I just got a letter from the folks at Cooks Illustrated Magazine announcing their new publication: America's Test Kitchen. From their description, it sounds an awful lot like what Cooks Illustrated Magazine already offers. Anyone know if this new mag will have a different angle, or if CI will change. I enjoy CI, but it sometimes seems rather whitebread/suburban, and puts too high a premium on the practicality of its recipes--"Streamlined Cassoulet" and the like doesn't exactly make my mouth water, you know? I'd love to see them get more ambitious and tackle, say, organ meats.