read todays ny times on food!

Cook's Illustrated tries to capture the timelessness of food -- because food has changed more in the last 25 years than it did the previous 50:

At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook. (When Kimball laid this out for me, I shuddered with recognition.) What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen.

To this end, every 32-page issue of the magazine presents a handful of recipes that have been made “bulletproof,” to use a Kimballism, i.e., worried into technical infallibility after weeks of testing so exacting as to bring an average home cook to the brink of neurasthenia. The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet.

This should have massive appeal. We'll see.