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Severson won a Pulitzer Prize for public service in 2018 as part of The New York Times coverage of sexual harassment and abuse in the spheres of Hollywood, politics, the media and restaurants. She has won four James Beard awards for food writing. She has also won the Casey Medal for Meritorious Journalism for her San Francisco Chronicle work, along with fellow reporter Meredith May, on childhood obesity in 2002.

Severson's most recent book, Cook Fight, was co-authored with Julia Moskin, a New York Times food writer, and was published by Ecco Press, an imprint of HarperCollins, in 2012. Her memoir, Spoon Fed: How Eight Cooks Saved My Life, was published by Riverhead Press on April 15, 2010. A new edition of her first cookbook, The New Alaska Cookbook, came out in June 2009. Her first book, The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet, was published by Ten Speed Press in 2003.

She has worked at The New York Times since 2004. In 2014, she joined the Times new digital cooking initiative and began reporting on national food news and trends. Previously, she spent nearly four years as the Southern bureau chief for the Times, covering news and politics in the Southeast. Previously, she worked as a food writer at the Times and for six years before that at the San Francisco Chronicle. She spent seven years as an editor and reporter at the Anchorage Daily News in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast.

Kim Marie Severson (born September 12, 1961 in Eau Claire, Wisconsin) is a writer for The New York Times.