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20 Great Food Magazines You Should Know About

20 Great Food Magazines You Should Know About

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These indie food publications are worth a read

These small press food publications might not be on your radars yet, but they should be.

If you think that paper magazines have been completely replaced by shiny digital editions, or that indie magazines are limited to the music scene, you are missing out on a lot of quirky, sometimes narrowly-focused food magazines.

Click here to see 20 Great Food Magazines You Should Know About

From all over the map, and representing all sorts of points-of-views, there is a large supply of independent food magazines that are worth reading. There’s an indie food magazine for every taste, and we’ve rounded up a list of 20 of our favorites that we want you to take a look at.

If you’re looking for intricate mission statements, good writing, beautiful photos, recipes, or tons and tons of information on a single topic, there’s a publication for you. While this list may look daunting, to be considered an "indie publication," or small press publication, a company usually publishes fewer than 10 titles a year, so you’ll have plenty of time to collect them and getting starting on your reading list.

BBC Good Food Magazine

Find out how to subscribe to BBC Good Food magazine and be the first to discover what's coming up in the new issue.

In this month's issue

Welcome to May! This month, celebrate the best of seasonal produce with colourful veg-packed recipes and sharing dishes.

Whether it’s a creamy spring greens carbonara or fragrant duck and vegetable curry – there’s something for everyone inside our May issue.

Reinvent your Sunday lunch with our herb-roasted pork and try exceptional spring bakes such as jam doughnuts and treacle tart.

Don't miss our new cook’s calendar with easy 7-day meal planner. Plus, discover our kitchen project ideas and handy leftovers guide.

Order direct to your door, download the issue and subscribe to join our Subscriber Club today.

1. Anthony Bourdain says: La Technique by Jacques Pépin

RECOMMENDED BY: Bourdain hosts several food and travel shows like CNN's Parts Unknown, is the author of best-selling books on the restaurant industry, and is a former NYC chef.

La Technique is the most famous cookbook written by Pépin, 78, who was personal chef to three French heads of state including Charles De Gaulle, had a TV show with Julia Child, and is a dean at the International Culinary Center.

The 22 Best Baking Cookbooks You Can Own Right Now

Home bakers rejoice: this is the list you&rsquove been waiting for.

Our favorite baking cookbooks run the gamut from tomes about genius desserts from pastry chefs to beautiful step by step photos for making incredible pies. Your baking bookshelf requires the classic cookbook authors like Dorie Greenspan and Rose Levy Beranbaum, as well as new takes on dessert from Violet Bakery and Dominique Ansel. Whether you’re working on a layer cake for a birthday or baked goods to snack on every day, these books full of bread and dessert recipes will point you in whichever direction you need to go. So grab your baking essentials, your best pie dish and get your apron on, it’s time to whip up something delicious.

Nkwobi is a popular Ibo delicacy prepared from spiced cow leg marinated in a richly flavoured sauce of Utazi leaves and palm oil. For people looking to have a nice outing, a meal you can take as the African equivalent of an appetizer would either be – pepper soup and a dessert could be Nkwobi. You’ll likely find them well served at Igbo kitchens in major Nigerian cities.

12 Cooking Skills Every Young Adult Should Learn

Everyone, young or old, can enjoy having a handy collection of basic cooking skills with a little practice. Mastering this list can help you make better meals, save time, be safer in the kitchen, and just plain have fun!

Making Stock
Taking the time to make your own stocks or broths gives you ultimate control over the amount of sodium and fat going into your meals. It&aposs also great for customizing spices and herbs for certain dishes (bonito-pork broth for ramen, anyone?).

Eating healthy should still be delicious.

Properly Cooking Pasta
While most people can at least boil water to cook pasta, it&aposs still a fairly easy food to mess up. It&aposs a good idea to glance over the main pointers to make sure you&aposre not using too little water or adding unnecessary ingredients (looking at you, salt).

Creating a Flavorful Sauce
If you have a few extra minutes to skip the jarred sauce (though we do have our personal favorite brand), then making your own sauce can be a satisfying experience. Getting the basics of how to make sauces should leave you with the ability to make a tomato sauce, cream sauce, and pesto with ease. Don&apost forget to add a bit of reserved pasta water at the end for an ultra creamy and flavorful sauce. 

