I have three experience with CI. One is a "Fix it and forget it" cookbook my mom got me--basically casserole meals for the stovetop, oven, and slow cooker. Mostly fattening meat eater fare, so I don't use it much. The recipes I've tried have been OK, not out of this world and their version has never been my definitive one, despite what they claim. I guess mom got it for me so maybe I would make some of those dishes when the 'rents visit, it's really more their style of eating. I watch their show on PBS and enjoy it, but again, mostly meat stuff so not for me. I recently tracked down their blueberry scones recipe because I like fresh fruit in scones but don't like how they get all mushed up. The America's Test Kitchen show I watched on the scones had a folding technique for incorporating the berries. The recipe had all kinds of other fru fru stuff, like grating the frozen butter, freezing the dough for 5 minutes halfway through, etc. The scones turned out OK, kinda doughy, and not any better than any other recipe I have tried, except the folding part about the fruit. The third experience I had was having pumpkin cheesecake at a friend's house, and it was absolutely out of this world, by far the best I have ever had. I normally don't even like it!! She gave me a copy of the article she got the recipe from. Their fussy technique of pressing the pumpkin puree between paper towels to remove some of the liquid really did make a difference it that case. When they review brands, they only review a smattering of the options available. On the plus side, at least they try to be innovative and helpful, and the recipes are not over shadowed by personalities.

See, I have a beef with Cook's Illustrated (aka, America's Test Kitchen & Cooks Country). They are not very "customer" friendly, IMO. I had trouble once with a bill from them for their CI magazine (one I didn't owe, I might add) and they were very nasty and threatening. There are also a lot of complaints about them on line regarding their billing practices so I know it was not just me running into problems with them. That being said, I do like their recipes! I watch their shows but, of course, you can't go to their website and see the recipes unless you subscribe (another pet peeve I have). However, with a little googling, I have found every one of their recipes somewhere else - for free. Years ago I bought a few of their cookbooks, but to be honest, I never use them. The cookbooks I use the most are the Barefoot Contessa's books - I have all of them - about 10 of them. I can't think of one recipe of hers that hasn't been delicious (and easy). Also, my two other favorite resources is allrecipes.com and food.com. On their sites you can ask it to show you the ingredient list for 2 people and I find that very helpful, since we are empty nesters also and don't like leftovers.

Each of them also has its own electronic version which gives you access to the current print issue and all preceding issues. As much as I enjoy having hard copies in hand, I've subscribesd to the the CI electronic version for a couple of years. As part of that online subscription, of course, I also receive the many advertisements that go along with it, including one at the end of each year for that year's issues in a bound volume PLUS the previous year's bound volume. So, if I can hold off for a while, I still get all the paper copies. Hey, if they're going to give me the choice, I'll take it!

had to chuckle when I called up the instructions .... where did the CHERRIES COME FROM? never mind, am just having a stroke .... Pumpkin Cheesecake Bars We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries. 1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. 4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. 7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. *loud chortle*