Her selection as editor comes as the nation has turned its attention to home cooking again and as the food industry has become focused on making sure diversity, equity and inclusion are considered when determining who is sharing food trends.

According to Hunter, a national food and beverage marketing communications firm, 56% of American consumers say they are cooking more and 46% say they are baking more during the coronavirus pandemic than before.

Tipton-Martin, 61, said she plans to approach this job — she’s expected to begin Nov. 2 — the same way she has carried herself throughout her career as a journalist — “by being measured and always striving for balance.”

A representative of Cook’s Country and its public television show, which are part of the America’s Test Kitchen franchise, said the company hopes to appeal to cooks from various backgrounds.

“Representation matters. The audience wants to see themselves in the people creating content,” said Jack Bishop, chief creative officer at America’s Test Kitchen. “We want to accurately reflect America. Everyone has access to public television. We’re making sure we do a better job there.”

Tipton-Martin is an “incredibly accomplished, talented, passionate, journalist, scholar, cook and leader,” Bishop said.

“Obviously, she is a great recipe developer and cook. And she has worked across various platforms. She is going to be such a great fit in leading the Cook Country brand,” he said. “I have known her by her reputation, by her writing. ... She’s very much a storyteller and journalist.”

The magazine, with nearly 275,000 subscribers, and its television show, with a weekly audience of close to 2 million people, hired Tipton-Martin after its former editor, Tucker Shaw, left to write a novel.

In February, Tipton-Martin visited the company’s Boston office as part of the promotional tour for her 2020 book. By July, she started talking with the publication about the job, according to Bishop.

Tipton-Martin’s appointment aligns with one of the company’s announced goals of increasing employees of color by 50 percent by the end of 2021. Currently their staff is 17% people of color, according to Bishop.

“We have been slower in making progress for diversity by race,” Bishop said. “Rather than saying we are going to be better, it is important to show how you are going to be better. The name of the company is America’s Test Kitchen. We should reflect that. The fact that Toni has lived all over the country is a great asset. Our audience is all across the country.”

Tipton-Martin said she hopes to inspire others.