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Magazines for Foodies?

  • j

Curious what you all think about the epicurean magazines we have to choose from. As a guy who likes all things foodie, I'm not finding any one or even two that do it for me...just a piece of one here, an article of another there. Can't indulge myself in Cooks (great but mechanical), Bon App, Gourmet, Food & Wine feel more targeted towards women or overly on ultra upscale travel...Saveur is cool, but needs to just do MORE...imagine a Best Life, Men's Journal or Esquire meets Gourmet...anyone else feel this way?

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  1. You might like to familiarize yourself with L'Art Culinaire.

    10 Replies
    1. re: ChefJune

      Try Food Arts.
      It specializes in coverage of trends and industry news,
      while the layout tends to be both appealing and straightforward.

      1. re: ChefJune

        Thanks for the two suggestions, will check them out. Had always thought both were perhaps either more trade or for the very serious chef...

        Was thinking about a food/lifestyle mag kinda like Wine Spectator or Cigar Aficionado but w/food being the core theme (and all that goes w/it...wine, spirits, gear, stories on chefs, foodie celebs like Stan Tucci, etc). Think there is a market for that?

        1. re: JBGM

          If you start one, let me know! That's an interesting concept.

          I am partial to Savuer, but I know what you mean. It often feels like it's not quite deep enough. I do like Food Arts, too.

          The UK-based magazine Olive is also one to look for if you find a place that carries foreign mags near you.

          1. re: chef_max

            ok, so if you could describe the ideal magazine--whether a food mag that has strong appeal to guys all the way through, or a men's magazine w/food as a theme--what would it include? Would love to hear some ideal descriptions.

            1. re: JBGM

              I'm not a guy but I really am turned off by Bon Appetit, Gourmet, Food & Wine. They seem like such fluff (if they were restaurants they'd be Applebee's or Cheescake factory) and I HATE the advertising parts that are supposed to look like articles. And agree with others about Saveur....it's missing something.
              How about something that actually has some substance to it; along the lines of Saveur but with more depth or more well rounded? I like the idea of articles on gear, lifestyle, celeb foodies, chefs etc....balanced out by articles on indie farmers, cheese makers, behind-the-scenes of a good bakery, philosophies etc.

              1. re: poptart

                Yeah, i agree and would like to see something as you describe it. Not just the recipes and how-to that is avail online but something to really look forward to getting and reading for enjoyment and indulging a passion for food, cooking, etc...trying to imagine ideal feature articles, cover stories, that you don't get in the other mags

                1. re: poptart

                  Have you picked up a Gourmet lately? Because I completely agree that Bon App and F&W are fluff (which isn't always a bad thing, but anyway) but Gourmet, to me, is in a whole other class. It has had such good articles lately, on food sustainability, culture, tradition, personal essays, etc etc.

            2. re: JBGM

              I know what you mean about Saveur. I started getting it a few months ago and there's nothing in it!

              1. re: southernitalian

                The writing in Saveur is very good. But there's been nothing in it lately because they can't sell any ads. No ads = not enough pages for good content. It's a shame. It used to be such a great mag.

                1. re: seedling

                  seedling, unfortunately you have the concept down right...

          2. I subscribe to "Food and Wine" and "Eating Well". The former makes me feel like a bumpkin. The latter is pretty good, but it makes me feel guilty if I bake with white flour.

            1. I am partial to Gastronomica, which is a journal about food and culture. It has some lengthy articles, but it talks about food in a way that most modern foodie mags ignore, from a more analytical angle. I love how it links food with culture.

              1. Imbibe is a fairly new magazine that covers beer, wine, coffee, etc.
                I just started subscribing and I really enjoy learning more about pairing beverage to food.


                1. The food cognescenti along with those of us who are insatiable when it comes to food writing subscribe to The Art of Eating. It's a quarterly with a high quality of writing and depth. I would never give up my subscription! Never.


                  1. My latest find is an Australian magazine called Delicious. I have only found it in Barnes & Noble. Another magazine is Intermezzo, very nice recipes but also alot on travel.

                    1. Sometimes I find an issue of Sante around. It's aimed at professionals (which I am not) but it's well done with really original ideas. As another poster mentioned Olive from the BBC is a great magazine as well. B&N usually carries it.

                      1 Reply
                      1. re: mnitchals

                        Delicious is published in the UK and Australia, but I can only seem to find the Aussie editions in the US bookstores (B&N). Its a beautiful magazine, and the recipes can work if you use metric measurements. I looked into getting a subscription and found that it was actually cheaper to buy it from the newsstand (at nearly $10/issue) that pay the "duty" to have it mailed to me. I agree with the above poster who mentioned "Eating Well" its a beautiful magazine, but like "Cooking Light" they take all the calories and a lot of the flavor out of some favorite recipes. At some point you just need to say "no, this is NOT the same..."

                      2. I was considering getting Cooks Illistrated for myself after I saw the December 07 cover at Border's last night - just gorgeous - but I think it is recipes/technique only. Not something I would read in the bath....maybe I will ask for it for Christmas.

                        For the Ideal Magazine Concept - it would definitely have a column from Jeffrey Steingarten each issue. And, it would profile everyday cooks as well as high profile chefs. It would include investigative journalism into food related issues (organics really being organic, the truth about raw milk, the science of food engineering, etc).

                        And, it would profile restaurants from places other than NY, Paris, and LA (unlike GQ, Esquire).

                        1. wow, lots of dissenters for food and wine, but their recipes are consistently some of the best. they have some decent stories at time, even though a lot of it focuses on super rich super urban manhattanites throwing parties for their friends of the same nature. the women usually dont even look like they would touch a piece of puff pastry with a ten foot pole. and of course there are all the celebrity pieces, used for name dropping. but man, the recipes! love the yearly cookbooks from them. so tattered.

                          saveur really portrays some lovely stories but they lack recipes sometimes. havent read the past few months as they dont really carry it in this area, so can't really give my take on this new lack of content.

                          my favourite food rag is prolly waitrose food illustrated. so pretty and glossy and smart and sass.

                          1. Honestly...I know this isn't a magazine, and I swear I don't work for them, but I find the Zingerman's food catalogue to be a great read! It's always interesting to see what tasty concoctions they come up with!

                            1. I haven't found just one magazine that fits the bill -- so I read several, lol. That's what I do with many recipes, combining parts from several sources to (hopefully) get what I'm looking for. In no particular order, I read Bon Appetit (subscription), Fine Cooking (keep meaning to get a sub.), Eating Well, Cook's Illustrated (some, not all), Saveur (occasionally, more for the articles), Yankee (not all food, but still) and Food & Wine (get it at work).

                              1. I love Cooks Illustrated and Fine cooking for my general interest publications, but I also have subscriptions to both Chocolatier, and Pastry Art magazine.

                                Bon Appetit and Gourmet have become fluff in the past decade. A friend gives me her old copies of Food and Wine to read.