Cook's Illustrated Reaches 1,000,000 In Circulation

    BROOKLINE, Mass., March 21 /PRNewswire/ -- With the February 2007
 issue, Cook's Illustrated has exceeded one million in circulation,
 including subscriber copies, copies sold through newsstands and retail
 outlets. Circulation for this issue is also up 11.8% from the same issue
 one year earlier. The overall category of food magazines has seen 3.9%
 overall growth.
     The charter issue of Cook's (as it was known then) was launched by
 Christopher Kimball in 1980. It started with 25,000 subscribers and
 eventually folded in 1990 Relaunched in 1993 as Cook's Illustrated, and
 without advertisers, the magazine has been steadily increasing its
 circulation year- after-year. The company, now known as America's Test
 Kitchen has 85 employees including, 35 test cooks and editors.
     Cook's Illustrated, which is bimonthly, delivers recipes that work.
 It's a magazine for people interested in understanding the techniques and
 principles of good home cooking. Each article dissects well-known cooking
 methods and ingredients with one goal in mind: to develop the simplest,
 most foolproof recipes for the best-tasting result. The magazine also rates
 cookware and taste-tests ingredients such as flour, coffee, and soy sauce.
     Since the relaunch in 1993, Cook's Illustrated has also added a book
 division which publishes such bestselling books as The New Best Recipe and
 The America's Test Kitchen Family Cookbook, A sister publication, Cook's
 Country was started in 2004 and now has 250,000 subscribers. In April, the
 company will be filming their 8th season (on air January 2008) of America's
 Test Kitchen, which is the most watched cooking show on public television
 with 3 million viewers per episode. Cook's Illustrated's website also has
 150,000 paid subscribers.
     Now that Cook's Illustrated has reached the one million mark will the
 two million be far behind?
     "If you had told me 14 years ago that a 32-page mostly black-and white
 magazine about food would someday have a million subscribers I would have
 laughed," says Kimball. "But the serious cooking-only format appeals to
 readers hungry for in-depth information and reliable recipes."
     In a field that seems more interested in tabletop, celebrity chefs,
 trendy restaurants, and exotic ingredients, Cook's Illustrated speaks
 directly to cooks who want to improve the quality of the food they prepare
 at home.
 
 

SOURCE America's Test Kitchen

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