I love to read cooking magazines, but after awhile, all of the recepies start sounding alike. Usually, after the third or fourth edition, I lose interest, and try something else.

Finally, I have found a magazine that has kept my interest for more than a year.

There are recepies, travel tips, cooking and storage tips, party planning, and a whole lot more. Every issue is done with the same kind of bubbly spirit that makes Rachel Ray so popular. Her credentials do not include a long list of culinary schools or universities. Her training has been hands-on, at work, and at home. She prides herself on...