CultureCult Favorites: Great Niche Food MagazinesCult Favorites by Laura Kearney ChopChop ( www.chopchopmag.com) Featuring kid producers (like 12-year-old Orren, who raises chickens), kid-oriented cooking tips, games, and kid-friendly recipes for quesadillas, Chinese congee, and other nutritious international dishes, this children's quarterly inspires the next generation of cooks.Cooking Wild ( www.cookingwildmagazine.com) This quarterly (whose tagline is "Hunt, Fish, Forage, Feast") helps readers cook the foods that they've harvested themselves, with mouthwatering recipes for everything from steelhead salmon sushi to wild turkey carnitas.Culture ( www.culturecheesemag.com) Ricotta, Gouda, and tome de Bordeaux are some of the beauties featured in this quarterly for cheese lovers. Each issue boasts a cheesy centerfold, plus profiles of cheese makers and mongers, instructions for crafting your own cheese, and recipes for dishes like baked razor clams with Parmesan and ricotta pancakes.Meatpaper ( www.meatpaper.com) This meaty journal pairs arty photographs (of models wearing clothes made of meat, for instance) with essays on delicacies like guinea fowl and lamb offal. You can expect to find honest discussion about the ethics as well as the delicious rewards of life as a carnivore.Whisky Magazine ( www.whiskymag.com) Tasting notes on new releases of scotches, ryes, and other whiskeys share space with spirited features on such topics as Japanese blends, Kentucky's top bourbon makers, and the art of toasting casks.Keep ReadingNew York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch PartyBy SAVEUR EDITORSWhere to Eat in Dakar, SenegalBy KAYLA STEWARTAny Night Can Be (Wild) Game Night With These 5 RecipesBy SHANE MITCHELLIn These Chilling Novels, Good Cooking Leads To Bad BehaviorBy JESSICA CARBONEBe Kind to Your Gut Now, and the Older You Will Thank YouBy BETSY ANDREWSApples Gone Wild: An Exhibition Shows Off the Diversity of These Feral FruitsBy ALEX TESTEREUncovering Galicia’s Wild and Wonderful Cuisine Along the Camiño dos FarosBy PAULA REDES SIDOREBaijiu, the World’s Most Popular Spirit, Is Coming for Your CocktailBy MEGAN ZHANGFor Charleston’s Food Insecure, This School Bus Is a Game-ChangerBy SHANE MITCHELLSee AllContinue to Next StoryADVERTISEMENTADAD