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Which Food Magazine Do You Love???

whoalilponie Aug 11, 2009 05:22 PM

Want to treat myself to a food magazine, looking at either Bon Appetit or Gourmet, what are your favorites????

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  1. shaogo RE: whoalilponie Aug 11, 2009 05:27 PM

    Gourmet, hands down.

    That's a classy, classy magazine. I've taken a subscription for over 20 years.

    1. h2Bn RE: whoalilponie Aug 11, 2009 05:45 PM

      Gotta be Gourmet. I just got a stack of back issues through Freecycle. Really, really nice publication. I like their website too.

      1. Dinsdale45 RE: whoalilponie Aug 12, 2009 07:59 AM

        Chile Pepper magazine speaks to me.

        1. iluvcookies RE: whoalilponie Aug 12, 2009 09:49 AM

          Food and Wine or Cook's illustrated

          1. southernitalian RE: whoalilponie Aug 12, 2009 10:00 AM

            Love Gourment. But love Saveur even more.

            1 Reply
            1. re: southernitalian
              bayoucook RE: southernitalian Aug 13, 2009 09:09 AM

              Me, too. I'm also enjoying Cuisine At Home.

            2. buttertart RE: whoalilponie Aug 12, 2009 12:03 PM

              Saveur and Cook's Illustrated, followed by Gourmet. Not fond of Ruth Reichl (the editor of Gourmet) or what she's done to the magazine.

              12 Replies
              1. re: buttertart
                sbp RE: buttertart Aug 12, 2009 12:17 PM

                Same here on all counts.

                1. re: buttertart
                  TomSwift RE: buttertart Aug 12, 2009 02:26 PM

                  Agree - Saveur now reads much the same way that Gourmet did until Reichl took over the helm. I've got a complete set of Gourmet dating from the mid 60's but stopped saving them when Reichl changed the format. I don't save Saveur either but it does not offend me the way Gourmet does now.

                  1. re: TomSwift
                    buttertart RE: TomSwift Aug 13, 2009 06:12 AM

                    Some of the Saveur contributors are reminiscent of Lillian Langseth Christensen and the other jewels of the glory days of the 60's/70's. It was an event to receive an issue then.

                    1. re: buttertart
                      TomSwift RE: buttertart Aug 13, 2009 09:06 AM

                      Bravo! Before I had a brain, when my mother died I threw away a bunch of stuff including a complete set of Gourmet from issue No. 1 in the 40's through the early 60's. I didn't even have the good sense to read them first.

                      1. re: TomSwift
                        buttertart RE: TomSwift Aug 13, 2009 09:59 AM

                        Oh no...I once also picked up a bunch of really old issues at an apartment building I used to live in (not sure where you are, but here in NY people often leave books and magazines they're through with in the lobbies of apt bldgs for other people to pick up, it's really quite nice) - looked through them and got rid of them in the next move. Silly me. What a look at mid 20th C luxury living. It would be wonderful if they could publish the archive somehow (like the full run of the New Yorker), although it is probably difficult since they were not always owned by Condé Nast.

                        1. re: buttertart
                          TomSwift RE: buttertart Aug 13, 2009 10:36 AM

                          I'm here in Los Angeles and you've given me the idea (which I should have thought of earlier) of going to the LA Public Library (which incidently has one of the most extensive collections of LA restaurant menus, and on line) and seeing if they have the back issues. It'll be a project to read 20+ years of Gourmet. Undoubtedly the magazine itself can direct us to sources for a complete set. "What a look at mid 20th C luxury living" - that's why the magazine is captioned "the magazine of good living." Maybe we were born in the wrong century.

                          1. re: TomSwift
                            buttertart RE: TomSwift Aug 13, 2009 12:00 PM

                            Right century, wrong income bracket in my case! It was wonderful to read about exotic (and at the time unattainable) destinations - many of which I have been fortunate to visit.

                            1. re: buttertart
                              TomSwift RE: buttertart Aug 14, 2009 08:55 AM

                              Agree about the income bracket - there was an article (earlyl 70's?) about the QE2 that made it sound so wonderful. Now, it's going to be a floating hotel in the middle east. I've got a book on caviar that states that 40% of the world's production of Beluga is (was) consumed in the Queen's Grill of the QE2. Although I've crused a lot (but never on QE2) that article still conjurs up images of the good life. It's a shame that the Gourmet editorial staff today doesn't write with the same flair as is days past.

