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Magazines

Saveur Magazine Issue 205: Fall/Winter 2025
An independent voice in culinary exploration, SAVEUR has, for 30 years, brought readers extraordinary food and travel writing. The Fall/Winter 2025 issue explores Hong Kong, quince, Cape Town, mead, New Orleans, shaobing, and more!    
Saveur Magazine Issue 205: Fall/Winter 2025
CRUMB Issue 1 (A Baking Magazine)
CRUMB is a print magazine highlighting chefs, recipes, bakeries, brands & people in pastry! Created by Emily Kim of The Pastry Project. Issue 1 features articles about awe-inspiring pastry chefs and bakeries. It highlights content creators and people that work for delicious pastry brands! It's packed with recipes by chefs...
CRUMB Issue 1 (A Baking Magazine)

Emily Kim, Editor

Imbibe Issue 118 (November/December 2025)
Imbibe's November/December issue celebrates going big for the holidays with bold drinks, wines, and seasonal staples, from flaming punches and Burgundy to Mexico’s atole and classic stouts, all bringing warmth and flavor to the winter season. Plus Calvados cocktails, dessert wines, chai-inspired treats, a trip to Speyside, Scotland, James Hoffmann,...
Imbibe Issue 118 (November/December 2025)
Imbibe Issue 120 (March/April 2026)
Imbibe’s March/April issue raises a glass to tequila, from heritage-driven bottlings to new expressions, exploring its roots, its future, and the bars and bottles redefining how we drink the spirit today. In addition, explore matcha’s next-level popularity, the recalibration of craft brewing, the promise of New Zealand pinot,  Istanbul’s tea tradition,...
Imbibe Issue 120 (March/April 2026)
Eaten Magazine No. 25 Feasts
This latest Eaten wallows through the good and the bad of historical extravagance, featuring stories on everything from Stalin's reign of dinner party terror to the colorful generosity of Frida Kahlo's celebrations and the enduring decadence of the all you can eat buffet. (Spring 2026) Contributors include: Helena Mushili O'Neill on the Pan-African...
Eaten Magazine No. 25 Feasts
Roads and Kingdoms Issue 1
Our annual print magazine includes 144 pages of arresting visuals and in-depth storytelling from writers, artists, and photographers around the world. Issue 1 opens with a Letter from the Editor written by R&K co-founder Matt Goulding directly to our late partner, Anthony Bourdain. “This is the first issue of our print magazine—which,...
Roads and Kingdoms Issue 1

Nathan Thornburgh, Matt Goulding

Menu No 12: Summer 2025
Menus is a series of, well, menus. Each contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot! Menu No 12 celebrates the power of randomness and the joy of cooking with intention. Built around summer's most versatile ingredient—watermelon—this collection...
Menu No 12: Summer 2025 : Soft Cheese, Herbs, Marine, Vinegar

Brian Voll

Saveur Magazine Issue 206: Spring/Summer 2026
An independent voice in culinary exploration, SAVEUR has, for 30 years, brought readers extraordinary food and travel writing. The Spring/Summer 2026 issue explores Bangkok, garden tomatoes, Kolkata, Mexican cheeses,  Hawai'i, and more!  
Saveur Magazine Issue 206: Spring/Summer 2026