Gourmet Magazines for Foodies

  • The chef or domestic diva in your life will appreciate a subscription to these popular magazines. With gorgeous color pictures, recipes and wine recommendations, these magazines are a five-star pick.
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  • Fine Cooking
    MY GIFT LISTS
    Fine Cooking Magazine is full of proven recipes, inspired tips, and unbiased reviews. The beautiful photos and advice on technique help you get delicious results every time.
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  • Saveur Magazine
    MY GIFT LISTS
    2013 National Magazine Award Winner! If you're tired of processed food, fast food, right-out-of-the-box food, 'FrankenFood,' and food with ingredients you can't even pronounce, then Saveur Magazine is for you! Saveur shows you how to buy and prepare natural foods the way they were meant to be cooked, served, and presented. Focusing on American fare, as well as American kitchen gadgets and...
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  • Edible Manhattan
    MY GIFT LISTS
    Whether you hang in Koreatown or Central Park, Edible Manhattan Magazine is your guide to eating local at the center of the universe.
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  • Lucky Peach Issue 9
    MY GIFT LISTS
    Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.
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  • Lucky Peach Issue 11: All You Can Eat
    MY GIFT LISTS
    Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Issue 11 is our ALL YOU CAN EAT issue. We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feasts in the Republic of Georgia, in the parking lot outside of the Iron Bowl. We attempt to...
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  • Kinfolk Volume 12
    MY GIFT LISTS
    KINFOLK ISSUE TWELVE: THE SALTWATER ISSUE Kinfolk's Summer 2014 edition will explore the world’s oldest and most used seasoning while also looking at it—and us—in its natural habitat: the sea. Instead of the stereotypical nostalgic summer issue full of things we’ve covered already (swimming, surfing, hammocks, etc.), this issue will focus not only on our salty theme but also on encouraging...
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  • Fine Cooking
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