7 Great Food Magazines That Don't Exist Online

If you want to read these, you’ll have to do it the old-fashioned way

Lucky Peach

Each issue of Lucky Peach is focused on a single theme.

There’s plenty of great food content around the web (ahem), but not all of it is online; some of it is still only available in print, and they’re great reads. While many of these magazines do have websites, the featured content is print-exclusive, and well worth the cost of the issue. Here are seven print-only magazines every food-lover should know about.

Lucky Peach

Backed by Momofuku’s David Chang, Lucky Peach is a quarterly magazine, each issue focused on a single theme, from Chinatown to street food to all you can eat. Each theme is explored through essays, photography, art, and recipes.

Cherry Bombe

This biannual magazine is focused on women and food, and launched last year after securing more than $40,000 on Kickstarter. The magazine features different cultures, cuisines, and voices, and nearly all the subjects and writers are women.  It “celebrates women and food—those who grow it, make it, serve it, study it, enjoy it and everything in between.”


This quarterly magazine “collects ideas from a growing international community of artists, writers, designers, photographers, cooks and others who are interested in creating small gatherings and finding new things to make and do.” It’s full of great photographs, and is geared toward everyone who’s looking to live a “balanced, intentional lifestyle.”

Short Stack

More of a mini-cookbook than a magazine, each edition of Short Stack is a single-subject booklet, packed with recipes from some of the country’s top culinary talents, including Ian Knauer, Susan Spungen, and Soa Davies. Topics include eggs, tomatoes, and strawberries, and the recipes are unique and ingenious.

Diner Journal

This independent ad-free magazine is published by Brooklyn restaurateur Andrew Tarlow, and features original art, writing, and recipes. It’s run entirely by industry folks — the editor in chief is Achilles Heel bartender Anna Dunn — and issues contain everything from seasonal recipes to instructions for tying a rib roast and a thorough examination of our relationship with organ meats.


This “journal of food and culture” has been taking “food as a starting point to probe timely and necessary questions about the role of food in everyday life” since its inception in 2001. It analyzes everything from historical trends to the political and social aspects of food production and consumption, and even while maintaining a global focus on food through in-depth research and investigation, every issue makes for an entertaining, thought-provoking, and informative read.


This network of local food publications publishes nearly 100 local magazines from Ozarkansas to Silicon Valley, with a mission to celebrate local foods throughout the United States and Canada. They introduce readers to local farmers, growers, chefs, and food artisans through their publications and events, and all publications are independently published by food advocates based locally. Wherever you are, there’s most likely an Edible published nearby, and we high suggest you subscribe to it. 

Rate this Story