Pit is a magazine with roots in food and fire. While our original intention was to take an in-depth, fresh and fun look at the world of live fire cooking (and we still do), our purpose has evolved, and we now have a much wider remit. Each themed issue uncovers the most interesting and unusual food stories from around the world through people, traditions, techniques and ingredients.
Because we’re an independent publication, we get to do whatever we like. That means we’ve cooked a giant goat shawarma for 30 people in a south London snowstorm, themed whole issues around sausages and MSG, and travelled the world through Sicily, Morocco, Malaysia and Zanzibar in search of dinner.
We are constantly on the hunt for untold stories – the ones where we dive into the world of Turkish barbecue at chef Hasan Semay’s family home or learn about the importance of frozen hash browns to kushiyaki from Japanese food expert Tim Anderson.
Pit publishes a wide range of content. From geeky science features (why does smoke make food taste so good? How does salt affect ingredients?), to fresh recipe angles and in-depth features focusing on everything from a tongue in cheek kebab taxonomy to the link between sex work, opium and illegal liquor production in Madya Pradesh. We are always looking to dodge the obvious angle.
Our stories are told by award-winning writers and our features designed, illustrated and photographed in bold, exciting ways.
Issue 13 is here, and we are feeling saucy! The world of condiments is vast, and options hotly debated. What does your choice of breakfast condiment say about you? Felicity Cloake reveals all. Is Roman garum making a comeback? Susan Low investigates.
The range of ingredients and methods used to add flavour to food is staggering, and we take a tour of some of the world’s greats, from nose-searing Bengali kasundi, to er, jarred Dolmio sauces, XO and even condiments up in space. Plus there are recipes for the best Marie Rose sauce you’ll ever make, salad cream, an actual barbecued egg, and much more!