I’m gonna have to go with either Cook’s Country or Cook’s Illustrated instead of any of those. But I really like that they explain how they went about perfecting a recipe, and try to not have difficult recipes, as opposed to fancy-schmancy stuff. Also, a recipe tried from either of those is pretty much guaranteed to turn out, if you follow the directions and don’t change ingredients/steps. (They also review kitchen gadgets and packaged food, which is really helpful.) I’ve looked through both Gourmet and Bon Appetit, and don’t remember a significant difference between the two. (You could try looking at their websites to see if one or the other has features you like/don’t like.) Anther cooking magazine to consider: Cooking Light, which has lots of delicious recipes that are lower in fat/calories higher in fiber/whole grains than traditional magazines. Sunset and Real Simple also have great recipes, but neither is a ‘cooking’ magazine. Taste of Home is highly recommended if you don’t mind lots of butter/margarine/shortening/oil. So I guess…it depends on what you’re looking for from your food magazine.