Flat Plan Template

Layout: The main portion of the issue starts out with a letter from the editor and answers to questions submitted by readers these would be a part of every issue. Having both of these has a twofold effect. It first creates a more personal feel between the invisible publishing team to the reader. It also means though that it gives readers an incentive to buy more issues, for the chance that something they sent to the company will be featured in an issue. The condensed recipes at the end of each issue means that the issue is a bit easier for readability with the more in depth versions of the recipes are inside but the quicker versions are at the end.

Table of Contents Template

Layout: The table title is Alfa Slab One font but now in a 41 size font and the rest of the text is in a Open Sans in a 26 size. The 46 full pages means there is 92 pages of content. More than enough for multiple articles and ads. The table of contents will have a picture that also relates to the cover if the cover has say, a fish dish, the table of contents will also have the same type but from a different angle to keep the same theme without being repetitive.

Image:

Cover Design Template

What did i do to make this and why each font and size, page number: The title font i used was Rockwell in size 48. The reason i chose this font was because its very bold and distinctive  For the smaller slogan i went with Abril Fatface in 24 size font. This is because Abril makes the words a bit longer for easier reading.  The headlines where a 22 size Abril. While the main part of the picture would take up the left section the sides of it would spill into the bottom right corner to keep coloration stable throughout the entire cover. Title cover is variable but as it seems consistent with other magazines, the title should be a darker version of the most noticeable color.

Template:

Inspiration

Magazine Genre Research-Gourmet Magazine

Cover: The cover features a cursive title, with its color changed to more match the cooked shrimp underneath it. The text has all be centered to have a straight line down from the top text to the food below the middle. The cover highlights cooking vacations, making perfect pasta, an interview with a chef and French Wine Country.

Content: The magazine begins with the cooking vacation list which across the list of 45 different locations all across the planet does include some notable places. Enrica Rocca's cooking school in Venice, The Thai House in Bangkok, Julie Sahni's cooking school in Brooklyn and the Tamarind school in Laos all with indepth articles describing each and what different types you'll be making at each location.

The perfect way to make pasta is next outlining each step along with way including how much water to remove once the pasta is put in to a short sauce recipe involving shallots and peas. The final article is about the previous months issue which highlighted Japanese cooking and the dishes used to showcase the food including both pottery and stoneware bowls, the glassware used, utensils and the different trays also used along with links to each designers respective website.

Distribution: 980,000

Awards: James Beard Award for Outstanding Wine, Beer, or Spirits Professional.

Magazine Genre Research- Cooking Light

Cover: The cover features two dishes. A peppered beef stew with potatoes and carrots along with a loaded cauliflower soup. There are both displayed over a blue background which contrasts with the red title. The left side of the cover is taken up by the headlines of the articles featured in the issue including lasagna and meatloaf.

Content: This issue covers numerous different food styles from vegan to the meatiest. To start of this issue has a simple roasted chickpea and kale mix.  Next comes four sauces including a Mushroom Shallot sauce and an Apple Cider and Mustard sauce. The dessert section offers three options of Butterscotch rise bars, Dark chocolate and tahini bark and a triple apple pie. Now moving into main dishes there's a wide variety of beef, lamb, fish, pork and chicken including Asian Short Ribs, Tuna Noodle casserole and Chicken Cassoulet. Side dishes are included next with salads such as their shaved turnip salad and soup such as their loaded cauliflower soup. Ads are scattered throughout, mostly popping up as 2 pages between meal sections or with 1 between the more lengthy main dishes.

Distribution 9,360,000

Magazine Project Research-Fine Cooking

Cover: This cover has a stack of Fishcakes on one half of the cover and a list of some of the headlines in the article in the other half. The green title goes with the Cilantro and lemongrass on and in the fishcakes and serve to contrast with the red headlines. The headlines on the left switch between red and green headlines to make sure are all noticeable to the reader without being overwhelming. The specific article with Jamie Oliver is made bigger acting as the second largest piece of text on the cover as it would be of more interest to the readers than the lower articles.


