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Food and Wine magazine

Why You Should Be Reading Food & Wine Magazine

Food and Wine magazine October 2012If you’re not a Food & Wine magazine subscriber yet, here’s why you should be. And if you act fast, you can get 12 issues for just $6.

With plenty of magazines available about food or wine or both, why choose Food & Wine over the rest? Sure, it may be perceived as a luxury title reserved for the well-to-do, but you may be surprised at just how accessible it is.

Even still, there’s something about Food & Wine that immediately adds a touch of sophistication to your coffee table or kitchen. Maybe it’s the understated elegance with which it approaches its content or maybe it’s the wealth of wine knowledge that makes it seem a cut above.

In any case, these are a few reasons why you should be reading it.

Recipes: Food & Wine’s mix of recipes ranges from the gourmet to classic favorites, but all are simplified for today’s busy lifestyle. Whatever your skill, you’ll find something you’ll feel comfortable making—or encourage you to the next level.

Travel: Food—and wine—goes hand in hand with travel, and the magazine takes you to the destinations where relaxation and culinary excellence meet. It’s helpful advice whether you’re planning a getaway or just want to daydream about one.

Wine: This is an obvious reason, but it’s an important one even though the subject doesn’t dominate the magazine’s content. If you want to grow your knowledge about wine, it’s explored and presented here in a non-intimidating way.

Wine Pairing: Enhance your developing sense of wine with the extensive pairing guide in every issue that features recommendations for each recipe. Even better, the magazine provides picks that can fit any budget.

6-Hour Only Deal: Until 3 p.m. CDT today only, enjoy a one-year subscription to Food & Wine magazine for only $6. That’s 90 percent off the newsstand price!

Skewers on the Grill

The 10 Best Magazines for Great Grilling Recipes and Advice

Whether you’re a grill master or an aspiring one, you’ll find all the tools of the trade and plenty of recipes to make while honing your skills in these ten magazines.

Grilling season may unofficially run from Memorial Day to Labor Day, but don’t think you have to have to put away the grill and tongs just yet. Fall is the perfect time to keep it burning!

The weather’s nice and cooler, plus what goes hand in hand with tailgating better than breaking out the grill?

Whether you’re watching the game from your own luxury suite at home or you’re traveling to support your favorite team, you’ll need plenty of good recipes and advice to try something new or hone your skills, if even just a little.

These are the ten best magazines for tips, shortcuts and recipes for any occasion or meal, so don that apron and fire up the grill!

1. Food Network Magazine: Every issue contains pointers from the network’s celebrity chefs, including grill master Bobby Flay.

2. Southern Living: In the South where football is nearly akin to religion, this magazine reveres the tailgate. In fact, check out its recently published Official SEC Tailgating Cookbook too, which is packed with spirited treats prepared on and off the grill.

3. Cooking Light: Enjoy the fruits of the flame even by cutting back on calories, fats and more, all while searing in good—and good-for-you—flavor.

4. Every Day With Rachael Ray: An all-grilling issue is published in the summer, but Rachael’s still got great advice and recipes to share year-round.

5. Food & Wine: If you want to go beyond the grilling basics—chicken, beef and pork—you’ll find tips for preparing other meats, like lamb, here.

6. Cook’s Illustrated: Marinade not sticking? Meat overdone? This in-depth how-to publication explains what’s going wrong—and how to make it right.

7. Everyday Food: Throw the whole meal on the grill, including simple and flavorful sides often found in this magazine.

8. Taste of Home: Don’t forget dessert! Fruits like peaches can be prepared over the open flame to complement a main dish, enjoy as an in-season appetizer or after-dinner treat.

9. Clean Eating: Vegetarians and carnivores alike will find palatable recipes in this healthy publication. Think everything from grilled Portobello burgers to grilled shrimp skewers.

10. Whole Living: Turn here for tips on preparing the healthiest of grilled fare while being mindful of your environmental footprint. For example, opt for charcoal rather than using lighter fluid as it’s easier on the ozone. Same goes for fabric napkins and sturdy plastic flatware—over just tossing the cheaper versions after one use.

Food&Wine_May2012_featured

Put Your Old Pennies to Good Use With Our Penny Sale on 40 Different Magazines

Food & Wine magazineOur limited time Penny Sale lets you turn loose change into more magazines. For just one cent, you can extend your subscription on 40 of our qualifying titles for three months.

