Cooking Magazines
19 February 2003, 7:37 PM

I just have to say that the Jan/Feb 2003 issue of Cooking Light magazine is *wonderful*. I've already made FOUR recipes out just this one issue, and I'm planning on making at least three others! Every single one has turned out spectacularly. I do recommend this magazine, especially if you are watching what you eat and still love to cook.

Speaking of cooking magazines, I can highly recommend two others: Cooks Illustrated and Fine Cooking.

Cooks Illustrated is completely ad free; there are no advertisements whatsoever in this magazine. It's done by the folks who do the PBS show, "America's Test Kitchen" and every month there's a beautiful still life painting of something on the cover and lovely sketches of some particular group of foods (like mushrooms or variety's of crustaceans) on the back cover. It's great just for the artwork! Actually, Cooks Illustrated relies on sketches and black and white photography throughout the magazine, keeping it's publication costs down. For straight forward cooking techniques, the wheres and whys, comparison charts and explanations galore of what works and what doesn't, I highly recommend it.

Fine Cooking is a bit glossier, but still retains some of that "science of cooking" feel, especially since there's an article by Shirley Corriher in almost every issue. But it's less of a "lifestyle" magazine that Cooking Light (which will include health, beauty and fitness tips too) so it's a bit better for the cooking purist.

Anyway. I better go check on my cake in the oven. Banana-Strawberry with Lemon Frosting. Go ahead, drool.

Challenger vs Columbia (part 1)
19 February 2003, 12:30 AM