Are you hungering for some very funny, extremely insightful-yet-somehow-also-mischevious food journalism? Well then the folks at the brand new Gourmet Magazine have you covered.
Launched earlier this month by five savvy veterans from food publications whose names you probably know, Gourmet has so far been serving up some of the best food writing on the internet—insider-y dispatches from kitchens across the world, longform pieces that make you wistful for the days of serious magazine writing, and recipes that don't assume you are a) an idiot, and b) too busy to really care about what you're doing in the kitchen.
One of their first recipes was a cockeyed banger: Allison Roman's "Pork Cooked in Milk." We tried it last weekend and it came out shockingly good (and only a bit disgusting looking).
The new Gourmet's spirit of adventure is literally baked into its name: Condé Nast, which published the venerable Gourmet for the final 26 years of its 68 year existence until shutting it down in 2009, somehow let the publication's trademark lapse. So, the worker-owners behind the new Gourmet claimed it and voila, an old magazine was born anew.
Last week, we spoke with Gourmet's team—Alex Tatusian, Amiel Stanek, Cale Weisman, Nozlee Samadzadeh, and Sam Dean—to find out why everyone seems to be starting a new food publication, how their launch is going so far, and what the old fans of Gourmet think of the relaunch.
(Full disclosure: Hell Gate helped advise the new worker-owned Gourmet on getting off the ground, and we couldn't be prouder of it.)
This interview has been lightly edited and condensed for clarity.