215 x 280 mm, 128 pages. San Francisco, United States
A magazine made entirely by chefs. Issue eight takes us 'across the USA in the middle of a pandemic.'
On the Journal:
‘The second issue of Tooth-Ache is taking the approach of evolving as it goes. While the concept is solid – a food magazine for chefs, by chefs – its execution is an ongoing process…’ Read more of Anya's review.