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Chocolate Chips Give Banana Bread a Sweet Kiss for Breakfast or Snack Time

Food & Wine magazine isn’t all about wine. Nor is it a collection of fancy recipes comprised of inaccessible ingredients. To prove that point, I thought I’d share one of my new favorite breakfast treat...
by Michelle Ryan
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Overcooked or Well Done? Every Day With Rachael Ray Publishes First-Ever Grilling Issue

The onset of summer has fanned the flames of grilling popularity, and most food and cooking magazines gave the subject no less than premium placement as their cover stories. Every Day With Rachael Ray magazine not only followed...
by Michelle Ryan
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Cook’s Illustrated Takes Relentless, Educational Approach to Solving Cooking Conundrums

A mere 34 pages and only 10 color photos would seemingly pale in comparison to many of today’s glossy, 100-plus-page food and cooking magazines. But after getting beyond the initial shock of the black-and-white graphics a...
by Michelle Ryan
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My Take: A Food Magazine’s Place in the World

OK, so I admit it. I eschewed magazines of all kinds for the longest time, preferring my hardcover books to their “flimsier” monthly and bimonthly counterparts. But after the cooking bug bit me, I tested the waters ...
by Michelle Ryan
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Paula Deen Magazine’s Lack of Nutritional Stats Foils Slice-by-Slice Comparisons

On the surface, it may seem unfair to compare one of Paula Deen’s infamously rich recipes to nutrition buff Cooking Light magazine’s. The truth is, it’s hard to know how the two recent cover dishes even stack ...
by Michelle Ryan
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Clean Eating Magazine Offers Readers Another Impressive Healthy Choice

I’ll be honest. Before I got past the cover of Clean Eating magazine, I had my doubts. Published bimonthly, Clean Eating bills itself foremost as a nutritional magazine with an underlying mission of encouraging confident,...
by Michelle Ryan
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