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Philadelphia-cookbook Kraft and whomever else can put ads on every page corner of Bon Appetit for all I care—they lost me months ago. Gourmet loyalists have already proven that they won’t be won over the by the BA, and at least now there is no pretense of publishing a sophisticated food magazine. Let it all hang out.

One of my only concerns with Taste of Home, my latest subscription, is their rampant abuse of cream cheese. Philadelphia cream cheese is the anti-raw milk Époisses. I happen to like both, but please don’t make me puree the soft white block into a pesto. Thanks.

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