If you can imagine Cook's Illustrated magazine, cast free from its dedication to boring American mainstream, blown out to 150 ad-free pages, with each issue entirely dedicated to one recipe, you have Lucky Peach magazine. It's the brainchild of David Chang of Manhattan Momofuku fame.
I just got my first issue, which is all about pho. If they are trying to become the world authority on pho, they've succeeded. Ever heard of Pho Cuon? Neither had I. It's handheld pho in fresh spring roll form, wrapped in a sheet of rice noodle. There's a long article by Charles Phan of the Slanted Door in San Francisco (here's my review of his fantastic Vietnamese Home Cooking
Along the way, they deconstruct Hoisin Sauce. I make my own oyster sauce from oysters (only Lee Kum Kee seems to include oysters, and not very many), and I've tried for years to find a recipe for Hoisin sauce, but all the ones I found include Hoisin Sauce as one of the ingredients, go figure.
Sound good so far? The magazine is the perfect antidote to Rachael Ray and her yummo can-openers. Now for the sticker-shock, which is severe: $90/year for four issues. It's well worth it. If you jump now, they may still have their offer of two subscriptions for $28 going, which qualifies as a major steal.
Best of all, though, is to dip your toes in by signing up for their free, regular newsletter, which always seems to come with the entire magazine attached.