Marian Burros, 92, Pioneering Food Journalist and Consumer Advocate, Passes Away

Marian Burros, a revered journalist and cookbook author whose reporting championed consumer protection and food safety, passed away on September 20, 2025, in Bethesda, Maryland, at the age of 92. The New York Times announced her death, stating, > "Marian Burros, a journalist and cookbook author whose reporting championed consumer protection, has died at 92." She was widely recognized for transforming food writing into a field of rigorous investigative journalism, focusing on industry practices and government policies.

Throughout her distinguished career, which spanned roles as food editor for The Washington Star and The Washington Post before her impactful tenure at The New York Times starting in 1981, Burros applied rigorous investigative standards to the culinary world. She famously exposed the use of powdered cellulose, derived from wood pulp, in "Fresh Horizons Bread" and revealed how supposedly wild salmon sold in high-end markets was often farmed. Marion Nestle, an emeritus professor of nutrition, food studies, and public health at New York University, highlighted Burros's foresight, remarking, "She was writing about the politics of food long before anyone dreamed that a food movement might exist."

Beyond her impactful reporting, Burros was a prolific cookbook author, co-writing the popular "Elegant but Easy" series in the 1950s and 60s, which sold half a million copies, and several solo works. She gained widespread public recognition for her iconic Plum Torte recipe, which became an annual tradition, reprinted by The New York Times every September from 1983 to 1989 due to overwhelming reader demand. Her ability to blend practical cooking advice with serious journalistic inquiry defined her unique approach, earning her numerous accolades, including an Emmy Award for consumer reporting and multiple James Beard Foundation awards for her cookbooks and feature writing.

Born Marian Jewel Fox on June 12, 1933, in Waterbury, Connecticut, Burros graduated from Wellesley College in 1954, an experience that cultivated her appreciation for diverse cuisines. She began her journalism career in suburban Maryland before rising to national prominence, becoming a founding member and first vice-president of the Association of Food Journalists in 1974, an organization dedicated to journalistic objectivity for food writers. Her philosophy was clear: "I’ve always been the kind of person who hates to be had," she once told The Times, reflecting her relentless pursuit of truth in the food industry. Her groundbreaking work and unwavering commitment to consumer advocacy leave a lasting legacy, continuing to influence how food journalism addresses critical issues today.