Gourmet Magazine Revived: A New Era for Culinary Journalism

After being shuttered by Condé Nast in 2009, Gourmet magazine is making a comeback in a new digital format. A group of five journalists, including Amiel Stanek and Nozlee Samadzadeh, has relaunched the publication as a worker-owned venture following the lapse of the Gourmet trademark in 2021. The new Gourmet aims to publish at least two newsletters weekly, focusing on elaborate culinary projects rather than quick recipes, which have become prevalent in contemporary food media.

Taste of HomeThe Guardian

Gourmet magazine was a staple in food journalism for nearly 70 years, known for its high-quality long-form writing and intricate recipes. It featured contributions from notable figures like Madhur Jaffrey and James Beard, and its closure left a significant void in the culinary world. The original publication was characterized by its aspirational approach to cooking, which contrasts sharply with the fast-paced, simplified recipes that dominate today’s food landscape.

The Guardian

The founders of the revived Gourmet are keenly aware of the magazine's legacy but are also committed to evolving its identity. Stanek expressed excitement about creating a publication that encourages readers to engage in more complex cooking endeavors, stating, “We don’t need a million subscribers in order to make this thing.” The team is focused on attracting a niche audience that appreciates the art of cooking, rather than trying to appeal to the broadest possible readership.

The Guardian

Operating as a worker-owned cooperative, the new Gourmet diverges from traditional media structures. This model allows the founders to manage the publication collaboratively, fostering a more agile and responsive editorial process. The decision to adopt this structure was straightforward for the founders, who share similar backgrounds and values. Samadzadeh noted, “The nostalgia does not mean that we are trapped into only doing the things that have been done before,” indicating a desire to innovate while respecting the magazine's history.

The Guardian

While the revival has generated enthusiasm among food enthusiasts, some longtime readers have expressed skepticism about the new direction, particularly regarding the magazine's visual branding and its departure from the original's aesthetic. The bold, lowercase logo and quirky design choices have sparked mixed reactions. However, many in the culinary community, including food critic Elazar Sontag, have welcomed the return of Gourmet, viewing it as a significant moment for food journalism.

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The new Gourmet has already begun sending out newsletters, showcasing a playful and irreverent tone that resonates with modern readers. As the publication continues to find its voice, the founders are committed to refining their approach through collaboration and feedback. The future of Gourmet will depend on its ability to carve out a unique space in the crowded food media landscape, balancing its rich heritage with contemporary culinary trends.

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• “I was beside myself. It was like hearing your hometown baseball team had been traded away,” — Amiel Stanek, Worker-Owner of Relaunched Gourmet

The Guardian

• “Rather than trying to get to a point where every single person is reading your publication, it seems much smarter to try to talk to people who actually care about the subject that you’re talking about,” — Jaya Saxena, Contributor

The Guardian

• “We’re in a really special, weird time of media, with a lot of pain but also a lot of opportunity,” — Amiel Stanek, Worker-Owner of Relaunched Gourmet

The Guardian

• “The nostalgia does not mean that we are trapped into only doing the things that have been done before,” — Nozlee Samadzadeh, Founder

The Guardian

The revival of Gourmet magazine marks a significant shift in culinary journalism, blending nostalgia with innovation to create a publication that honors its past while looking toward the future.

Taste of Home