Reichl has assembled a team of some of the most talented people in the food journalism world to contribute to this "new kind of magazine." New York Times columnist Melissa Clark is contributing recipes every week, starting with salt and sugar-cured asparagus and skillet chicken with green onions and ramps, two recipes we can't wait to try.
Former Gourmet and Salon.com food writer Francis Lam is Features Editor, overseeing a group of contributors who are putting out high-quality work. Esteemed food politics writer Barry Estabrook's look at the effects of natural gas drilling on our food supply is the type of well-researched and thought-provoking article you would expect to read in a print magazine, not online.
The site has no advertising and is supported only by the sales of the artisanal products on offer. Is this the future of online magazines? If there are people out there willing to buy $18 energy bars so that we can read well-written articles about how to prepare broccoli stalks, we're all for it.
• Check it out: Gilt Taste
What do you think of the site?
(Image: Gilt Taste)