Cook’s Illustrated

The recipes and information is largely at Cook's Illustrated. The only really bad is that it is in color. When comparing a burnt bread cooked in a pan, it would be easier to see on the screen was in color.
Rating: 3 / 5
Cook's Illustrated

Very simply, this is the only cooking magazine worth signing. TREASURE Absolute proof of treasures carefully reasoned, thorough and straight explained, with the benefit of illustrated recipes. Throw in its non-sacred cows, here comments and your wonderful article comparing equipment of the trade, and the result is 32 pages pack more useful, reliable and culinary training of a rack full of ad-bloated, spongy to register "cooking magazines. Rather, the spoonful of fact. Never take Keller, Vongerichten, or Kunz with his nose in "Cooking Light" (or, actually, "Gourmet"), but all have a subscription to "Cook's Illustrated." How could I dare presume to disturb the universe? (...) So to find this information in the future, immortal, you must buy exactly the same newspapers again, badly bound in an annual plant with a useful index of attachment - the same price. No, the index is not available separately - Do not be stupid. Giving away original magazines to friends, thus spreading the virus. Brilliant marketing. They explain several good ways to skin a chicken, but you never know also how to skin a cat. You're the cat. And there are too many ads! It is too obvious to casual browsers magazine rack, especially when someone has surfed before and pulled out all the irritating self-promotion cut, but when Shell out for the subscription, can be delivered is what was inside the magazine a staple of 8 pages of heavy paper, is that an end (and excellent) offers recipes. Be very careful when removing, as staples are the same as they are together the newspaper. If you give them your email address, do the benefits of the same reality. And despite having a diverse staff, they all speak in a voice identical, attached to a rigid format that does not vary: it is assigned to its bowl a couple of times, blindly following the popular allegedly terrible recipes. Have disastrous results that are described in detail. Start that way every time? Why? They are graduates of the CIA! I suspect that often only make up this section. 'Nuff bitching. What follows is pure gold Motherlode. I enjoy playing with recipes, constantly improving. I played non-stop with many of these recipes, but after 15 years of experimentation, my main achievement seems to prefer cauliflower to disappear in three minutes, not four, beat and bake in two minutes and 25 ° C lower. Go me. Tomorrow the world!
Rating: 4 / 5
Cook's Illustrated

I purshased this magazine, as part of a wedding gift to a friend who lived on the east coast. A year later, when I received a subscription renewal message asked his friend if he had seen fit. I never had a single issue. The complaint lodged never acknowledged. I think this is a very poor service.
Rating: 1 / 5
Cook's Illustrated

Good product, but Cook has big problems in customer service. I was betrayed, lied to and treated very poorly by staff to order a book for the holidays (it was a week late!) To avoid any company that treats its customers to pay for this evil.
Rating: 1 / 5
Cook's Illustrated

If you have all the time in the world to cook, then this black and white magazine for you. The recipes are definitely something you can do in an hour or less. In addition to many recipes require ingredients are hard to find. I received the magazine for 6 months and have not done anything yet. Do not waste your time unless you are a gourmet chef.
Rating: 2 / 5
Cook's Illustrated