Chances are you’ve got a few (or a lot) pennies in the bottom of your purse or maybe scattered in one of your car consoles. And you likely don’t give them a second thought, except when you fish one out hoping it’s a dime and are disappointed to see it’s the “useless” copper coin.

For a limited time, we’re turning pennies into something really useful with our Penny Sale! The sale applies to 40 titles, and for only one cent, you can extend your subscription by three months.

The magazines we’re featuring in this sale range from regional and niche magazines, like Nashville Lifestyles and International Musician, to craft and cooking titles, like Crochet Today! and Food & Wine magazine. We’ve even got something for the kids, fashionistas, technology enthusiasts and the guys with our penny offers on Girls’ Life, Runway, Connect World and Maxim magazine.

If you haven’t come across a title that piques your interest yet, don’t worry—there’s even more variety on sale. Whether you’re a musician, handyman, news junkie, science buff, a parent, an entrepreneur, a traveler, a chef, a poet or a minister, we’ve got a magazine—and it’s on sale—for you.

Food & Wine magazine April 2012

Splurge or Save? Food and Wine Offers Dinner Party Menus for Any Budget

Food & Wine magazine April 2012You might not want to spend a fortune on your next dinner party, but Food & Wine is making sure that even the most affordable spread doesn’t lack in class and flavor.

Food & Wine magazine catches flak sometimes for the overindulgent lifestyle it’s assumed to promote. And while there is some truth to that assumption, the magazine regularly features some surprisingly accessible content as well.

Maybe it’s a sign of the current economic times or an attempt to reach a wider base of readers, but one of the more impressive articles I’ve seen in recent issues is “The Ultimate High-Low Pairing Guide” featured in April’s wine issue.

Even if you don’t have big bucks, you can celebrate your sweetie or toast close friends by hosting a fabulous dinner party—and not just because it’s the thought that really counts. Thanks to Food & Wine’s guide, whether you’ve got $50 or $100, a delicious meal—with wine—is within reach.

Food & Wine’s test kitchen offered up “high” and “low” versions of appetizers and main courses in the seafood, pasta, lamb and beef categories, paired with a pricey or more inexpensive version of complementary wine.

On the high end, the beef tenderloin sautéed in Chinese five-spice powder served over watercress and drizzled with a vinaigrette of soy sauce, red wine vinegar, ginger and lemongrass will run you $64 for six servings. Add that to the $80 bottle of 2008 Robert Craig Howell Mountain Cabernet from Napa, and you’ve got a $144 dinner party.

If that’s not in the budget, Food & Wine says you can still impress for less than half the cost. Braise a less-expensive beef chuck—which will make it tender—in garlic, soy sauce and Chinese five spice powder, and serve over a bed of rice noodles and a stew of onion, red pepper, carrots, lemongrass and anise.

That comes to $40 for six servings, a savings of more than one-third when compared to the high option. Uncork a bottle of 2009 Shannon Ridge Cabernet from one of California’s lesser-known wine regions. At just $19 a bottle, it’s a fraction of the cost of the pricey Napa cabernet. All told, this deliciously affordable spread is $59.

Food & Wine details three more scenarios, pairing chardonnay with a shrimp appetizer, a zinfandel with lamb and a pinot noir with pasta. Each pairing features two options depending on whether you want to splurge or save. It’s up to you!

The 50 Powerful Foodies List Gives Insight Into American Food Values

The 50 Powerful Foodies List Gives Insight into American Food Values

The 50 Powerful Foodies List Gives Insight Into American Food Values

What can you decipher about American food values from who made the Top 50 list?

Health dominated The Daily Meal’s 50 Most Powerful People in Food this year. And while that’s no surprise, you may be surprised to discover just who made the list.

Think you’re the main influence behind your food choices? Think again. Sure, you’re responsible for the end result—what or where to eat. But the truth is that a lot of other companies and causes make the bulk of the decisions that influence what you see on your grocery store shelves, what’s available on restaurant menus or even which establishments you might patronize.

Essentially the Forbes list for foodies, the second-annual America’s 50 Most Powerful People in Food list has been released by the website The Daily Meal, and it’s easy to see what’s becoming of greater importance by breaking down why these particular leaders made the list.