Cooking a Hot਋reakfast
While it&aposs highly disputed whether breakfast is the most important meal of the day, it&aposs stillꂾneficial to know how to whip out a hot breakfast when needed. Learning the plethora of egg techniques out there (whether it be scrambling, boiling, or poaching) is a good place to start. Pair that with some oven-cooked bacon, toast with easy toppings, or French toast to round out your਋runch table&aposs spread.

Mixing Up Fancy Cocktails
Plenty of us are guilty of still drinking like college students long after becoming alumni. Gain a basic repertoire of classic mixed drinks to start off your venture into the world of impressive਌ocktails.

Saving Time and Dishes with One-Pot (or Sheet-Pan) Dinners
Throwing everything into a pot or onto a baking sheet can result in impressive meals that will leave others guessing how you made something so delicious and left practically no dishes in the sink. 

20 Healthy Foods to Add To Your Coronavirus Grocery List

In the face of fears surrounding COVID-19, it's entirely practical (and even recommended) to practice emergency preparedness. That doesn't mean you should run to the nearest supermarket and buy up all the cans available—remember that hoarding food hurts communities! But think of this time as an exercise in smart and practical shopping. That means investing in versatile foods with a long shelf-life that will also nourish you in the most nutritious way possible during the coronavirus quarantine.

You don't have to be concerned that grocery stores are going to run out of stock. But the benefit of keeping a stocked pantry is that it will help you limit the number of times you leave the house. Plus, when you have a pantry full of healthy food items, it can help you maintain a sense of calm and readiness.

What makes a well-stocked pantry? You'll want to include healthy items that:

  • Pack a nutritional punch
  • Keep well over time
  • Are convenient
  • Provide a good balance of nutrients from a variety of food sources
  • Are a combination of shelf-stable and fresh, nutrient-dense whole foods

Here are some healthy foods that Maya Feller, MS, RD, CDN, a registered dietitian nutritionist who specializes in weight management and owner of Brooklyn-based Maya Feller Nutrition, recommends adding to your "coronavirus grocery list."

1. Dried or canned beans and legumes

  • Chickpeas
  • Pinto beans
  • Black beans
  • Cannellini beans
  • Black-eyed peas
  • Red kidney beans
  • Split peas
  • Lentils
  • Lima beans

When you're building a healthy pantry, it's more convenient to stock plant-based sources of protein than it is animal protein. One of the best picks is dried beans or, for a quicker option, canned beans. Feller says, "beans are a good source of plant based protein and fiber."

Keep in mind that both canned and dried beans have their strengths and weaknesses, and choosing to go one way or another will largely depend on what you're looking for in a bean. Dry beans are usually more cost-effective and tastier, plus there are a lot more varieties to choose from than in the canned goods aisle. On the other hand, they take some planning ahead, because they need soaking and quite a bit of time to cook. Canned beans are definitely more convenient, but you'll want to watch the sodium levels in the cans you're choosing (we recommend going low-sodium.)

2. Whole grains

  • Brown rice
  • Black rice
  • Red rice
  • Buckwheat
  • Barley
  • Farro
  • Oats
  • Quinoa
  • Amaranth
  • Millet
  • Sorghum
  • Teff

Whole grains are a good source of B vitamins, says Feller. B-complex vitamins (a group of eight B vitamins) provide a variety of health benefits. Most notably, they're associated with managing energy levels, relieving stress, and boosting cognitive performance—all great benefits when you're cozying up at home. And let's be real, your lifestyle is about to become a lot more sedentary, so maintaining optimal amounts of fiber in your diet is crucial to keeping your digestion regular.

Another great way to stock up on fiber-rich whole grains is to buy whole-grain bread. It can freeze indefinitely, and nothing beats a good sandwich. Get inspired by our list of best breads and best sandwiches.

3. Pasta

There's no reason to fear carbs, and that especially applies to pasta. You have a variety of different options to choose from, and Feller notes that each can boost your health in its own way.

For example, bean-based pastas are a good source of protein, gluten-free pasta made from corn and quinoa is a good source of antioxidants, and whole grain pastas are a good source of B vitamins.

