Over the years, we've received some lovely imports from U.K. chef Jamie Oliver. There's his cooking show, The Naked Chef, his campaign to improve the quality of school lunches and now, a North American version of his U.K.-based food publication, Jamie Magazine, which will hit stands as soon as next week.

jamie oliver magazine

CBC News writes that the magazine will be similar to the magazine already produced for U.K. readers, with some key differences. Metric measurements will be converted to imperial measurements for American readers, and British words like "gammon" will be switched to "ham."

The debut edition will feature a travel story on Nova Scotia, recipes from American winemaker Maria Helm Sinksey and a feature piece on hamburgers. Stay tuned!

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  • Gastronomica

    Gastronomica offers a high-brow, often academic discussion of food, that's full of oddities in the form of poems, photos and esoteric topics. Will you want to read every single article in this publication? Probably not. But if you're interested in food as a topic of intellectual fodder, then you're going to find a great resource in Gastronomica. And, chances are, a few of those articles might seriously blow your mind. <strong><a href="http://www.gastronomica.org/" target="_hplink">Gastronomica</a></strong> Publishes quarterly

  • Culture

    Did Liz Lemon's "<a href="http://www.youtube.com/watch?v=GxqycijBUn0" target="_hplink">night cheese</a>" episode speak to you? If so, you've found a friend in Culture. Culture has <em>the</em> word on cheese, from the producers to shops to discussions of emerging dairy trends. And, each issue has a gorgeous centerfold -- think Playboy-style, but instead of a naked woman, it's cheese, up close and personal. You know you like it. <strong><a href="http://www.culturecheesemag.com/" target="_hplink">Culture</a></strong> Publishes quarterly

  • Meatpaper

    That's right, there is in fact a journal entirely devoted to meat culture. And it offers a pretty fascinating level of discussion. The magazine has covered topics that range from the <a href="http://meatpaper.com/articles/2011/mp_fifteen_meatglue.html" target="_hplink">rise of meat glue</a> to notes on eating <a href="http://meatpaper.com/articles/2010/0812_placenta.html" target="_hplink">human placenta</a>. If you're interest in meat goes beyond just a tasty hamburger, this is the magazine for you. <strong><a href="http://meatpaper.com/" target="_hplink">Meatpaper</a></strong> Publishes quarterly

  • The Art Of Eating

    Ed Behr has been publishing The Art Of Eating for over 25 years. In honor of its quarter-life anniversary, the magazine just published a <a href="http://www.artofeating.com/cookbook.htm" target="_hplink">cookbook</a> celebrating its 25 years. The magazine, similar to Gastronomica, devotes pages to explore in-depth aspects of food from various perspectives. Ingredients, travel, restaurants are some of the general topics that are discussed, but each issue has a theme. For example, in the "Considering Dessert" issue, articles range from the cannelés of Bordeaux to biscotti. Expect some major food writers to show up in the bylines. <strong><a href="https://www.artofeating.com" target="_hplink">The Art Of Eating</a></strong> Publishes quarterly

  • Spenser

    Spenser, launched in 2011, is a digital food magazine that looks a lot like print food magazines as you page through it online. Spenser is the Middle English word for butler or steward. It described the person who was in charge of sourcing of all food and provisions within a royal or noble household, <a href="http://www.spensermag.com/spensermag-about-us.html" target="_hplink">according to the magazine</a>. It's free to read, so why not learn about chorizo verde or cooking in Armenia? <strong><a href="http://www.spensermag.com/" target="_hplink">Spenser</a></strong> Publishes bimonthly

  • Diner Journal

    Published by Andrew Tarlow, known for his collection of well-liked Brooklyn restaurants including Marlow & Sons and Diner, Diner Journal contains art, literature and recipes. It is an ad-free publication that is sold at a variety of food shops and book stores. The magazine encourages the ever-growing artisanal food movement with focuses on everything from cheese shops to menus. <strong><a href="http://dinerjournal.com" target="_hplink">Diner Journal</a></strong> Publishes quarterly

  • Edible Communities

    Edible magazine is not exactly one magazine. It exists in a variety of cities and regions throughout the U.S. and Canada -- there's everything from Edible Manhattan to Edible Hawaiian Islands. Each local edition focuses on the food community of its region. From discussions of iconic dishes to what's in season, if you care about food in your area, this is the magazine to read. Plus, it's free! <strong><a href="http://ediblecommunities.com/" target="_hplink">Edible Communities</a></strong> Publication dates vary depending on edition

