Today's Bestselling Food Magazines

Who Reads Sunset?
Sunset celebrates the promise of the West. It covers travel, garden, home, and food, guiding readers to experiences and advantages only the West can offer. Sunset provides foolproof yet adventurous recipes, step-by-step gardening information, ingenious designs for homes and outdoor-living spaces, and travel discoveries for day trips and weekend escapes. It inspires its audience with new ideas and show them how they can easily make them their own. Sunset focus on serving homeowners in the 13 Western states, with content customized into five editions: Northern California, Southern California, Northwest, Mountain, and Southwest. Localized content for each edition includes a five-page Weekend Guide and garden advice tailored to the distinct growing conditions in each area.

What You Can Expect in Each Issue:

• Weekend Guide for 5 different regions: What to do close to home right now: city day trips; new shopping and dining experiences; hiking and other outdoor activities; romantic getaways and quick vacations.
• Taste Journey: The top food/travel destination each month, from a great seafood joint to a stellar sparkling winery.
• Design That Works: What makes a great outdoor living space? We break it down.
• Garden Checklist: How to keep your garden thriving each month.
• Natural Home: Innovative, eco-friendly home decor and remodeling ideas.
• Fast & Fresh: Delicious dishes, ready in 30 minutes.
• Wine in the West: Perfect pairing ideas and the best bottles to buy.
• Features: An in-depth look at how to experience the best of the West, such as “The Last Great Ski Resort, “Secret Grand Canyon,” “Lavender Fields of Dreams,” or “Western Wine Awards.”

Magazine Layout:
Sunset’s photos and design elements work together to invite readers to get out and experience the West for themselves: to visit the destinations, grow the gardens, cook the food. Photographs are simultaneously inspirational and informative; "Design That Works" departments draw out specific takeaway lessons from the photos. Functional maps in each month's Weekend guide make it possible for readers to grab the issue and go. Step-by-step photos and captions spell out how to lay a gravel path or carve a turkey. .

Click on any image below to see select pages from Sunset:



Contributors:
Sunset is written by people who live in the West for people who live in West. Our staff writers are recognized experts in Western travel, garden, home and remodeling, food and wine. Major voices in the West, such as Jane Smiley or Tobias Wolff, are sometimes invited to share their perspectives.

Past Issues:


Comparisons to Other Magazines:
Sunset is both honest and inspirational. Its ideas and recipes are tested and refined in the contributors’ own travels, test kitchen, test garden, and Idea Houses. Unlike other lifestyle magazines, Sunset is not for “armchair readers.” The stories are written for people who want to get out and do: go, garden, build, and entertain.

Advertisers:
Advertisers are a mix of major brands such as airlines, cruise lines, wine makers, and manufacturers of remodeling materials, looking to reach the active, engaged Westerner. Unique to Sunset is the regional “Travel Directory,” which delivers information and special offers from local destinations.

Awards:

• 2007 Maggie Award (from Western Publications Association): Best regional or state magazine
• 2007 American Graphic Designer Award for Sunset Outdoor Living
• 2007 Horticultural Communication Award to Sunset Garden Editor Kathleen Brenzel

Who Reads Vegetarian Times?
Vegetarian Times is written for those at the forefront of the healthy living movement. Published nine times a year, it provides delicious recipes, expert wellness information, and environmentally sound lifestyle solutions for both full-time and part-time vegetarians. Replete with beautiful photography and articles from leading experts, Vegetarian Times will be of interest to anyone with a passion for eating healthy while staying environmentally conscious.

