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How-To

New Features Coming Soon

Introducing thousands of expert-tested recipes, how-to videos, interactive features, and premium content for members

Fine Cooking Issue 88
Sarah Breckenridge is the managing editor of FineCooking.com.
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Everybody seems busier at this time of year, and that’s especially true here at Fine Cooking, where we’re busy working on a major upgrade to our Web site. In addition to a fresh new look, more articles and recipes, and some exciting new tools for organizing your favorites, the new FineCooking.com will include premium content for members only, packed with exclusive videos, kitchen-tested recipes, and the current issue.

You’ll see some of the changes on the site in the next couple of weeks, but here’s a sneak peek at what the new FineCooking.com has to offer:

Be the first to know…

Sign up for our monthly eLetter to be alerted when these great new Website features are available.

Complete recipe archive

Virtually every recipe we’ve published in Fine Cooking magazine will be available online to members—more than 2,500 in all. You’ll be able to find most of them in our recipe database, where you can rate, review and save your favorites; some, from the early issues, are offered as downloadable PDF files.

Search or browse our complete recipe archive.

Improved search and navigation

Now there are more ways to find the recipes, videos, equipment reviews and technique articles you’re looking for. Search all of FineCooking or just recipes. Or you can “power browse” on our recipe channel, filtering recipes by cuisine, main ingredient, course, type of dish, and more.

MyFineCooking

Think of this new feature as your complete virtual recipe file—all your favorite recipes, all in one place. Upload your own personal recipes, save your favorite Fine Cooking recipes, and even bookmark your favorite recipes on other sites—then organize the entire collection however you like.

Save and organize your favorites.

How-to videos

We’re expanding our how-to video library every month with demonstrations of the most essential culinary techniques, such as breading cutlets, peeling and seeding tomatoes, and making pan gravy.

Advice from the experts

Get one-on-one answers to your culinary questions, with our new Ask the Experts forum. Each month Fine Cooking authors and editors will be available to answer questions on their area of expertise, to help you get expert advice on topics ranging from grilling to bread baking to choosing and serving cheese. Post your question to the discussion board, and you’re guaranteed an answer.

Create your own recipe

Based on Fine Cooking‘s popular Cooking Without Recipes articles, these interactive features let you build your own recipe step by step, choosing ingredients, seasonings, and garnishes. We’re kicking off the feature with “Create Your Own Bean and Vegetable Soup.” In time for the holidays, you’ll also be able to create your own Thanksgiving stuffing, pot roast, fruit cobbler, and more.

Upload your own recipes.

Complete current issue online

Ever wanted to refer to a new Fine Cooking recipe when you don’t have your magazine at hand? Beginning with our October/November issue (#88), the entire magazine will be available online. Some articles and recipes are available to all Web users, but only FineCooking.com members can access the complete issue.

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