Magazine Subscriptions

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 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 Gourmet?
Gourmet speaks to anyone who likes to eat, drink, travel, or entertain. Its readers appreciate all aspects of good living and seek out inspiration on how to celebrate and enjoy themselves. Whether they’re eating in or dining out, Gourmet readers recognize the value of seeing the world through food—and of understanding everything a meal can explain about the way people live.

"We have readers that you can’t fool. They have authentic knowledge and authentic experience. What they want from us is something that they don’t already know." —Ruth Reichl, Gourmet Editor in Chief

What You Can Expect in Each Issue:
Gourmet brings you something unexpected in every issue. Fresh, young chefs rethinking the way we eat. Artisans who are making great cheeses and honest breads. New herbs and spices. The latest kitchen gadgets. And, of course, recipes that your friends and family won’t be able to resist.

Signature sections include:

• Good Living: This monthly section reveals our latest discoveries from around the world. Trends, restaurants, cooking methods, shopping, cookbooks, travel, drinks, and more.
• Gourmet Every Day: Because Gourmet knows how busy you are, the magazine’s editors devote special energy to Quick Kitchen recipes and Ten-Minute Main courses; two-thirds of our recipes can be made in less than thirty minutes. Plus, there’s always a main dish and main dishes for one or two people.
• Kitchen Notebook: Food editors reveal what they’ve learned in the kitchen each month. Techniques are explained with step-by-step tutorials that demystify the trickiest of recipes and improve results.
• Features: Gourmet is filled with fabulous photography, great writing, travel suggestions, and advice on entertaining. The editors and writers travel the globe to find that single bite powerful enough to inspire a story. Then, Gourmet shares these exciting discoveries with you and encourages you to come along on eating adventures—whether it’s halfway around the world or in your own kitchen.

Past Issues:


Contributors:
Since Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Magazine Layout:
Since Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Awards:
Gourmet presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers. Gourmet has received 15 National Magazine Award nominations, including 2 wins, and more James Beard Award nominations than any other epicurean title.

Gourmet goes beyond the pages of the magazine with Gourmet.com, Gourmet’s Diary of a Foodie on PBS, signature events, and books.

Who Reads Gourmet?
Gourmet speaks to anyone who likes to eat, drink, travel, or entertain. Its readers appreciate all aspects of good living and seek out inspiration on how to celebrate and enjoy themselves. Whether they’re eating in or dining out, Gourmet readers recognize the value of seeing the world through food—and of understanding everything a meal can explain about the way people live.

"We have readers that you can’t fool. They have authentic knowledge and authentic experience. What they want from us is something that they don’t already know." —Ruth Reichl, Gourmet Editor in Chief

What You Can Expect in Each Issue:
Gourmet brings you something unexpected in every issue. Fresh, young chefs rethinking the way we eat. Artisans who are making great cheeses and honest breads. New herbs and spices. The latest kitchen gadgets. And, of course, recipes that your friends and family won’t be able to resist.

Signature sections include:

• Good Living: This monthly section reveals our latest discoveries from around the world. Trends, restaurants, cooking methods, shopping, cookbooks, travel, drinks, and more.
• Gourmet Every Day: Because Gourmet knows how busy you are, the magazine’s editors devote special energy to Quick Kitchen recipes and Ten-Minute Main courses; two-thirds of our recipes can be made in less than thirty minutes. Plus, there’s always a main dish and main dishes for one or two people.
• Kitchen Notebook: Food editors reveal what they’ve learned in the kitchen each month. Techniques are explained with step-by-step tutorials that demystify the trickiest of recipes and improve results.
• Features: Gourmet is filled with fabulous photography, great writing, travel suggestions, and advice on entertaining. The editors and writers travel the globe to find that single bite powerful enough to inspire a story. Then, Gourmet shares these exciting discoveries with you and encourages you to come along on eating adventures—whether it’s halfway around the world or in your own kitchen.

Past Issues:


Contributors:
Since Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Magazine Layout:
Since Gourmet’s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine’s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Awards:
Gourmet presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers. Gourmet has received 15 National Magazine Award nominations, including 2 wins, and more James Beard Award nominations than any other epicurean title.

Gourmet goes beyond the pages of the magazine with Gourmet.com, Gourmet’s Diary of a Foodie on PBS, signature events, and books.