The 10 Coolest Specialty Food and Drink Magazines
A new art-driven magazine that debuted in September, Swallow is currently only published twice a year and available at a few shops around New York. But its sensuous, heavily visual take on eating has potential for breaking out to a wider readership.
News and recipe features about vegetarian food often end up bland, but VegNews spices things up in an innovative way for a double serving of relevance.
Dedicated to the vibrancy of Chinese cuisine, Flavor & Fortune pairs a spare, elegant layout with in-depth profiles of ingredients both familiar and freaky to the Western palate.
7. Edible Communities
A 50-title independent network, Edible mags cover local food scenes, with an emphasis on the organic and sustainable. Many, such as our own Edible San Francisco and Edible East Bay, are free.
A new magazine devoted to the art and pleasure of cheese, Culture had a well-defined voice and look from the first issue. And it has arguably the best name of the bunch.
Beer is not usually something you think of as classy, but Draft gives the craft its due as a refined art.
Its beautifully illustrated educational features detail every part of the chocolate-making process, from farm to boutique. No other mag has ever delved so far into international cacao culture.
The go-to bible for liquid assets, providing insights on everything from tea to tequila.
Published by UC Berkeley Press, Gastronomica is the leading American publication for intellectual musings on food, yet it's rarely eggheady enough to alienate the enthusiastic general reader.
Another broad subject given the artistic treatment, Meatpaper is a journal of fabulous flesh. The mag also does a good job reaching out to readers through its wonderful Meat & Greet parties, always packed to the gills with hungry piggies.