Toothache Magazine

Toothache Magazine DO CHEFS REALLY NEED ANOTHER CULINARY MAGAZINE? CLEARLY, YES. Toothache is a small self-published magazine conceived after dinner services with industry friends, primarily during last call at dive bars.

Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce

Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce

Operating as usual

Issue 08 is here! Just in time for the holidays - Toothache is a perfect gift for your culinary comrades. If you’ve preo...
12/04/2020

Issue 08 is here! Just in time for the holidays - Toothache is a perfect gift for your culinary comrades. If you’ve preordered issued 08 or have an auto-renewing subscription, your copy has already been mailed out!

New limited edition Toothache t-shirts designed by San Diego Artist, @nicholasdanger. We’re only printing 75 on white sh...
06/13/2020

New limited edition Toothache t-shirts designed by San Diego Artist, @nicholasdanger. We’re only printing 75 on white shirts and 75 on black, so get your size before they’re gone! Inspired by Toothache’s issue 7 cover, each tee is printed on a super soft American Apparel 2001W jersey fit tee. Screen printed in Oakland, CA by @shredforever. Available in our merch store at ToothacheMagazine.com

Missing Toothache issue 1? While doing a quarantine deep clean, we found a few copies of issue 1 hidden in the bottom of...
04/30/2020

Missing Toothache issue 1?

While doing a quarantine deep clean, we found a few copies of issue 1 hidden in the bottom of a box of issue 2. We've been sold out of our inaugural issue since 2017, so we're really excited to raffle them off.

We'll be placing names in a hat next week and picking our winners live on Instagram. To get your name placed in the hat is easy. For every $10 spent at www.toothachemagazine.com, we'll enter your name. For example, spend $40, get your name entered four times!

Raffle sales end Friday, May 8th at Midnight. (note: each person can only win once.)

*Already have all of the issues of Toothache and want to still be entered? We are now selling gift cards! Get a gift card for a friend or for yourself to spend on future issues of Toothache!

Don’t they look nice all together? New bundle subscription including issue 6! Now for 30% off, you can get all of the av...
12/16/2019

Don’t they look nice all together? New bundle subscription including issue 6! Now for 30% off, you can get all of the available issues at once. Includes issue 2, 3, 4, 5, and 6. Combined this bundle is over 600 pages, 60 chefs, and more than 280 recipes for $70! Link to our website in bio www.toothachemagazine.com #toothachemag #forchefsbychefs

Just got our hands on the new issue of Toothache! Preorder and subscription copies of issue 6 have already started being...
12/15/2019

Just got our hands on the new issue of Toothache! Preorder and subscription copies of issue 6 have already started being mailed out. This issue is possibly our best issue yet! Link in bio to get your copy now!

Introducing Toothache Issue 6’s cover! This issue is due to be released in December. Preorder, subscribe, and all of tha...
10/20/2019

Introducing Toothache Issue 6’s cover! This issue is due to be released in December. Preorder, subscribe, and all of that good stuff at ToothacheMagazine.com! Support independent print and food media! 🦞🦞🦞🦞🦞🦞🦞🦞🦞🎈 #toothachemag #toothachemagazine #forchefsbychefs

Is @sam_mason playing the harmonica or warming his hands? Find out in Toothache Issue 6! Now available for preorder at t...
10/09/2019

Is @sam_mason playing the harmonica or warming his hands? Find out in Toothache Issue 6! Now available for preorder at toothachemagazine.com #toothachemag #forchefsbychefs

Get your future Toothaches lined up by subscribing! Our most popular subscription is the Single Issue Auto-Renewing opti...
08/12/2019

Get your future Toothaches lined up by subscribing! Our most popular subscription is the Single Issue Auto-Renewing option. You get charged a month before the release of each new issue and you’ll never miss out on another Toothache! Also our Bundle Subscription is 25% off! Get Issue 2,3,4 and 5 which is over 500 pages, 50 chefs, and 250 recipes for $60. Link to website in bio www.toothachemagazine.com 👍🏻 #toothachemag #forchefsbychefs

anko sticky bun, toasted pecan, salted caramel, sweet adzuki bean paste. @breadbellysf in issue 5 of Toothache. We chatt...
07/25/2019

anko sticky bun, toasted pecan, salted caramel, sweet adzuki bean paste. @breadbellysf in issue 5 of Toothache. We chatted with @keitokeito @jimmywongman @clem_hsu - “... we try to take advantage of the fact that we come from fine dining and try to apply a little bit of that to impress our guests and give them something they don’t expect. That’s the biggest challenge for me. Like, really, you want sticky buns? So then I think about how I can take my background and apply it to an item like that.” #toothachemag #forchefsbychefs