  • Alimentum

    Alimentum is a literary review about food. If you like food-rich descriptions of travel and place, with some poetry mixed in, then this is the journal for you. It's the type of magazine you want to read before going to bed, or on a lazy Sunday, preferably with a cup of tea nearby. <strong><a href="http://www.alimentumjournal.com/" target="_hplink">Alimentum</a></strong> Publishes semi-annually

  • White Zinfandel

    White Zinfandel is a "<a href="http://tmagazine.blogs.nytimes.com/2012/01/17/cuisine-art-the-dish-on-white-zinfandel/" target="_hplink">mash-up of art, food and culture</a>." This is an in-your-face mag -- even the website is <a href="http://www.whitezinf.org/gallery/" target="_hplink">rather dizzying</a>. The second (and most current) issue, TV Dinners, was inspired by the generic and the banal. <strong><a href="http://www.whitezinf.org/" target="_hplink">White Zinfandel</a></strong> Publishes biannually

  • The Runcible Spoon

    The Runcible Spoon is a handmade food zine made in Washington, D.C. It is offbeat and quirky. The new issue (May 16) is the Swimsuit Issue (naturally). We appreciate that the swimsuit issues features topics like fried superfoods and lard pie. It isn't summer without lard pie, clearly. <strong><a href="http://therunciblespoon.info/" target="_hplink">The Runcible Spoon</a></strong> Publishes quarterly

  • Remedy Quarterly

    Remedy is another ad-free food magazine that focuses on food stories and recipes. The magazine was inspired by various community cookbooks. Sample articles range from a market in Madagascar to urban gardening in Detroit. Remedy is published in Brooklyn and available at various bookstores across the country. <strong><a href="http://www.remedyquarterly.com/" target="_hplink">Remedy</a></strong> Publishes quarterly

  • Put An Egg On It

    It's safe to say that this year, eggs -- especially fried eggs -- seem to be all the rage. Show up to any restaurant, whether they are serving ramen or potatoes, and chances are for $1 extra, you can add a fried egg to your meal. But don't stop there -- now there's a whole magazine devoted to putting eggs on things! Okay, so the mag isn't actually about eggs per se, but it is all about food and irreverence and cooking and community. Nothing wrong with that. <strong><a href="http://www.putaeggonit.com/word/info/" target="_hplink">Put An Egg On It</a></strong> Publishes biannually

  • Swallow

    Swallow magazine is not the familiar glossy pages you are used to -- it's published as a hardcover book. The magazine debuted in 2008 and will be coming out with its Mexico City issue this year. Eater referred to it as a "<a href="http://eater.com/archives/2010/07/27/swallow-magazine-editor-and-creative-director-james-casey.php" target="_hplink">bold, innovative food and travel magazine</a>" thanks to the exploration of chefs, arts, culture and fashion. <strong><a href="http://www.swallowmagazine.com/" target="_hplink">Swallow</a></strong> Publishes yearly, sort of

  • Graze

    Graze just launched in spring 2012 and is dedicated to the food culture of Chicago and beyond. In honor of the first issue, the magazine has a <a href="http://www.grazemagazine.org/Images/issueone_preview.pdf" target="_hplink">10-page preview</a> [pdf] available. Graze makes its <a href="http://www.grazemagazine.org/about" target="_hplink">mission statement clear</a>: "This isn't a Martha Stewart publication--there will be no recipes, no tablescapes, no restaurant reviews. We're not trying to commodify food; we're trying to look at the ways food is in the background or foreground of politics, human relationships, locations, events, and so on." <strong><a href="http://grazemagazine.org/" target="_hplink">Graze</a></strong> Publishes semi-annually

  • Fire & Knives

    This UK food quarterly boasts beautiful <a href="http://magculture.com/blog/?p=13757" target="_hplink">designs and illustrations</a>. In the first issue (2009), editor Tim Hayward told his writers, which were largely food critics, to "'<a href="http://www.selectism.com/news/2010/01/25/fire-knives-magazine/" target="_hplink">write as an amateur about something you love</a>." This is yet another example of a food magazine that wanted to separate from the mainstream to offer a collection of random yet interesting culinary pieces. <strong><a href="fireandknives.com" target="_hplink">Fire & Knives</a></strong> Publishes quartery