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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 121 (May/June 2026)
It’s Imbibe's 20th Anniversary, and the May/Jun issue raises a glass to two decades of connecting curious drinkers and industry pros alike, celebrating the people, places, and ideas shaping beverage culture. Plus you’ll find sparkling wine cocktails, Cuban coffee culture in Miami, America’s love for bourbon and rye, boozy ice...
Imbibe Issue 121 (May/June 2026)
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
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

Cake Zine - Steak Zine
Welcome to Steak Zine. For this pocket-sized special issue, Cake Zine is setting off into carnivorous territory. We're serving up 208 pages of non-fiction and fiction exploring the cultural impact of red meat, including: The last days of Acropolis, Portland’s beloved strip club-steakhouse, by Sophia June A profile on the women going...
Cake Zine - Steak Zine
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