Who Reads Food & Wine? Food & Wine is the contemporary magazine for elegant dining and entertaining. Food & Wine is on a mission to find the most exciting places, new culinary experiences, emerging trends and sensations. Food & Wine readers are hungry for more than just the next great meal -- they seek an energetic and stylish take on living well.
What You Can Expect in Each Issue:
Chef Recipes Made Easy: Our test kitchens simplify recipes from great restaurants and famous chefs.
Well-Being: Great, Healthy Recipes
Wine Matters: Our regular column about wine
Travel: An exploration of a thrilling food destination and recipes that bring the local cuisine to your kitchen. Each issue also contains a Recipe Guide and a Wine Guide, making it easy to find each recipe and wine within the pages of the magazine.
Feature Articles: Feature articles in each issue cover a broad range of topics guaranteed to be of interest to our readers. Reports on new culinary trends, new restaurants, travel destinations with important and exciting culinary experiences, profiles of major chefs, advice about wine and wine pairings, and of course, amazing recipes -- all tested and perfected in the Food & Wine test kitchen.
Special Issues Included in Your Subscription:
Each July, the Food & Wine Best New Chefs are announced -- naming ten up-and-coming rising stars in the culinary world. Past Best New Chefs include notables such as Daniel Boulud, Tom Colicchio, Todd English and Thomas Keller. The October issue focuses on wine, revealing the winners of Food & Wine's American Wine Awards.
Magazine Layout: The pages of Food & Wine are designed in a contemporary style. Recipes are easy to read and the instructions have been tested so they are complete and easy to follow. Feature stories are accompanied by beautiful, mouth-watering photographs.
Contributors: Contributors are chosen for their knowledge of and passion for the culinary lifestyle, including luminaries in the restaurant world, such as Jacques Pepin and Jean-Georges Vongerichten, to cookbook authors, expert wine-makers and food artisans.
Comparisons to Other Magazines: Food & Wine is not just a compilation of recipes, but rather covers the entire range of topics of interest for our sophisticated readers: profiles of chefs (from the luminaries of the restaurant world to the up-and-coming chefs who are the superstars of tomorrow), travel destinations explored through their tastes and flavors, and expert advice about the best buys in wine (from the most worthwhile splurges to great bargains) and wine pairings.
Advertisers: Most of the advertising in Food & Wine is specific to the culinary interests of its readers: including food products and ingredients, kitchen equipment, wine merchants, and destination travel advertisements.
Awards: The James Beard Foundation has honored Food & Wine many times over the years, for journalism about the restaurant industry, emerging food trends, and wine coverage. Food & Wine also was the Gold Winner of the 2008 Folio Eddie Award, for the September 2007 anniversary issue.
The Food & Wine Classic in Aspen is America's premier culinary event. Hailed by the New York Times as "the granddaddy of them all", the event features three incomparable days of cooking demonstrations, wine tastings, seminars and panel discussions by world-class talent, such as Jacques Pepin, Bobby Flay, Emeril Lagasse, Mario Batali, and Danny Meyer. Food & Wine is also proud to be a sponsor of Bravo's Top Chef.
Amazon.com Review Focusing on a central theme in each issue, such as 25 party ideas (number 25: nautical party) or 35 quick and tasty dishes, Food & Wine indulges a broad range of culinary connoisseurs and thirsty enophiles. Expect a number of well-rounded recipes and festive commentary on the theme at hand, but don't expect that Food & Wine will be weighed down by said theme--each issue also contains a home shopping guide (in case you need to know where to purchase a green bamboo tray), restaurant reviews, a Drinks/Wine section, and shorter articles that run from "Win a Date with a Chef" to "The Joy of Slow Cooking." --A.J. Rathbun
Food & Wine is packed with the world's greatest recipes for soups, salads, pasta, bread, meats, and mouthwatering desserts. Every issue helps readers find the best restaurants, enjoy the best food, indulge in the best wine, create a better kitchen, eat more healthfully, get inspired by great chefs, and much more!
