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Cooks Illustrated/ATK/CC - What's the difference??

Joffrey

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Just noticed a bill in my credit card statement indicating I was charged for an annual subscription to the cooks illustrated.com website, which I vaguely remember joining last year but must have forgotten to cancel. Anyway, I have long noticed that there is Cook's Illustrated (and the pay website), America's test Kitchen (TV show and free website) and then the cooks country show. Anyone mind telling me the difference and why it's okay to pay $25 a year for the cook's illustrated website but not the free America's Test Kitchen site (that also has recipes and equipment comparisons)??
 

Manton

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Cook's Illustrated is a magazine (print) and a related website. ATK is a PBS show produced by the editors of the magazine. Cook's Country is a sister magazine to Cook's Illustrated. I think there is a CC show too.

The CI site has everything the magazine has ever published. The ATK site has at most the current season stuff, and not even all of it. The former is way more comprehensive.
 

Joffrey

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Yeah I figured but it's still odd that there is Cooks Country and ATK tv shows which more or less have the same format - 1. Watch us make two dishes 2. let's taste something 3. let's test something!

Not that I don't love them - they're both my favorite food/cooking shows (with good eats sometimes) but they seem redundant. Ok, so if Cooksillustrated is the most comprehensive website compared to ATK and CC, why are their two TV shows?
 

Manton

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I think there are two shows (and mags) because the food is supposed to be different. To me, they are not different enough to warrant two shows. I really pay no attention to CC.
 

foodguy

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cook's country was chris kimball's bid for the "taste of home" crowd (never heard of it? largest circulation food magazine in the country). i'll agree with manton, though, that the cook's illustrated palate is not different enough from the cook's country palate to be noticable enough.
also, regarding the cc charge .... keep an eye on it ... that's one of those "recurring" subscriptions that you'll be automatically re-enrolled for every year until you finally wise up and call them and cancel.
(that said, Chris is a friend, probably the smartest guy in food publishing, and they do a heckuva job).
 

Manton

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I have been a CI subscriber for for years. When they launched CC, they gave us a few issues free as a teaser. I was not tempted to sign up. I still like CI but its value is diminishing to me.

CC is really more about "comfort food" which is fine, I am just less interested. Also CI does comfort food too, it just also does more refined stuff. I am happy enough with the mix in CI. I don't need a mag 100% devoted to that.
 

mordecai

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Originally Posted by Manton
I have been a CI subscriber for for years. When they launched CC, they gave us a few issues free as a teaser. I was not tempted to sign up. I still like CI but its value is diminishing to me. CC is really more about "comfort food" which is fine, I am just less interested. Also CI does comfort food too, it just also does more refined stuff. I am happy enough with the mix in CI. I don't need a mag 100% devoted to that.
due to your cooking ability improving or do you feel like they're treading old ground/becoming stagnant? i just started reading some old issues, per your and gomestar's recommendation. i love it.
 

Manton

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Originally Posted by mharwitt
due to your cooking ability or do you feel like they're treading old ground/becoming stagnant?
i just started reading some old issues, per your and gomestar's recommendation. i love it.


A little of both. They do retread stuff. I have at least seven years of back issues.

Since going to school I am more interested in more French classics and also harder stuff. They have an emphasis on ease, which is fine sometimes but sometimes not.

And I just have noticed fewer and fewer things in recent issues that I want to make.
 

mordecai

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Originally Posted by Manton
A little of both. They do retread stuff. I have at least seven years of back issues.

Since going to school I am more interested in more French classics and also harder stuff. They have an emphasis on ease, which is fine sometimes but sometimes not.

And I just have noticed fewer and fewer things in recent issues that I want to make.


ah, ok. i don't think it will cease to be useful to me for some time. every issue i read is a revelation.
 

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