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Gourmet magazine to close

Apparently Conde Nast is closing Gourmet magazine after the November issue comes out: http://mediadecoder.blogs.nytimes.com.... What a shame. I wonder what will happen to epicurious.

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  1. That's too bad - I like that magazine. Maybe epicurious will become a 'pay' site? I'd pay, I have a lot of recipes in my recipe box there.

    1 Reply
    1. re: jeanmarieok

      Me too. I have 1,790 recipes there! Been a member a long, long time.

    2. While surprised at it's closing, not really surprised. l had bound editions from 1952 on up and my subscription started in 1968. When my subscription was to expire in , cryptically, November l had not planned to renew. Felt over the last three major changes in the last 8-9 years, they took away what l was interested in and felt was meh. A shame, and l still miss the product of the earlier times. Gourmet and Craig Claiborne taught me how to cook.

      9 Replies
      1. re: Delucacheesemonger

        I feel the same way you do. I was originally excited when Reichl started, but it's been slowly, slowly backsliding since before her, and she didn't stop it, in fact may have accelerated it.

        I've read things in Gourmet that would NEVER have made it to print before the '90s, like the reviewer in Phoenix talking about the "unique proprietary secret recipe for tortillas" a place used, a combination of wheat flour AND corn! To me, that was a big thunderclap saying that the end was coming. Combo-flour tortillas are extremely common, for starters, and Phoenix is definitely not an epicenter of fabulous authentic Mexican food- too many resorts and chains. There's probably good Mexican food to be had down the road in Guadalupe, a suburb, but I never heard it mentioned.
        Gourmet isn't what it used to be. It crept too closely to Bon Appetit's style for my taste in later years. But I've had a subscription since the '80s, and I'm going to miss it anyway.

        1. re: EWSflash

          Snobbery against Bon Appetiit is so tired (& IMO Manhattan-style snobbery is....so very uninteresting and late 1990s.)

          1. re: Funwithfood

            Accusations of snobbery or elitism are just as boring and predictable. BTW it's certainly not just limited to Manhattan. People are allowed to have different interests expectations and skill levels.

            Time for a new song don't ya think?

            1. re: Withnail42

              Yes, that's what I'm talking about. Spot on.

            2. re: Funwithfood

              I'm a snob and an elitist for thinking that Gourmet in its heyday was a far, far better read than Bon Appetit? So be it. I doubt if I'm alone, though.

              What to hell is Manhattan-style snobbery?

              1. re: EWSflash

                <What to hell is Manhattan-style snobbery?>

                It's tomato based. New England-style snobbery has cream.

                1. re: small h

                  Thanks. I always get them confused.

                  (Nice one.)

                  1. re: Withnail42

                    Yeah, me too, thanks. I've tried and tried to make up word-association sentences but it never works for clam chowder or snobbery.

              2. re: Funwithfood

                exactly what is " Manhattan-style snobbery" - and how is defining a style of snobbery by a locale less snobbish?

          2. I am truly bummed to lose Gourmet. I felt Ruth Reichl pepped up the mag greatly. Often great stories, and always inspiring food. I don't like Bon Appetit nearly as well. I wonder what Ruth Reichl will do?
            According to the report below, they are keeping the Gourmet "brand" and epicurious:


            1. I just received my subscription renewal LOL! I will miss it- I used to get both bon appetit and Gourmet, i dropped bon appetit since i felt they repeat themselves. Alas, sign of the times.

              1. I'm shocked and dismayed. I take this as another sign of the continuing dumbing down of America, as well as the economy. Gourmet was a much better magazine than Bon Appetit, especially under Ruth Reichl. I dislike Bon Appetit, and am increasingly disappointed with Saveur, so there goes my food mags.

                9 Replies
                1. re: Joan Kureczka

                  It's like losing that one aunt you actually get along with...

                    1. re: Joan Kureczka

                      Bon Appetit only features a collection of recipes & not much else. It's Gourmet which gives "class" to food/restaurant reviews and food-writing. I'm so very, very sad.

                      1. re: Joan Kureczka

                        Gourmet's ad revenues (the name of the game in publishing) are significantly lower than Bon Appetit.

                        1. re: c oliver

                          Have those numbers (of ad revenue) been released?

                          1. re: nofunlatte

                            An article today in newsweek (online) says that Conde Nast has lost $1 billion in advertising....

                            1. re: nofunlatte

                              This article has a lot of data. I thought the Vanity Fair part was esp. interesting because they don't do such niche subjects as some.


                              1. re: c oliver

                                Thanks QSheba and c_oliver!

                                I noticed that this year's September Vogue was considerably thinner this year (usually the Sept. issue is the only thing that Anna Wintour likes to see "fat"). This is interesting. I must say that I am saddenedby the demise of Gourmet--it wasn't my cup of tea (to use a food-related cliché) but it was an icon.

                        2. I was sad to hear this--my first reaction was to feel bad for Ruth Reichl, whose books I've loved. But I can't say I'll miss the magazine itself much, based on the content in recent issues. I've had the moldy quince issue on the coffee table for weeks and every time I pick it up, I can't find much that holds my interest. The recipes are too esoteric and meat-centric for my household. Saveur is a better read and Bon Appetit, Veg Times and Martha Stewart have recipes more to my taste.
                          Mixed feelings, but I'm very sad so many people are going to lose their jobs.

                          1 Reply
                          1. re: newhavener07

                            The quince (i.e. harvest) issue was fantastic, and not at all meat-centric! I was really wowed by this issue and have made several great recipes out of it. The best of the lot was the Japanese turnips in miso butter (cooked with the greens, which are out of this world). I also liked the bulgur with herbs, plum-pluot compote (topping for poppy-seed pound cake, which I didn't make yet), the creamed corn recipe, the bevy of beans recipe, etc. It helped me use all the great stuff I'm finding at my farmer's market. Bon Appetit blows; it's so lame that they kept that over Gourmet.

                          2. so sad and go figure. I just discontinued my subscriptions to both Bon Appetit and Saveur and renewed my Gourmet. I always found Gourmet to be a better read than the aforementioned. Shame.

                            1. I'm also shocked and dismayed. I really liked the direction Gourmet has been heading, with its in-depth food journalism articles in addition to recipes.

                              1. I'm not too surprised either. I have a subscription, but only because it was $5 on Amazon and I needed something to use up a gift certificate. I wouldn't have gotten it otherwise. It isn't the same as it was in the late 80s/early 90s... if it was then I would miss it more.
                                Really, I'm just more into Bon Appetit and Food&Wine.

                                1. I'm bummed, and not interested in Bon App for whatever reason. I think Gourmet was getting better under Reichl too. Wonder what happens to the PBS series...even tho they're keeping The Brand, seems unlikely to continue, no?

                                  Note to newhavener07, quince are wooly like that. It wasn't moldy. I thought that was a particularly beautiful spare cover...

                                  1. scratch that
                                    "Gourmet magazine will cease monthly publication, but we will remain committed to the brand, retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com. We will concentrate our publishing activities in the epicurean category on Bon Appétit. "

                                    4 Replies
                                    1. re: pitu

                                      Glad to hear their recipes aren't disappearing from epicurious.com.

                                      1. re: LindaWhit

                                        Me too! I had maybe 20+ years worth, including those binders, and was totally overwhelmed after moving them from home to home, and being unable to find a good way to make a searchable database of recipes. Almost cancelled, rather than throw them and the recipes away. Then came epicurious, and like so much prozac, it allowed me to let go with abandon!.....except for the Thanksgiving ones....

                                        And my daughter is going to choose a career in journalism...Good thing her school also publsihes an online newspaper...

                                        Here's a link to a story...

                                        Anybody know what will happen to subscriptions?

                                        1. re: Shrinkrap

                                          It's official

                                          "subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. "

                                          1. re: Shrinkrap

                                            What about cancelling and getting your money back if you don't want BA? (I don't subscribe to either; just curious.)

                                    2. Very surprising that this has happened.

                                      2 Replies
                                      1. re: Withnail42

                                        I was very sad to hear this today. I got my "start" as a Foodie by reading the bound editions of 1960s and 70s Gourmet that my neighbor kept in her den. Back then, it was the only food magazine around. Bon Appetit is getting thinner all the time, Food and Wine prevails, but Saveur will probably become my new favorite. Its the only one I actually collect (just too much good stuff to toss it after I've read it).