the most over-rated food magazine I subscribed to Food & Wine for a while and was continuously disappointed. The articles are on the superficial side and more importantly a lot of the recipes and product reviews are not as well researched as they should have been. I experienced more than one flop trying their stuff. The magazine tries very hard to be trendy and pick up the latest and greatest in the cooking and restaurant scene without being careful enough in deciding what is actually an important or meaningful trend rather than a fad. This magazine can't hold a candle to "Bon Appetit" or "Gourmet"....more info
More focused on the editor than on the food A few years ago, the editor, Dana Cowin, covered her own wedding in the magazine--the height of tackiness, in my opinion, for a magazine that supposedly portends good taste. The recipes have been better in the last few issues than they have in years past--in other words, I have found them more accessible, more down to earth, while still retaining the excellence and quality for which the magazine rightly strives. It's losing its arrogant and aloof edge, which is a move in the right direction....more info
Fabulous, Fabulous, Fabulous! I have subscribed to this magazine for years, and have found it to be the best cooking magazine I have ever come across for the serious amatuer cook. They focus on a theme, and the chefs who submit recipies do not just give a recipie ... they write an article about the steps involved in preparation. It allows me to turn out high-quality food every time!...more info
Get your affluent lifestyle here... "Food & Wine" is a classic doctor's office magazine, particularly if that doctor is a plastic surgeon. The target audience is clearly affluent, but the advice and articles work for most anyone.
The magazine offers a wide-ranging, monthly look at several topics: home; travel; restaurant overviews; general cooking info with recipes and tips on quick meal prep; healthy eating/lifestyle; and a few wine-related articles, including food pairings and an insights into wine types and varietals.
The layout of the magazine is easy on the eyes. The design (photography and text) is in keeping with other magazine of this genre; in short, it is high-quality, but not groundbreaking. For the visually-challenged, though, the font size selection is definitely on the small side. As for the writing, it is neither better or worse than the competition. At between 100 and 120 pages, "Food & Wine" is perhaps a bit skimpy page-wise, but still average for the cover price. And while there are many ads for upper crust products, the magazine wisely clusters them in such a way that articles are less broken up over scattered pages than some other magazines - a nice touch.
The recipes reflect the current trends - multi-ethnic, Puck-ish, and with a bent for unusual pairings of ingredients. But to their credit, a simple scan of the recipes shows few of the bizarre, impossible-to-find ingredients that are the bread and butter of some other gourmet magazines.
Good magazine for a decent price that makes it worthwhile for even us "commoners"....more info
Tasty review... My husband is a culinary student, so I ordered this magazine subscription. He looks forward to each issue, and is always finding ideas when he reads F&W. I know we'll subscribe for many years to come. This is a fun magazine for those who enjoy cooking, both at home or in a professional setting....more info
Subscription Savings You may get a Subscription for $19.99 if you pull out a loose insert from one of the magazines on the shelf at the books store or super market....more info
Incredible Wine Pairings Okay my one and only complaint about this one is the ads in each issue it becomes so much that I get tired of having to search out the articles. The menus are delicious, the pictures are beautiful and the wine recommendations are broad in range from the inexpensive to the pricey. They seem to try and cover it all in their issues.
Always excited to see this show up in the mailbox. Another great magazine. I love reading it and the recipes that are in it....more info
Good Mag I really enjoy this magazine. It has given me lots of ideas for how I cook at home. The recipies are great as are the wine recomendations. Some of it can be a bit trendy, but knowing the trends can be helpful....more info
Food & Wine is excellent in all regards "The only way to get rid of a temptation is to yield to it" (Oscar Wilde)
Great food and superb wines tempt me. Thus, I am an aficionado of food magazines. Three magazines (Food & Wine, Gourmet, Southern Living) nested in my mail box monthly and all of them satiate my longing for great food and wine.
Food & Wine is supreme. It promotes dishes that are 1) fast, 2) healthy and 3) can be made ahead and each recipes gives you the time needed to prepare, the recipes' calories, fat and the carb. count.
I really like the table of contents "Recipes" page, where all the magazine's recipes are categorized much like a cookbook (Soup&Starter, Salads&Vegetables, Pasta, Grains&Breads, Fish/Shellfish, Poultry, Meat, Desserts).
When there are recipe photos they are good to very good (more photo would be a welcome addition) thus enticing you to attempt the recipe.
One suggestion for improvement would be a column of "best buys" wines or "Good wines under $10". Most of the wines that are profiled are, for me, expensive (i.e. 1/2003 issue `Ice Wines' $52, $75, $65 $17, $35, $40).
