Quench Magazine
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At Quench, we are about more than just eating and drinking; we introduce the new, revel in the vintage, embrace style and satisfy a hunger for more. It is our mission to find exciting places, new experiences, emerging trends and sensations, and share them with the everyday gourmet through Quench Digital and Quench Magazine. Source
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| Scope | International |
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| Language | English |
| Country | Canada |
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| Frequency | Bimonthly |
Recent Articles
Search ArticlesFave5 with Clem Burke
This article originally appeared in the Fall/Winter 2022-2023 print issue of Quench Magazine. The interview was conducted by Clem’s good friend, member of the Go-Go’s and Rock and Roll Hall of Famer Kathy Valentine. Sadly, Clem passed away in 2025. It’s a scientifically proven fact after Burke was the chosen subject of study by England’s University of Chichester for a research program examining the physiological effects and health benefits of drumming.
Quench MagazineIndian Enough | Quench Magazine
I grew up in the 1990s as a first-generation British Indian. Back then, our only examples of South Indian representation were, for lack of a better word, cringe. Take, for example, Apu, the head-bobbing Kwik-E-Mart clerk from The Simpsons, or Ben Jabituya, the accented scientist who befriended robot Johnny Five in the Short Circuit movies. Neither of those gross generalizations reflected who we were as South Asians living in the diaspora.
Chianti Classico: Recent Releases, Challenges and Reasons for Hope | Quench Magazine
On September 24, 1716, Cosimo III de Medici, the Grand Duke of Tuscany, officially established the boundaries of the Chianti production zone in the rolling Tuscan hills between Florence and Siena. The area was noted as particularly well suited to the production of quality wine which, at the time, was already referred to as Chianti. As Chianti wines became more famous, the production area was expanded to meet growing national and international demand.
Mom’s Mumbai Coconut Curry
By Rushina Munshaw Ghildiyal Reprinted with permission from “MUMBAI: A Journey Through Its Kitchens, Streets and Stories“, copyright © 2025. Photography © 2025 by Bhavya Pansari. Published by Heirloom Project LLC. Recipe Photo Credits: Bhavya Pansari Sundays and holidays at home meant my mom’s coconut curry and rice.
Quench MagazineKolbi Atavni | Quench Magazine
By Saher Khanzada Reprinted with permission from “MUMBAI: A Journey Through Its Kitchens, Streets and Stories“, copyright © 2025. Photography © 2025 by Bhavya Pansari. Published by Heirloom Project LLC. Recipe Photo Credits: Bhavya Pansari Muslims first arrived on the Konkan coast in 632 CE. Descendants of Arab traders, who settled on the west coast of Maharashtra, the Kokni Muslim community was one of the first Muslim communities to settle in India.
Rotterdam: From Rough Harbour to Progressive City | Quench Magazine
This article originally appeared in the Fall/Winter 2022-2023 print issue of Quench Magazine. It was a terrible crime, but the blank slate that was post war Rotterdam became attractive to artists and architects. Holland’s rough harbour put on its fine clothes without losing its working-class soul, and today it is one of Europe’s most exciting destinations. The first thing that strikes you when arriving in Rotterdam is the energy.
Short Eats - Long Nights: The Love for Sri Lankan Drinking Bites | Quench Magazine
The economic crisis that would devastate the country a year later had been anticipated by some, but was both far and speculative enough for drinking culture to press on at the full beat that it usually does on the teardrop shaped island.
Pasta Pad Prik Hang (Chili Garlic Noodles)
Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Tom Kha Gai (Coconut Galangal Chicken Soup)
Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Tum Polamai (Savoury Fruit Salad)
Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.