Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

Better Call Butterball

As director of the esteemed Butterball Turkey Talk-Line, Nicole Johnson hears it all — the bizarre ideas (no, you shouldn’t defrost your turkey in a dishwasher); the poignant moments (the widower cooking Thanksgiving for his family for the first time after the death of his wife); the terror (in-laws arriving in an hour, turkey still frozen). Johnson has been “talking turkey” since 2001, as they like to say at the company.

Wine Ratings

Robert Parker had perhaps the most influential career of any wine critic ever, and was most responsible for popularizing the 100-point scale in the 1980s. He retired four years ago, but his publication, Wine Advocate, continues to review wines to his standards. Not all ratings are equal — a Wine Advocate or Wine Spectator 98-point rating are considered more prestigious simply because of their publications’ longevity, industry influence, independence and the expertise of the panelists rating the wines.

Bloomy Rind Cheese

All Bries are bloomy rind, but not all bloomy rinds are Brie. Bloomy rind is a cheesemaking style characterized by several key techniques and results. Bloomy rind cheeses are made very gently so the large, soft curds retain significant amounts of moisture. They are typically formed into relatively small cheeses — anywhere from four ounces to, at most, six pounds, and they are not intended for long periods of aging. Bloomy rind cheeses are sold at a few weeks to a few months of age.

Past Issues