If you’re a big foodie and are looking for some indie publications to read about all things food, hospitality industry, restaurant culture, and cooking methods, then this is the list for you. In this blog post, we'll explore some of the best food and drink magazines that cater to the interests of culinary enthusiasts. These are nine publications worth checking out:
1. Serviette
Toronto-based publication, Serviette is about what goes beyond food itself and explores the broader themes, ideas, and conversations surrounding our culinary experiences. It delves into the transformative possibilities of the future of food, tracing its journey from seed to plate and highlighting the people who contribute to its story. Serviette aims to create purpose-driven content that fosters a more interconnected and circular world of hospitality.
In the latest issue, we particularly enjoyed the feature titled “The Places We Consume”, which explored the wonderful and slightly peculiar world of corner shops, bodegas, kiosks, spätis, and konbinis. Same place, but different name — all across the world - these small neighbourhood hubs provide not just quick foods on the go and essentials but also experiences, connections and friendships.
2. Picnic
Based in London, Picnic Magazine is a captivating food and lifestyle publication that celebrates a diverse range of tastes and the culinary world. In issue #3, the Hollywood Special, readers are taken on a gastronomic journey to Los Angeles, exploring rice with Nakul and Arjun Mahendro of Badmaash, indulging in bagels with Arielle Skye and Chris Moss of Courage Bagels, and experiencing a rotisserie chicken feast with Sara and Sarah, founders of Kismet Rotisserie. The magazine showcases the stories of beekeepers, bike couriers, chefs, and delis, providing unique food experiences and a vibrant celebration of food culture. It's a must-read for culinary inspiration and for meeting awesome personalities in the food industry.
3. Swill
Swill magazine, a quarterly publication, immerses readers in the captivating world of restaurant culture and the intricacies that lie within. With its engaging and witty storytelling, Swill showcases the beauty and influence of food and drink, shedding light on the beloved, unloved, and wonderfully strange aspects of culinary experiences and hospitality in general. Swillhouse, the brainchild behind Swill magazine, was established in 2008 in Sydney by Anton Forte, a bartender, and Jason Scott, a waiter, united by their passion for Sydney nightlife and their shared vision for its improvement.
Swill #2 is a delightful print equivalent of a long lunch. It features chef Paul Carmichael's Caribbean childhood treats, Vincent Peranio's insights into Baltimore Happenings, Mexico's signature sandwiches, Michael Pollan's mescaline experience, David Thompson's Thai cookery wisdom, Ellen Virgona's lens on the Greek Islands, and Stanley Tucci's candid thoughts on vacuuming and the film "Big Night." Prepare for an extraordinary and diverse range of content.
4. Drift
Drift takes readers on a journey to different coffee cultures around the world. Each issue focuses on a specific city and explores its unique coffee scene, from the local cafes to the coffee rituals and traditions. Drift presents a fascinating glimpse into the global coffee community and is a must-read for coffee enthusiasts and travel lovers alike.
In the latest issue, Drift explores the vibrant kiezkultur (neighbourhood culture) of Berlin, a city that has become a hub for young creatives and a centre of counterculture. This issue delves into the dynamic coffeehouses, roasteries, and bakeries that populate Berlin's bohemian neighbourhoods, indie music scene, and start-up community. It is a captivating journey through the diverse coffee scene and the intertwined history of this resilient city.
5. The Preserve Journal
The Preserve Journal from Austria celebrates the art of preservation, showcasing traditional and innovative techniques for extending the life of seasonal ingredients. From pickling and fermenting to canning and smoking, this magazine provides in-depth guides, recipes, and stories about preserving food. The Preserve Journal is perfect for those interested in sustainable food practices and reducing waste.
The latest issue covers a diverse range of topics, including bridging the urban-rural gap, transformative cooking, herbalism, sparking a flour revolution, sustainability of cider and more. With insightful interviews, captivating photography, and thought-provoking articles, this issue presents a compelling exploration of food, sustainability, and community.
