Edited by Ruth Reichl, Gourmet is the magazine of good living. Gourmet editors review the best restaurants from around the world and provide expert travel advice for those in search of the ultimate epicurean experience. Each issue features refreshing, easy-to-prepare and delicious recipes that come complete with top recommended wines. You'll get low fat alternatives, Quick Kitchen recipes, 5 ingredient feasts, drink tips and great seasonal dishes.
Who Reads Gourmet?
Gourmet speaks to anyone who likes to eat, drink, travel, or entertain. Its readers appreciate all aspects of good living and seek out inspiration on how to celebrate and enjoy themselves. Whether they’re eating in or dining out, Gourmet readers recognize the value of seeing the world through food—and of understanding everything a meal can explain about the way people live.
'We have readers that you can’t fool. They have authentic knowledge and authentic experience. What they want from us is something that they don’t already know.' —Ruth Reichl, Gourmet Editor in Chief
What You Can Expect in Each Issue:
Gourmet brings you something unexpected in every issue. Fresh, young chefs rethinking the way we eat. Artisans who are making great cheeses and honest breads. New herbs and spices. The latest kitchen gadgets. And, of course, recipes that your friends and family won’t be able to resist.
Signature sections include:
- Good Living: This monthly section reveals our latest discoveries from around the world. Trends, restaurants, cooking methods, shopping, cookbooks, travel, drinks, and more.
- Gourmet Every Day: Because Gourmet knows how busy you are, the magazine’s editors devote special energy to Quick Kitchen recipes and Ten-Minute Main courses; two-thirds of our recipes can be made in less than thirty minutes. Plus, there’s always a main dish and main dishes for one or two people.
- Kitchen Notebook: Food editors reveal what they’ve learned in the kitchen each month. Techniques are explained with step-by-step tutorials that demystify the trickiest of recipes and improve results.
- Features: Gourmet is filled with fabulous photography, great writing, travel suggestions, and advice on entertaining. The editors and writers travel the globe to find that single bite powerful enough to inspire a story. Then, Gourmet shares these exciting discoveries with you and encourages you to come along on eating adventures—whether it’s halfway around the world or in your own kitchen.
Past Issues: Contributors: Since
Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.
Magazine Layout: Since
Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.
Awards: Gourmet presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers.
Gourmet has received 15 National Magazine Award nominations, including 2 wins, and more James Beard Award nominations than any other epicurean title.
Gourmet goes beyond the pages of the magazine with
Gourmet.com,
Gourmet’s Diary of a Foodie on PBS, signature events, and books.
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Customer Reviews
Average Rating:
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More Advertising Than Writing and Recipes
I have been a Ruth Reichl fan since her days at the LA Times (and her three autobiographies are exceptionally written), but I do not understand what she has done with this magazine. My chief complaint is the number of pages of advertising vs. the number of pages of writing and recipes. After finishing an issue, I feel assaulted by multi-page adver-torials from wine companies, cruise ships, and anyone else willing to fork over big $$$ to convince me how environmentally responsible they are. I never come away excited about food or ingredients or culture or a new dinner idea. Bon Appetit, on the other hand, has modernized and stylized its page layout, coverage and relationship with the reader. Yes, they, too, have a ton of ad pages, but I can overlook them better when almost every page of content is a joy. BA, I will be renewing my sub next year!
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A Textbook Case of Why The Magazine Is Dead
Gourmet- it's the food magazine that you don't want to be seen reading. It's precious, pedantic, and short on prose. The energy that came with editor Ruth Reichl was palpable a few years ago. Heads rolled, and after a few surprises , it has now settled into horribly written articles, pious editorials, unappealing recipes and a virtual altar for foodies. It is not relevant or interesting except to a very narrowly focused group of food intelligentsia. If a magazine is not capable of surprising you, teaching you, or exposing you to the world we live in, what's the point? If someone reads Gourmet fifty years from now, they will have no idea of what kind of culture we live in. Fear and hatred of food, smart foods, packaged dinners, frozen food, unaffordable food...the list goes on. Gourmet is in a bubble of their own making. Maybe they actually want to attend the staged parties they create in every issue complete with models vainly attempting to eat a sparerib.
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Not quite what I expected
Although this magazine has beautiful pictures of food, the recipes are a little over my head. I wanted something a little simpler and not quite so - well, what the magazine is called - GOURMET. This would be good for someone who has a lot of time to cook and appreciates gourmet dishes.
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The one magazine I've been reading for over 30 years
I first started reading my mother's issues when I was a teen. I remember my first ever Gourmet recipe was Dilled Carrots. I am always tempted to try recipes like this by the mouth-watering photography. I also love the articles that take you to a region and sample not only the cuisine, but also the local culture. As I love to travel - and a large part of my travel is sampling local cooking - these articles are my favourite.
My only wish for a better Gourmet is to remove the inserts. Their stiffness makes it difficult to lay my Gourmet flat while exploring a new recipe.
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Year long cooking inspiration for super deal
Already a Gourmet subscriber I choose to renew through Amazon this time which gives me 12 issues for $10!
To me Gourmet is one of the best food magazines, besides recipes that always work I love to read the food related travel reports. Photography is among the best, both for the travel articles as the dinner articles.
