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Taste of Home Magazine/Website?

madeliner Sep 30, 2011 07:05 PM

I know it isn't 'gourmet' but is this a magazine worth subscribing to?

Last I looked was years ago so I don't remember much about it.



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  1. m
    madeliner RE: madeliner Oct 1, 2011 03:24 PM

    Never mind I checked it out, no thanks unfortunately

    1 Reply
    1. re: madeliner
      Breezychow RE: madeliner Oct 1, 2011 04:07 PM

      When it first came out years ago, for some bizarre reason I was sent a few complementary issues. It wasn't my cup of tea either.

    2. Scrapironchef RE: madeliner Oct 10, 2011 10:45 AM

      The magazine is hilarious for the sheer volume of blow in cards alone. Every issue seemed to come with at least a dozen "Subscribe Now!" cards. By the time you ot rid of them and the other subscription and sales pitches packaged with it you didn't really have a lot of content.

      This was true for the copies mailed to existing subscribers, I can't imagine what a newstand copy would be like. I'd be afraid to go to the website, if they follow the same business model it would be pop-up city.

      1. alliegator RE: madeliner Oct 11, 2011 11:10 AM

        I was given a subscription as a gift once and what I gained by reading that mag is a sense of gratitude that my "home" doesn't taste like that :/

        1. c
          cgarner RE: madeliner Oct 11, 2011 12:44 PM

          That TOH community is… well don’t hate me for saying this but I feel like they’re all stuck in the 1950’s.

          It’s great if that’s what you’re looking for… putting a jar of salsa and a brick of cream cheese over frozen chicken breasts in the crock pot isn’t my definition of dinner.

          I feel like it’s 1950 suburban housewife food. (please don’t hate that I said that, I don’t mean it in a disparaging manner, different strokes for different folks and from what I can tell, there are MANY a folk who enjoy that kind of cooking.

          1 Reply
          1. re: cgarner
            alliegator RE: cgarner Oct 11, 2011 01:03 PM

            Hmmmmm, mild salsa? Or should I wow them with medium? :P

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