I have been reading Saveur since it came out in 1994. I look forward to it’s stunning photography and it’s breadth of coverage. No matter what food phase I find myself in, I can always get some inspiration from it. One of my favorite issues is the Top 100. They’ve covered everything from Top 100 Restaurants to Top 100 Gadgets to Top 100 Tricks, submitted by chefs around the world. I would think that keeping a magazine fresh and topical for twenty years would be a challenge, however, they keep surprising me. You can get a subscription by clicking here. Their website extends the magazine by adding videos, great posts and photo essays. This is a great resource if you are looking for ideas on what to cook next.Saveur – My most inspirational food magazine subscription
I have been reading Saveur since it came out in 1994. I look forward to it’s stunning photography and it’s breadth of coverage. No matter what food phase I find myself in, I can always get some inspiration from it. One of my favorite issues is the Top 100. They’ve covered everything from Top 100 Restaurants to Top 100 Gadgets to Top 100 Tricks, submitted by chefs around the world. I would think that keeping a magazine fresh and topical for twenty years would be a challenge, however, they keep surprising me. You can get a subscription by clicking here. Their website extends the magazine by adding videos, great posts and photo essays. This is a great resource if you are looking for ideas on what to cook next.