What You Can Expect in Each Issue:

• Health: Vital food, health, and nutrition news. Nutritionists and doctors answer questions about vegetarian lifestyles.
• Eco-Beauty: Presenting environmentally friendly, cruelty-free beauty buys.
• Quick: All about making great tasting meals in not a lot of time. Expect to read about healthful and delicious 30 minute meals, and dishes you can make using just 5 ingredients.
• Life--Carrot and Stick: Who walks the walk and who's nothing but talk. Tips to make your habitat healthier and become more eco-enlightened travelers
• Cuisine: Editors find creative new ways to incorporate your favorite flavors into dishes.
• Vegan Gourmet: Our popular plant-based column.
• Features: From recipe contests to eco-friendly advise, features run the gamut of information that vegetarians crave most. Recent stories have included "10 Ways to Green your Fridge," "South American Superfoods," and "Earth to Table Herbs."

Past Issues:

Contributors:
Contributors range from Restaurateurs, chefs, nutritionists, artists. These people are carefully selected for their passion and knowledge of vegetarian food and the accompanying lifestyle.

Magazine Layout
Each issue features beautiful food photography, focusing on a soft palette of colors for long reading sessions.

Comparisons to Other Magazines
The magazine is written for both vegetarians and flexitarians alike. It promotes a healthy vegetarian lifestyle without putting guilt on those who eat meat. The editors strive to bring readers articles in a positive light without preaching and politics.

Advertising
Readers will find advertisements mainly from companies making vegetarian foods products. Additional frequent advertisements include supplements, cruelty-free beauty products and eco-friendly products. Most advertisements include a "Reader Service" option so readers may request more information about specific products.

Who Reads Food Network Magazine?
The Food Network Magazine reader is a total food enthusiast--passionate, imaginative, and sees cooking as an expression of their creative spirit. Whether it's a quick weeknight meal or planning a dinner party with friends, the Food Network Magazine reader loves to experiment with new ideas and add a unique signature twist to every meal.

What You Can Expect in Each Issue:

• He Made/She Made: Two Food Network personalities battle it out to see who makes the better dish
• Copy That!: A famous item from a national restaurant is recreated each month
• Out of the Box: You'll be amazed at how many unique dishes can come from a boxed mix in your pantry!
• Weeknight & Weekend Dinners: Whether you have 30 minutes or 3 hours, make a delicious meal every night of the week
• Flip This Dish: A Food Network star recreates a classic dish to match their style

Contributors:
Every issue of Food Network Magazine features the all-star cast of Food Network. Whether you're learning how to make Paula Deen's favorite cookies, getting a peek inside Tyler Florence's kitchen, or making homemade pizzas with Ina Garten, you'll always see something you won't find anywhere else.

Magazine Layout:
Food Network Magazine is a larger than average magazine printed on rich, glossy paper. Beautiful photography goes hand in hand with well designed recipes and feature stories.

Comparisons to Other Magazines:
Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars.

Advertising:
Advertisers include Ford, Hershey, JC Penney, Kenmore, Kraft, Macy's, Nestle, Target, Viking, Wal-Mart and other national advertisers. The magazine is approximately 60% editorial content and 40% advertising content.

Who Reads EatingWell?
What's for dinner? Is it healthy? Is it easy? If you ask these questions, EatingWell is for you. The magazine "Where Good Taste Meets Good Health," EatingWell delivers the information and inspiration its 350,000 paid subscribers need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.

What You Can Expect in Each Issue:

• Fresh: News from the world of food.
• Healthy in a Hurry: Fantastic, quick recipes that meet our strict nutrition parameters yet are delicious and simple to make.
• Nutrition News to Live By: Words of advice from top scientists.
• EatingWell by Season: Delicious recipes based on what's in season and fresh now.
• Special Report: In-depth, award-winning journalism about new findings in nutrition science, where our food comes from and how it is produced.
• Feature Articles: EatingWell examines the connections among food, its origins and its impact on communities. These are some of the recent topics covered in EatingWell features: Do You Really Need Supplements?, The Search for the Anti-Aging Diet, How to Grow Your Own Salads, Why Buffalo Is Back.

Magazine Layout:
EatingWell is rare in that EVERY recipe is accompanied by a beautiful, realistic photo showing what the dish will look like. Luscious photos are part of the brand, along with simple recipes and strong writing.