                                        1. re: Cheflambo

                                          I love Saveur!! I liked Gourmet and am sad they are going under, but Saveur has been my go to magazing for a couple of years now. I don't think there has been an issue yet that I haven't cooked at least one recipe from.

                                      2. I am not surprised to see any print publication close. While you cannot get the same effect without glossy photos, more and more people are turning to the internet for both news and entertainment. It is also a more economical way to publish. Printing costs are huge.

                                        2 Replies
                                        1. re: mojoeater

                                          Gourmet was losing money because its advertising numbers were way down (by 50% second quarter this year over last year). for glossy magazines, it is all about ad pages. That's how their success is counted in the industry, as much or more than circulation. Gourmet has circulation of nearly a million, but that's not the relevant number, apparently.

                                          1. re: Caitlin McGrath

                                            I'm aware of the ad revenue factor, having worked in publishing for many years. More and more businesses are pulling print out of their advertising budget and putting it into internet marketing. A million circulation means printing about 400k copies. Subscription money doesn't even scratch the surface of that expense.

                                        2. i'm really bummed about this, it probably the most exciting day of the month when we get gourmet in the mail. i actually pulled out a bunch of my old issues the other day and laid around reading the articles.
                                          i found the magazine to be a great way of someone (me) living just barely above the poverty line in rural vermont to learn about the latest innovative cooks, ingredients and methods which they would not have easy access to.
                                          i'm assuming they'll switch my subscription over to the other conde nast food magazine, how is it?

                                          1. This is sad and somewhat shocking, mostly because they kept Bon Apetit and are closing Gourment. They had consultants look at this. My guess is that Gourmet costs much more to produce. I enjoyed the articles in Gourmet and although not all of the recipes were practical for regular use, many were. And, the harder recipes always gave you something to aspire to and/or stretch your skills.

                                            5 Replies
                                            1. re: pemma

                                              Blame McKinsey. They were the ones advising the publisher. Would n't it make sense to try to sell the magazine instead of just closing it???

                                              1. re: jwg

                                                Perhaps they didn't sell because they realize there's still value in the Gourmet brand. It's just going to become an on-line presence (and, ostensibly, a cookbook publisher).

                                                Now, the Gourmet brand is one very tarnished, battered mark. We'll have to see if Conde Nast screws it up or not.

                                                Your question made me wonder why they didn't offer the magazine to the folks at Wine Spectator/Cigar Afficionado. I receive their magazine for restaurant professionals, Food Arts, and must say that it's as close as a magazine comes to the old-school Gourmet understated yet rich-in-information, elegant kinda vibe.

                                              2. re: pemma

                                                BA hasn't lost as many ad dollars.

                                                1. re: c oliver

                                                  Well, BA lost almost as many. There's a graphic in a Wall St. Journal article from Tuesday, and the slopes look almost equally steep for BA and Gourmet. Also, from another WSJ article the same day, "Gourmet's circulation has remained at or near its peak for the past decade, at 978,000 as of the end of June, though newsstand sales plunged 25% from the year-earlier month." I'm sure the switch from newsstand sales to subscriptions (heavily discounted to retain circulation) lost them lots of revenue. Not sure what has happened to Bon Appetit's circulation, newsstand sales, subscriptions, etc. Clearly it was not just based on ad revenues, but on future potential. Sad that they think Gourmet just couldn't survive in the long run, but that BA could.

                                                  1. re: bella_sarda

                                                    I don't disagree with you really. I think the future of print media is more than a slippery slope. A mudslide that's already started. I believe in five years, we won't recognize the landscape. I don't know that that's a bad thing. I DO believe in a free market.

                                              3. I am just stunned. Probably more than anything else, I credit Gourmet with teaching me how to cook and with broadening my culinary horizons. Not to be melodramatic, but I feel like a small part of me has died.

                                                That's not even taking into account all the great food writing published there. Bon Appetit is fine, but it really isn't the same--they weren't publishing David Foster Wallace essays, to be sure..

                                                Between this and my wife's favorite mag (Domino) shutting down, it really has been a year full of bad news on the publishing front.

                                                1. It is truly a sad day. I got my first Gourmet magazine in 1971 and until my divorce had every issue from 1978 until then. Many great meals and lots of inspiration for adventurous cooking has come from there. I just got their new cookbook in the mail Saturday, and now they are gone. I am sure Ruth will surface somewhere else, but every month will be missing a special day.

                                                  1 Reply
                                                  1. re: phneale

                                                    Did you have to give some up in a divorce settlement? Deep!

                                                  2. Yes, this makes me really sad. While I love flipping through Gourmet for the photos and layouts, if I'm brutally honest with myself I have to admit that I've kept buying it for the past year for posterity's sake. Although Jane & Michael Stern's column is always fun to read, and I have enjoyed the food politics slant going on lately, I can only remember a handful of recipes that I've made from an issue in the past year or so. I feel bad for Ruth Reichl, who I have the feeling was keeping this thing going through sheer force of will.
                                                    But really, did you see November's Bon Appetit? I've already made the Pumpkin Cake, Roasted Apples & Onions, my sister made Molly Wizenberg's Bread Pudding, and I'm making the Potato Fennel Gratin this week. Head to head, Gourmet's amazing art direction just can't compete when there's not really a single recipe I'm dying to try in an issue.

                                                    1. Just have to add my words that this is very sad. For so long, Gourmet was the standard bearer for serious cooks. Can't they just put the magazine on hiatus until the economy turns around?? This darn recession won't last forever!

                                                      1. I'm very sad about this; much prefer Gourmet to Bon Appétit, though the latter has done some good "theme" issues.

                                                        Newhavener, I do a lot of vegetarian cooking (though I'm not vegetarian) and can't abide Vegetarian Times. Meat-centred or not, I found a much better exploration of meat-free foods in Gourmet than Vegetarian Times ever did, and recently good coverage of food and environmental issues as well. Find most Veg Times recipies tasteless and dull.

                                                        1. I'm so, so sad to hear that Gourmet will close down. I really look forward to the magazine in the mail every month. I've recently cleared out all my "old" magazines from my pantry, but kept every single one of the Gourmet magazines because they are so full of wonderful information and recipes.

                                                          1. I'm broken hearted.

                                                            70 years. I think we need some continuity in life. It was the first and I still loved seeing it in my mailbox each month.

                                                            1. Wah!!!! :-(

                                                              I, too, have been an epicurious member for a long, long time and have lots of recipes in my online recipe box. Ugh.

                                                              As a child, I remember my mom reading her Gourmet mags - I loved tha we both shared an interest in the same magazine. Very sad.

                                                              1. WOW: The news-shock came via comcast and then I couldn't find the news clip again. But... you guys are on top of the stuff. Been a Gourmet subscriber for MANY years, quit a few times, then went back. I almost always found some thing of interest. Donated many old copies to our local library and only have 2009s' left. Found wonderful resources in the magazine (recipes, tools, etc. as I baked my daughter's wedding cake). Wonder what will happen to those of us who still have a couple of years on our subscriptions? I recently bought a copy of Fine Cooking Magazine (Taunton Press?) and found it reasonably satisfying. Lot of questions to be answered - nice to hear someone said Epicurious will sustain??? Got lots of recipes stored there too! Time marches on. Never did think their "professional" food photographs were the best. My husband and I used to critique them. Out of focus, not sharp, flat, no dimension, picky, picky. Thought we could do the photos better. But I'll miss getting it each month. I always enjoyed Ruth Reichl's writing.

                                                                3 Replies
                                                                1. re: 4culiniarians

                                                                  I wondered if someone would mention Fine Cooking - that's been my go to for the last six or seven years. Excellent technical articles, and lots of interesting recipes. I didn't like Gourmet under Reichl - not its layout, not its recipes, and not its politics. Perhaps this is a blessing in disguise; when this recession ends (as all recessions do), maybe Gourmet will be reborn with a new editor who can revive its old spirit.

