What's the most reliably good cooking magazine?

I recently got a free issue of Cook's Country magazine, which I quite like thanks to the scientific approach to recipe development. As in, the recipes have actually been tested and worked out before publishing, although I haven't cooked from it yet. Sometimes, after a recipe I followed to the letter turns out terrible and I've just wasted a pile of ingredients, I get suspicious that not only is it faulty, but it's not actually been tested as written. I also think the best recipes provide at least a little flexibility, so that slight changes or minor human error won't lead to a complete disaster.

Which publications do you steadfastly rely on for inspiration and a good outcome? Is there a particular magazine, or do you generally default to the internet?


The tastiest bites delivered to your inbox!

Show 20 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.