4. Canned, boxed, or jarred tomatoes


What better to stock alongside your pasta than tomato sauce? Feller says tomatoes are rich in lycopene, a potent antioxidant, and vitamin C. This is a stressful time for everyone, and if you're worried about your immune system, rest assured that vitamin C is the nutrient to ramp up in your diet. The antioxidant vitamin has been shown to help people cope with stressful situations and treat anxiety as well as keep your immune system running smoothly.

And just think about it—you need tomato sauce for pretty much everything, from pasta, soups, stews, shakshuka, baked beans, pizza sauce, and more. Plus, there are some ingenious ways of using leftover sauce, should you have an open jar kicking around your fridge.

5. Winter squash

  • Butternut squash
  • Acorn squash
  • Pumpkin
  • Spaghetti Squash
  • Delicata squash

"Depending on the type, [winter squash varieties contain] varying amounts of potassium and vitamins A and C," says Feller. If you want to avoid getting cramps from chilling on the couch all day, potassium will be your best friend. The electrolyte will help you and your muscles stay hydrated. A cup of acorn squash serves up to 19 percent of your daily value of the nutrient, while butternut squash contains 12 percent.

It might sound odd to consider squash a solid pantry item, but squash stores surprisingly well. If you keep fresh, uncut squash in a cool, dry, dark place, your squash should last between one to three months.

6. Potatoes

Potatoes get a bad rap, but they're actually a very healthy pantry (and diet) staple. They are some of the most filling, satisfying foods (which can prevent you from eating too soon after your last meal, causing you to consume more calories than you need).

All varieties of white potato are a good source of B and C vitamins, while sweet potatoes are a good source of A and C vitamins as well as potassium, according to Feller.

If you're stocking up on tubers, make sure you store them properly to prevent them going to waste.

7. Carrots

Carrots are one of Feller's pantry staples not only because they're a source of vitamins A and C, but also because they keep for weeks and can be used in a variety of snacks and dishes. Fresh or frozen works equally well for most recipes!

You'll be hard-pressed to find a soup recipe that doesn't call for carrots, but you can also roast them as a vibrant side dish, and even use them in smoothies.

8. Citruses

Citruses are a star-studded cast when it comes to hard-working pantry additions. They're bursting with vitamins and antioxidants, but are also an important culinary staple. Acidity is one of the main flavor components of food, and without it, dishes can end up tasting as bland as if they were unsalted. Use lemon juice in salad dressings, soups, sauces, cakes, and crock pot creations, and even zest it into pasta dishes and vegetables.

Grapefruits and oranges make wonderful salads and juices, too!

9. Fresh fruit with a long shelf life

When fresh leafy greens are limited, Feller recommends looking to fruits as good sources of fiber. Apples and pears are particularly reliable because they can last a while in the fridge before losing their juicy texture. Add them to salads, use them in baking, or make applesauce!

And if you're looking for more shelf-stable options, canned or jarred applesauce is always a vitamin C-rich option.

10. Frozen fruit

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Cherries
  • Peaches
  • Pineapple

Frozen fruits are packed at peak ripeness, meaning they don't lag behind their fresh counterparts when it comes to nutrition. You can easily use antioxidant-packed berries, peaches, and pineapples in smoothies. (Just be sure to add some protein powder, healthy fats, and fiber-rich seeds for a well-rounded meal-replacement smoothie.)

Frozen fruits also make the perfect breakfast item or snack. Simmer some mixed berries on the stovetop with a splash of water and lemon juice to make a jammy syrup for topping plain yogurt, or add some frozen blueberries to your oatmeal before microwaving it—they'll warm up and add some color and sweetness to your breakfast.

Fun fact: If you have fresh bananas, you can cut them up and freeze the chunks on a sheet-pan to use in smoothies for days to come.

11. Frozen vegetables

Just as with fruits, vegetables are frozen at their peak, so you'll be getting the same nutritious boost of phytonutrients (plant nutrients with potent antioxidant and anti-inflammatory benefits) as you do from fresh produce. Not to mention, frozen veggies can sub the fresh kind in most recipes—just take into account that they'll release some extra liquid when thawing.

12. Canned fish

When you want to hold off on making that next grocery trip for some fresh meat, make canned tuna or salmon your go-to source of protein (besides beans, of course). Feller recommends canned fish because it's not only convenient, it's also rich in anti-inflammatory omega-3 fatty acids.

