"Cook's Illustrated"

[Chris Hennes]

A question for those who have subscribed both to the magazine and to the online website.  If you could only have one, which would it be??

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I think it depends on your particular habits: the online version contains all the same stuff (I think), and is always at your fingertips whenever you have internet access, so I like to use it to make grocery store runs on the way home from work and that sort of thing. On the other hand, I really prefer reading off paper to reading off my monitor, so when I actually want to read the articles (rarely, these days...) I prefer to have the physical magazine.

[CaliPoutine]

Thanks Andrew and KB.  I always ask a lot of questions about subscriptions because I had a nightmare with a cooking club a few years ago *shudder*

Good idea, KB about buying off of Amazon.  I think I'll just do that!

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The annual recipe books are great. They're actually all 6 issues of the magazine that is in a hardbound volume.

eta: I have a promo code for 19.95 a year if anyone wants it. Just PM me.

Edited August 14, 2008 by CaliPoutine (log)

[tim]

A question for those who have subscribed both to the magazine and to the online website.  If you could only have one, which would it be??

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Hi,

The online website includes all of the recipes from each issue of the magazine.

The articles in the magazine discuss the development of the recipes. This content may be significantly more important than the final recipe. The journey is more important than the destination.

I have found that understanding the recipe development allows you to adjust your cooking methods or ingredients to suit your own situation. In example, Cook's created an overly complicated method of making gnudi to allow for cooks who do not have access to semolina flour.

In other recipes, they use highly specific and overly complicated directions to create dishes that experienced cooks do not need. In example, they may use seven steps and five separate ingredients to create a simple pan sauce.

I think the recipe development is highly valuable content. They do come up with some wonderful and innovative techniques, but if you do not understand the rationale of the recipe development, you are missing the most important lessons.

Tim

[phong]

Opinions on whether an online subscription is worth $12.50/year? I guess I could sign up for the trial and see myself, but thought I'd ask here first..

[DCP]

Opinions on whether an online subscription is worth $12.50/year? I guess I could sign up for the trial and see myself, but thought I'd ask here first..

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I'd say yes. As others have said, the same content as in the magazine is available, and (for those who have reasonable computer skills) more accessible. I signed up around the same time period you posted, finding the 'discounted' price much more palatable. $1 a month not to have to transcribe recipes, or hunt through old issues? Sold.

[victornet]

After ignoring many offers to resubscribe, they just sent me an offer for $19.95 that includes what appears to be a fairly nice pair of Wusthof kitchen shears.

Though I mainly value the magazine for product testing - cutting boards and bread knives come to mind - this offer will probably hook me.

[violetfox]

I'm a little surprised that I haven't seen anyone else mention this - maybe I didn't look back far enough - but I mainly like it for the equipment reviews and would just as soon have it only online because I have plenty of food-porn magazine subscriptions. I don't think that anyone could call Cook's "food porn." Hence, I don't need the actual magazine. I don't know if it should be scary if others understand my "reasoning."

[Andrew Fenton]

Okay, is CI contractually obligated to carry a roast chicken recipe in every single issue? This issue it's glazed roast chicken. Come on- I don't even like roast chicken all that much! Sheesh.

[OliverB]

Interesting to see that so many have the same thoughts as I do about this magazine. I'm getting it for several years and I used to cook with it, lately I read the intro to recipes (it always amazes me that someone would roast 27 chickens this or that way to come up with one recipe, I'd be bored with chicken after #2..).

I think they need to update their format though, they look pretty pale next to all the high gloss food porn. It's probably the nerdiest of all food magazines out there and there is always something to learn though.

I could live without yet an other rural farm story in the editorial though, I hardly skim that page anymore.

It's all a pretty dated format IMO.

I also don't really care for dumbed down recipes, meaning those where they try to replicate some dish within one hour that usually takes 3 days to make. There's simply no way that the outcome won't suffer.

And their no knead bread - while easy to make - had no taste at all.

I'm sometimes thinking about just getting the collected book at the end of the year and canceling the sub (I'm drowning in magazines, food, music, art, photography) but might just send in that renew card again anyways. Magazines are fun :-)

[Andrew Fenton]

The current issue (May/June) recommends adding a little Marmite to certain dishes in order to perk up the umami: they report that stews, marinades and so forth can benefit from the extra glutamates. I'm sure that's true, but it makes me wonder: why not just add MSG? It has the same effect, but in a more concentrated form and without a flavor profile of its own.

[snowangel]

I no longer subscribe, but do get to the library to look at current issues, or look them over at the supermarket, and if I'm interested, will pick up an issue.

Interesting that over the years, they seem to recycle many of the same dishes.

[rickster]

The current issue (May/June) recommends adding a little Marmite to certain dishes in order to perk up the umami: they report that stews, marinades and so forth can benefit from the extra glutamates. I'm sure that's true, but it makes me wonder: why not just add MSG? It has the same effect, but in a more concentrated form and without a flavor profile of its own.

I would guess that MSG has a pretty negative image to most Cooks Illustrated subscribers and Marmite is a more socially acceptable recommendation.

[Andrew Fenton]

The current issue (May/June) recommends adding a little Marmite to certain dishes in order to perk up the umami: they report that stews, marinades and so forth can benefit from the extra glutamates. I'm sure that's true, but it makes me wonder: why not just add MSG? It has the same effect, but in a more concentrated form and without a flavor profile of its own.

I would guess that MSG has a pretty negative image to most Cooks Illustrated subscribers and Marmite is a more socially acceptable recommendation.