Food & Wine is excellent in all regards and highly recommended....more info
A Trendy Disappointment Maybe I was just hoping for too much from one magazine - a good wine magazine with some recipies thrown in. The recipies are good, but the wine secion is a sparse and unsophisticated afterthought. The articles are truly grating, focusing in agonizing detail on the trendy parties thrown by the editors' friends. There is a place for a magazine like this, but don't let the name fool you; this publication is really more of an entertainment lifestyle magazine than a food magazine. What is most definitley is NOT is a wine magazine....more info
Food for thought, wine to drink Has your food become blase? Taste buds bored? Try Food and Wine magazine for a taste wake-up! You've tried world music? Now add world food! Thai, Argentine, California Valley. New tastes! New thrills!
June's issue features grilling recipes, including gourmet pizza-- mind you, not the same ol' pepperoni and cheese--as well as Thai grilling. One of the most widely ranging flavors in one dish is Thai food.
Essential Thai ingredients include cilantro, coconut milk, dried chiles, dried shrimp, and fish sauce. Listen to these Thai favorite dishes: Spicy Green Papaya Salad, Warm Flank Steak Salad with Mint and Cilantro, Sweet Sticky Rice with Mangoes and Sesame Seeds, Grilled Quick-Brined Jumbo Shrimp, Salt-Crusted Tilapia with Lemongrass, and Mango Alexander.
Another grilling subset is the pairing of oaky wines with smoky foods, traditionally served with reds. But picture this: Chardonnay with Grilled Scallops and Honeydew-Salsa, Sauvignon Blanc with Grilled Gruyere-and-Zucchini Sandwiches, or Pinot Noir with Chopped Lamb Steak with Garlicky Spinach (I pass on lamb).
Let's walk through the magazine for a camera's eye view of content:
1. Menus: Seven warm-weather menus from recipes in this issue--an excellent idea!
2. News and notes: Even begins with a recipe for Pasta with Cheese and Pepper (which looks divine)
3. Since this issue focuses on outdoor grilling, there is a page of outdoor grills to ponder
4. Cocktail chic with several unusual recipes
5. Kitchen in the garden (here's where I'm beginning to protest not being rich)
6. Designers to watch now (money)
7. How to sniff out corked wine (and bad)
8. 20 Smart tips for everyday grilling (very practical and exotic)
9. A Top Chef's Weight-Loss Secrets (one of her recipes is Grilled Tofu with Asparagus and Nori Vinaigrette)--I love tofu and seaweed, so this will be a winner
10. The ultimate sausage guide with recipes for five condiments
11. Best 5-minute dressings along with salad recipes to use with them, for example Mixed Grilled Vegetables with Creamy Feta Vinaigrette
12. Summer's best wines--10 crisp, light whites
13. A major article on gaucho grilling in Argentina, including Grilled Peaches and Plums with Mascarpone, Mini Corn Cakes with Seared Salmon
14. Then the other grilling sections with which I began the review.
Of course, swaddling all the articles are a multitude of ads, but they make the magazine possible. I have no complaint there.
I confess that I haven't tried any recipes yet--but look forward to doing so next week when school ends for another year.
Having a grilling issue for June (that hits the stands in May) is very timely for use the rest of the summer. It is so lovely to take your ingredients to the outdoors kitchen, fire up a grill, swirl some cocktails, grill, pop the cork on a bottle or two, and dine to the best of exotic foods from around the world right there in your own little paradise. Food and Wine made this fiesta possible! Along with my imagination! ...more info
Good Recipies and ideas, rather upper end in aim I subscribed to this magizine for a year and liked it. I typically don't get more than one year of a subscription to this kind of magizine because collecting many years worth of magizines is more trouble to keep, and look through for recipies than what is practical.
One years worth of this magizine has given me a wide range of recipies and ideas for dinners and wine selections. My complaint is that most of the recipies use a lot of hard to find and expensive ingredients. If you're on a grocery budget, you'll be quite limited. It has articles about putting together dinner parties, and pictures of the home and guests the dinner parties are held in. In this, I found it interresting to see how different people live....although I doubt I'd ever end up at a posh dinner party discussing my summer beach house, winter ski lodge, and that great set of $80 per peice china that I just had to have....I'm more likely to be at a potluck of mix n match dishes.
