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In Issue 4, we’re exploring the ways food can be absurd, in all the joyful and incredible and bizarre connotations of that word.


That could mean an investigation into how exactly Cookie Monster’s cookies are made. (Yes, we know, the New York Times got there first.) It could be an oral history of molecular gastronomy’s extravagant heyday. (Please, if you’re obsessed with Alinea, pitch us.) It could be a breakdown of the wildest cheese heists, or a tour of the world’s most ridiculously gorgeous delis, or a look at the world's most closely guarded food secrets.

Reported stories, profiles, personal essays, Q&As, photo essays, comics, and infographics are all very much welcome.

A magazine about food, but not just about the food we eat.

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© Copyright Serviette 2023. All rights reserved.

A magazine about food, but not just about the food we eat.

Join our newsletter

© Copyright Serviette 2023. All rights reserved.

A magazine about food, but not just about the food we eat.

Join our newsletter

© Copyright Serviette 2023. All rights reserved.