“Moving a Michelin-starred restaurant from a city like San Francisco, that is such a culinary mecca, to a place like Seo...
07/24/2019

“Moving a Michelin-starred restaurant from a city like San Francisco, that is such a culinary mecca, to a place like Seoul, didn’t really make sense to everyone. But for me, no one had done it before, so why not?” - @sungmosu of @mosuseoul featured in issue 5 spoke to us about moving his restaurant to Seoul as well as the underrated seafood from South Korea. If you haven’t gotten your copy of issue 5, you’re really missing out! Link to our online store in bio. #toothachemag #forchefsbychefs
📸 by @chad_the_filipino

Some of the self-dried seafood at @misterjius, including scallops at various points of the drying process. Read our full...
07/23/2019

Some of the self-dried seafood at @misterjius, including scallops at various points of the drying process. Read our full interview with @brandoj in Toothache issue 5! “XO in its simple parts is dried seafood, cured pork, seasoning, and oil. We take some liberties in how we express those parts, but we first decide how we want to use it, before deciding what kind of XO to build.” Get your copy now at Toothachemagazine.com (link in bio). #forchefsbychefs #toothachemag

Here’s a little preview of our interview with @thomasfrebel of @inuajp in Issue 5, where we talked about opening a resta...
07/22/2019

Here’s a little preview of our interview with @thomasfrebel of @inuajp in Issue 5, where we talked about opening a restaurant in Japan and sourcing unique ingredients - “We’re interested in the black currant wood, the very young shoots, the young tender light green leaves, the dark green leaves, and the unripe black currents. All for different applications. For the past two or three generations, that farmer has been trying to grow the most beautiful, dark purple, sweet, floral, pulpy black currants. Their whole community has been trying to perfect them for generations, and all of a sudden someone is calling them up and essentially asking for everything except those perfect black currants. Often times in these situations, farmers just hang up on us and aren’t even interested in listening to what we’re trying to do.” #toothachemag #forchefsbychefs
📸 by @chad_the_filipino

“Two-year, barrel-aged, burnt onion syrup allows us to have a dish of caviar with two purées and a vinaigrette, that sti...
07/21/2019

“Two-year, barrel-aged, burnt onion syrup allows us to have a dish of caviar with two purées and a vinaigrette, that still is totally unique to us. Simplicity is really just trying to find clarity in the food. To not muddy it up with a hundred things on a plate, but instead, elevate three things and make them unique and perfect.” - @dcberan of @dialogue.sm featured in Toothache issue 5. Get your copy now and read Chef Beran’s interview and many more. This issue is not only filled with great photos and interviews, but also tons of recipes written for the professional kitchen! None of that crappy cups and tablespoons garbage. #toothachemag #forchefsbychefs

Every cook I know has stacks of cookbooks and magazines. Does your collection have Toothache Magazine? Issues 2, 3, 4, a...
07/20/2019

Every cook I know has stacks of cookbooks and magazines. Does your collection have Toothache Magazine? Issues 2, 3, 4, and our newly released issue 5 is available on our website(link in bio). Get your copies before they’re gone! #toothachemag #forchefsbychefs

Just discovered Toothache Magazine or looking for a gift for a chef? Our Toothache Bundle subscription saves you 25% and...
07/16/2019

Just discovered Toothache Magazine or looking for a gift for a chef? Our Toothache Bundle subscription saves you 25% and includes issues 2,3,4 and 5! More than 500 pages of content, created specifically for professional chefs. Includes interviews and conversations with 50 different amazing chefs and over 250 recipes! Link to our store in bio, just click the tab that says Subscription and get your Toothaches! #toothachemag #forchefsbychefs

There’s too much negativity on the internet. Stop looking at angry tweets and buy print instead. Read Toothache magazine...
07/10/2019

There’s too much negativity on the internet. Stop looking at angry tweets and buy print instead. Read Toothache magazine and get inspired. Learn a little bit about other chefs. Feed your brain with positivity and get excited about being in the kitchen. Issue 5 is out now and available at Toothachemagazine.com. Link in Bio. #toothachemag #forchefsbychefs

Toothache Issue 5 is now out! 🙌🏻This issue includes tons of great conversations and recipes from amazing chefs: @dcberan...
06/26/2019

Toothache Issue 5 is now out! 🙌🏻This issue includes tons of great conversations and recipes from amazing chefs: @dcberan , @chef_julien , @sungmosu , @thomasfrebel , @brandoj , @chouxxfleur , @breadbellysf , @fabrizio.fiorani , our editor/creator @nick_muncy, and more. For those of you who preordered or subscribed, your copies are already in the mail. You don’t want to miss out on this issue! Link to store (toothachemagazine.com) in Bio. #toothachemag #forchefsbychefs

