I subscribe to the magazine, and I find their research very helpful and interesting, but... You need to read an article very closely to see if their goals are the same as yours for the same dish. They're very opinionated, but, then, so am I. Lots of time I read a recipe and say, why would they want to do that? For instance, I like an apple pie you can slice and serve up on a plate. They didn't put any thickening in, so that it would be a "breath of the orchard." Well, between the lack of starch and the fact that they used apples that break down when cooked, they must be scraping the pie, soggy bottom crust, stewed apples and all, into bowls with a spoon. I can't call that 'pie'.
The "hash browns" were grated, seasoned carefully, pressed into a buttered nonstick pan and cooked on both sides until crispy brown on the outside and a glutinous mass on the inside. It looked beautiful, but I couldn't get my daughter to eat it.
I read the magazine with a grain of salt.