Contributors:
Award-winning writers (Rachael Moeller Gorman, David Dobbs, Bill McKibben, Rowan Jacobsen) and nutrition science professionals, such as Marion Nestle, Dr. Philip Ades, Brian Wansink, come together in the pages of EatingWell.

Past Issues:

Comparisons to Other Magazines:
Unlike Cooking Light, EatingWell is the only magazine to focus uniquely on the intersection of food and health and "origins"—where the food comes from.

Advertisers:
EatingWell's pages are at least 60% editorial. The remaining 40% is paid advertising from companies promoting healthy foods, products and lifestyles, often in the natural and organic space.

Awards:
EatingWell has been named one of the top 3 food magazine for the last 3 years (Folio: Eddie Award). It also won a James Beard Foundation Journalism Award for nutrition reporting in 2008 and an IACP Bert Greene Award for best food essay. The EatingWell Diet was named one of the top 10 best diet cookbooks last year by Health Magazine and CNN.

Who Reads Cooking Light?
Cooking Light is a trusted source for those who want to cook and enjoy healthy, delicious food. Whether you’re in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light offers nutritious, kitchen-tested recipes for every day living or special occasions. And whether you’re a novice or an adventurous cook you’ll find great food and healthy lifestyle tips in every issue.

What You Can Expect in Each Issue:

• Recipe Index is positioned immediately after the Table of Contents and includes recipe listings by category, including tags for Quick and Easy and Kid-friendly, as well as Staff Favorite recipes.
• Editors’ Dozen is a seasonally oriented selection of 13 fun and healthy food, fitness, and lifestyle items, products, and news.
• Superfast features 20-minute dishes that are simple, fresh, and easy entrées.
• The Stress-Free Zone provides strategies for dealing with everyday stressful situations, such as staying on schedule during a hectic morning, job interviews, medical tests, and more.
• Ask Our Dietician answers to questions from readers about their dietary dilemmas.
• Moves of the Month shows effective, simple workouts, along with gear and nutrition tips.
• Taste Test evaluates food products, such as pasta sauce or soy sauces and recommends those offering the best quality, value, and nutrition.
• Travel explores the flavors of top destinations, such as San Francisco or Atlanta, through its iconic dishes. Includes travel recommendations and recipes that exemplify the area’s cuisine.
• Wine matches favorite foods with appropriate wines. Seasonally chosen with references to recipes in the issue.
• Beauty offers ways to look younger and improve your appearance and well-being.
• Menu Navigator examines popular restaurant foods and helps you make the healthiest choices.
• New Uses for Everyday Ingredients discusses three common pantry ingredients and provides interesting and lesser known uses for each.
• Kitchen is a roundup of useful tools, including equipment, gadgets, and other favorites.
• Dinner Tonight is Cooking Light’s most popular department with 7 time-tested, fast meals with tips and game plans to make life easier. Plus shopping list.
• Nutrition Made Easy features healthy eating tips with recipes devoted to a single topic.
• Cooking Class shows step-by-step methods for making a popular comfort food, and provides ways to build on the basics for more creative variations.
• Recipe Makeover lightens a classic recipe but maintains all the taste of the traditional version.
• Budget Cooking offers recipes that feed 4 for under $10.
• Reader Recipes features the very best recipes from the more than 12 million readers of Cooking Light.
• Kitchen How-To illustrates quick cooking techniques.
• Everyday Vegetarian showcases vegetarian fare that suits the season.
• Recipe Hall of Fame highlights one recipe that is absolutely, positively best of class.
• Feature Articles in Cooking Light offer highly evocative and beautiful photos of food and recipes, and delve in depth with topics ranging from seasonal cuisine to nutrition, and from cooking instruction to profiles of intriguing people in the food world. The entire feature sections in our June and November issues are presented in cookbook format, as well as special sections on how to start the year out right and the best of the holidays.

