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Magazines

  1. Gluten-Free Media
    America’s About to Get Whole Magazine Devoted to Gluten-Free FoodGFF will go mass-market with its spring 2016 issue.
    By Chris Crowley
  2. Magazines
    Why Food Arts Closing Is a Major Loss for People Who Love RestaurantsThe niche magazine will cease publication — and the food world has lost one of its guiding voices.
    By Hugh Merwin
  3. Other Magazines
    Allrecipes.com Branches Off As a Print MagazineIn a nice change of pace, a website has spawned an old-fashioned print magazine.
    By Hugh Merwin
  4. Other Magazines
    New Small-Format Cookbook Short Stack Launches Kickstarter CampaignEach edition centers on a specific ingredient and is written by a single author.
    By Sierra Tishgart
  5. Other Magazines
    Seersucker’s Kerry Diamond Launching Food Magazine Cherry BombeThankfully, there’s no sign of Dakota Fanning or Kristen Stewart.
    By Hugh Merwin
  6. Magazines
    It’s a Magazine! It’s a Recipe Box! It’s Middlewest, Coming Next YearNew magazine about midwest food takes unique form.
    By Michael Gebert
  7. Mediavore
    Phillipe’s Patriarch Dies; New Vodka Claims Health BenefitsA French dip classic is run by a new generation while an adult libation comes with vitamins.
    By Hadley Tomicki
  8. Concepts
    Create a Restaurant-Magazine HybridIf there’s a ‘Rolling Stone’ restaurant, why not a Chez ‘Cosmo’?
    By Aileen Gallagher
  9. NewsFeed
    ‘Bon Appétit’ Brawl Continues: In Defense of Home Cooking Grub Street pal Adam Roberts, known to the world as the Amateur Gourmet, penned a defense of home cooks today, pegged on our recent “incendiary” remarks about Bon Appétit. (Has that phrase ever been written before?) Roberts stands up for the home cook: “You may not find us in the glossy pages of New York Magazine, but you will find us at our kitchen table, laughing with friends, and digging into a slice of homemade apple pie.” Don’t get us wrong: New York is devoted to home cooking, and in fact, we have a pretty sizable recipe database which you can draw from. As far as our position here on Grub Street, though, we think we’re being misunderstood.