                              1. re: TomSwift
                                buttertart RE: TomSwift Aug 14, 2009 09:18 AM

                                There are no Joseph Wechsbergs, George Langs, etc. any more.

                  2. re: buttertart
                    Miss Needle RE: buttertart Aug 12, 2009 04:47 PM

                    While I was a huge fan of Reichl when she was writing for the NYT, I have to admit that I didn't like Gourmet after she took over. I stopped renewing my subscription about a year ago.

                    Actually, I stopped all of my food magazine subscriptions (not exactly sure why -- perhaps food magazine overload?) and have been pretty content which just surfing the web to get my fix. But if I had to pick one, I would choose Saveur.

                    1. re: Miss Needle
                      dmd_kc RE: Miss Needle Aug 13, 2009 08:56 PM

                      I love Ruth Reichl, and simultaneously don't like what she's done to Gourmet -- particularly the politics. I find them patrician and annoying, though I very often agree with the positions. Her choice, I know. And mine to discontinue my many-year subscription.

                    2. re: buttertart
                      iluvcookies RE: buttertart Aug 12, 2009 06:53 PM

                      Agree on Gourmet. The writing seems more distant than in the past. And I'm not a fan of the new layout.
                      I am, however, hooked on Lettie Teague's Wine Matters in Food and Wine, as well as Ray Isle's musings.

                    3. farmersdaughter RE: whoalilponie Aug 12, 2009 01:58 PM

                      I love Fine Cooking. Nice combination of easy stuff, challenging stuff and trends and not overly full of ads.

                      1 Reply
                      1. re: farmersdaughter
                        Beach Chick RE: farmersdaughter Aug 12, 2009 02:11 PM

                        Love Love Love Fine Cooking Magazine..

                      2. l
                        LJBTampa RE: whoalilponie Aug 12, 2009 02:24 PM

                        I prefer Bon Appetit over Gourmet.

                        1 Reply
                        1. re: LJBTampa
                          LJBTampa RE: LJBTampa Oct 5, 2009 12:12 PM

                          I guess I'm not the only one to prefer Bon Appetit over Gourmet. Conde Nast is closing down Gourmet at the end of the year.

                        2. Karl S RE: whoalilponie Aug 12, 2009 03:58 PM

                          Well, it's a very irregular newsletter, but Simple Cooking by John & Mattie Thorne is the among the best food writing in the USA.

                          I think the Conde Nast publications have been wading water for some time. The BBC's Good Food Magazine is better.

                          Saveur is interesting from time to time.

                          Cooks Illustrated has practical value but was stuck for a while in a fairly narrow and therefore eventually predictable range of menu items, but in recent months maybe one sees glimmers of awakening? I've subscribed to half the current 100 issues (that's since 2001), and the recipes for animal flesh that are NOT beef, pork or chicken are relatively rare (1 for veal, 4 for lamb, none for rabbit/duck/goose/game, dried cereal grains other than wheat (mostly in paste form) or rice are rare, et cetera.). When they started Cook's Country, I had hoped that narrowness would be confined to it, and give CI room to roam, but no. Memo to any Cooks Illustrated staffer reading this: I've done a spreadsheet index of your recipes since Issue 49, and the repetitive nature of your topics is not as dissimilar from Bon Appetit and Gourmet as you might like to think.

                          1. nofunlatte RE: whoalilponie Aug 12, 2009 04:48 PM

                            Saveur--love the articles and the gastroporn. I never renewed my Gourment subscription (it was a freebie anyway) because it just seemed too contrived; I did enjoy reading it a couple of decades ago, though.

                            I also like Eating Well, because the recipes focus on healthy, but not ascetic, cooking. Great recipes--they tend not to fall into the processed food camp, like so many "diet" recipes do. I enjoy the articles as well (have long admired Peter Jaret's work).

                            Though I subscribe to neither, Fine Cooking and Cuisine at Home are occasionally purchased from newsstands. These are probably some of the best in terms of cooking instruction.

