Sometimes I realize it's ridiculous that we subscribe to Cook's Illustrated, Cook's Country, and Saveur. And sometimes I wonder if it might be time to add an additional food magazine to the arsenal...

It's not like we frequently actually use the recipes-- but there's something so wonderful and calming about sitting down on the couch to learn about which brand of canned tomatoes is the tastiest (Muir Glen, according to Cook's Illustrated) or how to make authentic Hawaiian poi.

I've learned my lesson about trying to implement new pie crust recipes, though.