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Old 01-21-2014, 01:19 PM   #11
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Steve, I called about the same problem. Only I had two subscriptions. One for me and one for my daughter. At full price. Couldn't gain access to their site.

Their excuse? "We don't accept any advertising. Our only income is from subscriptions to our magazine and site." It is definitely a "Buyer Beware!"

I don't think their recipes are all that great sometimes. Maybe their shortcuts. And I certainly don't agree with all their top picks for equipment. I still prefer Cuisinart pots and pans.
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Old 01-21-2014, 01:26 PM   #12
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I'm hoping the videos will be helpful for basic cooking techniques. I would probably have to modify some of their recipes because of my food allergies.
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Old 01-21-2014, 05:44 PM   #13
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Thanks Andy. I'm relieved. For $17.99 it seems to be a decent value, especially since I'm a newbie and have lots to learn.
They have so much great information, invaluable to beginners, it's too bad that they decided to take the low road.
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Old 01-21-2014, 05:46 PM   #14
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They have so much great information, invaluable to beginners, it's too bad that they decided to take the low road.

That is too bad. Maybe I'll do the subscription just for a year.
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Old 01-21-2014, 05:51 PM   #15
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I don't think their recipes are all that great sometimes. Maybe their shortcuts. And I certainly don't agree with all their top picks for equipment. I still prefer Cuisinart pots and pans.
Many of their recipes are good because they "work", but are often lackluster in the flavor department.

I've also had a few recipes that failed. For a company claims to test each recipe 50 times or more, they really need to make sure that those recipes are printed correctly in their cookbook. They have a yellow cake recipe that is obviously wrong in the America's Test Kitchen Family Baking Book, I've seen the recipe reprinted in other cook books of theirs with more flour, and I realized why it failed when I made it. In the same book, there is an inedible gingerbread recipe and a failure of a multigrain bread recipe (should really make 2 loaves but you are instructed to make just one).

Anyone that knows me knows that I make a recipe the first time EXACTLY as written using a scale.
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Old 01-21-2014, 06:00 PM   #16
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I get a free weekly newsletter from ATK (parent company of Cooks Illustrated) : KitchenNotes@emails.americastestkitchen.com as well as a newsletter from Cooks County.

The newsletters have recipes and reviews, though not at the depth the mag went into. I had a subscription to the mag for a couple years, good stuff. Sad that it's become such a convoluted process.
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Old 01-21-2014, 07:11 PM   #17
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I get a free weekly newsletter from ATK (parent company of Cooks Illustrated) : KitchenNotes@emails.americastestkitchen.com as well as a newsletter from Cooks County.

The newsletters have recipes and reviews, though not at the depth the mag went into. I had a subscription to the mag for a couple years, good stuff. Sad that it's become such a convoluted process.

It does seem convoluted! And reaching a knowledgeable customer service person is a real effort!
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Old 01-21-2014, 07:18 PM   #18
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With all the resources on the internet for free, I wonder how some of these magazines stay in business.
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Old 01-21-2014, 07:40 PM   #19
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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.
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Old 01-21-2014, 08:59 PM   #20
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I have subscribed to the mag, taken recipes from the internet and watched the TV shows. I have mixed feelings about their methods. I have had mixed results from their recipes. I wonder if there is an incremental benefit from all the fussiness that's part of many of their recipes. I don't care for their attitude as seen on TV at all.
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