue chef profiles, quick and easy cooking tips, kitsch, and recipes. Chow also eschews memoirs or personal essays about food. Pitch via email. More info here.