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Is anyone here a paying member of Cook's Illustrated's website?

I get the magazine (because I love reading it cover to cover the moment it arrives in my mailbox) and subscribe to the online version (so I can do quick searches, etc.) but am reconsidering renewing my online membership. I just got an email that it is now going up to $29.95 (that's with the magazine subscriber discount) -- that is $10 more than I paid last year (which I already thought was a splurge). I am hoping it was a clerical error on their part.

From Recipes

Dinner Tonight: Stacked Green Enchiladas

I love a fried egg on top of my stacked enchiladas.

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From Talk

Is anyone here a paying member of Cook's Illustrated's website?

I get the magazine (because I love reading it cover to cover the moment it arrives in my mailbox) and subscribe to the online version (so I can do quick searches, etc.) but am reconsidering renewing my online membership. I just got an email that it is now going up to $29.95 (that's with the magazine subscriber discount) -- that is $10 more than I paid last year (which I already thought was a splurge). I am hoping it was a clerical error on their part.

From Recipes

Dinner Tonight: Stacked Green Enchiladas

I love a fried egg on top of my stacked enchiladas.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

When my Jewish family began embracing Christmas and started eating a ham every Christmas eve!

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

It used to be filet mignon, but recently, I am finding myself drawn to the ribeye.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Cauliflower and Brussels Sprout Gratin with Pine Nut Bread Crumb Topping

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Ina's salmon salad followed by her roasted veggie and orzo pasta salad!

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

Barefoot Contessa's orzo salad with roasted veggies, yum yum!

From Talk

Standing Rib Roast for 18- One whole roast or two roasts?

The Alton Brown method is fantastic -- I've done it several times, each with rave reviews. It actually cooks faster than I would have expected.

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