Best/Favorite Food Magazines

[patrickamory]

Lucky Peach

 

The Art of Eating

 

Simple Cooking (I don't care how rarely it comes)

[SobaAddict70]

years ago, Bon Appétit and Gourmet.

I don't subscribe these days, but if I had to choose, it would have to be Saveur.

[Arey]

I subscribe to Cooks Illustrated, but actually cook very few of the recipes they offer.  I think they overdo the Best (fill in the blank) recipes a bit.  By the time they get done with the original recipe, it has strayed pretty far from the original recipe.    They're like the early 20th century harpsichord manufacturer who kept on improving the harpsichord to the point that it was said of him "If he keeps on at this rate he's going to invent the piano".  I also have trouble swallowing the down home folksiness of someone who's income probably exceeds the total income of all those simple downhome folks he writes about.  Well, I have to git about my chores now.  Slop the hogs, plow the lower 40, and wash the Maserati

[Anna N]

And Canal House Cooking!

[mkayahara]

The only food magazines I still subscribe to are Lucky Peach and Art of Eating. If it had to be only one, it would be Art of Eating; that magazine is, in my opinion, indispensable, though it's not as recipe-focused as some of the other ones mentioned above.

 

Other than those, the only ones I read regularly are Art Culinaire and Saveur. For drinks, I'm giving Imbibe a second chance, after cancelling my subscription a couple of years ago when they devolved almost entirely into listicles ("The 50 Best X in America"). That trend seems to have stopped in recent issues.

[Bernoulli]

I was an original subscriber to Fine Cooking.  I really liked it, but their format became too repetitive/predictable for me.  I then had a pissing contest with their subscription service over what I subscribed to and whether is was to be automatically renewed.  So long.  The www has pretty much made them obsolete if you have enough experience to evaluate recipes.

[rotuts]

I agree Bemoulli to much of what you say

 

I too have FC from its first copy.

 

as i get no other mag, Ill still keep it coming 

 

its Hard Copy Food p0rn in a way.

 

I do like the mix and match features  ( when they have them ) which should be every issue but thats not the case

 

i read ( visualize ) it and think of all the combo's and what they might taste like

 

after all : 30 years of Turkey ?  Roast Beef ?  but they have to balance cost, new subscribers etc.

 

Ill continue to get it.

 

I do enjoy the new cookbook section and then get them all from my library.

 

touching a publication  esp a glossy one has its appeal.

 

but your are correct, Print is in decline, WWW ascending.