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Saveur gets the ink here for its authenticity and Cook's Illustrated for its puritanism, but Gourmet rarely gets a shoutout. This month's issue has what looks to be (I've read only the first couple of pages) a thorough look at the amazing amount of GM food that has already pushed regular food off the shelves. Just a quick heads up for folks who understandably might not look to that source for that kind of information.

I believe it was the June, 2004 issue of Gourmet that had an excellent article, well-written and researched, on trans fats. I really recommend reading it. Europe has banned trans fats. The U.S. begins requiring trans fats labeling in 2006. The research into the linkage between trans fats and heart disease was done primarily by Mary Enig, PhD., a very tenacious and persistent scientist. It's a very interesting story.