Serious Eats - seriouseats.com

I'm a big fan of CI and ATK. (Though I do agree with some poters in another thread about Cook's Country being just ATK on a different set)
What Kimball and his team do is so informative and unbiased. The hows and whys of each recipe are explained in plain language; I learn something from each article. And the absence of advertising is so refreshing. Have you read a Bon Appetit lately? It's got more ads than Glamour! And some of the articles? Rich beautiful people in lavish home eat gorgeous food with rich beautiful friends. Please! It's not just food porn, it's lifestyle porn!!

Fully agree with Julie about the pompous Mr. Kimball and the annoying our-way-is-the-only-way tone of CI. His pretentious essays are one of the reasons why I stopped buying the print version of the magazine, which I have subscribed to (in one form or another) since the charter issue in 1993. Instead, I subscribe to the Web version, where I can avoid his horrible homilies and also gain access to the entire archives with a simple search function rather than having to comb through back issues. Despite my issues with him and the magazine's tone , I still find CI useful, especially their equipment and product testings (the latter of which I take with a grain of salt since their results frequently contradict themselves).

Ummm, ok. I can see I'm not in the majority here. I do like CI, and I respect their in-depth testing methodology -- which does not, however, ALWAYS result in fool-proof recipes.

The real problem is that Chris Kimball is a overly opinionated prig, who thinks that there's only one right way to do everything -- his way. He thinks everyone should toe the line and follow CI and ATK recipes to the letter, instead of adapting them to personal tastes or even based on their own cooking experience -- and yes, some of us actually have some prior cooking experience.

I much prefer reading and culling suggestions from cooks whose philosophy embraces change and adaptation. I may discover an extraordinary way of making roast turkey, and if so, I'd recommend it highly. That doesn't mean I'd tell everyone that every other way of making turkey is crap, because it isn't. There's more than one way to skin a cat, roast a turkey, or make a Thanksgiving meal. Some of us are actually grateful for the presence of some refreshing green dishes on the groaning Thanksgiving table, despite what Chris thinks.