That was my guess too. Thing is, in a way, it would be entirely appropriate for CI to champion MSG. They take pride in taking a just slightly counterintuitive or unexpected position; seems like this would fit the bill.

On the other hand, it would conflict with the "stopping by the kitchen on a snowy evening" tone of those dreadful editor's notes; so maybe MSG is a step too far...

[Chris Hennes]

Well, I wasn't sure the day would ever come, but I think it has: I think it's time for me to cancel my CI subscription. Let's take a look at the Table of Contents for the May & June 2009 Issue:

• Italian-style Grilled Chicken
  
• Quick Tomato Sauce
  
• Grilled Salmon
  
• Chocolate Chip Cookies
  
• Maple-Glazed Pork Tenderloin
  
• Shrimp Tempura
  
• Grilled Vegetables
  
• Grilled Beef Teriyaki
  
• Blueberry Muffins
  

Wow. I mean, blueberry muffins? Tomato sauce? Chocolate chip cookies?!?!? Come on, I'm paying for this?

[Florida]

Well, I wasn't sure the day would ever come, but I think it has: I think it's time for me to cancel my CI subscription.

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Yeah, I let mine go a couple of years ago. As much as I used to love the magazine, I just seemed to lose its relevance.

[Andrew Fenton]

Wow. I mean, blueberry muffins? Tomato sauce?  Chocolate chip cookies?!?!? Come on, I'm paying for this?

Is the issue for you that those are boring recipes, or because CI has done them all already?

I've decided to let my subscription lapse, for the second reason. There's nothing ignoble about trying to perfect American classics-- who doesn't like a really good blueberry muffin?-- but I don't really need multiple muffin recipes that explore the infinite variations of muffindom.

[Chris Hennes]

For me it's a combination of both reasons. For a while I was happy to have them revisit recipes they had done in the past, since I find that many of the early recipes were not as well-developed as the more modern ones. But Cook's Illustrated has done blueberry muffins several times, tomato sauce several times, etc. It would be one thing if each issue revisited one or two old recipes. Or presented one or two "American Classics." But this entire issue is a repeat, and every single dish is a "classic." We are already forced to write off the November issue: it will be about roast turkey. Now we have to write off another? There are only six per year!

[jsmeeker]

I let my sub lapse a while ago.. But I still subscribe to the website. I feel it's a great resource when I want to make "classic" American type cooking.. And really, that's not a bad thing. Most of the stuff I cook and bake at home IS that type of food.

but yes, it's a bit odd they keep re-doing the same stuff over and over again.. I mean, don't they always declare the recipes to be "perfect"?

[snowangel]

What I've been doing is reviewing current issues at the supermarket or library and deciding whether to buy that particular issue.

[gfweb]

CI is a lot like Pop-Tarts.

There will always be a generation that likes it for a while.

[jmolinari]

I finally let mine lapse as well. The recipes always seem to be same dozen or so.

i have kept my online sub. though. It's a good reference.

[Chris Hennes]

CI is a lot like Pop-Tarts.

There will always be a generation that likes it for a while.

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I wouldn't have put it quite like that, but absolutely true. I don't regret subscribing to CI, I thought it was a great resource for me as I learned how to do more than just follow recipes. For that reason alone I still recommend it to anyone who is just getting into cooking. After a few years with it, you grow out of it, I think. Like Pop-Tarts.

[snowangel]

Let's add insult to injury. I for some unknown reason signed on (for free) with the ATK website, which you apparently need to do (never mind that I had three kids yanking at me while I was trying to view the website), and now for some odd reason they think I want to resubscribe to their mag. The "first" issue arrived with an invoice.

Just try talking to them. They want to convince you that you NEED this magazine. NO. They are very pushy and full of themselves. I'd rather visit eGullet.org for a tried and true recommendation.

[tim]

Let's add insult to injury.  I for some unknown reason signed on (for free) with the ATK website, which you apparently need to do (never mind that I had three kids yanking at me while I was trying to view the website), and now for some odd reason they think I want to resubscribe to their mag.  The "first" issue arrived with an invoice.

Just try talking to them.  They want to convince you that you NEED this magazine.  NO.  They are very pushy and full of themselves.  I'd rather visit eGullet.org for a tried and true recommendation.

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Hi,

I assume that you signed on for their e-Notes, and agreed to accept a free issue of the magazine and purchase a subscription as a part of this offer.

Write "CANCEL" on the invoice, save a copy of the invoice with the mailing date noted, and mail the invoice. I would also print out a copy of their website offer and save that copy just to protect yourself.

Tim

[SnorkelVik]

I've been subscribing for 2 years and just renewed, since the mag only comes evey other month. I tend to fall behind in reading it, since I "save" it. So I can't tell you what month this was, but I got annoyed when I finally read the baked ziti recipe they perfected. They want you to use cottage cheese and a white sauce instead of ricotta. What? They turn a quick fallback dish into a production that no longer resembles the original.

And no cottage cheese in the ziti. Geez! I know people do it b/c the cottage cheese is thicker and not as runny as ricotta, but seriously, don't mess with tradition. Drain the ricotta for an hour, like you do with yogurt, if you have to improve it.

By the way, the idea for white sauce & cottage cheese came from someone outside the test kitchen who rec'd bottled alredo sauce - I am so sure it came off RecipeZaar or allrecipes.com. So now we have the high-brow CI reinventing/recycling low-brow recipes. Need to find those ideas somewhere! I really am not as snobby as I sound, I just hate the idea of cottage cheese in the baked ziti!