6. Eaten
Eaten magazine celebrates the essence of food history. With its meticulously crafted design and captivating storytelling, each volume takes readers on a journey through time, unearthing forgotten recipes, shedding light on culinary traditions, and honouring the people who have shaped our relationship with food. Eaten is a treasure trove for food enthusiasts, delivering a blend of gastronomic essays, intriguing narratives, and culinary curiosities.
The latest issue, #17 - Vegetables, offers a nourishing feast of stories from the edible past. From the surprising origins of the baby carrot to the enduring significance of taro in Hawai'i and the colourful life of America's first celebrity bodybuilder, this issue is packed with vitamins and minerals for your brain. Contributors delve into topics such as the legacy of cardio alla giudia in Italy, the influence of 'Bahay Kubo' in the Philippines, and the fascinating history of Jell-O as an all-American salad.
7. Noble Rot
Noble Rot combines the worlds of food and wine. It shares a unique perspective on the intersection of gastronomy and viticulture, featuring interviews with renowned chefs, sommeliers, and winemakers. Noble Rot's engaging storytelling and expert insights make it a must-read for those who appreciate the marriage of food and wine.
Issue 31 celebrates its 10th Birthday and looks back at what they’ve learned over the years, including contributions from Keira Knightley, Marina Hyde and the Chemical Brothers. We especially enjoyed looking through Noble Rot’s 20 Essential Wines of the Decade.
8. Sandwich
Sandwich Magazine's latest issue is all about the summer favourite, the ice cream sandwich. Featuring music producer Benny Blanco on the cover, the magazine explores the delightful world of ice cream sandwiches with a mix of cultural essays, features, and photo stories. From a roundup of the world's ice cream sandwiches to a fascinating look at the science behind our love for ice cream, this issue is filled with joy and deliciousness.
In a letter from the editor, Josh Jones shares the excitement of planning the Ice Cream Issue and highlights Benny Blanco as the perfect cover star, exuding joy and bringing a fun-loving spirit to the magazine. The issue delves into the relationship between music and food, including Blanco's experiences in the kitchen, along with exploring the pleasure-inducing effects of ice cream. With insights into different ice cream sandwich variations from around the world and unique stories like the use of India's Parle-G biscuit in a signature ice cream sandwich, Sandwich Magazine delivers a delightful and mouthwatering read that celebrates the magic that happens between two slices of bread.
8. F-Magazine
F Magazine, the sister publication of B Magazine, offers a captivating exploration of everyday ingredients. Delving into the cultivation, preparation, and sharing of these ingredients across diverse cultures, each issue of Magazine F presents in-depth interviews, inspiring stories, and stunning photography. Immerse yourself in the world of food as Magazine F uncovers the fascinating journeys of ingredients and celebrates the power of food to connect us all.
In Issue #15, F Magazines delves into the versatile and beloved egg, shedding light on its role in various cuisines, from Western brunch favourites like eggs Benedict and scrambled eggs to classic Asian dishes such as steamed eggs and rolled omelettes. The magazine also addresses the evolving conversation around animal welfare and the rise of free-range, organic eggs and egg alternatives as substitutes for animal protein.
Issue #17 celebrates the universal appeal of ice cream, showcasing the wide array of flavours, textures, and production methods found across the globe. From gelatos to sorbets and granitas, the magazine explores the craftsmanship of artisan ice cream makers, who infuse their creations with unique flavours and organic ingredients, while also highlighting the significant role of ice cream in branding and promotional strategies. Magazine F truly enriches readers' understanding of everyday ingredients and their impact on our culinary experiences.
These nine culinary publications offer a diverse range of perspectives, from exploring the world of coffee to celebrating the art of preservation and indulging in the pleasures of food and wine. Each publication brings something unique to the table, making them a delightful read for any foodie seeking inspiration and knowledge.