Although I don't have exotic ingredients at my disposal, I have been able to alter many of the ideas presented to better fit my needs and time constraints. I found the issue las Thanksgiving on how to do a big thanksgiving dinner very usefull, and incoperated many of the recipies into thanksgiving and christmas dinners with great success....more info
Grilling, Fast Foods, Tasty Gourmet Delights PLUS Wine This magazine would be a delightful reading experience for a wide audience. It appeals the *most* to busy young adults, who are looking for quick, healthy, easy-to-make delicious meals, which they just *might* want to spice up with an occasional adventurous new taste in wine recommendations. There is a wonderful column on "new flavors". In the June 2004 issue it is "lemongrass". In the July issue it is "miso". There are fine recommendations for new restaurants in exotic locales, such as, Bermuda or Sao Paolo, Brazil. Also included are foods for special holidays, such as in June for "Father's day". Naturally, grilling is the "haute cuisine" on this auspicious day. The recipes for "Salmon Nicoise Sandwiches" and "Tuscan Baby Back Ribs" are mouth-watering ...
The "fast food" section is loaded with tasty healthful salads, such as, "Spicy Chicken, Avacado, and Mango Salad" and "Turkey and Green Bean Stir-Fry with Peanuts". Some grilling suggestions include, "Tandoori Pork with Gingered Mango Salad" and "Korean-Style Chicken Wraps". Needless to say, all the food is tempting and the recipes are not too difficult to accomplish, provided one is already familiar with cooking techniques.
Overall, the emphasis on this magazine is *not* on wine but instead on food. For a change of pace, the June issue has a very fine article on "vodka". In the July 2004 issue there is a superb article by Robert Parker called, "Australian Wine Guide". The regular wine column covers "German Reisling" by Richard Nailey. Most impressively, the July issue introduces the reader to "America's Best New Chefs of 2004". Of course, each selects a recipe to share. This magazine is loaded with unique articles for the adventurous cook and aspiring gourmand. Highly recommended. Erika Borsos (erikab93)...more info
Paris Restaurant Reviews While I would hardly call myself a wine connoisseur, I do enjoy this magazine for the articles and recipes.
The Columns in the September 2002 issue include:
From the Editor - an always inspirational look at what is happening in the food world by Dana Cowin
"Fashions in food do come and go, and that's okay. Food should involve a sense of discovery. There's excitement in trying a new ingredient or visiting a new culinary destination." -Dana Cowin
Web Chat - with Joyce Jue
How do I cure my new wok?
What are some important wok rules?
Should I stir-fry all of my ingredients at once, or cook meat separately?
What kind of soy sauce should I use?
Pairing of the Month
News & Notes
Travel - an article about Mexico
Restaurants - The best new places to eat in Paris
Kitchens - the newest gadgets and kitchenware
Fast - Basil Chicken Curry with Coconut Rice
Last Bite - Plum Tart
The recipes are ranked according to "fast," "healthy," and "make ahead." They include soups and starters, salads and vegetables, pasta and rice, fish and shellfish, meat, poultry and desserts.
~The Rebecca Review
Author of Seasoned with Love: A collection of
best-loved recipes inspired by over 40 cultures ...more info
Good Eats, Fine Drinks, and Having Fun Food and Wine is a pretty good magazine for those who enjoy the finer things in life when it comes to unusual cuisine and expensive fermented beverages. This publication is usually very long- over 250 pages- and its packed full of recipes, travel excursions to wine growing regions, and general facts about different varieties of wine and where to find them.
One thing about this magazine that surprised me at first is the emphasis on the food. I know the magazine is titled "Food and Wine", but my initial impression was that this would be a magazine devoted entirely to wine with occasional mention of the foods that go with wine. It isn't like that at all. The food sections and the recipes are just as important as the featured wines. Recipes are so frequent, in fact, that the magazine even has an index located near the front with all the recipes listed by food type, showing the page number to turn to for the recipe.
Besides the frequent talk about food and wine, this magazine is also dedicated to entertaining. I have heard it suggested that this magazine should change its name to "Food, Wine, and Entertainment". It would make sense, because conviviality and high- class partying are certainly an important component of this magazine.
There is one thing about Food and Wine that I wish was different. I appreciate the factual information and I like the personal touch that you find in some of the stories about winery owners, chefs, and the like. But I think Food and Wine gets a little too sidetracked from time to time in its reporting. For example, it is common to find stories that talk about subjects like home decorating. This would be fine in a magazine about home design, but I don't think it belongs in a magazine like this.