Excited to have @sungmosu of @mosuseoul in Issue 5 of Toothache! We spoke about Korean seafood, moving his Michelin star...
06/14/2019

Excited to have @sungmosu of @mosuseoul in Issue 5 of Toothache! We spoke about Korean seafood, moving his Michelin started restaurant in SF to Seoul, and his experiences now owning and running a restaurant there. Preorder your copy of issue 5 at ToothacheMagazine.com. Link in Bio! #forchefsbychefs #toothachemag

One of my(@nick_muncy) dishes I’m sharing in the next issue Toothache. I was a little hesitant to feature myself again(I...
06/10/2019

One of my(@nick_muncy) dishes I’m sharing in the next issue Toothache. I was a little hesitant to feature myself again(I featured myself in the first issue), but to be honest, I had some last minute pages to fill before my deadline and needed to get something together fast. Luckily, I’m back cooking again and have a few new desserts/recipes I can share with you all. This dessert is Hibiscus Poached Rhubarb, Coconut Marshmallow, Olive Oil, and Sweet Herb Sorbet. #toothachemag #forchefsbychefs

Excited to have @thomasfrebel of @inuajp in our upcoming issue 5! We spoke to Chef Frebel about opening a restaurant in ...
06/09/2019

Excited to have @thomasfrebel of @inuajp in our upcoming issue 5! We spoke to Chef Frebel about opening a restaurant in Tokyo and everything that goes into sourcing and finding amazing Japanese ingredients. Issue 5 available for preorder at ToothacheMagazine.com. Link in Bio. #toothachemag #forchefsbychefs

In issue 5 @chouxxfleur, pastry chef of @misterjius, showed me around Chinatown’s bakeries and sampled a bunch of egg ta...
06/07/2019

In issue 5 @chouxxfleur, pastry chef of @misterjius, showed me around Chinatown’s bakeries and sampled a bunch of egg tarts! It was interesting talking with Melissa about Chinese pastries and how the Chinatown bakeries in San Francisco influence her creations. #toothachemag #forchefsbychefs

Super excited to have @brandoj in Issue 5 of Toothache. I got to hang out in the kitchen with him and talk XO, dried sea...
06/05/2019

Super excited to have @brandoj in Issue 5 of Toothache. I got to hang out in the kitchen with him and talk XO, dried seafood, and about running @misterjius . Issue 5 available for preorder - link in bio. 🦐🦑🐟🥡 #toothachemag #forchefsbychefs

“Prima artigiani e poi artisti” meaning “before being an artist, be a craftsman. - @fabrizio.fiorani - I think because I...
06/04/2019

“Prima artigiani e poi artisti” meaning “before being an artist, be a craftsman. - @fabrizio.fiorani - I think because I’m a pastry chef that I’m always a little more picky when it comes to choosing the pastry chefs for Toothache Magazine. This issue is no different, and I’m really excited to have Fabrizio featured in Issue 5. His desserts are playful and inspire me to have a more fun approach to creating desserts. Get some of his amazing recipes and many others in this upcoming issue. Preorder for issue 5 available at toothachemagazine.com

“The problem with simplicity is often it lacks identity or complexity” - @dcberan - we’re excited to start announcing th...
06/04/2019

“The problem with simplicity is often it lacks identity or complexity” - @dcberan - we’re excited to start announcing the chefs featured in our upcoming Issue 5 of Toothache Magazine. I got to spend a bit of time at Dialogue restaurant and chat with chef Dave Beran about why he moved to LA, what inspires is food, and how he’s focusing on innovation with his menu’s format. Preorder your copy of Issue 5 at toothachemagazine.com. @ Dialogue Restaurant

Pistachio and fennel pollen nougat. Featured in the upcoming Issue 5. Get this recipe and MANY others! Preorder now avai...
05/20/2019

Pistachio and fennel pollen nougat. Featured in the upcoming Issue 5. Get this recipe and MANY others! Preorder now available at our website. Link in Bio. #toothachemag #forchefsbychefs

This is not an April Fool’s Joke. A Digital Version of Toothache Issue 3 is now available at ToothacheMagazine.com. It c...
04/02/2019

This is not an April Fool’s Joke. A Digital Version of Toothache Issue 3 is now available at ToothacheMagazine.com. It comes with a pdf version and an ePub version so that you can have Toothache in your iBooks on your phone/computer/tablet. It’s a lot of recipes, interviews, and pretty pictures for only $10! #toothachemag #forchefsbychefs

Not only do we have back copies of issue 3 and 4, but we also offer a few different subscription options!Option 1) Auto-...
03/29/2019

Not only do we have back copies of issue 3 and 4, but we also offer a few different subscription options!

