I first subcribed to Gourmet immediately after graduating from college. I looked forward to every issue, and saved them all in boxes in my bedroom closet. I would often thumb through old issues, and used them as an authoritative reference for all issues of restaurants, travel, etc.
Since then I've found several periodicals that I like, including Cook's Illustrated, Saveur, Fine Cooking, Simple Cooking, and even Bon Appetite for everyday recipes. So, I no longer relied on Gourmet as much. Then, with new editor Ruth Reichl's first few changes to style and content, I wondered if I needed the magazine at all. The articles became divergent, and the recipes less appealing.
Well, I now take it all back. Gourmet's October Restaurant Issue is the best I've ever read. I very much enjoyed the Chefs Tell All Section and particularly "Vital Organs" by Joe Dolce, and "Continental Drift" by Geraldine Brooks. In the Restaurant section, I thought "100 Great Things about Restaurants" was original for a change. And in the Features section, I liked Calvin Trillon's article and "The Therapist at The Table" by Bruce Feiler.
I still think the recipe selection is worse than it was, but that's fine with me now. I tend to use the Internet more for that anyway. What I want, and what I have again, is a magazine I look forward to reading every month.