Each year, the National Magazine Awards honor the best in magazine journalism across print, digital, and video platforms. Cook’s Illustrated won for General Excellence in the service and lifestyle category.
Congratulations to the entire team, whose contributions on every level made this recognition possible.
I am thrilled to share some of the content from Cook’s Illustrated magazine, our website, and our social-media channels that together helped us win the award:
“Why a Caustic Substance Is Key to the World’s Best Pretzels,” Deputy Food Editor Andrea Geary’s investigation into why lye is essential for real-deal German pretzels (Laugenbrezel)—and how to safely work with it at home.
"What Is the Difference Between Right Twix and Left Twix," Senior Science Research Editor Paul Adams’ cheeky exploration into whether the two bars in a package are identical twins.
“Jamaica’s Most Comforting Routine,” freelance contributor Dionne Reid’s love letter to her grandmother’s stew peas with spinners and the secrets to her own version of this beating heart of the island’s cuisine.
Congratulations to the other winners in General Excellence, The Atlantic, The Marshall Project, and Grist.