Magazine Layout:
The new design of Cooking Light features photos with every recipe and a design format that emphasizes light and airy pages, brief text and fun graphics. The food comes alive on the pages thanks to vibrant colors and natural light settings, and cooking technique is made simple with step-by-step instructions that couldn’t be easier to follow. The focus is on reader service, and articles offer tips, shopping advice, nutrition facts, cooking short cuts, and hundreds of helpful bits that make Cooking Light a great learning tool and source of inspiration. Click on any image below to see select pages:

Contributors:
Cooking Light contributors range from internationally renowned chefs to home cooks. They also include nutrition experts and award-winning science writers. A variety of best-selling cookbook authors and recipe developers are regular contributors, as well.

Past Issues:


Advertisers:
Cooking Light has top 5 advertising categories that reflect the magazine's editorial focus on healthy living. The top category is food and beverage followed by DTC/OTC, home, travel and beauty.

Awards:
Cooking Light is recognized as a trusted brand with a 22-year heritage. In 2008, Cooking Light received the Media Excellence Award from the American Dietetic Association, marking the first time the world's largest organization has presented the distinction to a consumer magazine. Over the years Cooking Light has been honored with multiple industry and consumer awards including: IACP Cookbook Award, Eddie Awards Gold Winner, AdWeek Hot List: Top 10 Magazines, Amazon.com's 4th Most popular subscription and MIN "Most Notable Launch of the Past Two Decades".

Cooking Light's brand power extends beyond the pages of the magazine, being named a 2009 Official Honoree by the prestigious Webby Awards.

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.

Past Issues:


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.

Who Reads Bon Appetit?
Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what's new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.

What You Can Expect in Each Issue:

• Fast, Easy, Fresh: Quick weeknight recipes that feature seasonal ingredients and interesting twists on favorite dishes.
• Family Style: A fast, fun dinner that everyone in the family will enjoy, plus ideas for what to do with the leftovers.
• At the Market: What's in season now and how to make the most of it.
• Cooking Life: One woman's adventures in the kitchen, with recipes.
• Health Wise: How to eat healthfully and well.
• Wine & Spirits: What to drink now.
• Prep School: Tips and tools from the Bon Appetit test kitchen to help you cook with confidence.
• Features: In-depth articles on a wide variety of topics. Recent issues have covered a dinner party in the garden; how to make your own corned beef; 30-minute desserts; An eco-vacation on an Italian farm; cooking from the farmers market; inexpensive kitchen makeovers; and more.

Past Issues:

Contributors:
Bon Appetit attracts some of the best food writers and recipe developers around, including Molly Wizenburg of the blog "Orangette," and cookbook writers Jeanne Thiel Kelly, Melissa Clark, Sara Foster, Bruce Aidells, Molly Stevens, and Rozanne Gold.

Magazine Layout:
Bon Appetit's layout is clean, modern, and full of lush color photography. Most recipes are photographed so that readers get an idea of the presentation of the dish. Some stories feature step-by-step illustrations explaining technique.

Comparisons to Other Magazines:
In the world of food magazines, Bon Appetit stands out for its accessible approach to fine cooking. Bon Appetit takes an inclusive approach to stories, inviting readers in whatever their skill level and promising a delicious outcome every time.

Awards:
The editors of Bon Appetit have won many awards, including several James Beard awards for food journalism, an American Society of Magazine Editors award for best special issue, and numerous travel awards. Bon Appetit articles have appeared in The Best American Food Writing and The Best American Travel Writing.

Who Reads Organic Gardening Magazine?
Organic Gardening readers are women and men who enjoy growing and eating the freshest food, want a yard that is beautiful year-round yet safe for people, pets and wildlife, and take deep satisfaction from working in harmony with nature. They rely on Organic Gardening for well-researched, in-depth reporting on the best plants to grow in their conditions, the most effective pest and weed control strategies, tips and techniques for keeping plants healthy, plus ideas for sustainable living indoors and out.