                                                                  1. re: FrankD

                                                                    I guess the economy has something to do with it but I think the main problem, as it is for all print media, is the internet. Newspapers are dropping like flies. And I think disseminators (is that a word?) of information are going to have to get with the program and sell what the internet generation wants. One of our daughters works in advertising in the media analysis area and they are dealing with this ALL the time.

                                                                    1. re: FrankD

                                                                      I've been a subscriber to Fine Cooking for a while, and I see it as a very different type of mag from Gourmet. I think there is room for both. Although I'm not at all happy with the redesign of Fine Cooking and the dumbing down. Notice they even changed the tag line from "For people who love to cook" to "We bring out the cook in you". The latter line seems to indicate that you don't already love to cook, but the magazine will coax you to enjoy it, and that seems to me a very different type of person, and I've already noticed a difference in content and density of writing. Haven't you?

                                                                  2. Looks like Gourmet will remain a part of Epicurious.

                                                                    Here's how it went down to staffers:


                                                                    7 Replies
                                                                    1. re: Jennalynn

                                                                      Is it possible Ruth didn't know? She tweeted today she's "in shock" and has been travelling all over kingdom come for the summer and early fall -- presumably doing research. Something is weird.

                                                                      1. re: yumyum

                                                                        Absolutely. That kind of hammer comes down hard and fast. I'm a little disturbed that she's packing (according to that Tweet) - or maybe the reference is to the operation as a whole.

                                                                        I really appreciated Reichl as an editor there - like this essay by Edna Lewis "What Is Southern" published last year

                                                                        The tweet in question, for those not on Twitter
                                                                        "Thank you all SO much for this outpouring of support. It means a lot. Sorry not to be posting now, but I'm packing. We're all stunned, sad."

                                                                        1. re: pitu

                                                                          She probably really is packing since they have surely put the November issue to bed a while ago. I'm just sad that they're not at least doing a final Christmas issue before they fold. I always used their Christmas issue along with Martha Stewart's to plan my holiday menu. I guess it saves them the cost of another photo shoot, print run and sales and editorial effort. RIP Gourmet.


                                                                          1. re: JoJo5

                                                                            She has to pack as Conde Nasty gave people 48 hours to vacate the premises.

                                                                            1. re: Withnail42

                                                                              And from a link that someone else posted, it sounds like they took a good bit of wine (from the office) for a magazine funeral party at someone's house the first night. But I guess they'll be cleaned out by today.

                                                                              1. re: LindaWhit

                                                                                Pretty sure the funeral party was at Ruth's house, based on her Twitter. She also said they had shot photos through their April issue.

                                                                                1. re: Amuse Bouches

                                                                                  I read that later (at NYT site)...couldn't remember when I initially posted.

                                                                    2. Whether or not a food mag reader prefers one over another or loves them all, it is another nail in the coffin of print publishing. I just wonder how big a bonus Conde Nast Charles H. Townsend is getting for this cost-cutting measure.

                                                                      As for whether Ruth Reichl knew or didn't know, I'm betting she got the word very shortly before everyone else did. She has traveled a lot since she became ed-in-chief, because has also served as the public face of 'Gourmet.' I have heard her speak at least three times at various conventions and events.

                                                                      1. This is truly sad! I've been a subscriber off and on for many, many years. I've also collected every Best of Gourmet annual cookbook since 1986. The last one I received was The Best of Gourmet 2007. Does anyone know if they did a 2008 edition? I've done a lot of searching but I can't seem to find if one ever existed.

                                                                        1. suuuuuuuuuuccckkkks !!! I read this earlier today and couldn't believe that something so tried and true would be tossed. Bon Appetit seems to have come around from that disastrous revamp somewhat, and i'm liking it again, but alot of the recipes seem simpler and not as challenging. Maybe it's just me, but Bon Appetit seems to have more "everyday" type recipes lately, along with family / kid centric stuff, and Gourmet leans more towards it's namesake, and challenges the cook more.

                                                                          I have one of the books, and use the site all the time, but it's just not the same as getting that nice glossy mag in the mail every month . I think I truly discovered my joy of cooking in these magazines, have been subscribing to both for a few years now, and have kept every copy.

                                                                          What will happen with all the subscriptions that are only part way through the year ?


                                                                          1. I am extremely upset over this. There is no fall back to go to once Gourmet is gone. Bon Appetit is complete drivel compared to Gourmet. I wish that there was a way for them to do it as an online-only magazine instead of killing it completely. This is a sad day and quite a heavy blow to foodies everywhere.

                                                                            4 Replies
                                                                            1. re: Erika RollerGirl

                                                                              I agree. I can't bring myself to read Bon Appetit. It's just not on par.

                                                                              And I find it ironic, since much of the complaints I've read here are for the abundance of advertising, that Gourmet would fold due to poor ad revenues. It's ad pages seemed to healthy to me. What a shame.

                                                                              1. re: Divamac

                                                                                Ad pages are absolutely down, for a host of structural reasons, but I think many of us have been bothered for a long time with the way those pages are designed and placed--it's often impossible to distinguish ads from editorial, or even to find a folio. I stopped reading travel glossies years ago when I simply could not find what I was looking to read, and kept turning into pages and pages of editorial-looking ads from cruise lines.

                                                                                1. re: bob96

                                                                                  The "problem" of advertising that looks like editorial is just the way things are these days. They are called "advertorials". I used to buy advertising for a technology company, and once the editorial guidelines loosened up to attract all-important ad dollars, you can bet that I was very happy to submit multi-page ads that bordered on editorial with the intent of blurring the lines. That's business. While it hasn't managed to save many titles, it was and is an honest attempt to keep pubs going while they figure out how to monetize their online entities.

                                                                                  1. re: Divamac

                                                                                    I agree, of course, but that doesn't mean it works for all media, or that it does not drive at least some readers away. Especially in travel media, with its very fine line between fresh reporting and stale junkets, excessive advertorialing can cancel the independent voice and judgment we've sometimes bought these books for. The web, naturally, changes this relationship, while creating its own user challenges.

                                                                            2. What a silly and shortsighted decision on Conde Nast's part. Kill the brand that's doing interesting things -- books, a TV show, interesting and original writing -- and leave stodgy old Bon Appetit in place. And what an awful way to do it.

                                                                              I could certainly understand taking Gourmet online-only, but to axe the editorial staff seems inane. Surely they could have merged Gourmet's staff with Bon Appetit in a way that preserved some of the talent.

                                                                              The future of food journalism will not be written by companies who need McKinsey to tell them what to publish. Conde Nast has shown itself as a dinosaur, soon to be extinct.

                                                                              1. Yea, I'm super surprised to see Gourmet fail. Never thought this could happen to such a staple in the food magazine business. I think their ads got extremely upscale. Cruises, fancy travel destinations.
                                                                                What draws me to a food magazine is it's content .. accessible recipes that scream " wow - I want to make that ! " New ways with tired dishes, local interesting ingredients, healthier choices. Saveur is fine, not enough recipes, great international photos though.
                                                                                To close .. as a reader and a REAL cook , I don't want to be treated like a moron from any food magazine. Challenge me with fabulous recipes, I am insulted with all the thirty minute (or ten minute ) recipes.
                                                                                Anyone get Donna Hay from Australia ??
                                                                                The best one BY FAR !!

                                                                                1. I first started reading GOURMET when I was 9 and Daddystated bringing them home. I went through all the old issues, then got a subscription, then the binders etc

                                                                                  I am not at all surprised that GOURMET has ended its run. The magazine morphed from an elegant, beautiful magazine with great recipes and wonderful travel articles to a partisan political read.

                                                                                  GOURMET had readers from all over America, of all ages, and all over the world. We all loved it for the food, and do not want politics with out food. When GOURMET became a foodie fad magazine, it lost a great many readers.

                                                                                  Gone were the beautifully set tables, the wonderful menus and meals. It became just another yuppie mag for elites, instead of THE magazine for people who love food, and love to cook and entertain.

                                                                                  1 Reply
                                                                                  1. re: Fleur

                                                                                    Exactly my point in earlier post, whether they changed to get a younger and different audience or what, they changed and they lost me, and l unfortunately lost them the way l wanted them to remain.

