Not to diminish your Baader-Meinhofism, but Epicurious is the final resting place of Gourmet Magazine. I'm as big a fan of Allrecipes as anybody, and let's hear it for America's Test Kitchen, but Gourmet would do obnoxious shit like tell you how to smuggle Mangosteens aboard airlines and such. I have two Gourmet cookbooks - a 2-volume from 1951 and a 1-volume from 1949. They're off the hook. Their recipes are no joke. Unlike the watered-down Rachael Ray bullshit that propagates throughout culture these days, Gourmet was serious. They had a recipe for cassoulet or something that had an active time of 21 1/2 hours. Conde Nast spiked Gourmet but kept Bon Apetit, which was then and is now a bullshit pretender of a magazine. Not that you asked, but deep in the heart of Epicurious lurks real food.