Fine Cooking Magazine
Fine Cooking Magazine

Fine Cooking Magazine

Published Bi-Monthly 6 issues per year

Fine Cooking is a cooking and food magazine devoted to the best food, recipes, culinary and meal planning techniques, and wine pairing.

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Additional Information

About Fine Cooking

Ever since the first issue was published in 1994, Fine Cooking has been the simple chef's magazine for culinary techniques, meal, planning, wine pairing, and of course, good food from creative recipes. Beautiful photos and detailed instructions provide even the kitchen novice with the tools needed to create an amazingly delicious meal.

Every issue contains numerous reader-favorite article, such as "Big Buy Cooking," featuring an ingredient that can be purchased in large quantities and used multiple ways; "Fast and Fresh," which offers a whole meal that can be made from start to finish in just 30 minutes; "Books That Cook," featuring a list of must-read books for food fans; "Repertoire," which offers a classic dish or dessert that everyone can make; "Test Drive," featuring recommendations on kitchen products after they've been tested by magazine staffers; and "Test Kitchen," which offers advice from the magazine's experts on everything from ingredients and techniques to equipment and more.

Fine Cooking is published 6 times throughout the year, and special issues may be published as well. Recent topics have included seasonal cooking, winter time comfort foods, summer grilling, and a popular issue on entertaining during the holiday season.

People who have an affinity for good food and culinary technique, and who like to finish a meal off with a good wine pairing would love a subscription to Fine Cooking magazine!

Issues Per Year: 6
Estimated Delivery: Up to 12 weeks
Publisher Name: Taunton Direct

Automatic Renewal Service:For your convenience, this publication is part of the Automatic Renewal Service. You will receive all the benefits of our automatic renewal program. 100% Satisfaction Guarantee - cancel at any time!

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Customer Reviews


by PowerReviews

(based on 6 reviews)

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Reviewed by 6 customers

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Love the magazine!

By deb

from Londonderry, nh

About Me Everyday Reader


  • Love The Format
  • Love the recipes


  • None

Best Uses

  • Older Readers

Easy to find recipes months later.

(3 of 5 customers found this review helpful)


Useful and Timely

By jefa

from San Francisco

This is one of my favorite cooking mags and one of the few i will actually purchase. I have made many recipes from Fine Cooking and all have come out with great results. Definitely worthwhile.

(2 of 4 customers found this review helpful)


Best magazine for the serious amateur or professional

By Duck

from The Garden State

Fine Cooking is an excellent magazine. There are lots of beautiful photos and in-depth articles to describe the technique required to reproduce the food just like the professional who wrote the article. There are detailed articles about foods that are unusual to many Americans, but are common in other cultures. It will expose you to these foods and perhaps inspire you. to try them!

(8 of 23 customers found this review helpful)



By Lisa

from U.S.

I have been getting Fine Cooking magazine for several years. I like most everything about it but the January 2011 issue first of all had nothing that I would make. However that is not the reason I am writing this review. I was completely offended that there was a recipe for cooking rabbit. That is unacceptable and furthermore the part on teaching you how to de-joint the rabbit was utterly disgusting.

(12 of 24 customers found this review helpful)


Used to be a GREAT magazine

By anonymous

from U.S.

Fine Cooking magazine used to be a great magazine for the home cook. With the new editor it has taken a dive. It's as if it has strayed from it roots and is trying to be a Bon Appetit, Food & Wine magazine, etc. These are magazines I don't purchase because the recipes don't apply to my cooking style. They try to hard to be trendy. I like simple, fresh & healthy recipes. They can include meat but not on the majority of recipes. I like adding meat as a small addition to the whole meal. Not the main star. In the current June/July 2010 issue it's all about meat!!! Also included is a section on cooking greens - kale, collards, chard, etc. Greens to mean speaks winter vegetable when there is little else to choose from. Why include it in the summer?? There are so many delicious vegetables in the spring/summer that Greens are not what I want to cook. Does anyone else agree? Also, the content of Fine Cooking is geared towards those with minimal kitchen skills to those who want to make long, involved recipes; i.e., paella, flatbreads? Come on. Home cooks want simple to prepare yet creative, tasty, unique recipes!

(43 of 85 customers found this review helpful)


My Favorite Cooking Magazine

By Tennishems

from Coastal Rhode Island

Fine Cooking is definitely my favorite of all the cooking and entertaining magazines I get. The recipes are healthy, fairly simple and straight forward, without pretension. I also love the products they review each month; overall a very thoughtful presentation.

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