                                                                                  2. I am in shock and dismay that Conde Nast would choose to drop Gourmet and keep BA.........without doubt an inferior publication on all fronts. I get them all...........Saveur, Food & Wine, Cuisine, Cooking Light, Bon Appetit, Cooks, but the only one I anticipated was Gourmet. The photography was stunning and Ruth's editorial was the first thing Id go for. Yes, the recipes were challenging, not for the average. But isnt challenge what makes us better, more accomplished? I wish they'd set a precident and go 100% online...........make it a green issue.............make it a pay site, Id pay. What a shame.

                                                                                    1. For better or worse, CHOW is partially responsible,. This AP obit points a finger at social networking and viral internet for the lessening of print's influence in food journalism.


                                                                                      3 Replies
                                                                                      1. re: louuuuu

                                                                                        I am just so terribly sad. I just heard Ruth Reichl speak in Portland last week, & she was phenomenal. I just love her. Wish her the best of everything.....she deserves it.

                                                                                        1. re: SusieS

                                                                                          Perhaps she'll get back to writing - I thoroughly enjoyed Garlic & Sapphires.

                                                                                        2. re: louuuuu

                                                                                          Sort of amazing that this is the only comment that mentions the role of chow /internet and its ilk as part of the demise. Same problem with newspapers.

                                                                                          I for one am overwhelmed with paper and no longer subscribe to anything printed. I have plenty of cookbooks and the internet fills in nicely.

                                                                                        3. I, like a poster way up above, learned how to cook from Gourmet and Craig Claiborne.

                                                                                          Indeed, the modern Gourmet ain't what it used to be. Before the changes of the past 8-10 years, it was like retreating into a private club; another world. Lately, too much emphasis on being "hip."

                                                                                          For me, Gourmet died years ago so it's not a biggie... (Color me pathetic as I clutch my bound issues of '70s and '80s Gourmet.)

                                                                                          1 Reply
                                                                                          1. re: shaogo

                                                                                            Count me among the fans of Gourmet in the Reichl era. Maybe you don't agree with her politics, but I for one have always appreciated the fact that the magazine wasn't dumbed down and that it treated food as a worthy topic to treat in a thoughtful, even literary, manner--the M.F.K. Fisher of food magazines, as contrasted to Bon Appetit's Rachel Ray (to use an imperfect analogy).

                                                                                            And even if I found some of the newest food trends documented to be just plain silly (raw foods, exclusively? No thank you), I was always glad to be kept informed about them. The quality and diversity of the recipes was never compromised.

                                                                                          2. Right now - 10:50 am in New York - WNYC is doing call ins and discussion of Gormet's closing. Looking for reactions, if anyone is interested.

                                                                                            1. Wow. I am truly bummed. This was the only magazine I looked forward to receiving and reading. I loved the writing, the photography, the politics, and I felt like the recipes were getting better and better. They dropped this magazine, and now what are we left with? BA Foodist drivel? Aghh.

                                                                                              1. I was absolutely stunned to hear this news. God damn money grubbers over at Conde Naste. After almost 70 years, ya think they could tolerate 6 months of down advertizing, especially when circulation numbers were good.

                                                                                                I started reading Gourmet in college over 20 years ago. Until last summer I had every issue from 1987 to the present. In a now unwise move, I got rid of my back copies in a move to a smaller place. I thought Gourmet would always be there, and if I wanted the back issues again, I could get them anytime. I regret it now. Especially July 1995 and the 60th Anniversary issue.

                                                                                                I had a terrible day yesterday, and woke today hoping for better. This was NOT the news I wanted to get today.

                                                                                                1. So disappointing, especially since I decided to not renew BA and to renew Gourmet (last month!), since it's much more interesting as a read and for recipes! Having said that, what will Conde Nast do for those who've recently renewed? Switch us to BA? That would be OK, I guess, but how does one find out?

                                                                                                  5 Replies
                                                                                                  1. re: brownie

                                                                                                    If my earlier experience with Domino (also a Conde Naste publication) is any indication, they'll probably just switch us over to Bon Appetit without giving any direct notification. (In that instance, subscribers were even more royally screwed since the replacement magazine, Architectural Digest, is targeted at, like, the exact opposite demographic.)

                                                                                                    I wonder if they will give refunds to those who ask. My guess is that they won't, and if that's the case, then their recent push for subscription renewals seems fundamentally dishonest (assuming that SOME folks at Conde Naste must have had at least an inkling that this might be coming).

                                                                                                    I must have received half a dozen renewal notifications from them in the past couple of months, and I signed up for a two-year renewal literally a day or two before they announced the closing.

                                                                                                    1. re: abstractpoet

                                                                                                      Couldn't you dispute the charge on your CC?

                                                                                                      1. re: abstractpoet

                                                                                                        Im renewed for both Gourmet and BA through like 2011. So what are they gonna do, extend my stupid BA subscription for 2 more years? Yay?
                                                                                                        I am simply destroyed over the loss of Gourmet Magazine. I cant begin to describe how this feels to me............this is honest to god the first and only time I have been touched by this shitty economy in such a personal way. Ive been reading that magazine cover to cover for over 15 years. The photography is stunning, the travel section is inspiring, the recipes are challenging and Ruth Reichl is rich with talent. I get them all...........Saveur, Bon Appetit, Cuisine, Food & Wine, Cucina Italiana, Cooking Light, Cooks, Healthy Cooking, I lose count how many I get.......the ONLY one I anticipate is Gourmet. That magazine is so far superior to all the others...........and Bon Appetit is such a bullshit amateurs rag, I hate it. I wouldnt even get that stupid crap if they didnt give it to me for free with my subscription to Gourmet. Now Im stuck with that? Im thinking about canceling and demanding a refund for BOTH.

                                                                                                        1. re: abstractpoet

                                                                                                          Me, too - I just went thru the whole mail-pile. It was pretty big because we were gone about 4 weeks of july - august. I had three renewal notices from Gourmet. I had pushed them into the late Oct pile, since I didn't expire until January. Good thing I wasn't on the ball, and paid up right away.

                                                                                                        2. re: brownie

                                                                                                          Hear Hear! It's hard to get a word in edgewise on this board. I think the furor is growing. I hope someone will create a mechanism to let Conde Nast know what an unpopular decision they made- a Move On for cooks site.
                                                                                                          Interesting that they are still soliciting subscriptions to Gourmet on the Epicurious website.

                                                                                                        3. Sad but not surprising.

                                                                                                          When I wrote to Ruth many years back that I found myself perusing the entire magazine without finding a recipe (or few) that interested me, despite being a very happy subsriber for decades, she was defensive and disinterested. Pride comes before a fall.

                                                                                                          1. I have enjoyed the recipes for many years, but hated the way they were submerged in pages and pages of glossy ads and features catering to the affluent,, elitist lifestyle. Too bad! I will miss the recipes.

                                                                                                            12 Replies
                                                                                                            1. re: CookieWeasel

                                                                                                              Not sure why people keep calling it elitist. Its become a bit of a catch phrase. Perhaps the magazine's demographic was older and more affluent. But good writing is is not elitist. Discussing relevant issues is not elitist.

                                                                                                              Perhaps because the magazine is referred to in that way is because at times it challenged readers as opposed to simply dumbing down and focusing on the lowest common denominator. Something that seems to be happening much too often thee days.

                                                                                                              1. re: Withnail42

                                                                                                                What next, axe the New Yorker? I think they did it to send a chill down Anna Wintour's spine. Conde Nasty is a brutal place.

                                                                                                                1. re: whs

                                                                                                                  I too am a long time Gourmet subscriber and collector (1982- present). I preferred it during the 1980's and 1990's...but continued to like it more than most of the dozen or so food mags I receive. I liked RR's politics...her focus on local producers. But missed the great recipes and travel articles of the past years. I hope someone will resurrect it...perhaps GZ the prior editor. I liked the direction she took it in. I always felt I would be happy to pay 3 or 4 times the current price for the "old Gourmet". I thought they charged too little for a high quality product.

                                                                                                                2. re: Withnail42

                                                                                                                  I miss the previous Gourmet Editor--anyone remember her name?

                                                                                                                  1. re: Funwithfood

                                                                                                                    Gail Zweigenthal. Here's the wikipedia link for the magazine: http://en.wikipedia.org/wiki/Gourmet_...

