What is your favorite cooking mag--and why?
- farmersdaughter Jan 26, 2005 04:19 PM
It's a new year, so I'm trying to figure out which of my cooking magazines to get rid of and/or which new one (s) to take, if any. To that end, I'd love to hear from all of you: what is your favorite magazine and why?
I have a few favorites and still keep my eyes open at the newstand as sometimes there is one feature that I want - for instance, sometimes Good Housekeeping has a sensational article on cookies or cooking with kids, but I don't want to read all the other stuff.
Anyway, one that I would recommend subscribing to is "Eating Well" It is not monthly, but every other month (six issues per year).
And, I would also subscribe to a more exotic/gourmet one. Then, combine the info with what you learn.
re: kc girl
I'd second the rec for Eating Well. As for others, my parents subscribe to a bunch, and I subscribe to a bunch, and I sat down one day and read through big stacks.
Saveur gets a lot of good press here but I don't like it at all -- the recipes are too complicated, the articles are too disjointed to me (there are a lot of "lists") and it's not really practical.
Food and Wine I used to like but I agree it's all ads.
Cook's Illustrated is very informative, but it's like the Consumer Reports of cooking. Yes, the recipes are very good, but they rarely get me excited about making them. No ideas, in other words.
So I still have my subscription to Gourmet, which other people HATE, and I don't really get it, but maybe because I'm young enough not to have grown attached to the old format. It has a lot of recipes that inspire me to cook them, and they usually work. The travel articles are usually pretty good and the pictures are pretty. I like the menu format, and the writing is usually decent.
re: Caitlin Wheeler
The only thing about Eating Well is they sometimes use canned or frozen product. I think that is so one can read the nutrition label and learn. Plus, it is not pretentious to those that don't have fresh from the farm.
But, that's why I say to combine it with another more gourmet magazine. One you've learned and poached or grilled a very tender piece of salmon or sauted a tender spinach, you may want to sub in the fresh in their recipe.
Saveur is good for anything about food from across the globe. it's informative and interesting and it also helps that they have lots of pictures. Cooks Illustrated is another that i swear by. From Australia, there's one called Delicious-they have a very pared down approach to cuisine which is refreshing (think Donna Hays).
Other cookbooks rely too much on advertisement and glossy pix. Plus, they seem to have crossed over to the realm of entertainment, travel and wine. i'm not saying they are bad but if all you want to know about is food, then avoid Gourmet, Food & Wine etc (i apologise in advance-i know my comments are at risk of offending alot of people)
and, no matter wht they say, I do believe that Gourmet fakes some of it's pictures. I did cancel my subscription over the frosting of a cake on Gourmet's cover, so take my words with a grain of salt. I emailed them my cancellation, saying that the frosting must have been a fake or retouched, because butter cream (their recipe had a high proportion of butter even for buttercream) is not stark, dead white. Gourmet published this as a leter, with the snide comment that meringue buttercream gets lighter when it's whipped. Well DUH! Kind of sensitive about the retouching issue?
On the other hand they have the most useful, non-dumbed down recipes.
Chocolatier has recently dumbed down - and I thought their target audience would have some skills!
Ah, the infamous cake cover...personally I absolutely loved it. So whimsical. But I digress.
I find Cook's Illustrated's testing a recipe every which way to be tedious, so I tend to avoid it.
I also have to plug Gourmet. Personally, I find the writing and photography absolutely wonderful. I think they also have a nice balance between big production recipes and things you can make on a weeknight without too much fuss. (I'm single, so I also appreciate their occasional "cooking for one" articles).
I also take Bon Appetit- IMHO, basically Gourmet lite- recipes can be a bit simpler, using less excotic ingredients. I've become less impressed with it over time and may let my subscription lapse, though.
Years ago, I subscribed to several: Gourmet, Food and Wine, Cooks, Pleasures of Cooking, etc. Now I don't subscribe to any --I just flip through whatever's on the rack at my local supermarket (Whole Foods). If a magazine offers articles and recipes that appeal to me, I buy it.
At one time or another, I have subscribed to nearly every cooking magazine there is, and my current favorite is Gourmet. It works for me, because it offers what I personally want right now: a nice balance of food features, news, and useful recipes. Plus I am a big fan of Ruth Reichl.
As for the other food magazines Ive had in my life
Food & Wine- I subscribed for years in the early 90s and then suddenly every other page of content was merely advertising for so-and-sos new line of flatware and all the recipes were featured as part of contrived dinner parties in ridiculous locations. Recipes were either too trendy, too time consuming or too tasteless. I havent picked it up in years so it could be different now.
Bon Appetit- I have a friend who swears by this magazine, but it never did it for me. I dont think its too much different from Gourmet, frankly. But I just prefer Gourmet.
Saveur- Gorgeous, romantic, and totally indulgent in food. I absolutely respect this magazine. But after getting it for two years, guess how many recipes I made? One. It was fabulous (a celery and blue cheese salad), but I could not justify the expense. Dont get me wrong- I loved reading the articles and looking through the gorgeous photos, but I never felt it was practical enough for me.
Cooks Illustrated-This was invaluable when I started cooking, as it obsesses about every detail and every variable, which can be very educational. Plus it offers great consumer info on best ingredients, knives, etc. But after subscribing to it for over 5 years, it started t become annoying, limiting, and know-it-ally. I needed something more sensual, laid back.
Fine Cooking- Like Cooks Illustrated with ads, basically. Lacked the features and world view that I like. But nice no-nonsense design and content. I cooked many things from it.
Gastronomica- Food philosophy, fiction, history. Totally fascinating magazine, I do still pick this up whenever I see it somewhere. Debating subscribing, but I dont know if Ill ever have the time to read it. Check out their website: http://www.gastronomica.org/pages/con...
Cooking Light- I thought this would be a good investment, but I hardly ever cooked anything out of it. A lot of recipes called for processed and pre-packaged items, which I think is great to help people save time, but didnt fit in to my personal philosophies about cooking. (In other words, Im a big snob about ingredients and when a recipe calls for minute rice or low-fat cheese, its over. Ill find other ways to cook lighter).
Thank you so much for such a thorough review. Picked up a copy of Food & Wine today, as they are focusing on Spain/Spanish cuisine (a particular favorite of mine.)
I was leaning towards a subscription to either that or Gourment and your review has helped make up my mind.
You are so right about all the ads in Food & Wine!