What’s Your Favorite Food Magazine?

Hi, welcome to the question of the week, a new series here on Kitchen Serf.

This week’s question:

What’s Your Favorite Food Magazine?

But first, a confession.
I had to copy and paste this post over into google docs while I was writing it because I.Can’t.See.The.Eensy.Teensy.Font.In.Wordpress.

Probably there’s a way to enlarge it on my computer but I can’t figure it out.

I do know how to increase the font size in google docs and word to 200 percent, which helps me a ton.

How’s your eyesight?

Did you know that eating carrots to improve your eyesight is a myth? True dat.

Garden Betty explains it all for you.

Back to the question:

My favorite food magazine is definitely Fine Cooking.

Why you ask?

Gorgeous photos

On trend recipes

The Big Buy column, which details how to use up that bulk food purchase you’ve made at Sam’s Club or Costco.

Speaking of Sam’s Club, that’s where I buy almost all of my baking supply basics and save a ton of money.

But, the biggest reason Fine Cooking is my favorite is their approach to recipe writing.

The writers often provide a formula for the recipe being shared. So you can tweak it and make it your own.

For example, Make Ahead Pizza Dough includes tips for creating the pizza as a regular crust or a thick crust as well as a paper thin cracker like crust.

If you’re familiar with Imo’s Pizza in my hometown of St. Louis, that’s a cracker like crust. It tastes a lot better than it sounds.

Or if there’s not a formula, there’s additional advice surrounding said recipe. Such as what side dish or beer or wine to serve with the recipe.

One of the Fine Cooking recipes on repeat in our house include spicy Asian chicken thighs.

I also like Cook’s Illustrated for their scientific explanations behind a recipe and why it works and what a certain ingredient does for the dish.

Your Turn:

What’s your favorite cooking magazine? Have a great week!