                                                                                                                    I'm amazed that it's only had four editors in cheif in its 68 years! I loved the magazine under Gail Z. as well (1991-1998). That was really when I started getting into cooking in a big way, and I cherished every issue. I liked it as well under Ruth Reichl, but not as much as I did in the 1990s. I especially liked the contributing writers in the 1990s, including Laurie Colwin. There have just been so many great things about the magazine over the years.

                                                                                                                    1. re: DanaB

                                                                                                                      Yes Gail Zweigenthal, classy woman (where did she go?)

                                                                                                                      Wow, and Laurie Colwin!

                                                                                                                      Those were the days...

                                                                                                                      That is the Gourmet I have missed...for so many years.

                                                                                                                      1. re: Funwithfood

                                                                                                                        I looked forward to every issue, just to see what Laurie Colwin's contribution was.

                                                                                                                        1. re: Funwithfood

                                                                                                                          Hey FunW...
                                                                                                                          Do you remember who was the original editor - a gentleman named Ausland(sp?). 68 years is a long time and I don't remember his full name. I used to have those really old issues until space became a storage problem. The oldies went to my local library. Their authors and writing were another thing I enjoyed about the magazine. I have books by Reichl and Colwin who is deceased. They ran Laurie Colwin's obit in the magazine. What a talent, a modern M.F.K. Fisher. The magazine ran a great tribute. I will miss that magazine, its cooking and reading. Ah well!

                                                                                                                          1. re: 4culiniarians

                                                                                                                            Earle McAusland, I believe. None of the other consumer magazines have articles on food without recipes. "Scholarly" pieces about places and ingredients and people associated with food and its history. Gastronomica is the only mag left doing that, and it's quarterly.

                                                                                                                            1. re: ChefJune

                                                                                                                              Gastronomica not the only one: there's Edward Behr's "Art of Eating," a food culture magazine out of San Francisco called "Meatpaper", John Thorne's newsletter, and I'm sure many others.

                                                                                                                              1. re: ChefJune

                                                                                                                                I saw Gastronomica for the first time a couple of weeks ago. I didn't spend a lot of time with it, but at first glance, it struck me as precious and pretentious and , even more deadly, boring.

                                                                                                                                What say you? is it worth a 2nd look.

                                                                                                                                1. re: danna

                                                                                                                                  danna - I had the same reaction to "Gastronomica." And I've looked at several issues to see if maybe it was just a matter of my first exposure being to a less than stellar issue. But no, I just don't like the magazine.

                                                                                                                  2. Gourmet once "covered" a dinner chez moi. Its editors were exemplary. For weeks they called to verify every little detail including the background of the non-English/French-speaking chef and even the dinner dialogue. Ex: "did your husband really say 'your weight in garlic"?" "Did the chef really train as a soprano of revolutionary songs? It was a great evening, great fun, made even more fun by the article by the incomparable Calvin Trillin. I will miss Gourmet.
                                                                                                                    (Hope the pic does not violate copyright)

                                                                                                                    1 Reply
                                                                                                                    1. re: Parigi

                                                                                                                      Thanks for sharing that memory! It's a great one :-)

                                                                                                                    2. I'll never forget going to the bookstore after college graduation and the utter joy of buying "pleasure reading", something I hadn't known in 4 years. An issue of Gourmet was one of my purchases.

                                                                                                                      At the time, I dismissed it as "above my head", but a few years later I suppose I had gained enough sophistication and experience in the kitchen that it became meaningful to me. I subscribed from '93 to '08 but let it lapse sometime last year because I have lots of stuff I need to read, and I fill my food porn needs here on Chowhound.

                                                                                                                      I have been in the process of tossing my collection of back issues, which until recently was complete during the years mentioned. I could always use Epicurious. Now I'm in a bit of a panic. Will they REALLY keep all that stuff on Epi long term? Should I save the remaining issues? I really need the space.

                                                                                                                      Oh, and someone buys me a subscr. to BA every year, and although I read it, it sucks compared to Gourmet. The fact that they chose to keep it...I guess it's the same mindset that programs the food network.

                                                                                                                      11 Replies
                                                                                                                      1. re: danna

                                                                                                                        <The fact that they chose to keep it...I guess it's the same mindset that programs the food network.>

                                                                                                                        You said a mouthful!

                                                                                                                        1. re: danna

                                                                                                                          To compare Bon Appetit to the crap shows on the Food Network (where sadly there are very few good cooking shows remaining) is misguided.

                                                                                                                          Gourmet had lots of articles. Great. I didn't read them of late due to time constraints. Good articles should not be considered high brow. It's just a different approach to publishing.

                                                                                                                          What I look for in a cooking magazine (or cooking shows) is good recipes. Perhaps I'm old-fashioned and low brow to measure the appeal of a cooking magazine by the quality of their recipes...if so, I'm fine with that.

                                                                                                                          1. re: Funwithfood

                                                                                                                            Funwithfood, have you MADE any of the recipes from Gourmet recently?? It seems a bit unfair to be so dismissive of them otherwise.

                                                                                                                            From the August 2009 issue alone, I count at least 4 fantastic recipes that I'll be adding to my regular repertoire: the corn on the cob with mint-feta butter, the tomato and corn pie, the perfect no-cook strawberry ice cream, and the roasted-tomato soup with parmesan wafers (a reprint from 2003). Not to mention a few others that turned out pretty well, and several more that I tabbed but haven't had a chance to try yet.

                                                                                                                            The most recent October issue has yet to get much mileage for me, but the sweet potato gnocchi with fried sage and shaved chestnuts? Amazing, and an example of everything I look for from a cooking magazine: a thoughtfully conceived seasonal twist on a well-worn classic, and a recipe that challenged me while offering plenty of practical tips to make the task manageable. It's maybe the third or fourth gnocchi recipe I've attempted--and Gourmet's is the first one that made me feel like I had the technique down.

                                                                                                                            I like Bon Appetit fine. I really do. Especially now that Molly Wizenberg has her monthly feature. But the recipes there rarely challenge me or inspire me the way that Gourmet's do.

                                                                                                                            It's making me depressed all over again just thinking about this. I, for one, will be waiting with eager anticipation to see where Reichl ends up. And if it's another magazine, you can bet I'll be ditching B.A. in a heartbeat.

                                                                                                                            1. re: abstractpoet

                                                                                                                              I'm not dismissing Gourmet's recipes, as much as defending Bon Appetit's.

                                                                                                                              1. re: abstractpoet

                                                                                                                                Thank you. Maybe I'm too ambitious a cook, but I never found Gourmet's recipes to be an afterthought or too highfalutin. Some of my favorite recipes over the years have come from Gourmet, from my go-to risotto recipe to a wonderful (and simple to make) hot toddy pudding (a twist on lemon surprise cake) that appeared in the March issue this year. They always worked beautifully, which gave me the confidence to try things I otherwise might not have tried.

                                                                                                                                1. re: Amuse Bouches

                                                                                                                                  A.B.: Read your blog post, and your thoughts echo many of my own. I too had my caterer serve a variation on a Gourmet dish at my wedding--in fact, it was a recipe from my first-ever issue of Gourmet, back when I was just learning how to cook (the Crisp Chicken-Fried Steak Strips, January 2004)!

                                                                                                                                  So I'll always feel a debt of gratitude to Gourmet--one that extends far beyond the harsh realities of the publishing world that, I suppose, eventually did the magazine in.

                                                                                                                              2. re: Funwithfood

                                                                                                                                The comparison is really not that far off. While BA is a decent magazine. It's articles are not overly in depth. Much as FN really covers only very basic cooking. Gourmet was much more that the recipes.

                                                                                                                                1. re: Withnail42

                                                                                                                                  I've tried to like Bon Appetit, I really have, but I really do find that it's recipes and its approach to cooking is dumbed down. It always offers tips for replacing the original ingredients with pre-prepared foodstuffs, and while that might be more practical, it is certainly NOT inspirational. Gourmet tried to keep up with the dumbies in recent years with their 30 minute recipe sections, etc., but I truly feel that this cancelation was the result of a lack of imagination on the part of the magazine publishers. Recessions only last so long, and the magazine had weathered almost 70 years' worth of them yet retained its readership and popularity. Killing a magazine like Gourmet for 6 months worth of losses is akin to the same mentality that got Wall Street in trouble in the first place. No long term goals, no vision, and no creativity for how to deal with a changing publishing atmosphere. The fact that they didn't sell the magazine, but kept the brand and logo for use on the internet makes it clear that there is still value in the brand.

