Ok, lets face it, our readers look to us to have a pretty discerning palate. If you asked the Food staff to gather around our giant Test Kitchen table (which we do at least once a day, usually two, to analyze each and every recipe in our magazine) to comment on a box cake mix, processed cheese food, powdered gravy mix, or frozen meal kits, you'd probably get a few cutting glances and unhappy smiles. You, the readers, have high expectations from the entire Food staff each month and hey, I don’t blame you. 

We’re a “motley crew” of foodies--culinary school grads, professional caterers, real moms with hungry families, professional food writers, and even a food scientist, so we should know what we are talking about, right? We love to deliver honest, wholesome recipes to you each month and we walk the walk 99% of the time.