                            4 Replies
                            1. re: nofunlatte
                              SDGourmand RE: nofunlatte Aug 12, 2009 05:47 PM

                              Love Saveur, Food Arts, and Art Culinare. Art Culinare only comes out 4 times a year but it's a hard cover with the best food photos I've seen in any magazine or cookbook. It's the only one that I get excited about when I see it in the mailbox.

                              1. re: SDGourmand
                                TomSwift RE: SDGourmand Aug 13, 2009 09:05 AM

                                Food Arts is great, a trade publication that avoids the hype of the others.

                                1. re: TomSwift
                                  buttertart RE: TomSwift Aug 13, 2009 10:04 AM

                                  Thanks for reminding me of this, I used to subscribe. It's free to industry or associated (my company is involved with food imports).

                                2. re: SDGourmand
                                  Miss Needle RE: SDGourmand Aug 13, 2009 10:49 AM

                                  Yes, Art Culinaire has the best food porn. But I didn't find myself cooking from it very often because most of the recipes are really meant for restaurant kitchens. So I stopped my subscription. It was also kind of pricey. I believe it was like $80 a year for 4 issues.

                              2. g
                                grantham RE: whoalilponie Aug 12, 2009 09:29 PM

                                In a contest between Bon Appetit or Gourmet, I would choose Gourmet.

                                More satisfactory, in my mind, these days are Saveur and The Art of Eating by
                                Edward Behr.

                                1 Reply
                                1. re: grantham
                                  shaebones RE: grantham Aug 12, 2009 11:08 PM

                                  CI and Fine Cooking

                                2. b
                                  bnemes3343 RE: whoalilponie Aug 13, 2009 09:07 AM

                                  Hands down it's Cook's Illustrated.

                                  1. pikawicca RE: whoalilponie Aug 13, 2009 05:21 PM

                                    Over the years, my best recipes online, hands-down, have come from Food and Wine. There's a recipe for a superb version of Pimiento Cheese in the current edition, using goat cheese and smoked cheddar -- it's terrific.

                                    1. h
                                      HillJ RE: whoalilponie Aug 13, 2009 06:09 PM


                                      Has anyone given the magazine, Clean Eating, a try? Review?

                                      1. Shrinkrap RE: whoalilponie Aug 13, 2009 07:52 PM

                                        Saveur. I have also loved Gourmet, especially the summer reading, I but almost cancelled after 16 years, because I couldn't throw them away and I couldn't keep them. I renewed because I could read, throw away, and still find recipes on the internet, if I'm so inclined. It's just not about the recipes anymore. I also get CI on line and in print. In print is not reading for pleasure, and is next to go, but I like on line for referrence. I canceled Fine Cooking a few years ago. I've kept all the Thanksgiving ones, but they were getting redundant,

                                        1. mels RE: whoalilponie Aug 14, 2009 03:37 PM

                                          Eating Well is one of my favs. Once in a while I'll pick up Fine Cooking if the news stand issue strikes me. I like Eating Well, as mentioned above, because they stay away from the junky processed stuff and steer me towards healthier meals for everyday fare.

                                          I too have been put off by Gourmet. I still use Epicurious.com for recipes so I have access to their recipes as well as Bon Apetit without having to have a subscription. CI drives me nuts. Their recipes are usually fairly boring and I refuse to deal with their subscription nazis.

                                          1 Reply
                                          1. re: mels
                                            AMFM RE: mels Aug 16, 2009 07:23 AM

                                            i like eating well. i had heard such bad things about food and wine but got a free subscription and have really enjoyed it. lovely recipes and some great wine tips. i just am not a cook's illustrated girl. i have gotten it for 2 years and have never been inspired by any of it. i love the idea but not the reality or the topics of choice.

                                          2. Sam Fujisaka RE: whoalilponie Aug 16, 2009 07:51 AM

                                            Fine Cooking

                                            1. a
                                              Agent 99 RE: whoalilponie Aug 16, 2009 02:36 PM

                                              My favorite hands down is Saveur. It's the only one that gives me information on food, it's origin and how to use it in a multitude of ways. All the others are filled with the same regurjatated recipes.
                                              Go to the new Saveur.com because they changed their website to pull recipes and stories from all over the web including other magazines. Absolutely incredible! and all the surfing is done for you,

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