Option 1) Auto-renewing Subscription that starts with issue 4 and auto renews every issue. You get charged a month before the release of each issue.

Option 2) The Future Subscription. Issue 5 (summer 2019) and Issue 6 (winter 2019)

Option 3) The Toothache Bundle. Includes issue 2, 3, and 4 (save 15%)

Option 4) The 2018 Subscription. Issues 3 & 4. (Save 10%).

Visit: toothachemagazine.com/pages/subscribe

Don’t drop the ball this holiday season. You can only give bottles of Fernet or whiskey as a present so many times in a ...
12/16/2018

Don’t drop the ball this holiday season. You can only give bottles of Fernet or whiskey as a present so many times in a row! Consider getting a Toothache instead of a hangover! #toothachemag #forchefsbychefs

Issue 4 is now out!!! Get it just in time for the holidays. This issue has some crazy talented chefs: @jorgevallejo @mer...
12/08/2018

Issue 4 is now out!!! Get it just in time for the holidays. This issue has some crazy talented chefs: @jorgevallejo @merlin_johnson @juliakeelin @rpgrizzle @ninacompton @pulpitsupperscook @tetsujustin @andidopico @tavel19 @caitylouwhooo @neighborbakehouse @silviafedericaboldetti And our cannele piece by @nick_muncy Feat. @theshawngawle @krissharv3y @thomasjraquel . For those of you that have pre-ordered or have a toothache subscription, your copies are on the way!
https://toothachemagazine.com/products/toothache-issue-04-preorder

What do you do for inspiration? I’ve personally always loved reading about what makes other chefs tick and learning why ...
08/19/2018

What do you do for inspiration? I’ve personally always loved reading about what makes other chefs tick and learning why they cook the way that they do. Now that I make this magazine, I’ve been able to hang out in so many different kitchens and watch amazing chefs work. I hope that I’m able to portray that in the magazine and that you are able to be just as inspired as I have become. *these are all photos of issue 3! Get your copy and get inspired! #toothachemag #forchefsbychefs

Toothache Issue 1 - Digital Download Edition - Now Available! Complete your collection.  #toothachemag #forchefsbychefs
07/09/2018

Toothache Issue 1 - Digital Download Edition - Now Available! Complete your collection. #toothachemag #forchefsbychefs

Toothache Issue 3 is now out! Get your copy at toothachemagazine.com (link in bio). For those of you who preordered or h...
06/12/2018

Toothache Issue 3 is now out! Get your copy at toothachemagazine.com (link in bio). For those of you who preordered or have a subscription, your copies are already on their way! 🐙#forchefsbychefs #toothachemag

A sneak peek at some of the sweet action that’ll be featured in Issue 3. If you haven’t gotten our copy of issue 2 yet, ...
03/18/2018

A sneak peek at some of the sweet action that’ll be featured in Issue 3. If you haven’t gotten our copy of issue 2 yet, there are still some left. And if you want to subscribe to Toothache, visit toothachemagazine.com. #forchefsbychefs #toothachemag #toothachemagazine #gelato #icecream

Get your years worth of dental work all at once! We are now offering subscriptions. Visit toothachemagazine.com to guara...
02/21/2018

Get your years worth of dental work all at once! We are now offering subscriptions. Visit toothachemagazine.com to guarantee your copies of future Toothache issues! #toothachemag #toothachemagazine #forchefsbychefs

Issue 2 is now on Amazon for USA orders! Get your copy chefs! #forchefsbychefs #toothachemag
02/10/2018

Issue 2 is now on Amazon for USA orders! Get your copy chefs! #forchefsbychefs #toothachemag

Address

San Francisco, CA

Alerts

Be the first to know and let us send you an email when Toothache Magazine posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Toothache Magazine:

Videos

Category

Nearby media companies


Other Magazines in San Francisco

Show All

Comments

#GoodFoodAward winning Smoking Goose Meatery is now hiring Charcuterie Production Manager in Indianapolis. Learn more and apply at https://www.smokinggoose.com/smokesignals/manager This full-time, salaried position offers $55,000 - $65,000 annually plus health insurance, retirement benefits, and paid time off. Regular working schedule includes daytime hours on weekdays. The ideal candidate has experience managing a team and enjoys leading, inspiring, and training staff members. Duties of this position focus on training staff, improving efficiency, leading new product development, managing inventory, and more. This position requires prior experience to oversee butchering, smoking, curing, fermenting, and aging inside Smoking Goose's USDA-inspected meatery where we work by hand in small batches to craft over 40 varieties of cured and smoked meats. Learn more at https://www.smokinggoose.com/smokesignals/manager
hey! where can i buy your magazine in NYC?