A Food Magazine With Staying Power

At one point, many years ago, I had five food magazine subscriptions at once. One was industry based and gave me the low down on who was doing what in the restaurant world, one offered equal emphasis on food and wine, one was travel centric, one was simple and geared toward the home cook and the last was a food based literary magazine. What I found, however, is that I didn't particularly love any of them and that other than amassing stacks and stacks of wasted paper, I wasn't really getting much out of them. So one day I decided to downsize, save paper and give up my subscriptions.

Then, a few months ago I was watching TV when an episode of America's Test Kitchen came on. I don't watch this show with any regularity (mostly because I find the host inexplicably creepy,) but find that when I do stumble upon it, I often learn something. This time was no exception. In fact, I found myself practically glued to the set as an episode about blueberry pie showed a technique for making pie crust that is perhaps the most ingenious and foolproof I've ever seen (it involved using vodka in the crust, but that's another story.)

It was after I saw this episode that I thought perhaps I should give Cook's Illustrated, the magazine affiliated with America's Test Kitchen, another chance. In the past I had found Cook's Illustrated to be a bit overly-simplistic, but upon looking at it anew, I've come to realize that this magazine takes lot of the trial and error out of cooking and could probably simplify some things for me. The recipes in Cook's Illustrated, as opposed to those in most food magazines, are based on scientific experimentation and are tweaked and re-tested until they are exactly right. The result is foolproof recipes, easy enough for the average cook, but packed with enough information to keep even us professionals intrigued.

Take an information packed magazine, omit the 80 or so extra pages of advertising that most magazines require to stay in print, and what you end up with is a no nonsense, easy to use resource that doesn't take up a lot of space and provides you with a great selection of recipes and techniques. For added effect, you can also become a member of their website which is chock full of videos, equipment reviews and additional recipes not found in the magazine.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Online Courses
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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