Kitchen

[maisiebrook]

Though I can't say I was a regular reader of Cooking Light or have a favorite recipe from a book or the magazine, I was sad to see the December issue with a black cover along with the words "The Farewell Issue".  I have not taken a good look at it yet, but for now it has me thinking how much it accomplished in getting folks to eat healthy.

[esmerelda]

I'm not a regular reader.  I wonder why they're stopping.  Decline in advertising?  Other recipe sources (online)?  Sad to see another magazine go, I guess.

[novamc1]

The magazine business has been declining for a long time. 

 Too many other ways for people  to get information and ideas through other media, and too many other places for businesses to advertise and reach consumers.--not to mention the hassle of subscribing and dealing with postage/printing costs.

I graduated with a journalism degree and had a choice when enrolling to choose magazine or advertising or TV/radio or news-editorial.  as a specialty.

I'm glad I did NOT choose magazines as a field to be in for a long time.  News-editorial was THE way to go for me.

If you notice, magazines get thinner and thinner in content and keep telling readers to refer to the publications's website for info and feature stories on other things not printed in the magazine.

[CoffeeNut]

I had gotten a free year subscription a couple years ago.  Never found a recipe that I wanted to try.  It was a boring magazine. 

[peachesncream]

I found an article that summarizes what is happening.

9-13-18

Meredith Corporation unveiled plans to merge Eating Well and Cooking Light magazines in a bid to produce the biggest subscription magazine in the epicurean space.

Post merger, the new magazine will be published under the brand name Eating Well, with a circulation rate base of 1.775 million compared with Eating Well’s existing rate base of 1 million. As for Cooking Light, this deal will mark the magazine’s last issue in December. The new magazine, which is set to be launched with January/February 2019 issue, will be published ten times a year.

The online versions of Eating Well and Cooking Light will continue to exist, with roughly 6 million monthly visitors. Further, Meredith is on track to launch Cooking Light’s special interest newsstand-only label in 2019, with plans of being published 6 times each year.

Sources revealed that the content of the two magazines were overlapping, which prompted the company to make this move.

Meredith’s Eating Well magazine has been a leading player in the healthy lifestyle market for more than 25 years.

[m0rgan]

I still have till April of 2020 on cooking light magazine.  Does anyone know if I will receive Eating Well to finish my subscription?  I tried Cooking Light site and got nothing and tried googling and no answers there.  Any ideas, ladies?

[deeva]

My subscription expires this month, and honestly the magazine has really declinined in quality. 

It’s definitely not the Cooking Light I remember from ten years ago.

 I used to subscribe to Eating Well and cancelled it after three issues.

[LisaMofSLC]

I love magazines, and still subscribe to many through PCH and using my Delta airmiles. Some cooking magazines seem pretentious, and I never use their recipes. I love the home cooking ones, and adore the Food Network magazine. Taste of Home, Allrecipes and some others have easy recipes with ingredients that are common. But in the end, I hope the magazine business doesn't die.

[m0rgan]

I did check with Cooking Light Customer Service and all of us with time remaining on our subscriptions will automatically receive Eating Well magazine.

[loriqvc]

---

@deeva wrote:

My subscription expires this month, and honestly the magazine has really declinined in quality. 

It’s definitely not the Cooking Light I remember from ten years ago.

 I used to subscribe to Eating Well and cancelled it after three issues.

---

@deeva - I agree with you about the decline in content; I used to be pretty excited to pick up the annual Cooking Light anthology cookbooks, but I haven't done that in the past few years (not sure if they're even widely available anymore?) because the recipes I'd seen while skimming through the magazines during the year had been dull, repetitive, or filled with too many specialty "lite" ingredients/substitutes.