                                                                                                                                  My hope is that somebody will knock some sense into the publisher to stop solely listening to the Money Men and start having some creativity, and they will bring it back once the recession is over. I am so mad at Conde Naste over this, I think I will boycott all their magazines. I have this image in my head of some business school grad who has crunched the numbers but who has never read a book other than The Seven Habits of Highly Successful People, and who's favorite meal is take out from Boston Market, telling the company that they will save money by killing Gourmet Magazine and that Bon Appetite is a perfectly good substitute. Somebody with no soul or no history with the magazine, some economist reducing a consumer's preference for one or the other to a number value, and basing the decision on that. I am actually studying economics on the graduate level right now and I can just imagine the analysis. I'm queasy just thinking about it.

                                                                                                                                  1. re: DanaB

                                                                                                                                    Just a couple of points--I understand the backlash against quick meals (wrt Rachael Ray), but a 30-min. meals section is not necessarily dumbing down. While I've never been a huge fan of Gourmet, the inclusion of a quick meals column (as long as it isn't a publication's raison d'etre) hardly qualifies as pandering to the lowest common denominator. Rather, it's a a nod to the times, since many people, including good, creative cooks like myself, don't want to relegate our "good" meals to the weekends when we may have more time. I, for one, appreciate the recipes that inspire me to put together a delicious meal without sacrificing hours of my time, even with a mountain of grading and a research deadline looming. I can assure you that even though I may use a "quick meals" recipe, I am decidedly not a "dumbie".

                                                                                                                                    Second, I think the (Internet) writing is on the wall, wrt print publications. Print won't die, but it will transform itself something different and less ubiquitous. That the Gourmet presence will remain online is telling. Granted, I'm still surprised that Conde Nast didn't try to sell Gourmet, because I do think another publisher might have been able to maintain it, though likely in a smaller form, but perhaps prospective buyers would have also wanted the online presence and Conde Nast wouldn't budge on selling that. Anyway, I believe we are just starting to see the combination of the economy and the "grown up" Internet wreak its havoc on the print magazine industry. And I say this as someone who FAR prefers print for food/cooking reading (though I do get my news online and I rarely buy newspapers anymore, unless I need some newsprint for the grill's chimney starter); I love the sensuality of a beautiful glossy, the feel of the smooth pages, but I am a sample size of one. There's a CH thread somewhere (maybe in Not About Food) on the "death" of cookbooks. I love cookbooks--okay, I probably qualify as "addicted" and in need of an intervention--but plenty of people rely solely on the Internet for recipes, instruction, and inspiration.

                                                                                                                                    You do raise an excellent point about the lack of vision, though. While not a diehard fan of Gourmet, I would pick up a couple of issues every year and it did seem to be disjointed. But perhaps that is not a function of the editorial staff, but rather my own inconsistency in reading the magazine (loyal readers will have to weigh in here and tell me if I needed to read it consistently, month-after-month, to appreciate Gourmet's direction.

                                                                                                                                    1. re: nofunlatte

                                                                                                                                      Your second paragraph is spot-on. The recession may have hastened the process but this is simply the future of all journalism. And from what I hear and read, no one has come up with a really good solution yet. I'm surprised that so many people on this thread don't seem to know this since they're all using the internet :)

                                                                                                                                      1. re: nofunlatte

                                                                                                                                        Funny, one of the things about Gourmet is that they were really getting it together in multimedia - online and through the TV series. Reichl was even on Twitter! Sorry to see the downfall when they were doing so many expansion/brand things right. I just looked at BA's website (for the first time) and it's no where near as skilled.

                                                                                                                              3. I'm just so sad about this. I love Gourmet.

                                                                                                                                I sent them an email at the letter to the editor section of Gourmet.com and it came back with an out-of-office reply that said "Thank you for taking the time to write. Gourmet magazine has been closed. For subscription information, you can write to GMTcustserv@cdsfulfillment.com:".

                                                                                                                                It's like not being able to say goodbye.

                                                                                                                                7 Replies
                                                                                                                                1. re: wintersummer

                                                                                                                                  As a Gourmet subscriber who has no interest Bon Appetit, I just canceled my subscription and will receive a refund for the remaining issues. 1-800-365-2454. If sizable percentage of other Gourmet subscribers do the same, that will hurt Conde Nast more than angry emails or letters.

                                                                                                                                  1. re: bongomama

                                                                                                                                    Why do you want to "hurt Conde Nast"? Truly - why? Do you think that the manufacturer of a line of products has to continue making all those products no matter how much money they are losing? Truly - do you think that? Or do you think that someone else should get to decide what stays and what goes? Truly - do you? I own a Saturn and they're not going to make Saturn any more. I wish they would but it was a business decision. The Gap no long makes clothes that I like and that fit me. I wish they did but it was a business decision. Unfortunately I never get to be in charge when Trader Joe's discontinues carrying a particular food product.

                                                                                                                                    So, again, why do you want to "hurt Conde Nast"???

                                                                                                                                    1. re: c oliver

                                                                                                                                      "Hurting" them is one way to put it. But however you cut it, clearly Conde Nast has made a calculated business decision here, part of which is probably counting on it that current Gourmet subscribers will just stay on with Bon Appetit, thus maximizing their profits. (It's worth noting, I think, that they kept on pushing Gourmet subscription renewals right down to the very end.)

                                                                                                                                      I'll probably end up keeping my Bon Appetit subscription because, for now, it's better than nothing. But there's nothing wrong with expressing one's disapproval of the decision by not continuing to support the company. Your money is the only "vote" you have.

                                                                                                                                      1. re: c oliver

                                                                                                                                        I don't want to hurt Conde Naste per se, but I do want to send them a message that they made a bad decision. It was an ignorant, ill advised decision to kill Gourmet magazine for 6 months worth of bad ad revenues, when its circulation numbers are strong and recessions only last so long. I guess the current recession hasn't taught companies ANYTHING, if they make decisions like this. It is a decision that panders to a lack of vision, and a lack of faith in the readership, the demographic and the hope for civilized dialogue in America. Fine, if you are the National Inquirer. Not good, if you are Conde Naste, which publishes some of the better magazines in the world. I want to send them a message that I DON'T LIKE THEIR DECISION. Period. If they don't want my money, fine, let them pander to the lowest common denomenator, but it's an absolutely perfect consumer response for people who liked Gourmet but don't like Bon Appetite to not allow that to be a default substitute for them, to cancel their subscriptions and let the company know they are not happy. If it hurts the company, good. Then they will know they made a mistake.

                                                                                                                                        1. re: DanaB

                                                                                                                                          Please see nofunlatte's comments above regarding the internet and how ALL publications are on the horns of a dilemna. The recession has simply caused it to happen a little sooner.

                                                                                                                                        2. re: c oliver

                                                                                                                                          So let me get this straight - you still shop at the Gap, even though their clothes no longer suit you? Truly?

                                                                                                                                          1. re: julesrules

                                                                                                                                            Truly. For our adult children and their spouses.

                                                                                                                                    2. Interesting (sort of snarky) editorial in today's Boston Globe. http://tinyurl.com/yalxkxs Although as some commenters have said, the same could be said of the Boston Globe. ;-)

                                                                                                                                      12 Replies
                                                                                                                                        1. re: abstractpoet

                                                                                                                                          Well, at times I had to agree with some of the commenters - more people are looking for recipes with ingredients they can easily find. While I'm glad their recipes aren't leaving Epicurious, they can, at times, be rather overbearing. JMO.

                                                                                                                                          1. re: abstractpoet

                                                                                                                                            Fair enough. But personally, I always felt like there was a good balance. It didn't bother me if there was an entire feature on, say, the cuisine of a particular tiny village in Spain, full of beautiful pictures and interesting, unusual recipes (with obscure or ultra-expensive ingredients) that I'd probably never actually attempt--because there would always be enough other recipes that were completely accessible.

                                                                                                                                            And I always appreciated that there was an effort to be authentic in many of the "ethnic" recipes, rather than just watering them down or Americanizing them.

