I love Cooks Illustrated. I get the magazine and I have a subscription to the website. I like to sit on the porch with a glass of wine and read the magazine and later on when I want to use one of their recipes, I like the convenience of being able to look it up on the website. Yes, there's lots of free stuff out there, but you get what you pay for
Since I don't bake much I haven't used those recipes much. All the other recipes of theirs I've used have worked great. I don't always go with their equipment recommendations, but I usually find their information helpful in making my decision.
They have recently changed their subscription model and maybe they're still working out the kinks. For now, I have decided to stick with what I have.