About us

Gourmet is a food magazine. And famously was a food magazine, but a certain media empire failed to maintain the trademark, and so it is our food magazine now—yours, too, if you want. We deliver newsletters to our treasured paid subscribers at least twice weekly via electronic mail. One will feature a recipe from our brilliant squad culinaire, the other will be an assortment of investigations, scoops, vibe reports, diatribes, and all manner of gossip from the front lines of the human appetite.

We—the five worker-owners behind Gourmet—love to cook, and love to eat. Which, duh, obviously: We (re)started a food magazine. But it feels worth saying at a time when so much of mainstream food media has adopted a strategically aversive relationship to the topic. In the pursuit of endless audience growth, they prioritize recipes geared towards people who don’t particularly like prepping or cooking or doing dishes, and run clickbait designed to inspire angst rather than joy. We think you deserve more than 20-minute meals, lightly edited press releases, and another story about the decline of restaurant service. You deserve to read something delicious.

A big part of our deal is that we’re a co-op. The five worker-owners share proceeds (and losses) equally, and we pay contributors both a standard rate for their work and a cut of those proceeds on the back end. We’re building this together.

Salade verte!

Masthead

Sam Dean is a worker-owner of Gourmet. He is also writing a book about the weapons industry. His location is undisclosed.

Nozlee Samadzadeh is a worker-owner of Gourmet and an editor and software engineer living in Brooklyn.

Amiel Stanek is a worker-owner of Gourmet. He cooks and writes and lives in the Hudson Valley and drives a 2019 Subaru Outback.

Alex Tatusian is a worker-owner of Gourmet and a bon vivant in Tinseltown.

Cale Weissman is a worker-owner of Gourmet and a New York-based editor and journalist.

Contact us

Feel like just saying hi? Even better, have the sudden inspiration to support this project above and beyond your subscription fee? (Yes, it can be tax-deductible!) Drop us a line. editors@gourmetmagazine.net

Write for us

Have a story idea? A good recipe you’re sitting on? We’re always open to pitches. We want ideas that are distinctly not à la mode, might require many pots to soil, and take hours—if not days—to produce. The juicier the better. Send us a note with a brief (one-to-two paragraph) synopsis of what you’re ginning up. For non-recipes, please include a reporting sketch. While we’re very open to various topics and forms, we are generally not commissioning personal essays or other first-person/opinion-type pieces. pitches@gourmetmagazine.net

Leave us a tip

Got a juicy lead? A spicy piece of gossip? Tell us anything and everything! tips@gourmetmagazine.net

Find us elsewhere

We are @gourmet.lives on Instagram.

Sick Gourmet logo by Zekkereya El-magharbel.