What You Can Expect in Each Issue:

• Food: We evaluate new and heirloom varieties of tomatoes and all your favorite vegetables in our nationwide network of test gardens. And we bring you the latest research on how to grow them to the peak of flavor. Each issue also includes hints on serving them simply to show off their homegrown goodness.
• Landscaping: A well-maintained property enhances your home’s value and gives you a comfortable space where you can relax with family and friends. We show you how to create a yard that is filled with color and interest in all four seasons, with details on the flowers, shrubs and trees that demand little care and deliver big impact. And we offer expert suggestions for giving your yard that “designed by a pro” look.
• Pest and Weed Control: Toxic pesticides and weedkillers not only harm wildlife and poison our fresh water supply, they threaten the health of people and pets. Organic Gardening readers get solutions that are proven to work, but safe for all living things.
• Soil: The secret to success in gardening is right below your feet. Organic Gardening is the only magazine that gives its readers information they can use to build the most fertile, well-balanced and healthy soil possible. Plus, find out how easy and rewarding composting can be.

Feature Articles:

• Test Garden Report: Each season, we grow the newest varieties in 12 locations around the country and name those that deserve space in your vegetable beds this year. We also try out tools and other gear, and highlight the products worth your money.
• Complete Beginner’s Guide: Everything you need to know to succeed in your first season. From how to set up your first bed to what to plant to where to shop, we take you by the hand and help you make the smartest choices. Even old hands will learn a new trick or two.
• Kitchen Garden Plan: Transform an ordinary vegetable bed into a practical yet attractive potager. Includes recommendations on the best crops to grow and how to plant them to help you enjoy fresh, homegrown food every day, all season long.
• The Time-Strapped Gardener: Hundreds of tested tips on how to get more food, beauty and pleasure from your garden, in just minutes a day.
• Tomatoes for Every Space: No matter how big or small your plot, we give you the varieties and strategies for growing your biggest and best harvest of tomatoes ever.
• Best Tasting Harvest: Get the most flavor from everything you grow with small but significant changes that make all the difference between “ah” and “blah.”
• Organic Roses: Yes, you can enjoy these most beautiful and fragrant of flowers without relying on noxious chemicals to protect them. An expert shares his most dependable varieties and his hints for keeping them healthy in even the worst conditions.
• Plant Now, Eat in Fall: Keep enjoying homegrown food even as the weather changes with this plan for summer planting and autumn harvesting.
• Drought Busters: Meet the tough flowers that thrive when the heat is on and the soil is parched.
• Four-Season Sensations: Trees and shrubs that are attractive and low-maintenance year-round and that attract colorful birds to your yard.

Past Issues:

Who Reads Sunset?
Sunset celebrates the promise of the West. It covers travel, garden, home, and food, guiding readers to experiences and advantages only the West can offer. Sunset provides foolproof yet adventurous recipes, step-by-step gardening information, ingenious designs for homes and outdoor-living spaces, and travel discoveries for day trips and weekend escapes. It inspires its audience with new ideas and show them how they can easily make them their own. Sunset focus on serving homeowners in the 13 Western states, with content customized into five editions: Northern California, Southern California, Northwest, Mountain, and Southwest. Localized content for each edition includes a five-page Weekend Guide and garden advice tailored to the distinct growing conditions in each area.

What You Can Expect in Each Issue:

• Weekend Guide for 5 different regions: What to do close to home right now: city day trips; new shopping and dining experiences; hiking and other outdoor activities; romantic getaways and quick vacations.
• Taste Journey: The top food/travel destination each month, from a great seafood joint to a stellar sparkling winery.
• Design That Works: What makes a great outdoor living space? We break it down.
• Garden Checklist: How to keep your garden thriving each month.
• Natural Home: Innovative, eco-friendly home decor and remodeling ideas.
• Fast & Fresh: Delicious dishes, ready in 30 minutes.
• Wine in the West: Perfect pairing ideas and the best bottles to buy.
• Features: An in-depth look at how to experience the best of the West, such as “The Last Great Ski Resort, “Secret Grand Canyon,” “Lavender Fields of Dreams,” or “Western Wine Awards.”