If you only keep canned tuna in your pantry for tuna salad, let this quarantine be your opportunity to try using it in new ways! We like to layer it on some crusty toast with a splash of olive oil, or mix it into pasta salads with tomatoes and olives. When it comes to canned salmon, we like it in salads and sandwiches. Sardines are great for a quick homemade pate, and anchovies . . . well, they just bring that umami burst of flavor to whatever needs it (soups, pasta sauces, and even dips).

13. Low-sodium soups


Restaurants are off-limits, the wait for takeout is an hour, and don't even get us started on how long delivery will take. If you need a quick meal when you're sick of cooking (or just sick), nothing is as healing as knowing that hot soup is just a few minutes away.

The healthiest soups will have a balance of carbs, fiber, and protein and very low levels of sodium. Our dietitians recommend these healthy Progresso soups as best canned soup options. And if you're looking to doctor up that old dusty can of Campbell's soup you've had in your pantry for months, use the different varieties in soups, pasta sauces, and casseroles.

14. Low-sodium broths

Yes, you can make soup with just about anything in your fridge and some water, but Feller recommends stocking up on low-sodium broths and using them as flavor enhancer. Just make sure they are truly low in sodium (under 150 milligrams per serving), which will help prevent bloating and reduce the strain on your heart.

You don't have to only use broths as soup bases, either. Use them to add flavor to any recipe that calls for water was a base—risottos, slow-cooker meat recipes, and sauces and gravies.

15. Olive oil

Every healthy diet should include a good amount of healthy fats. And because we're talking pantry essentials here, we can't recommend stocking up on avocados. While the fatty fruits are rich in heart-healthy monounsaturated fats, we all know they tend to go bad much faster than it takes for them to ripen on your counter.

For a shelf-stable version of healthy fats, we recommend olive oil. Feller loves how versatile olive oil is—you'll be using it to fry up crispy chickpeas, sauté veggies, drizzle on top of bread, or preserve your garlic.

16. Alliums

You have to keep your gut happy when you're shut off at home. It plays a role in many major biological functions such as your immune system, mental health, skin health, inflammation response, and appetite management. Read that list over again and you'll soon understand how important it will be to maintain proper gut health during this time.

You know probiotics are great for your gut, but did you know that prebiotics are just as important? These are a food source for the beneficial bacteria in your gut, and they are found in foods like onions, garlic, and leeks. And believe it or not, eating raw alliums can supercharge their health benefits—raw onions have a higher level of beneficial organic sulfur compounds, while raw garlic is one of the most effective natural antibiotics.

Let's be honest, there's no home cooking without garlic and onions. They make up the flavor base of most things we know and love. Just make sure you store them properly to keep them at their peak quality.

17. Ginger

If you're starting to feel bloated from being cooped up inside all day, make sure to add ginger to your next grocery delivery or supermarket run. (Also, make sure you go on a walk as often as possible.)

Ginger is known for its anti-bloat properties that help soothe troubled stomachs. This root lasts a long time in the refrigerator, but you can also keep it in the freezer (which also makes it easier to grate). Use ginger in stir fries, slice it to make ginger tea, or use it to flavor soups, smoothies, and soaked oats.

18. Nuts

  • Almonds
  • Pistachios
  • Walnuts
  • Hazelnuts
  • Cashews
  • Pecans

Whether you prefer them raw or ground into a butter, nuts are the perfect healthy snack when holed up at home. One of the most common responses to being bored and stressed is—you guessed it—snacking. To maintain a healthy diet, forego greasy chips, and opt for unsalted nuts instead. Feller likes nuts as a source of "protein, fiber, and vitamin E."

Besides being great for snacking, nuts and their butters are an awesome fatty flavor supplement to salads, smoothies, and baked goods.

19. Seeds

Think of seeds like supplements. These little foods pack a huge micronutrient punch. For example, an ounce of pumpkin seeds delivers nearly 40 percent DV of magnesium (essential for energy production). Flaxseeds and chia seeds made our list of top 10 sources of omega-3 fatty acids (a potent anti-inflammatory nutrient), because just one serving delivers more than an entire day's worth of omega-3s.

