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Tools I love – Epicurious

I am a big fan of Epicurious. I started subscribing to Bon Appetit and Gourmet Magazine in about 1980, and pretty much taught myself to cook using their recipes. At one point when everything was print, I actually had to add a huge bookshelf to my home to accomodate my magazine collection, as I could not bear to throw any of the magazines out. Even after I migrated to Epicurious it was a long time before actually tossed my much-loved print magazines.

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What I love about Epicurious

Their 100,000 recipe collection

If you know what you want to make, you can usually find multiple versions on Epicurious. If you have an ingredient you want to use, you can find hundreds of ways to prepare it. I have a huge cook book collection, which I go to for inspiration, but probably my most used inspirational source is Epicurious, due to its sheer size.

Rating and reviews

Epicurious recipes are extraordinarily well reviewed. The reviews from readers are invaluable. I like to focus on recipes with 3.5 to 4 forks, that have been deeply reviewed. Some recipes have hundreds of reviews. Many reviewers don't follow the recipes exactly, but often use the recipe as a starting point. The recipe modifications these home cooks make often take a good recipe and make it exceptional. In fact, I spend more time reading the reviews than I ever do reading their recipes.

No longer just Bon Appetit and Gourmet recipes

Epicurious posts recipes from chefs, cookbooks, and home cooks in addition to the archived Bon Appetit and Gourmet Magazine recipes. So a very good resource is getting even better.

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