Magazine Layout:
Sunset’s photos and design elements work together to invite readers to get out and experience the West for themselves: to visit the destinations, grow the gardens, cook the food. Photographs are simultaneously inspirational and informative; "Design That Works" departments draw out specific takeaway lessons from the photos. Functional maps in each month's Weekend guide make it possible for readers to grab the issue and go. Step-by-step photos and captions spell out how to lay a gravel path or carve a turkey. .

Click on any image below to see select pages from Sunset:



Contributors:
Sunset is written by people who live in the West for people who live in West. Our staff writers are recognized experts in Western travel, garden, home and remodeling, food and wine. Major voices in the West, such as Jane Smiley or Tobias Wolff, are sometimes invited to share their perspectives.

Past Issues:


Comparisons to Other Magazines:
Sunset is both honest and inspirational. Its ideas and recipes are tested and refined in the contributors’ own travels, test kitchen, test garden, and Idea Houses. Unlike other lifestyle magazines, Sunset is not for “armchair readers.” The stories are written for people who want to get out and do: go, garden, build, and entertain.

Advertisers:
Advertisers are a mix of major brands such as airlines, cruise lines, wine makers, and manufacturers of remodeling materials, looking to reach the active, engaged Westerner. Unique to Sunset is the regional “Travel Directory,” which delivers information and special offers from local destinations.

Awards:

• 2007 Maggie Award (from Western Publications Association): Best regional or state magazine
• 2007 American Graphic Designer Award for Sunset Outdoor Living
• 2007 Horticultural Communication Award to Sunset Garden Editor Kathleen Brenzel

Who Reads Bon Appetit?
Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what's new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.

What You Can Expect in Each Issue:

• Fast, Easy, Fresh: Quick weeknight recipes that feature seasonal ingredients and interesting twists on favorite dishes.
• Family Style: A fast, fun dinner that everyone in the family will enjoy, plus ideas for what to do with the leftovers.
• At the Market: What's in season now and how to make the most of it.
• Cooking Life: One woman's adventures in the kitchen, with recipes.
• Health Wise: How to eat healthfully and well.
• Wine & Spirits: What to drink now.
• Prep School: Tips and tools from the Bon Appetit test kitchen to help you cook with confidence.
• Features: In-depth articles on a wide variety of topics. Recent issues have covered a dinner party in the garden; how to make your own corned beef; 30-minute desserts; An eco-vacation on an Italian farm; cooking from the farmers market; inexpensive kitchen makeovers; and more.

Past Issues:

Contributors:
Bon Appetit attracts some of the best food writers and recipe developers around, including Molly Wizenburg of the blog "Orangette," and cookbook writers Jeanne Thiel Kelly, Melissa Clark, Sara Foster, Bruce Aidells, Molly Stevens, and Rozanne Gold.

Magazine Layout:
Bon Appetit's layout is clean, modern, and full of lush color photography. Most recipes are photographed so that readers get an idea of the presentation of the dish. Some stories feature step-by-step illustrations explaining technique.

Comparisons to Other Magazines:
In the world of food magazines, Bon Appetit stands out for its accessible approach to fine cooking. Bon Appetit takes an inclusive approach to stories, inviting readers in whatever their skill level and promising a delicious outcome every time.

Awards:
The editors of Bon Appetit have won many awards, including several James Beard awards for food journalism, an American Society of Magazine Editors award for best special issue, and numerous travel awards. Bon Appetit articles have appeared in The Best American Food Writing and The Best American Travel Writing.