The world of food and drink is a vast and ever-changing landscape, full of new flavors, techniques, and trends. Keeping up with it all can be a daunting task, but luckily there are plenty of magazines out there to help guide us through the culinary wilderness. Here are some of the best food and drink magazines on the market today.
1. Bon Appétit
Bon Appétit has been around since 1956, making it one of the oldest food magazines still in circulation. In recent years, it has undergone a major transformation under editor-in-chief Adam Rapoport’s leadership. The magazine now focuses on more than just recipes; each issue features travel guides to different cities around the world for readers to explore restaurants and bars recommended by industry insiders.
2. Saveur
Saveur is one of those rare publications that manages to straddle both highbrow and down-to-earth content without feeling pretentious or inaccessible. It covers everything from classic French cooking techniques to street food in Southeast Asia with equal enthusiasm.
3. Food & Wine
Food & Wine is another venerable publication that has adapted well to changing times; its current iteration offers an appealing mix of celebrity chef profiles (Mario Batali), travel stories (a guide to Napa Valley), and innovative recipes (how about black pepper ice cream?). As its name suggests, wine plays a prominent role as well; expect detailed tasting notes alongside mouthwatering photos.
4. Lucky Peach
Lucky Peach was launched in 2011 by David Chang’s Momofuku restaurant group along with Peter Meehan and Chris Ying—two former editors at McSweeney’s—and quickly became known for its irreverent tone and unconventional approach to food journalism. While they sadly stopped publishing physical issues last year after six years due to financial reasons, their website remains active featuring original articles written by guest writers every week.
5. Cherry Bombe
Cherry Bombe is a magazine founded by Kerry Diamond and Claudia Wu that celebrates women in food. Its tagline is “The Tastemakers Issue,” which sums up its mission pretty well; each issue features profiles of influential women in the industry, as well as recipes and other lifestyle content.
6. Edible Communities
Edible Communities is actually a network of local food publications, with editions covering specific regions across North America from Brooklyn to Austin to Santa Fe. The magazines are all independently owned and operated but share a commitment to celebrating local farmers, chefs, and producers.
7. Imbibe
Imbibe is an essential read for anyone interested in cocktails and spirits. Its pages are filled with recipes (both classic and innovative), interviews with bartenders from around the world, reviews of new products, and deep dives into topics like mezcal production or the history of absinthe.
8. Wine Enthusiast
Wine Enthusiast has been around since 1979—long enough to establish itself as one of the most authoritative voices on wine out there today. Each issue contains dozens of reviews (with ratings) covering everything from affordable table wines to rare vintages that only billionaires can afford.
9. Feast Magazine
Feast Magazine covers food culture across Missouri, Kansas City metro area including St.Louis region plus Arkansas & Southern Illinois showcasing stories behind restaurants’ menus and regional trends that help readers discover some hidden gems.
10. Milk Street Magazine
Milk Street was founded by Christopher Kimball after he left Cook’s Illustrated over creative differences in 2016; it bills itself as “a new home cooking” magazine focused on bold flavors inspired by global cuisines such as Middle Eastern spices or Japanese soy sauce techniques rather than traditional European cuisine principles like French cuisine traditionality which usually dominates other magazines’ contents.
In conclusion, these ten magazines represent just a small fraction of what’s available in the world of food and drink journalism today. Whether you’re looking for recipes to try at home, guides to new restaurants and bars, or deep dives into culinary history and culture, there’s a magazine out there that will satisfy your appetite.