Content: The first article is a simple reading list of three books, "Baking Recipes for Fruit Lovers", "Eating, Road-Tripping and Risking it all With the Greatest Chef in the World" and "Show the Dough Who's Boss". Next comes six short recipes including Haricot Verts and Grilled Radicchio. After this is an add section listing various items being sold in preparation for summer. The next is a recipe for Italian Aioli along with four minor variants of it. The next four pages are dedicated to how to make your own coconut milk and then a a recipe for chilled corn and coconut milk soup. Another recipe list comes next showing you how to make Artichoke Gallette, Cajun Shrimp and a Ravioli Salad. This is followed by a section on cooking in Santa Fe and the use of Chilies in this cooking. Afterwords is article by Greek Chef Maria Loi with recipes for Tzatziki, Souvlaki and Fakosalata. The next artice is all about stuffed vegetables such as a feta cheese and Orzo stuffed red pepper. Following this comes a piece highlighting recipes by Jamie Oliver including the fishcakes on the cover, Harissa Chicken and Chorizo Salmon. The last two food articles are about grilling chicken and smaller baking recipes such as Coffee-Cocoa snake cakes and hot milk sponge cakes. To end this issue is Test Kitchen which shares various tips on better cooking which covers removing bones from chicken in this issue.

Distribution: 1,200,000 for 2019

Awards: Finalist for the 2019 IACP Publication of the Year,

Magazine Project Research-Bon Appétit

Cover: This 2013 issue features two large kebabs driving up the middle of the page to separate the two words of the title. Blue is also used across the title to offset the reds found throughout the chicken. The blues used on the sides of the kebabs also work to contrast from the food, acting as a visually appealing but distinctive eye catcher.

Pops of green though are also found across the waist of the cover to create almost a midzone between the larger title and the smaller subsection headers.

Content: This particular issue opens up with those 25 tips, tricks and recipes for chicken including a sweet paprika and brown sugar rub and a garlic, red pepper and almond sauce. After this comes 6 different frozen treats including Plum Semifreddos and Raspberry and Aperol Floats. This is followed up by an article taking place in Oahu, an island in the Pacific and the cooking there.

Coming next is a list of six rose wines, suggesting, among others, a 2012 Cataldi Madonna Cerasuolo d'abruzzo and a 2012 Chateau de Pibarnon 2012 Rose Bandol. This is followed by two articles about beef and one about grilling oysters. Next is a smaller section on outside furniture and then an interview with Neil Patrick Harris and then one with Andrew Knowlton. This issue ends with an article about "Farm Camp" a summer camp emphasizing cooking and a list of child friendly dishes. 

Distribution: 6,500,000 for print

Awards: National Magazine Award for a Single-Topic Issue.

Camera Shot Activity

Canted Angle

High Angle 

wide shot

extreme close up

Low Angle Shot

Mid Shot

Magazine Project Research-Delicious!

Cover: This has a more muted background featuring reds, browns, whites and grays. The main part of the cover is taken up by a large plate of various decorated cookies. The left side is where is headlines are with a distinctive white with a semi-three dimensional font added on to them making them noticeable at a glance but not detracting from the main feature of the cover, that being the cookies. These headlines are more health related covering homeopathy and ways to avoid the cold and flu seasons that come with the colder months.

Content: The articles in order are a section on herbal anti-flu foods and an interview with author Earl Mindell. Followed by two articles on healthy foods to cook over the holidays such as sweet potatoes and yams. The next three articles are on smaller things you can cook, such as different cookie designs. Afterwords comes a shopping guide from pressure cookers to spices on what you need for the upcoming season ending with a few recipes for coking Quinoa.

Ads inside feature what you would expect out of a food magazine such as Kitchen appliances. But because it was a holiday issue, there were also ads for decorations and some of the things listed in the shopping guide article.

Distribution: 512,000