                                                                                                                                            1. re: abstractpoet

                                                                                                                                              On the authenticity, I agree. But I guess their subscriber base and ad revenue just didn't warrant keeping the "higher end" magazine open.

                                                                                                                                              I'm not a fan of Bon Appetit in magazine form. If I can get the recipes they offer online at Epicurious, I'm fine with that. Otherwise, I detest the ad-laden magazines (I get several that are ad-heavy, including those that look like articles but are really several page advertisements for windows or whatever). But I guess that's the way they keep their ad revenue up.

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                LW, I understand that subscriptions amount to almost nothing versus advertising.

                                                                                                                                                1. re: c oliver

                                                                                                                                                  Still... you would think about a million people... alot of us would have gladly paid a higher subscription rate

                                                                                                                                                  1. re: c oliver

                                                                                                                                                    Highly probable. However, when magazines are more ads than content, the subscriber base drops off. And with no subscribers, advertisers aren't going to place ads...which means they won't be able to keep printing the subscriptions. One of those vicious circles, isn't it?

                                                                                                                                                2. re: abstractpoet

                                                                                                                                                  I agree with you, Abstractpoet. I felt that there was a good balance of simplified (or recipes that did not require simplification because they were inherently simple) recipes and the more complex, time-consuming recipes for which I subscribed to Gourmet. It sometimes irritated me that I was getting simplified recipes that I could just as easily have obtained from a half dozen other cooking magazines (or the Food Network) on the market. But I understood the need to appeal to a broad audience.

                                                                                                                                                  What dismays me is that the demise of Gourmet leaves readers who like exotic, complex, time-consuming recipes with few (maybe no?) alternatives in the cooking magazine world. (I am going to have to research this because I am not really certain about the existence of other complex-recipe cooking magazines.)

                                                                                                                                                  Anyway, while I understood the need for a "balanced" magazine (i.e. "30 Minute Meal"-style recipes in the magazine) the end of Gourmet Magazine does appear to me to continue the trend of dumbing down cooking magazines and the Food Network. Bon Appetit is a fine magazine and I will continue to subscribe to it for its interesting recipes, but it "ain't no" Gourmet Magazine.

                                                                                                                                                  The Cadillac/Meredes Benz/Rolls Royce/Lexus of cooking magazines is gone, and now we're going to have to make do with Buicks. I shall truly miss it.

                                                                                                                                              2. re: LindaWhit

                                                                                                                                                A very obnoxious piece. Even more so considering the source.

                                                                                                                                                The expression 'whistling through the graveyard comes to mind.'

                                                                                                                                                1. re: Withnail42

                                                                                                                                                  I agree...pretty nasty article. I have never found the recipes in Gourmet difficult. In fact, it was the only magazine that I felt produced consistently excellent recipes. I have dozens from past issues that I make every year. I can honestly say I only made one that I thought was terrible. I don't even find the ingredients too exotic for the most part. And I currently shop in Boise Idaho with no Whole Foods, Trader Joes, Zingerman's etc. A real loss...my biggest shock is that no one stepped in to buy it.

                                                                                                                                                  1. re: Tripper

                                                                                                                                                    "...my biggest shock is that no one stepped in to buy it."

                                                                                                                                                    Shall we pool our resources, then? =)

                                                                                                                                                  2. re: Withnail42


                                                                                                                                                    The source being the Globe...not LW.

                                                                                                                                                2. As others are saying, I am soooo terribly disappointed. My husband and I both read every month from cover to cover. And while we made the recipes on occasion, it was more about the information it provided - about the local, organic or farm to table movement, about meals from abroad and about keeping tabs on the inside track of the restaurant scene.
                                                                                                                                                  I didn't always love the article every month that focused on pictures of the people and the scenery - some felt pretty contrived. But the cover was always food and beautiful - particularly bc they would leave the story titles off for subscribers.
                                                                                                                                                  I am not really looking forward to BA - I can get recipes anywhere. I want food writing - and the best around. I too remember Laurie Colwin - have ALL her books. She was great and someone to admire. She got me hooked on food writing and finding a replacement for that will be close to impossible. Good thing I have shelves and shelves of food books - time to start re-reading some classics!

                                                                                                                                                  1. I'm so bummed. For me, its not about just cooking - I can cook. Its always been about exploring new ways to cook - and new ingredients. The highest compliment i ever received (other than people clearing their plates) was a friend who said "this looks like the cover of Gourmet". And indeed, it was a recreation of the cover recipe.
                                                                                                                                                    And since we're all piling on BA, has anyone noticed how UNappetizing the photography is these days? The covers are flat and unappealing, and I swear the up close photo of cranberries in the Thanksgiving edition looked like an open chest wound. It took me 2 days to figure out that the first close up was actually a turkey. Ruth, please find some funding and revive Gourmet - we need you!

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: mixitup

                                                                                                                                                      RR was there long enough to establish her editorial vision. The Times article pionts to lots of money backing repeated alterations. With this noted, maybe something she did or didn't do contributed to the demise of this beloved rag.

                                                                                                                                                      1. re: wew

                                                                                                                                                        Sad to see a proper magazine go, but worst to hear how many people lost their jobs.

                                                                                                                                                        The publishing business waste so much money; run away expense accounts, reshoots, politics, and general unpredictability. Unless the others learn from this "recipe" more are going to fall.

                                                                                                                                                    2. So nice to be here with like minds. I was so sad to hear about this -- both as a cook, and a food writer.

                                                                                                                                                      1. I used to subscribe to both Gourmet and Bon Appetit until Conde Nast started putting scented perfume samples in their mags. I complained and got a brush off letter essentially saying "tough biscuits". I never renewed.

                                                                                                                                                        5 Replies
                                                                                                                                                        1. re: relaxeau

                                                                                                                                                          I was out with a friend from Conde Nast this evening. She said the Gourmet staff were completely blindsided by the closure, as were the staff at kids mag Cookie.
                                                                                                                                                          The other magazines knew the writing was on the wall.

                                                                                                                                                          1. re: koknia

                                                                                                                                                            Somehow that just makes it even sadder....

                                                                                                                                                            1. re: rozz01

                                                                                                                                                              So sad about this. I'll miss Gourmet every month....

                                                                                                                                                            2. re: koknia

                                                                                                                                                              The two magazines always competed with each other despite having the same parent company. Bon Appetit finally went all in, with a new art staff. They were playing for keeps; I think the EIC Fairchild was just more aggressive in keeping Bon Appetit.

                                                                                                                                                              1. re: koknia

                                                                                                                                                                Seems odd that staff would be completely blindsided because I remember reading somewhere several months ago that the magazine was in real trouble and would possibly cease publication (or reduce number of issues per year, or be folded into BA). I would have thought the two magazines could have been integrated into one. It is really too bad Gourmet is folding (I have been reading it since I was 16) - even though I did not care for the Reichl versions, there were always items of interest in it.

                                                                                                                                                            3. I was flipping through the Nov issue of BA and I'm missing Gourmet more and more. Now that it's gone, I see the difference in the writing. I guess you can say there is no writing in BA. I'm planning a trip to New England and have come across all sorts of old articles from Gourmet, giving me all kinds of travel advice. I just don't get that from Bon Appetit.

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: wintersummer

                                                                                                                                                                Ugh, not to beat a dead horse, but I just went through the December Bon Appeitit, and I'm not sure if I'm just feeling over-emotional after Gourmet's demise, but can it be possible that the magazine has gotten WORSE since the elimination of its main competition? To say nothing about the tacky layout and lack of interesting articles, I had trouble mustering up even the slightest bit of enthusiasm for any of the recipes. Seems to me that Gourmet was even doing the "quick and easy" recipe genre better. And do we REALLY need to cook our entire Christmas dinner in one hour? Molly Wizenburg is the only redeeming thing...

                                                                                                                                                                It's too much to ask, I'm sure, for Conde Naste to devote some of that money it's not spending on Gourmet to make BA better...

                                                                                                                                                                1. re: abstractpoet

                                                                                                                                                                  I have to agree.

                                                                                                                                                                  Sadly they've brought Gourmet's (1970's style) morose photography to Bon Appetit.

