Food Magazines

[Seven S]

Would like to know what food magazines do you subscribe to or purchase regularly and why - that is, what is it about that magazine that make it stand out for you.

i like Saveur for its in-depth of coverage of recipes, ingredients, regions and authenticity

i like Art Culinaire because it shows artistic presentations and recipe elaborations and continually cover world's best chefs

[mudbug]

Seven, I used to get Food & Wine and Gourmet, and read Saveur in my sister's bathroom. Don't care for any of them anymore much.

Too many artsy photos of well-dressed people and dishes with that perfect grain of sea salt or the the oh-so-preciously turned out sliver of pear or pepper (OK, food stylists have to live).

I'm admittedly more of a home cook and don't need to see what the latest trend is in Portugal or wherever. To those of you with more sophisticated palates, I say go ahead on, but it's usually not for me.

[Katie E]

Eight. I'm a food writer, so I can use them as part of my library and as a source of reference. However, I'm also an accomplished cook and use them when I cook, too.

At present, I think my two favorites are Cook's Illustrated and Kitchen & Cook, which is a publication of The Culinary Institute of America. I like the first one because it has regular comparisons/reviews of cookware and food items. I don't always agree with their assessments, but I appreciate their thorough testing.

The second one is an excellent source of tecnical information. The photographs are fabulous. It's the most expensive of any of my mags. About $40 for six issues per year, with no editor's rate.

Katie

[goodgiver]

I have only 1 and that is Cooks Illustrated which I read every word from front to back and even more if I could. It is down to earth with their recipes their reviews and their recommendations. I truly love it

[Essie]

I read Cooks Country, Cooks Illustrated, Taste of Home, Gourmet and Bon Appetite. I really use recipes from the first three most of the time.

[corazon]

My fave is Fine Cooking. Their articles are great and I love the recipes, photos and tips.

I also like Cook's Country and Cook's Illustrated.

[bjcotton]

I take CuisineAtHome [my favorite], Cook's Illustrated, Taste of Home, and Penzey's ONE...I also get Kraft's free magazine. I like the recipes in Cook's Illustrated, but sometimes get frustrated with the long article on how they got there. Most of my better new recipes come from CuisineAtHome. Years ago there was a Cuisine magazine that was awesome, but they went belly up and filled the rest of the subscription with Gourmet...if you don't mind about 70% of the pages as ads and 20% more of recipes the average homemaker wouldn't cook, it's a good magazine

[Seven S]

i had left out COOKs ILLUSTRATED which i also like, and seems everyone so far reads that one... it is a great magazine, and best of all, NO ADS!!

[shpj4]

My favorite is "Cooks Illustrated" but most of the time when I want some new receipes I go to a bookstore called Borders. They have every magazine available as well as a large assortment of cook books.

I know they are in California but not so sure where else.

Happy receipe hunting.

[BreezyCooking]

I've been getting Saveur since it's very first issue years ago. Terrific recipes that are "doable", very interesting reading of different locales without sounding snooty, & great little tidbits tossed in here & there. Except for a few small lapses in renewals, I probably have nearly every single issue, & enjoy rereading them - they're almost like favorite cookbooks. I've saved them all.

I also get Eating Well, which I also really enjoy. They not only have new & innovative recipes geared to healthy eating, but reinvented old classics as well - all using just good honest simple ingredients.

I used to get Cuisine At Home, Bon Appetit, & Gourmet, but allowed those subscriptions to lapse. Cuisine At Home I might still renew - am up in the air about that one. Bon Appetit just started to bore me, & they seemed to have a preponderance of meat recipes which, since my husband doesn't eat red meat, I never used. Gourmet is one that I don't miss at all. Years & years ago in its heyday it was almost like Saveur in many ways - actually more like a cross between Saveur & The New Yorker. But in the past decade it's disintegrated into nothing more than 50% ads & 50% travelogue with a few recipes thrown in. Of course, if you're a world traveler who stays in lots of luxury hotels, etc., it might be your cup of tea, but I just wasn't interested in that. In addition, I also found Gourmet's writing turning snootier & snootier as the years passed - lol!!