Foodies love to read. They get inspired by art, design, culture, and travel. They get excited about the seasons first ripe peaches, and seek out playlists to suit their menus.
Today, there are a slew of new (and not so new) food magazines that may be hard to find but are well worth seeking out, especially if you are looking for inspiration in the kitchen. More than just ordinary magazines about food — they are about anything and everything related to eating and the culture that surrounds food, cooking, eating, growing, and dining. They are about people, ingredients, restaurants, recipes, design, art, trends, music, and traveling. Some of them read like short novels, and ALL of them are for saving and sharing rather than recycling. Some are monthly, some quarterly, and some yearly; some can be purchased in specialty food stores, boutiques, or markets, while others can only be ordered online. While the list is far from complete, listed below are some inspiring ones that you might want to check out.
This very readable print magazine celebrates women and food – those who grow it, make it, serve it, style it, and enjoy it. Adweek recently named this mag the “Newcomer of the Year” for 2014. Cherry Bombe’s readers, subjects and contributors are all passionate about food, design and the world around them. The stories are thought provoking and inspiring, and include some of the best women in food world. This is a beautiful magazine with nice photography and interesting profiles, like a recent in-depth profile on food critic Mimi Sheraton, and a story on cooking show host and author Ina Garten.
Where to get it: Biannual and available at select stores, boutiques or by subscription.
This cutting edge Swedish magazine was created by husband and wife team, Lotta Jorgensen (art director and editor) and Per-Anders Jorgensen (photographer and co-editor). Referred to as the “thinking foodie’s magazine,” this mag brings a cool, unique take on food culture and highlights contemporary gastronomy. The content is thoughtful and original and the photography is amazing. Topics range from famous chefs to top restaurants, sustainability, growing food, travel, food history, and more.
In 2012 Fool Magazine was named the “Best Food Magazine in the World” by the Gourmand Awards. To get a sense of the writing style in this magazine, you can read an article from Issue #2, written by Chef Ben Shewry on how “a $1.20 taco changed his life.” Click here to read.
Where to get it: Fool is published 4 times a year in Sweden. It can be ordered online or at select resellers around the world.
ART OF EATING
Around for over 25 years, The Art of Eating focuses on the best food and wine – what they are, how they are produced, and where to find them. This one is for those who have a taste for true food journalism. The impeccable writing is thoughtful, in-depth, serious, and well-researched. This magazine is edited and published by noted food writer Edward Behr, who travels around the world to find the best food and wine and then shares his stories. Each issue has a theme that guides the content, with articles most often written by notable and recognizable food writers. Some of the general topics include travel, restaurants, and ingredients. For example a story on Food In South Africa (with Lessons in Conversation with Nelson Mandela), and The Culture of Butter: Is Cultured Butter Better?. If you are looking for a mag with great recipes — this one’s for you.
Where to get it: This is a quarterly periodical . Sold nationally at select retailers and online.
Lucky Peach is a journal of food and writing that launched in 2011 and won the 2011 Gourmand International Award for “Best Food Magazine in the World.” Every issue focuses on a single theme, and then explores that theme through essays, art, photography and challenging recipes. The editorial team includes Momofuku’s David Chang, food writer Peter Meehan, and Chris Ying. The journalism style in this mag is original, unique and often quirky, but very readable. The design is hip and unconventional. Many of the feature stories are written by chefs themselves rather than professional food writers.
Where to get it: A quarterly journal. This one shouldn’t be hard to get your hands on. Check Barnes & Noble, high-end grocery stores, and online.
This artsy food-focused lifestyle magazine explores ways for readers to create a “slow lifestyle” – to simplify their lives, cultivate community and spend more time with friends and family. The focus of this mag is not just about food, but it’s more about the philosophy when it comes to eating and entertaining, which is mostly about making the experience comfortable, simple, slow and meaningful. The magazine also just recently came out their first cookbook – The Kinfolk Table – which feature 85 recipes from their foodies friends. You can order that book here (https://www.kinfolk.com/shops/magazine/the-kinfolk-table-cookbook/). Here is a short Kinfolk film on how to make ribboned asparagus salad — simply and slowly:
Where to get it: This quarterly mag. can be purchased at stores like Anthropology and also in bookstores, or of course, order online.
Gather is a recipe driven magazine — it’s all about food and cooking, and meant to inspire great meals through recipes, words and images. It’s set out like a cookbook, but more. The magazine is divided into chapters that mirror a meal—amuse-bouches, starters, mains, and desserts. Gather also includes essays and in-depth portraits on food makers, growers, farmers, and chefs. It also examines ingredients and stories on memorable eating experiences. The photography and food styling are beautiful and inspiring — this is a mag that you’ll want to read slowly, and then save forever. Winner of a James Beard Award and five Society of Publication Designers Gold Medals.
Where to get it: Printed only twice a year. Online and at select stores.
This is an independent magazine that launched in 2006, and it’s the only one that comes from a restaurant. The owner, publisher is Brooklyn restaurateur Andrew Tarlow of Marlow & Sons, Diner, and Roman’s, Reynard, Marlow & Daughters, Achilles Heel and Marlow Goods. It focuses primarily on artisanal food movements, and includes original articles, art, and recipes that are mostly (but not all) Brooklyn-leaning. Most of the journal is written by people who work in Tarlow’s restaurants. It’s also ad-free and three hole-punched.
Where to get it: Quarterly. Available at specialty stores and booksellers around NY, plus online.
This magazine showcases talent from different creative industries through the lens of food. It’s mostly food and fashion and includes stories with passionate visuals, intelligent writing, and a sense of humor. Brutal describes itself at “sharp, wild, weird, raw, ferocious, and beautiful.”
Where to get it: Available at retail shops mostly in Brooklyn and Manhattan.
This magazine is the go-to journal when it comes to important conversations about food. It has a global focus, using food as a means of exploring different cultures, societies, history, and literature, and has a more scholarly take on subjects than other food magazines. There are interviews with key players in the food world, and stories ranging from an expose on the black market for lion meat in the United States to a closer look at the politics of organic farming. Gastronomica appeals to food intellectuals looking for stories that dig more into anthropology and philosophy than restaurant culture.
Where to get it: Quarterly. At select stores nationally and online here.
PUT AN EGG ON IT
Unlike the other magazines, Put A Egg On is a “digest-sized” art and literary magazine out of New York City about food, cooking and the communal joys of eating with friends and family. The magazine, printed on green paper, features essays, photo essays and illustrations as well as practical cooking tips and recipes.
Where to get it: Bi-annual. At specialty bookstores and food shops across the country and internationally, or online.
And here’s the +1:
SWEETS & BITTERS, Beautiful Food for Real Life
This funky cooking and entertaining pocket-sized journal is all about everyday pleasure so it deserves to be added to the list. Founder and Editor Brooklyn-based baker Hannah Kirshner considers pastries and cocktails to be “indulgent foods..all about pleasure..foods that evoke birthday parties, breakups and celebrations.” This is printed as a series of themed mini-cookbooks with recipes, tips and photo essays. In addition to pastries and cocktails are wholesome everyday foods. It’s about celebrating life, and it’s worth the read!
Where to get it: Quarterly. At specialty food shops (including some bakeries and wine shops) and bookstores, or online.
And no matter what your next menu might be after being inspired by these magazines and discovering new recipes, Bio & Chic has tableware to match. Click here to see the full collection.