All seeds also happen to be amongst the most fiber-rich foods, which is an essential macronutrient to ramp up when you're eating a lot of carbs.

It's good to stock up on seeds no matter what your cooking abilities are. Sprinkle them over salads, roasted vegetables, oatmeal, and add them to smoothies.

20. Plant-based milk

They'll last longer than regular milk and can be used for things like smoothies, oatmeals and overnight oats, lattes, and even as a dairy sub in pancakes, waffles, and baking. Some brands are better than others, so choose milks that list the smallest number of ingredients.

Eat This, Not That! is constantly monitoring the latest foods news as it relates to COVID-19 in order to keep you healthy, safe, and informed (and answer your most urgent questions). Here are the precautions you should be taking at the grocery store, the foods you should have on hand, meal delivery services and restaurant chains offering takeout, and ways you can help support those in need. We will continue to update these as new information develops. Click here for all of our COVID-19 coverage, and stay healthy.

2 Carbonara

Spaghetti carbonara. Photograph: Lisa Linder

The true cured pork to use for carbonara is guanciale, which comes from the cheek, and has less fat than pancetta. Don’t cut it too finely or regularly, as you want a nice chunk to bite into every now and then amid the silkiness of the egg.

Some people add the eggs and cheese to the pan, but it is easy to underestimate the heat of the pan, and the danger is always that the eggs will scramble. So I prefer to mix the eggs and cheese in a warm bowl and then tip in the hot spaghetti, which will cook the eggs but keep their silkiness.

Chop about 10 slices of guanciale or pancetta.

Begin to cook 500g of spaghetti in plenty of boiling salted water.

In a sauté pan, heat a knob of butter, then put in the guanciale or pancetta and fry until golden and crispy. Take off the heat, and lift out to a warm plate, so that it stays crunchy.

Put about a teaspoonful of black peppercorns into the pan and crush with a meat hammer or the end of a rolling pin, then add a couple of spoonfuls of the cooking water from the pasta and stir it around to take up all the bits of guanciale or pancetta which may have stuck to the bottom of the pan.

Beat 5 egg yolks and a whole egg in a warm bowl with 3 tablespoons of grated young pecorino romano.

One minute before the spaghetti is ready, start to mix in a ladleful of the cooking water at a time until the eggs and cheese become creamy.

Drain the pasta (but reserve the cooking water) and toss it in the pan of pepper, together with the reserved guanciale or pancetta.

Add a little more cooking water if the pasta seems too dry, then transfer it to the bowl of eggs and cheese and toss well, until coated in the silky mixture. The heat of the spaghetti will cook the eggs without scrambling them. Add more black pepper, if you like.

9. Hong Kong-Style Milk Tea

Hong Kong-style milk tea

Hong Kong-style milk tea is a popular part of many Hong Kong people's daily life, typically served as part of afternoon tea.

Hong Kong-style milk tea consists of Ceylon black tea, evaporated milk and sugar, the tea at the bottom and evaporated milk on top. Hong Kongers like to say that in a cup of superior milk tea the taste of milk should be stronger than the tea. Different ingredients and cooking methods produce various flavors.

By and large, milk tea is standard fare in Hong Kong-style Western restaurants and Cha Chaan Teng, as well as Hong Kong's historic Dai Pai Dong (a Hong Kong-style outside restaurant). Nowadays, Hong Kong-style milk tea has become a symbol of Hong Kong culture. In Hong Kong films actors frequently mention it in dialogues.

Lan Fong Yuen (a Hong Kong-style Cha Chaan Teng), situated in Central, is famous for its original Hong Kong-style milk tea and has a history of over 50 years.Continue to read about Chinese tea.

By 2020, Chick-fil-A is expected to become the third-largest fast-food chain, surpassing Wendy&rsquos, Taco Bell and Burger King, according to a recent report by Buzzfeed.

One reason why it's so cheap to start a Chick-fil-A restaurant -- it only costs $10,000 -- is because the private restaurant chain is very specific about who can run one of the sandwich shops. It's very difficult to become a Chick-fil-A franchisee, or operator, and if you do, the company expects you to devote your time and effort to that store. In fact, according to AOL, an operator can only run one Chick-fil-A store at a time.