Overall, this is still a good publication. Lovers of great eats and fine drinks will enjoy it the most. It's worth taking a look, if nothing else, just for the recipes. Even if you're not a frequent imbiber of the fruit of the vine, there is still something of interest to be found in the pages of this magazine.
Timing Why request a review from me when I haven't yet recieved the publication? It clearly states the subscription won't begin for six to eight weeks, yet a product review is requested after three weeks....more info
good luck actually getting the magazine i wouldn't know if this was a good magazine, i have yet to receive it, after waiting three months. it is cheaper to order through food and wine website anyway....more info
Yummm Hey, hey, hey -- Grilling in the USA! This is the lead article in in the first issue of Food and Wine I ever got, and as the summer approaches, and I am ready. I just pulled my grill out of the garage last week, as the temperature is warming up. This is what I love about this magazine--they are timely, and somehow know what I'm thinking.
Yes, I know--many are thinking about grilling now. This doesn't lessen the value of the magazine for me; it comes monthly with seasonal dishes and ideas for parties, formal and casual, as well as general items that would be appropriate all year round. The grilling article this month concentrates on atypical grilling possibilities -- grilled salmon with dilled mustard glaze; grilled Maryland soft-shell crabs with tartar sauce; grilled pork tenderloin fajitas; barbecues leg of lamb; many other things, including the grilling essentials (from taste-oriented requirements such as dried vines and herbs to practical needs such as mitts and a brush).
That issue of magazine also had An Ode to Beer & Baseball, another apropos article, with the subtitle which reads:
'Forget Chardonnay. The only drink that can do justice to baseball is a lukewarm, sudsy, mass-produced domestic beer.'
Now, you might not agree with this (I personally would prefer a higher-grade beer with my low-standard hot dog at the ballpark), but from this you can see this is not just a 'woman's magazine', as so many magazines of this sort get labelled.
The magazine is well-organised, well-pictured (I like to see the way food is supposed to look), and well-written; it has an index of recipes in the back of each issue, separated by food types--soups and starters, salads, eggs, vegetables, pasta etc., fish & shellfish, meat & poultry, desserts, condiments & sauces, and (in this particular issue) salsas. They also index types of cooking (formal, fast, etc.), wine recommendations and reviews, and places.
Past issues included a gatronomic tour of the restaurants of San Francisco, as well as Amsterdam. One previous issue did a 'tour of the islands', which took in not only Caribbean islands, but also Tahiti, Madagascar, and Australia. There is always at least one international article in Food and Wine which discusses both local cuisine and restaurant options, as well as how to recreate some of the dishes at home.
The section on wines is always of particular interest to me. A recent issue included a useful guide to 10 common blunders with wine, which includes storage tips, glassware cleanliness (don't destroy a good wine with a glass which has a soapy residue!), serving sequences, and more. The preceding issue kept with it's island theme by going over the best wines from islands by wine experts from 12 top resorts; earlier in the year articles included tips for getting best buys at restaurants (how to really read a wine list), how to buy to build a collection, and how to determine value in the confusing world of French wines.
One article I highly recommend comes from the February 2000 issue, The $100 Dinner Party, which discusses chef Julia Serrano from the Picasso restaurant in Las Vegas and his construction of an elegant dinner party for 10 that only cost $100. Then it has pages of wonderful tips for those on a limited budget (like poor struggling seminary students!) on how to build good and memorable menus on a shoestring.
I was given a subscription to this magazine as a gift from someone who despaired of my Domino's diet, and I have maintained the subscription due to the wonderful variety of articles, the interesting writing style, and the temptation the magazine inspires each month.
Okay Magazine... but way too many advertisements! The accounts in Food & Wine are fun to read, and I've gotten many great recipes from the magazine. However, I do have one major qualm with it: the advertisement to recipe ratio, is aggravating. When I get a cooking magazine, I expect recipes, not ads galore. Besides that, it is a fine magazine, but I would recommend something like Cooks Country (my favorite-the recipes are delicious, the tips helpful, the accounts of how the recipes came to be entertaining, and the format both attractive and easy to follow) instead. Taste of Home is also a good choice....more info