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Frequency: Nine times a year
Special issues: "Saveur 100" prints every January/February and highlights 100 of the best dishes, drinks, ingredients, people, places, publications and tools; there are one to two other special issues each year.
Background: You've got to hand it to Saveur. Just when you thought the award-winning magazine couldn't get any better, it's gone and revamped its print issue and entire Web presence. It seems the new top chef in its proverbial kitchen, editor in chief Adam Sachs, thought it was time to not only follow food to its source, but also expand upon the journey -- telling a cohesive story across all of Saveur's platforms, be it via print, desktop, mobile, tablet, social media, events, books, video or syndication.
Some changes are subtle, like the section that used to be called "Fare" in the front of the book is now called "Agenda." Other updates are more noticeable. "We're focusing more on places and on travel than we used to and incorporating other elements of eating and dining, like kitchen design, that wouldn't have been in the Saveur of yore," said senior editor Sophie Brickman. Online, the mag has added a robust recipe search hub and created a friendlier, more-streamlined user experience. Despite these changes, at its core the brand continues to serve up rich and satisfying stories with flavors from nooks and crannies around the globe.