finally

after years of scanning through cook's illustrated while waiting in line at Whole Foods; eyeing the magazine at bookstores; and using adapted recipes posted in some of my favorite blogs, i did it. i finally subscribed to cook's illustrated!

if you are familiar with this magazine, then you understand my excitement (and are probably wondering what took this long for me to get my act together). on the other hand, if you know nothing about this gem, then let me give a quick blurb about its amazingness.

cook's illustrated is a magazine dedicated to people who enjoy being in the kitchen, whether it be cooking, baking, experimenting, learning, la la la. but let me make something clear: it's NOT a recipe-laden, photo-hogging, advertisement-filled food magazine. rather, it's more of a textbook, reading guide, map-through-the-kitchen kinda thing. the people who contribute to the body of cook's illustrated are normal, everyday people who happen to work in a "test kitchen" where they attempt to solve some of our dilemmas or trial different instruments or taste different condiments or showcase what's in season  and, really, the list goes on. and of course, there are fantastic recipes sprinkled throughout.

but what i think i love most about this magazine is that it explains why and how things turn out the way they do - the chemistry of it. protein structures, oxidation, chemical bonds, solvents....it takes me back to those days in college, sitting in the front row, my mind being blown away with the details of the subject. in cook's illustrated, experts provide the evidence and the writers cleverly incorporate the facts into the articles, making the science of the kitchen a fascinating read.

i could go on and on about this magazine, but i'll practice some restraint. just go read the damn thing!