Gourmet
This issue, about Montreal, had the affect of making me really excited about the prospect of visiting a city I'd never thought of visiting before. For some reason Canada is the place all left-wing Americans think of running away too if the whole country goes red, but we don't find it interesting enough to plan a trip to. Canada simply doesn't have the romantic image of Europe or the exotic appeal of Asia or Latin America. Somehow we'd be willing to live there but are not interested enough to visit. This issue changed all that. I can't wait to find a time to visit and explore.
Like:
Taras Grescoe's article about the blending of cultures in Montreal was the thing that really changed my mind, the article about the Charlevoix countryside is beautiful, and The Modern Quarter has me packing my bags.
Don't Like:
The first section of the magazine, Montreal By The Numbers, and the article about hotels make the magazine feel too much like a travel magazine (I only want to read mouthwatering things about the food and fascinating tidbits about the culture).
Yum:
Last month's best dishes were too hard to make (and many of the ingredients too hard to come by), but the Fettuccine with Sausage and Kale and the Straccetti Di Manzo from Gourmet Everyday look wonderful, and I can't wait to make the ragamuffins.

Saveur
A bit of disclosure: I'm doing some work at Saveur for a few weeks, and I love it there, so I might not be as objective as I usually am, especially when it comes to the April, May, and June/July issues. But I do love the March issue. The cover picture alone is fantastic.
Like:
While I like all the Ireland stuff, the small pieces about the people who produce the foods (artisinal butter, cheese laces with seaweed, lamb "prosciutto") are my favorite. From the front-of-book sections, I love the article about Manti, the jokes about food-themed movie titles are great, and, of course, I love the run-down of chocolates. I also found the article about East Coast wineries really interesting since I've heard so much about them recently, and the pictures of citrus in Source are beautiful.
Don't Like:
The idea of a fireplace in the kitchen, presented in Kitchenwise, is wonderful, but I'm not really thrilled with the kitchen it's featured in.
Yum:
There are so many things I want to make. I'm tempted to set a whole day aside to try my hand at manti, Colcannon looks like a great side, Doris Grant's Brown Bread might be a great place to start a career as a baker, I'm totally enchanted by the idea of the Tipsy Puddings with Mulled Wine, and if I do make colcannon I'd love to try the breakfast version of the leftovers. Even the Lamb's Liver with Whiskey and Cream looks amazing, though I'd never make it (not being a lamb or liver eater).

Everyday Food
Like:
I love steel-cut oats, and it's nice to see that other people do too, the idea of poached pears from the microwave is right up my alley (fast, cheap and good), and the idea of making my own tomato soup for grilled cheese is great.
Don't Like:
I can't imagine that many of their readers need pieces on just the chef's knife or cayenne. A comparison of these items in relation to similar items might be interesting, but how many people aren't familiar with them on their own? By the same token a piece about Italian red wines that focuses on Chianti, a red that has been so popular that it was something of a cliché for years, is almost insulting. The celery article is also kind of ick, with recipes like Celery Gratin and Buffalo-Style Celery Sticks that just don't look appetizing.
Yum:
The Chocolate Pecan Pie Bars look delicious, the Celery and Apple Salad with Pecans looks refreshing, the Coconut Cream Tart would be fun, and the Edamame Corn Chowder sounds like a fascinating, yummy take on one of my favorites.