In a recent interview, celebrated chef Alton Brown discussed his favorite food magazines, expressing admiration for Bon Appétit, Saveur, and Cook's Illustrated. He appreciates Bon Appétit for its depth of recipes and the evolution of its test kitchen that has become iconic. Saveur, recently revived, is cherished for its focus on cultural stories behind food trends. Cook's Illustrated is noted for its rigorous testing and thorough exploration of cooking techniques, combining tradition with innovation. These selections reflect Brown's understanding of culinary media's role in both educating and engaging food enthusiasts.
Cook's Illustrated offers an authoritative voice on food preparation, stemming from its rigorous testing approach, while guiding fans in understanding why certain cooking methods work.
Bon Appétit has evolved over the years, but its test kitchen concept continually updates and perfects recipes, a critical aspect that resonates with audiences and chefs alike.
Saveur, under new leadership, emphasizes cultural storytelling, connecting the rich history of food with contemporary trends, making it a unique resource for culinary exploration.
Alton Brown's preferences highlight how traditional and evolving culinary narratives coexist, offering readers a choose-your-own-adventure approach through diverse food media.
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