Some obvious heavy-hitters, like the founders and CEOs behind grocery chains Kroger, Walmart, Trader Joe’s and Whole Foods checked in. We do have to eat after all. But some of the reasons why corporate giants like Walmart made the list may surprise you. Turns out the discount retailer is also the nation’s No. 1 customer for organic foods. Plus—like quite a few others on the list—the mega-chain earned high marks for its dedication to the environment.

That familiar names like Dole—the largest producer of fruits and vegetables—and Kraft—the world’s second-largest food and beverage company—rated recognition is not much of a surprise, either. But don’t mistake their corporate influence for lack of conscience. Dole’s production methods have been recognized for their water conservation, while Kraft is launching a new division focusing exclusively on snacks—which could also mean making them healthier since CEO Irene Rosenfeld built a reputation for that when she held the same position at Frito-Lay.

Speaking of healthier eating, First Lady Michelle Obama made the grade for her campaigns to raise awareness about childhood obesity and encourage better habits among the nation’s youth. In a somewhat similar vein, Share Our Strength, a national nonprofit, was recognized for its dedication to ending childhood hunger.

Several magazine editors, executives and other media moguls made the list as well, such as Food & Wine magazine editor Dana Corwin and Catherine Cassidy, VP and editor-in-chief of Taste of Home Media Group, which publishes Taste of Home and Simple & Delicious magazines. Of course, Martha Stewart made the grade, as did Brooke Johnson, president of Food Network.

While several food critics and bloggers also got the nod, another notable inclusion in terms of social media was Yelp co-founder and CEO Jeremy Stoppelman. Yelp is the restaurant-goer’s online review site, the average person’s Zagat if you will. According to the Daily Meal, more than 22 million people have sounded off on anything and everything regarding their restaurant experience since the site’s founding, and it generates more than 60 million unique visits each month. The site has gotten even savvier, allowing for photos and restaurants to respond to ratings.

Check out the full foodie list to see who made the cut this year and learn more about what Americans value when it comes to our food.

Indulge in Valentine's Day Without Regret

Indulge in Valentine’s Day Without Regret

Everyday Food magazine January/February 2012

Everyday Food Jan/Feb 2012

It’s pretty impossible not to crave chocolate on a day like today–the pinnacle of National Chocolate Month–but indulgence doesn’t have to mean guilty regret.

Chocolate tempts us even more than usual this time of year, what with all that Valentine’s Day candy on the shelves since just after Christmas.

With the sweet stuff so prominently featured just about everywhere, it’s no surprise, really, that February is National Chocolate Month. But don’t think that if you’re (still) sticking to your New Year’s resolutions to get fit or if a restricted diet prevents you from indulging that you can’t get in on the celebration.

Three magazines tackled chocolates and other desserts in their February issues, all with the purpose of offering some seasonally appropriate desserts on the lighter side.

Cooking Light magazine’s February issue took some inspiration from the NCAA Men’s Basketball Tournament format and presented a Sweet 16 Bake-Off to find the “best light chocolate recipe ever” that had been published in its pages in the past 25 years.

Sixteen finalists were culled from the last quarter-century of recipes, and the field was eliminated in a head-to-head showdown until only one dessert was left standing. The top four recipes were published in the February issue, and each boasts 10 grams of fat or fewer per serving.

Among double chocolate ice cream, chocolate-frangelico fondue, Texas sheet cake and classic fudge-walnut brownies, the brownies came out on top. (Though none of the other finalists’ recipes were published in the magazine, the issue was noted so devoted readers can consult their archived copies.)

For even lighter chocolate recipes, Food & Wine magazine featured three from Joy the Baker blogger Joy Wilson. Each of these weigh in at 6 grams of fat or fewer per serving, thanks to her use of lighter ingredients like cocoa nibs and Greek yogurt.

Wilson shares her tips for making chocolate frozen yogurt with caramelized bananas, cocoa-pepper waffle cookies and cocoa nib pavlova with raspberries. Each promises maximum chocolate flavor without the guilt.

Finally, Everyday Food magazine lets readers in on some unlikely ingredients that can help trim fat in desserts like brownies and cupcakes. A triple-chocolate brownie recipe uses pureed black beans as a substitute for some of the butter, resulting in four fewer fat grams per serving.

Not a chocolate lover? No problem. The magazine also includes recipes for vanilla cupcakes with fruit glaze, which uses pureed white beans to get its sweetness. Gingerbread mini cakes are moist—and good for you—thanks to pumpkin puree.