Saveur

In the 1990s, Dorothy Kalins, who had been editor-in-chief of Metropolitan Home, considered the American food magazine scene and concluded that an intriguing field had been left unexplored: authentic culinary traditions of specific places, both in the United States and abroad. She hired longtime Metropolitan Home contributing editor Colman Andrews as executive editor, subsequently bringing on Christopher Hirsheimer, also from Metropolitan Home, as food editor, and then designer and Time Inc. editor-at-large Michael Grossman as creative director. The team set about fashioning a new magazine that would focus on foreign cuisines as well as little-known American foods and traditions. The first issue of Saveur, published in mid-1994, had as its mission the placement of cuisines in the context of “heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States).”