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Magazines

Fare Issue 14: Mexico City
UK import "Sitting atop ancient ruins and once-vast lakes, today's Mexico City is both humming with history and hungry for change. As one of the world's largest cities, Mexico City is a universe unto itself, where art, history, and cuisine thrive on – literally – every corner. From the buzzing labyrinth of...
Fare Issue 14: Mexico City
Fare Issue 16: Taipei
UK import Cradled by mountains and lush greenery, Taiwan's capital is a city of both comfort and convenience, where deep-laid roots blossom anew. Inside This Issue:Follow author Aichu Hung through her memories of Dadaocheng, Taipei's oldest district and a treasure trove of traditional ingredients, Chinese medicine, and Japanese colonial architecture...
Fare Issue 16: Taipei
Fare Issue 17: Warsaw
Spanning the banks of the Vistula River, Warsaw is defined by its history of resilience and its place at the heart of Poland's modern cultural revival. Inside This Issue: Queue up at the kitchen window for a meal at Rusałka, a Soviet-era milk bar serving up comforting and nostalgic Polish...
Fare Issue 17: Warsaw
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 122 (July/August 2026)
Imbibe's Summer Drinks Issue celebrates the flavors and rituals of the season, from inventive Margaritas and tropical cocktails to pizza-friendly wines and crisp lagers. You’ll also find limoncello cocktails, sweet and snappy root beers, beer-marinated chicken, and more inspiration for enjoying long summer days.  Imbibe is your ultimate guide to...
Imbibe Issue 122 (July/August 2026)
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
Kitchen Table Issue #8 The Baked Issue
Crack open the pages of this tasty issue and stuff your face with scrummy baked goodness; join the adventure and learn about the red hot micro-baking trend, then meet one of the last remaining independent fortune cookie makers. Travel with us across the country and around the globe, from Portland...
Kitchen Table Issue #8 The Baked Issue

Brett Warnock

Menu No 13: Spring 2026
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! Travel is the art of paying attention—to color, texture, flavor, and the things that speak to you across distance and difference. Menu...
Menu No 13: Spring 2026 : Caribbean, Mint, Tarragon, Lamb, Cream, Cheese

Brian Voll

Eaten Magazine No. 26 Picnics
EATEN No. 26: Picnics is a delightful wander through the park, featuring stories from dining al fresco with the ancestors in China to eating along the Appalachian Trail to the life and times of your gingham picnic blanket.  (Summer 2026) Contributors include: Anna Ansari on the golden age of the American rest stop...
Eaten Magazine No. 26 Picnics
Fare Issue 19: Athens
Athens’ ancient soul is the stuff of legend, but the modern city holds its own marvels. From the glistening port to its storied tavernas and lively kafenia, the Greek capital is more spirited than ever. Inside This Issue: Step down into the koutoukia, Athens's traditional basement eateries, for long nights...
Fare Issue 19: Athens
Art Culinaire 157
This issue highlights the following chefs:  Mike Bagale of Sis & Guzzle in Manhattan Andy Doubrava and Tiffani Ortiz of Catbird Seat in Nashville Scott Malloy of Sourcewater in Nashville Kevin Smith of Beast & Cleaver in Seattle
Art Culinaire 157