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Ann Maine was the editor-in-chief of Traditional Home, a position she assumed in 2002.Maine had over 20 years of experience as an editor in the shelter magazine category during which she held editorial leadership positions at Country Home, Renovation Style, Country Gardens and the Better Homes and Gardens Special Interest Media publications.
Other great ancient grains to explore: sorghum (chewy texture, mild flavor and perfect base for a grain bowl), farro (nutty and hearty) and amaranth, a gluten-free option that’s ideal as a ...
In 1938, a year in which the magazine advertising dropped 22 percent, Good Housekeeping showed an operating profit of $2,583,202, more than three times the profit of Hearst's other eight magazines combined, [7] and probably the most profitable monthly of its time. Circulation topped 2,500,000 in 1943, 3,500,000 in the mid-1950s, 5,000,000 in ...
Cook's Illustrated is an American cooking magazine published every two months by America's Test Kitchen Limited Partnership (ATK) in Brookline, Massachusetts. [2] On February 2, 2023, Cook's Illustrated was one of ATK's brands included in the sale of its controlling interest to Marquee Brands.
The magazine features decorating and collecting, food and entertaining, fashion and well-being, travel and shopping. Country Home provides ideas and inspiration for readers who live a country lifestyle, or aspire to create one, in city lofts, farmhouses, suburban colonials, getaway cottages.
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Christopher Kimball's Milk Street is a multimedia, instructional food preparation organization created by Christopher Kimball. [1] [2] The organization comprises a weekly half-hour television program seen on public television stations, a magazine called Christopher Kimball's Milk Street, a cooking school, a weekly one-hour radio program heard on public radio stations called Milk Street Radio ...
The magazine poured extensive resources into developing and testing recipes, with 12 test-kitchen chefs and an in-house photographer. Food costs alone ran to over $100,000 a year. [23] The English journalist and food writer Jay Rayner noted that "Working for Gourmet was like flying the Atlantic first class. It ruined you for other food magazines.