                                                                                                                                                                  1. re: Funwithfood

                                                                                                                                                                    I haven't seen the new BA (hey, Condé Nast, where's my replacement subsciption?) but 1970's Gourmet photography morose? Stately, maybe. Which would be a surprise in the pages of BA.

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      I collect vintage cookbooks (1920s-present). Gourmet (and sadly now many more food magazines) have adapted the low-light photography similar to many of the 1960's-1970's magazines and cookbooks. The food is shot in an unnatural light, and is very unappealing...at least to my eye. But, it's the rage right now for whatever reason. I'm not a trendy type and don't buy into it.

                                                                                                                                                              2. Does anyone know what's happening with the rest of the staff at Gourmet. I know there's been discussion of Ruth R., but what about all the others? What about Jane Daniels Lear? Kemp Minifie? Ruth Cousineau? Paul Grimes? Maggie Ruggiero? Caroline Bates? Romulo Yanes? Sara Moulton? Micheal Green? These are names I associate with Gourmet magazine and I'll miss their talents - I hope we see these names show up on another publication. I wish someone would buy this magazine and realize that it really is the "magazine of fine living"

                                                                                                                                                                1. Just wondering if anyone has heard what Conde Nast is doing for the subscribers of Gourmet - e.g., will we automatically receive refunds for unsent issues, or will we have the option to tack onto the end of existing CN subscriptions? I got my November issue of Gourmet yesterday and am assuming it's the last one.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: mdepsmom

                                                                                                                                                                    I'm afraid they will continue the subscription w/Bon Appetit... Not the best substitute I know...

                                                                                                                                                                    1. re: mdepsmom

                                                                                                                                                                      Further upthread, several people posted an Email address and a phone # to cancel your subscription and get your money back:

                                                                                                                                                                      Email: http://chowhound.chow.com/topics/6571...
                                                                                                                                                                      Phone #: http://chowhound.chow.com/topics/6571...

                                                                                                                                                                    2. Got my final issue today. Did anyone else think it was ironic that they still had the "Last Chance offer for Gourmet subscribers -- Give a gift subscription for $4" insert? That would be pretty Last Chance.

                                                                                                                                                                      8 Replies
                                                                                                                                                                      1. re: yumyum

                                                                                                                                                                        I noticed that too! I was expecting some explanation about the Bon Appetite thing....nothing yet!

                                                                                                                                                                        1. re: Shrinkrap

                                                                                                                                                                          Hey Shrink & Kids...Glad to hear I'm not the only one who hasn't seen the December BA issue; AND, it's November 26 already. I'm about to send some words to Conde to find out what's the delay? I bought a 2 year(?) Gourmet renew, just before the news hit the street, and since I didn't want to go to the bother of getting a refund, I thought the Bon Appetit replacement would kick in soon. That was a lousy assumption, wasn't it?

                                                                                                                                                                          1. re: 4culiniarians

                                                                                                                                                                            I'm in the same boat - called them and they said the replacement subscription would begin in January. Perhaps the press run in December hadn't been planned to be big enough to cover all existing Gourmet subscribers.

                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              buttertart: Just confirmed that Bon Appetit will not hit my mailbox till December, with the January issue. The BA staff person said it has taken so much time to reconcile the mailing lists; guess she meant Gourmet and Bon Appetit lists. The wheels of commerce turn slowly - please pardon my sarcasm! Guess I'll go out and buy a copy of December's Food and Wine. I really looked forward to the December Gourmet issue.

                                                                                                                                                                              1. re: 4culiniarians

                                                                                                                                                                                It's a pity they couldn't have finished out the year with Gourmet. I always look forward to the December issue, using the days off after Thanksgiving to read and plan Christmas dinner. Stupid Conde Nast!

                                                                                                                                                                                1. re: Divamac

                                                                                                                                                                                  Makes even less sense since the December cookie issue, so I’ve been told, is by far their best seller.

                                                                                                                                                                        2. re: yumyum

                                                                                                                                                                          Me too. I actually just finished poring over the Thanksgiving issue (is that the final you speak of?-might be a bit delayed in Canada), and noticed not only the gift card but the ads stating the same.

                                                                                                                                                                          I ear-marked several recipes in there to try.

                                                                                                                                                                          1. re: im_nomad

                                                                                                                                                                            Yes, it is the last issue. Have seen it at the newsagent's here, but I am too peeved at them to buy it. Too late for Canadian Thanksgiving, but many good autumnal recipes including several vegetarian/vegetable options - always good to eat more veg whether one is vegetarian or omnivore, and it features good seasonal recipes. They are all on the still-extant Gourmet online site.

                                                                                                                                                                        3. I just received my November issue. It's just so sad. I can't even open it - I feel like I'm "saving" it for a special occasion. I certainly will never throw it away.

                                                                                                                                                                          I can't help but think that someone will purchase the Gourmet name/brand and start publishing again.

                                                                                                                                                                          1. There's an interesting interview w/Reichl on NPR's Chef table this week if anyone is interested..

                                                                                                                                                                            1. Some of the Gourmet writers reappearing on Salon.com - new food section

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: pitu

                                                                                                                                                                                This link took me to the Salon home page (with a picture of Elvis Costello looking remarkably like Ted Allen) but I don't see any food articles.

                                                                                                                                                                              2. I am sorry the Gourmet magazine closed. I remember in 1986 my husband and I were recently married and just moved to a small town, so I was away from family in a strang place, of course I was happy with my wonderfull husband (still am) but opening the pages of Gourmet magazine used to make me feel like I was being transported to another world, a world of things that I new, I am glad I still have my (complete) collection of the annually printed "The Best of Gourmet" where I still consult when preparing a special meal or even a simple one. Any of you watch the weekend show on PBS "Gourmet's adventures with Ruth"? Again I feel like I am transported to those places. I enjoyed all of those I've seen already.

                                                                                                                                                                                1. Am I the only person to find Conde Nast's offer of 3-issue bundles of back issues for $50 (!!) extremely obnoxious? You kill the magazine I love, and now you want to cash in on my sense of nostalgia?


                                                                                                                                                                                  I would have happily paid that price a year ago, if it could have helped save the magazine. And, like many others, I would have even happily paid double what they were charging me for my subscription.

                                                                                                                                                                                  But now, after it's been given the axe? Hell no...

                                                                                                                                                                                  6 Replies
                                                                                                                                                                                      1. re: rozz01

                                                                                                                                                                                        Maybe the Conde Nast marketing folks were caught off guard by Gourmet's closing, They have been sending me Bon Appetit in place of my Gourmet subscription for the last couple of months. Today I received a postcard letting me know that "With regret, we have decided that we will no longer be publishing Gourmet" and that they would be sending me Bon Appetit until my subscription ran out (which I already knew thanks to this board). Arriving with the postcard, but mailed separately, was a subscription offer from Conde Nast that included Gourmet.

                                                                                                                                                                                    1. re: abstractpoet

                                                                                                                                                                                      They want you to pay for cleaning out their store room.

                                                                                                                                                                                      And yes it is VERY obnoxious...They aren't called Conde Nasty for nothing

                                                                                                                                                                                      1. re: Withnail42

                                                                                                                                                                                        That's exactly what I thought when I read it - those in charge got together and said "how the hell are we going to get rid of all of these? Hey, I know - let's make a lot of money off of them - people will think these are collectors' items if we bundle 'em and sell 'em for an astronomical price!"

                                                                                                                                                                                        And I'll bet there are shipping charges as well, adding to that cost. Yup, just went through "pretend" order, and they'll charge you $9.95 for shipping, and the appropriate tax ($3.75 for me). So for $63.70, you can have five magazines (Thanksgiving editions).

                                                                                                                                                                                        I think not.

                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                          Classy group. No doubt they saw the out pouring over Gourmet's demises and say a way to make a few more dollars. (as well as clearing out the warehouse.)

                                                                                                                                                                                          I'm all for the free market. Just don't like rip offs.

                                                                                                                                                                                    2. Article about loyal Gourmet fans and how their closing has not given much more business to other film mags:


                                                                                                                                                                                      1. I keep getting calls from Bon Appetit asking me to renew my sub. I've asked them to take me off the list three times now. The hard sell is getting pretty old..