Your "Go To" Cooking Publication Is...?

Question

Remembering the "good old days" when my kitchen/living room was littered with each month's copy of Gourmet, Saveur, the Pleasures of Cooking, and so on. We have lost many monthlies and some of the surviving ones are just not of the quality we look for.

This accomplished home cook (and culinary school graduate) wonders: what is the one publication (hard copy or on line) that you look forward to every month. That you actually take cooking inspiration from....

Thanks!!

Answer

Nothing I look forward to, but if Cooking Light has a recipe that interests me, I'll buy it.

Answer

I used to swear by Cooks Illustrated. A few years ago I switched from paper to digital subscription, and it was great! I had all my recipes, even if I was cooking on vacation. Recently, I stumbled over a problem. I was looking for a recipe I had accessed before, and learned that it was no longer available...."people in charge" had decided to remove it from the site!!! So, I used to love it, but now the recipes are limited (while my subscription price stayed the same). As an alternative, I really like Alton Brown's recipes (Good Eats)

Answer

Nothing really when it comes to monthly. I’ve adapted to surfing and searching the internet for articles and recipes.

Answer

Not reading it monthly, and probably more of a "plain cook" than you, but I still enjoy Better Homes and Gardens magazine.

Answer

I gave up on Cook's Illustrated, and, was greatly disappointed in Milk Street Magazine (Christopher Kimball's new venture). Rarely cooked from Food & Wine, Gourmet or Bon Appetit. Enjoyed Saveur for a long time, but, lost interest after the newest revamp. Loved so many of the older publications, like Cook's (the original), Cuisine, and the publication put out by Cuisinart (The Pleasures of Cooking) back in the 80s.

I get one cooking publication only...Bake From Scratch. It's pricey on the newsstand at $13/issue (6 per year), but a subscription will save you half of that. I have made several of the recipes, all with great results. I love the pictures, and am inspired by the articles. If I can afford one luxury, this is it.
https://www.bakefromscratch.com/

Answer

I used to subscribe to Eating Well and kept the issues for a number of years, until I moved to a new state. Then I subscribed to Saveur on and off (between my own subscription and a gift subscription from an ex-boyfriend). Also, for a year or two, subscribed to Cuisine at Home and Fine Cooking (and gave some of them away). Now, the only subscription I have is for Culture, the cheese magazine.

I've saved my Saveurs and Fine Cookings and a couple of Cuisine At Homes. I also have a bunch of Cultures. Truth be told, I really DO reread them. But I have no need (or space) to collect any more (well, maybe Culture!) When I read them again, it's like a new magazine. So, my magazines inspire my cooking regularly, without the need to buy any more.

Answer

Fine Cooking

Answer

We currently have subscriptions to Food Network Magazine and Cooking Light - both (more or less) monthly. I'd say on an average month, we keep about 3-4 recipes and try 1-2 of them promptly. I attribute this to a few reasons:
- many of the recipes they publish are for dishes with main ingredients we don't eat (eg shrimp)
- many of the main dish recipes are really not all that creative - eg how many burger recipes does one really need? 
- too many baked goods or drinks (FN magazine has been about half desserts lately)

More often, new recipes come from recommendations made by my friends here on Chowhound!

Answer

I still maintain a subscription to Cook's Illustrated (I was a charter subscriber), and have added Milk Street Kitchen to my roster since Chris Kimball left CI/ATK. Those are the only ones I still get. (I'm a digital subscriber to both, so I also get access to Cook's County and Cook's Science over at ATK, but I don't get those on paper.)

Answer

I don’t subscribe to any magazines, but like to scour the internet for ideas. Occasionally I’ll pull out one of my cookbooks for inspiration. I like Kenji Lopez-alt of Serious Eats as a reference when doing something new to me, but mostly I just enjoying researching and scouting from a variety of sources.

Answer

As a treat for sheltering at home (and because once again I couldn't access a recipe I'd found on line) I just subscribed to Fine Cooking. I haven't had it for a decade or so, but I still make two or three favorite recipes from it, which I can't say for anything else I took except for California's Sunset Magazine from really, really long ago.

I'm having fun browsing FC's archived recipes and old magazines and already have a little stack of printouts to try (print or I'll forget) -- once I can get the ingredients. :) I'll eventually do another fun browse for things I can make from the pantry.

Answer

It is not monthly, (5x a year) but I love the LCBO's Food and Drink magazine. I have shelves of them. It is free. LCBO is Liquor Control Board of Ontario, so there are a lot of cocktail recipes, and many include alcohol of course. The magazine is available digitally now, so anyone can access it, and there is a wealth of recipes online. Most of the recipes are somewhat upscale, or geared to entertaining. Photos are beautiful.

Answer

https://www.theguardian.com/food

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Your "Go To" Cooking Publication Is...?

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