I have 20 years of Gourmet and still subscribe, though I don't enjoy it as much as I used to ... it used to have stuff we would occasionally use, and I used to have freinds who'd join me in preparing meals from it together. Now it is mostly nostalgia and hating to stop the collection. I suspect if someone came in and wanted the whole bunch I'd probably stop subscribing. I think I stopped liking it when the recipes and indeces went on the computer. Now I have no excuse to go to the printed indeces, go to the old magazine, and revisit a magazine I read when I was in my 20s, 30s, 40s. I'd reread old articles I loved and maybe find a new-old recipe. Now it is cold. Want the recipe from 1987? Go on the computer, there it is. How fun. (sarcasm there).
I'm enjoying Saveur a lot now.
Cook's Illustrated -- I've found I get all I like out of it on the PBS show. The magazine doesen't seem to have much above and beyond that. I like the comparison shopping, consumer reports-type sections. When it comes to the foods, half the time what they recommend isn't even available where I live, you have to realize they're out of, where?, New England? What they pick up doesn't apply to most of the country. And I get a laugh when they dislike a product I love. I get the feeling the editor (of the mag/host of the show) really doesn't like that many kinds of foods. He strikes me as a fussy-eater kinda guy. But I get a kick out of it, and often get some hints to some dishes I regularly make, and get confirmation that some of the things I've done on my own initiative.
I think a lot of the magazines out now are great for starter cooks, or for that category of home cook I know well right now -- people who have had their children leave home and can now try to fix fish that isn't fish-sticks, etc.