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Food & Wine Magazine - April 2026

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In this issue

Postcards from the Prosecco Hills
Italy’s Conegliano Valdobbiadene Prosecco appellation produces world-class wine that rivals the most lauded Champagnes. Become reacquainted with Prosecco through the stories of its producers and five regionally inspired recipes to pair with a glass of bubbly. By Ray Isle

Lei, Lady, Lei
Restaurateur Annie Shi opened her New York City wine bar, Lei, to marry her passions for great wine and Chinese cuisine. We share some of Lei’s best wine-friendly recipes, like sweet-and-sour short ribs, with pairings to make every flavor sing. By Ray Isle

Brew Better
Many of us drink coffee daily, but is your cup of joe the best it can be? Turn your caffeine routine into a ritual that delivers essential energy with the best possible flavor through our guide of tips, tools, and recipes like Vietnamese egg coffee and rich affogato. Produced by Amelia Schwartz

The Best Frozen Cheese Pizzas

We tried 17 brands to find the ones that deserve a spot in your freezer.

2 mins

Sipping on Celery

This humble vegetable is the star of classic sodas and new-wave cocktails.

3 mins

The Greatest Glassware

Lab-tested, editor-approved selections for your home bar

1 mins

Coss and Effect

2023 F&W Best New Chef Isabel Coss is expanding her restaurant empire in Washington, D.C., tackling the savory and the sweet.

4 mins

Be a Better Bar Patron

Want to become an A-level guest? Avoid asking these five questions.

2 mins

Matzo Magic

The key to this cozy and comforting soup? It’s all about the matzo balls.

5 mins

Spring Specials

Here are the dishes sommeliers are cooking at home—and the wines they’re pouring—this season.

9 mins

Bundt Beauty

This simple hummingbird cake is loaded with roasted banana, crushed pineapple, and toasted pecans.

3 mins

Chardonnay Takes Over

16 stellar bottles from Germany, Italy, and beyond

5 mins

San Francisco in a Glass

How the City by the Bay created some of America’s most iconic cocktails

4 mins

The Spirit of Scotland

150 distilleries, destination restaurants, and stellar hotels make the Highlands a perfect springtime destination.

6 mins

LEI, LADY, LEI

WINE AND CHINESE CUISINE MERGE AT ANNIE SHI’S GROUNDBREAKING LEI WINE BAR IN NEW YORK CITY.

10+ mins

Read all Stories from Food & Wine

Food & Wine Magazine Description:

Publisher: People-Inc

Category: Food-&-Beverage

Language: English

Frequency: 11 Issues/Year

Food & Wine is a monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".

Here are some of the things you can expect from Food & Wine Magazine:

*Delicious recipes: Food & Wine Magazine features recipes from some of the world's best chefs, as well as new and innovative recipes from up-and-coming chefs.

*Helpful cooking tips: Food & Wine Magazine is packed with helpful cooking tips and techniques, so you can learn how to cook like a pro.

*Inspiring travel stories: Food & Wine Magazine takes you on culinary journeys around the world, with stories about the best restaurants, chefs, and food destinations.

*Wine reviews: Food & Wine Magazine features reviews of the latest wines, so you can find the perfect wine to pair with your meal.

*Seasonal content: Food & Wine Magazine celebrates the seasons with recipes, features, and stories that are perfect for each time of year.

If you're a food lover, then Food & Wine Magazine is a must-have. Subscribe today and start exploring the world of food! Frequency of all magazines subject to change without notice.