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Americana?
I dunno, but Chris' intros are interesting for a year or so, then you start scanning them, then you flip past them...
I love the magazine. I recommend it to anyone who's learning to cook decent food. I've never had a recipe fail --- never. I consult my bound compilations frequently (1996 - 2004) and subscribed from '99 to '04. I love that they do tests on cooking tools without regarding the advertizing accounts (Forschner stamped knives at $25 are 99% the knife that Wusthoff is, Graniteware roasting pans work fine instead of $$$ All Clad ones).
Eventually (maybe like some feel about the Pelican Parts tech fora?) it seemed like the tape started over from the start again. All the tips weren't new to me and the stories were predictable once you understood the science behind the cooking.
I ditched the mag and moved on to egullet.com. Still looking for another cooking magazine.
Back to topic, Chris Kimball is an acquired taste and I don't know who else is like him. I'm more of the Ruhlman/Bordean/HunterSThompson interest...
Mike
'78SC
'02C2
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